Jing Gao​​ Thinks Sichuan Flavors Are Ever-Evolving

A look inside the founder of Fly By Jing’s pantry.

10/21/2021 5:00:00 PM

Jing Gao​​ thinks Sichuan flavors are ever-evolving.

A look inside the founder of Fly By Jing’s pantry.

Whenever I went on the road to host a dinner somewhere in the world, I packed my bags with high-quality ingredients that I couldn’t get anywhere but China. I knew why : There was very little demand from Western countries for such items due to a lack of awareness, and further, hundreds of years of bias against the cuisine and its people. Manufacturers had no reason to export first-rate products when they’re repeatedly told the market wouldn’t pay more than bargain-basement prices for them.

But whether I cooked a dinner in New York, Tokyo, or Sydney, I noticed people instantly connecting to these flavors. Many were surprised at how complex Sichuan food could be, and most had never even heard of some of the ingredients I used. Seeing people from all walks of life connect over Sichuan flavors that were so deeply personal to me planted a seed—one that grew into Fly By Jing in its current form as a direct-to-consumer sauce and spice company.

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