![]() 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. ![]() 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.
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