What does Fly By Jing mean?

Fly. Refers to the hole-in-the-wall restaurants that are so popular in Chengdu that they attract people like flies. By. Jing. Jing’s birth name that she recently reclaimed after going by Jenny for most of her life.

Who owns Fly By Jing?

Jing Gao
Jing Gao is the founder of Fly By Jing, a line of pantry staples inspired by the legendary flavors of her hometown of Chengdu, China.

Where is Fly By Jing based?

Born in Chengdu, raised abroad in Europe and Canada, and currently based in LA, Jing Gao is the mastermind behind the hugely successful hot sauce brand, Fly By Jing. The venture began as an underground dinner series before debuting commercially with an impressive lineup of sauces in 2018.

What is Chengdu Food famous for?

7 Must Eat Dishes in Chengdu

• Cold Chicken in Chili Oil (凉拌鸡 – Liang Ban Ji)
• Rabbit fried with Peppers (双椒兔 – Shuang Jiao Tu)
• Smoked Sausage (腊香肠 – La Xiang Chang)
• Spiced Steamed Beef (粉蒸牛肉 – Fen Zheng Niu Rou)
• Sichuan Dumplings in Chili Oil (红油抄手 – Hong You Chao Shou)
• Wood Fire Chicken (柴火鸡 – Chai Huo Ji)

Do you have to refrigerate Fly By Jing?

Our sauces are shelf stable and can be safely stored at ambient temperatures. Our pantry items and sauces do not need to be refrigerated, however doing so can help to extend their freshness since we do not use preservatives in our products.

How do you use Fly By Jing?

For people who are new to spicy foods, Fly By Jing won’t be too spicy for you. When you open a jar of their chili crisp, you’ll immediately be blown away by the aromatic smell. Taste a small spoonful of the sauce and you’ll discover it’s mostly savory with just a little bit of spice.

Is Fly By Jing made in China?

Jenny Gao’s Fly by Jing brand of Chinese condiments brings the kinds of big flavors and high quality you’d expect from an acclaimed chef. But getting them produced in China was a multiyear battle.

How do you store Fly By Jing chili crisp?

What is Chengdu style food?

In traditional Sichuan fashion, Chengdu Style’s cuisine draws heavily on the flavor profile of Ma-La (麻 辣), which describe a numbing sensation (Ma) and the famous Sichuan spiciness (La).