Jing Gao: I always knew I wanted to be an entrepreneur, but didn’t know what kind of business it was going to be. In the following interview, Gao discusses the challenges of moving Fly By Jing to Los Angeles, relying on customer support during rough patches, and taking Chinese food out of the “ethnic aisle.”Įater: What did you originally want to do when you started your career? Now, she plans to continue growing, with her sights set on adding more items from regional Chinese cuisines to her repertoire. The success of the Kickstarter led Gao to expand the brand with products like zhong sauce, frozen dumplings, and finishing oils.
Nearly 1,700 backers pledged $120,000 in funds. Gao launched a campaign on Kickstarter to raise capital for production and gauge if there was interest in the U.S. As the market for chile crisp heated up in the last two years, Gao bet that people would be willing to pay more for higher-quality ingredients and better taste, and she was spot-on. The brand’s numbingly spicy Sichuan Chili Crisp is its most popular offering, despite the fact that it’s more expensive than the classic Lao Gan Ma brand that many consumers know. She opened a restaurant in Shanghai and then ran a traveling pop-up that eventually evolved into Fly By Jing, a modern Asian food company bringing flavor-packed pantry staples to kitchens around the world. After working in brand management and tech, Gao pivoted to food as a way to reconnect with her family and her heritage. That’s why Jing Gao - a native of Chengdu, China, the capital of Sichuan - built a business around it, transforming her own career in the process.
The Chinese hot pepper oil, which usually gets its signature crunch from fried shallots and garlic, significantly upgrades anything it touches, from noodles and soups to eggs and ice cream. Today’s installment: Jing Gao.Ĭhile crisp has transformative powers.
#Fly by jing cookbook skin
Must-have munchies: Salted duck egg, fish skin chips and boba popsiclesįor last minute entertaining, I… whip out dumplings from the freezer and make a kitchen sink salad.In How I Got My Job, folks from across the food and restaurant industry answer Eater’s questions about, well, how they got their job. Simple go-to recipe: Mala-spiced scallion pancake Your idea of an ideal dinner setting… With my favorite people around a bubbling hot pot. Midnight snack perfection: Pan-fried paneer with tomato chutneyįood you love to eat with zero prep: Tinned fishīest bargain tip: Eagle Coin preserved black bean dace fishįavorite splurge: Expensive salts whenever I travel.Ĭraziest thing I buy at the market: Frozen dumplings and snacks even though there is zero space in my freezer.įave veggie + what you make with it: Celtuce – pickled in a salad or stir fried. Healthiest habit in the kitchen: Using my donabe steamerįave condiments: FBJ chili crisp, yuzu kosho, Heinz ketchup, Zab’s hot sauceĮssential cookbooks: Dishoom cookbook, Ottolenghi’s books (‘Fly’ refers to the hole-in-the-wall restaurants that are so popular in Chengdu that they attract people like flies!)
Ingredient that makes everything taste better: Chili Crisp!īest food memory: Eating at fly restaurants in Chengdu. Recipe staples always on hand: mapo tofu, fried rice In my kitchen you’ll find plenty of: salt, chili crisp and fish sauceįood philosophy in one sentence: The most important ingredient is the element of time Her Sichuan Chili Crisp became the best-selling hot sauce on Amazon just six months after launch.Īfter so much buzz (and a couple jars of Chili Crisp!), we knew we had to have Jing for our In the Kitchen series.
#Fly by jing cookbook free
Fly by Jing has since caught the attention of anyone and everyone interested in hot sauce with their well-sourced, additive free sauces and spices. It all started on Kickstarter - and became the highest-funded craft food project ever on the platform. Jing Gao is a chef, renowned expert on Chinese cuisine and has sold 1 million jars of sauce since she launched her culty Fly By Jing brand in 2018. Update: Jing just launched a healthyish line of frozen dumplings which we’re so excited to share! We had to keep the secret til launch, but we’ve been scarfing them down like mad!
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