The food, and the memory of those flavors from my childhood was what drew me back to it. Being there as an adult was the first time that I realized how disconnected I had become from my cultural identity and heritage. Because I grew up away from that, I only got glimpses of it when I went back to visit and didn’t identify with it that much.Īfter business school, a job in tech brought me to Asia. The culture is all about the appreciation and enjoyment of life, and food is such a central part of that. Chengdu is the food capital of China, so everyone there is food-obsessed by default and has a lot of opinions about flavors and food. My earliest food memories were trips back to my hometown of Chengdu to visit my grandparents. Now in my adulthood, I'm trying to reconnect with my heritage, which is why I'm doing what I do and also why I named the brand Fly By Jing. I had to kind of come up with a coping mechanism and Jenny became that. I grew up moving around a lot, all over Europe, and kids found it hard to pronounce my name. I'm the founder of a company called Fly By Jing and we make all natural premium Chinese condiments and spices. My name is Jenny, but my real name is Jing. We caught up with Jenny about the perfect dips for your dumplings and processed our diaspora feelings through meditations on deeply nostalgic flavors. Their Sichuan Chili Crisp will change your life forever. She founded Fly By Jing, a new condiment brand bringing highly-charged, 100% real Chinese flavors to a dish near you. ![]() Jenny Gao is a chef, entrepreneur, and general badass spicestress extraordinaire. Jenny Gao of Fly By Jing teaches us Dumpling Sauce
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