“Everything is authentic to someone’s experience.” It’s about a conversation, one that Gao wants to have with anyone and everyone, about Sichuan cuisine: “It’s about bringing people around the table for a shared understanding, uniting them with amazing flavors. Open up the tin of Fishwife x Fly By Jing Smoked Salmon with Sichuan Chili Crisp, and mix into the filling. “I’m not saying this is what Sichuan food is,” she says. Heat a frying pan over medium heat, and add in about two teaspoons of neutral oil. Gao stresses her product is about her own expression of Chinese flavor. What’s now the Sichuan Chili Crisp sauce was a recipe I developed as a base for many of the dishes I’d cook. If using them, this recipe assumes you've ready cooked them separately. Dump a couple cans of black beans into the pan with can liquid. It started as an underground dinner series, where I’d cook all over the world and introduce diners to the layers of flavor in Sichuan cuisine. Saute chopped onion, green bell pepper, and a lot of garlic in olive oil with a hefty shake of dried oregano and cumin. But people compare them because there aren’t many on sale here. Fly By Jing has gone through a few iterations. The only similarity between her sauce and Lao Gan Ma is that they’re both oil-based chili sauces. She says that is like comparing Cholula to Frank’s RedHot because they are both vinegar-based hot sauces. At the same time, she saw how Westerners looked at Chinese food-why they expected everything to be cheap and made from low-budget filler ingredients-and the systemic biases that prevented the conversation around this cuisine from being about quality, rather than price.Īs she dives headlong into a wider audience, that growth means overcoming questions of authenticity and deflecting the inevitable comparison to Lao Gan Ma, the beloved and well-established brand of chili crisp and Chinese-style hot sauce. As she took her pop-up dinners from Shanghai to New Zealand, Australia, Japan, and the U.S., Gao says she saw the reactions people had to ingredients and dishes they hadn’t tasted before-at least in part because so much of the cuisine never even made it out of China. Gao founded an award-winning fast-casual restaurant in Shanghai, then moved on to cooking the foods she remembered in her private kitchen restaurant. “There’s so much depth and complexity to Chinese food, and nobody knew about it,” she says. The sauce’s creation also stemmed from her own realization that she’d drifted away from the cooking of her native Chengdu.Īfter growing up all over the world, Gao returned to Asia as an adult, working for Procter & Gamble, and realized she wasn’t the only one missing out on those specific flavors. “I wish I could sit down and tell each customer the backstory.” Gao created the sauce to help people taste Sichuan cuisine in a way they might not have before, to get them talking about the flavors and quality they might not have associated with it previously. “I want to have a dialogue,” she says, to share the flavors she loves, to exchange and engage with people about them. Whether you’re already a fan of the brand, a hot sauce aficionado, or simply looking to add an exciting flavor boost to your next meal, Fly by Jing has you covered.Customers are intrigued, and to Gao, that’s part of the point. 5 that will feature a 30 percent off discount on select fan-favorite items and a few brand-new bundles debuting for 25-30 percent off. Just in time for the Xtra Spicy Chili Crisp launch, Fly by Jing is having a Labor Day sale from Aug. The brand has themed apparel too, if you want to showcase your love for Fly by Jing. Fly by Jing uses regional Sichuan dried chilies and mouth-tingling Sichuan peppercorns for a classic mala profile that defines much of Sichuan cooking. Fly by Jing also sells ingredients like Tingly Sichuan Salt, Spicy Sovereign Syrup, Mala Spice Crisps, 10 Year Aged Black Vinegar, Fire Hot Post Base, and 3 Year Aged Doubanjaing. Some of the other products that the AAPI-owned brand sells include more mild chili crisp sauces, pepper oil, dumplings, and spices. It also comes in an all-black jar, which might deter the faint of heart, with bright red writing for a bold, eye-catching design. Redditors noted that the sauce costs 10 at Costco, but even that seems too steep a price. The sauce is listed at 15 for a single 6 oz. The sauce is made using 100 percent non-GMO King Chilis and peppers and is all-natural, vegan, sugar-free, and gluten-free. Although some Redditors were fans of the sauce, others had their doubts about the price tag or the expectations-versus-reality heat level.
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