This whole journey was very organic,” she says. “I was running this underground dinner club, and was not planned. Gao says Fly By Jing’s transition from supper club service to the chili oil product line was natural. RELATED: In order to thrive, these founders had to kill off parts of their companies they believed were necessary Launching Fly by Xing And I also knew I could I wanted to challenge existing assumptions about what Chinese food could be or should be. But the parts I loved most about the process were product creation, flavor creation, storytelling, and branding. “Operating a restaurant wasn’t really what I wanted to do,” Gao says. However, Gao’s undertakings taught him that although he loved working with food, his interest in serving food was not necessarily the same. From cooking to branding and interacting with guests. Gao traveled the world holding popup dinners in places like Hong Kong, Japan, and Australia, and ran a show business as a one-woman all the while. She used her restaurant success in 2016 to create Fly By Jing, an underground supper club. The restaurant was revolutionary as it focused on transparently sourced, safe and clean ingredients at an affordable price – a concept Gao has likened to “a Chipotle for China”. In 2014, Gao used his passion to co-found the Shanghai-based restaurant Baoism. But the more she studied, learned and worked her way up to understanding Chinese cuisine, the more she wanted to join the food scene. ![]() Gao’s passion for sharing Chinese recipes first took the form of writing for his blog and various publications. ![]() Seeing Chinese food in its complexity and variety “awakened” her palates, and she knew it was something she wanted others to see as well. However, Gao admits that it wasn’t until she was back in her early twenties that she developed a passion for China’s rich culinary landscape. “And so my mom, in a way, inspired me with how she adapted to cooking in countries where we were using limited resources and ingredients.” “Going from Germany to England and then Austria, France, Italy-it was a kind of constant adaptation, code-switching, trying to fit in,” says Gao.
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