“Uncensored” is probably not the first word you associate with food. But chef, entrepreneur, restaurateur and cookbook author Jing Gao prides herself on her food— and more specifically, her spices—that pack in-your-face, no-holds-barred flavor. Born in Chengdu, China, Gao grew up in the capital of Sichuan, a province known for its bold flavors, garlic and chili peppers, and unique spice.
@jingtheoryAfter reconnecting with her heritage, her family and her Chinese birth name (she’d gone by Jenny most of her life), Gao’s first venture into food was Baoism, an award-winning fast casual restaurant in Shanghai. In 2018, Gao brought Sichuan’s unfiltered flavors stateside and founded her premium Asian food brand, Fly by Jing, whose name comes from the flavors of her hometown and their famous “fly restaurants—soulful hole-in-the-wall eateries so good they attract diners like flies.” Its first and most popular product is Sichuan Chili Crisp, the Chinese hot pepper oil with a savory, tingly and numbingly spicy flavor that can be used on everything from noodles and eggs to ice cream and fried chicken.
Since a massively successful Kickstarter and direct-to-consumer beginning, Fly by Jing is available in grocery stores nationwide (and on Amazon) and she’s not stopping there. Gao’s highly anticipated LA restaurant, Suá Superette, will be opening its doors later this year. Her brand-new cookbook, The Book of Sichuan Chili Crisp, just debuted last September.
Next time you’re serving up pasta, consider tossing a scoop of chili crisp into the pan. The spicy and umami flavors make it a great addition to noodles and pasta, but also dumplings, eggs and tacos, by brightening up the dish, Gao told us.
