Food also became a way to connect with my family in Chengdu, who I didn’t know very well until I returned. Returning to Chengdu as a young adult and experiencing how complex and nuanced the flavors of Sichuan cuisine are - and realizing how little the Western world knows about it! - made me want to really dive in to this 5,000 year-old tradition and learn all that I could. I was born in Chengdu, but spent much of my young life moving every year. I’m not the first person to make chili crisp, but the recipe is 100% my expression of the sauce, and Fly By Jing’s version is the first all-natural chili crisp made in China and I think that’s a pretty big deal.īacking up a little bit, what would you say was the turning point for you, in discovering what you wanted to do with your career? I realized I wanted to make it as a retail food product because it became a conversation starter with diners, and I saw an opportunity to produce it in my hometown of Chengdu. What’s now the Sichuan Chili Crisp sauce was a recipe I developed as a base for many of the dishes I’d cook. ![]() ![]() 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. “ I’m not the first person to make chili crisp, but the recipe is 100% my expression of the sauce.”Ĭould you briefly share what led you to creating Fly By Jing? What did you feel like was missing in the space, and what did you want to accomplish?į ly By Jing has gone through a few iterations.
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