If you’ve ever added chili crisp to something and thought wait, why is this so good on literally everything, there’s a solid chance Jing Gao is the reason. The Chengdu-born, everywhere-raised founder and CEO of Fly By Jing turned a Sichuan underground supper club into a James Beard Award–winning cookbook and a flavor empire now stocked in over 12,000 stores—all while challenging the long-held (and frankly tired) notion that Chinese food is “too niche” for American pantries.
These days, she’s raising her toddler son Kai, waking up at 5 a.m. for meditation and morning pages, and expanding Fly By Jing’s lineup with new non-spicy noodles and a mild chili crisp designed to welcome even the tiniest (and most skeptical) palates to the table. We sat down with Jing to talk about reclaiming her name, the identity earthquake of becoming a mom, and why hot pot is actually the ultimate weeknight shortcut.
You reclaimed your birth name after going by Jenny for years. Now that you’re raising Kai, how does passing culture on to your kid feel different from finding your way back to it yourself?
I reclaimed my birthname, Jing, when I started Fly By Jing as a way to fully own Chinese identity. Growing up between cultures, cities, and continents, I spent a lot of time trying to assimilate and flatten the most vibrant parts of myself. Reclaiming my birth name was a small but radical act of honoring my heritage, rather than hiding it.
With Kai, I’ve been very intentional about making sure he grows up knowing his Chinese roots. It shows up in everyday ways—from the Chinese songs we sing together to the foods we cook at home. It brings me so much pride and peace knowing he’ll grow up celebrating his Chinese heritage rather than feeling like he has to hide it.
You wrote a really beautiful essay before Kai was born about the identity shift of becoming a mother. Now that you’re in it—did the transformation feel like you expected?
Thank you for reading! Motherhood has completely surprised me in the best ways. In the piece, I wrote about how being pregnant felt like a strange liminal space where you’re no longer the person you were before, but not yet the person you’re becoming. I wasn’t sure who the person would be on the other side of it.
What I didn’t fully expect was how much motherhood would soften me. For most of my life, I believed success required constant pushing and self-sacrifice. Becoming a mother made me question that. I’m still ambitious, but I think more about sustainability now and how I can build a life and business that allow space for presence and joy. It’s an ongoing journey and one I am so grateful to be on.
How do the two urgencies—building a company and raising a toddler—compete with each other day to day?
It’s definitely a balancing act! Both Kai and Fly By Jing are growing quickly, and they challenge me every day in different ways. What I’ve learned is that both require presence. When I’m with my team, I try to be fully focused on them, and when I’m with Kai, I try to be fully there too. It’s less about perfect balance and more about constantly recalibrating. Kai reminds me of what really matters, which helps keep the inevitable chaos of running a company in perspective.
You’ve mentioned morning pages and meditation as part of your routine. What does your morning actually look like before founder-mode kicks in?
I usually wake up a couple hours before the rest of the family, around 5 a.m. Having time to myself before the day starts is important for me to feel like I have a handle on things. I usually meditate for about 45 minutes before writing my morning pages with a cup of coffee. Even years after first reading The Artist’s Way, I’m still dedicated to doing them daily. It’s a stream-of-consciousness writing practice where you write whatever comes to mind. I find that it really helps to clear mental clutter and start every day with a clean slate. From there, it’s off to the races getting Kai ready for the day before I shift fully into founder mode.
Your Classic Soy Noodles are the first non-spicy Fly By Jing product. Was that a mom move or was it always in the plan?
A bit of both. I’ve always wanted Fly By Jing to showcase the full depth of Sichuan flavors and challenge the misconception that Sichuan cuisine can only be spicy. After building the company on Sichuan Chili Crisp, it was really exciting to see the Classic Soy Noodles receive such a strong reception—from kids, spice-averse folks, and even those who love spice but occasionally want bold flavors without the burn.
That response encouraged us to continue exploring the less-spicy side of the flavor spectrum, and we’re really excited to launch our new Creamy Sesame and Roasted Garlic Noodles this month. Both are inspired by the classic street food dishes I grew up eating in my hometown of Chengdu. They’re bouncy, chewy, umami-packed and perhaps best of all, ready in just six minutes so they’re perfect for easy weeknight dinners. Alongside the Classic Soy Noodles, they’re such a great way to introduce Kai to the flavors of Sichuan, with a little less heat!
We’re also really excited about our new Mild Chili Crisp launching in April 2026. It’s crunchy, savory, and invites even more people in to enjoy the magic of chili crisp.
You’ve talked about hot pot becoming a family ritual. For parents who’ve never tried it at home, what makes it more doable than it sounds?
Hot pot can seem intimidating, but it’s actually one of the easiest meals you can make and great when you’re feeding a family with different preferences. I always say that if you can boil water, you can hot pot!
Preparing hot pot takes just a few steps. Start by prepping some vegetables, proteins, noodles—whatever you and your family like—then prepare your hot pot soup base. I use Fly By Jing’s handy Fire Hot Pot Base which has all of the spices and aromatics—just add water! When making hot pot for Kai, I use chicken broth.
Then, gather around the table and everyone cooks together as they eat. It’s fun and interactive, and I love how it naturally slows dinner down and creates a moment to gather and reconnect after a busy day.
A lot of parents are trying to raise adventurous eaters but don’t know where to start. What’s your take—do you push new flavors early or let kids come to it on their own?
Toddlers at Kai’s age want to feel in control, so it’s rarely effective to push stuff on them. Instead, let their curiosity guide them. I show myself eating a variety of different foods and his natural curiosity takes over.
Fly By Jing is in so many more stores now than when you started. What goes through your mind when you see your products on those shelves?
It still feels surreal. When I first launched Fly By Jing I was told countless times that Sichuan cuisine was “too niche” and that there simply wasn’t an audience for these flavors in the U.S. Over 12,000 stores later, it’s clear that folks are ready for Sichuan flavors—they just need an invitation in.
I’m always thrilled to see new Fly By Jing products fly off the shelves or go viral, but beyond that, every new retailer means that even more people will be introduced to the depth and complexity of Sichuan cuisine. That’s always been the mission behind Fly By Jing: to change perceptions of Chinese food and share Sichuan flavors with a wider audience.
What’s the one Fly By Jing product Kai is most into right now?
He’s been loving our new Creamy Sesame Noodles. He loves how they’re so fun to eat, and I love that he’s getting a quick and protein-packed meal. They’re one of those easy dinners that make everyone happy. Sometimes I’ll add some steamed edamame or a soft boiled egg for a little extra nutrition, but they’re also great on their own!
