Fly By Jing

Jing founded the company in 2018 after growing up in Chengdu, drawing on the flavors she knew from the city's "fly restaurants"—tiny, exceptional eateries that earned their nickname by attracting crowds like flies. She began with pop-ups before developing a line of condiments and noodles made with ingredients sourced from Sichuan Province.

Jing also wrote The Book of Sichuan Chili Crisp, a James Beard Award-winning cookbook with eighty-five recipes spanning dumplings to cocktails to desserts. The book traces chili crisp's path from her grandmother's kitchen to contemporary tables. Her products aim to replicate the bold, vibrant cooking of Chengdu's street food scene using natural ingredients from the region.