our story
Our Food
When we think of authentic Chinese food — the kind you find sizzling on street corners or tucked into baskets at open-air markets in Sichuan, where our founder Tuo grew up — we think fresh. Vibrant. Spicy. Made with love and meant to be shared.
When we think of the Chinese food most Americans know, we think, well… not that.
So we set out to change it. Anyi was born from the desire to bridge that gap — to bring fresh, real Sichuan flavor into everyday American meals without losing authenticity or accessibility. Our signature chili crisp is inspired by traditional Sichuan chili oil recipes but made with an extra crunch and crafted with care right here in Grand Rapids, Michigan.
Every batch is made by hand, in small quantities, using locally sourced ingredients. We do it like the chefs and market vendors we admire in China — with intention, balance, and plenty of flavor.
Our Process
We keep things small — on purpose. By making our chili crisp in small batches, we’re able to control the heat of the oil, the crispness of the shallots and garlic, and the depth of flavor in every jar. That means you get a fresher, more vibrant sauce every time.
Each batch begins with fresh aromatics and carefully selected dried chilies, toasted and slow-fried by hand in a certified commercial kitchen in Grand Rapids, Michigan. We don’t rush the process — the layering of flavor takes time, and that time is what sets our chili crisp apart.
From prep to bottling, everything is done locally. That’s not just for logistics — it’s a reflection of our values. We believe food should be close to its makers, and that flavor is better when it’s made with care, not mass production.
Who We Are
We’re the Wangs (rhymes with “wrong”). Tuo (rhymes with “whoa”) is from Sichuan. Alexandria is from Michigan. We met in college and bonded over our shared love of really good food. Later, as newlyweds in New York City, we were constantly surrounded by diverse, delicious cuisines from around the world.
When we moved to Michigan, great Sichuan food was harder to find. So Tuo started making his own chili crisp to share with friends and family — and it quickly became something bigger. That’s how Anyi began: in our home kitchen, one batch at a time.
Today, we live in West Michigan with our two kids, a backyard full of chickens, and a garden that fuels our love for homegrown ingredients. The food we make is always fresh, always made to be shared, and always rooted in the flavors of home — both the one we came from and the one we’re building.
Our Logo
We thought a lot about how to represent what Anyi stands for — like, a lot.
After visiting family in China, we kept coming back to one image: the local farmers walking their baskets of fresh produce into town. There’s a culture of love and care surrounding food in China that’s hard to describe but easy to feel. We wanted to honor that in our branding.
Our logo reflects those farmers — their spirit of hard work, generosity, and deep connection to the land and the food it gives us. While we can’t bring you the full spread of a Sichuan market, we hope to offer a little taste of that world, right here in a jar.
From our family to yours — welcome to the table.