Fly by jing sauce11/8/2023 Her first production run cost her $30,000, which she couldn’t afford upfront, so she decided to launch Fly By Jing on Kickstarter. Given her lack of experience in food manufacturing, it took about nine months to find one that was willing to work with her. Jing went back to Shanghai and began searching for Chinese manufacturers. Using food as a vehicle, Jing wanted to bring Chinese culture into the American market. Through her experiences, she grew captivated by the particularly unique flavors of Sichuan cuisine, but slowly began to realize that these flavors were inaccessible and virtually nonexistent in North America. She co-founded Baoism (an award-winning, fast-casual, and modern Chinese restaurant) in Shanghai and started an underground Sichuan-inspired supper club in Chengdu. Fortunately, a few years later, Jing had the opportunity to move back to China through her work and decided to pursue opportunities in food. Jing saw Chinese culture through a new lens, becoming especially fascinated in the diverse regional foods. In her last semester of business school, Jing did an exchange program in Beijing, which ended up becoming a pivotal time in her life. Born in China’s Sichuan province, Jing moved across the world to attend college and business school in Canada, where she found herself growing increasingly disconnected from her roots and adopted the name “Jenny” to better connect with her peers. Fly By Jing was founded in 2018 by Jing Gao.
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