Sichuan Spice Meets Holiday Delight: Chef Jing Gao's Twist on Classic Festive Fare

bringing 'uncensored' Chinese flavors to the forefront

Spicing Up the Holidays with Chef Jing Gao's Unique Sichuan Twists on Classic Dishes

The festive season is upon us, and with it comes the promise of tables laden with traditional holiday dishes. But this year, something excitingly different is simmering in the kitchens of culinary enthusiasts, thanks to Jing Gao, the dynamic founder and CEO of Fly By Jing. This culinary maverick is revolutionizing the holiday menu with a Sichuan twist, offering an adventurous journey into the depths of Chinese flavors.

Fly By Jing: Redefining Chinese Cuisine for the Modern Palate

Fly By Jing isn't just another food brand. It's a bold statement in the world of culinary arts, spearheaded by Jing Gao. Born in Chengdu and raised globally, Gao's diverse experiences have shaped her unique approach to Chinese cuisine, making it accessible and intriguing to a worldwide audience. From her award-winning restaurant in Shanghai to the heart of your kitchen, Gao's journey has been about bringing 'uncensored' Chinese flavors to the forefront.

The Sichuan Chili Crisp Phenomenon

It was Fly By Jing's Sichuan Chili Crisp that started it all. This fiery condiment has taken social media by storm, inspiring a legion of food lovers to experiment with its versatile and robust flavors. Gao's vision of making Sichuan Chili Crisp a staple in every kitchen is a testament to her commitment to erasing culinary boundaries and enriching the global palate.

Jing Gao's Debut Cookbook: A Treasure Trove of Sichuan Flavors

Jing Gao's cookbook, "The Book of Sichuan Chili Crisp," is not just a collection of recipes; it's an invitation to explore and embrace the vibrant world of Sichuan cuisine. With over 85 recipes, the book is a masterclass in versatility, offering everything from tantalizing snacks to hearty mains, and even bold desserts and cocktails.

A Taste of the Holiday: Sparkling Berry Shrub

This holiday season, Gao shares her recipe from her cookbook that is sure to add a zesty twist to your celebrations. The Sparkling Berry Shrub is an innovative cocktail that combines festive flavors with a hint of Sichuan flair, perfect for toasting to the season.

Jing Gao's Culinary Revolution

Jing Gao's journey and Fly By Jing's mission go beyond just creating flavors; they're about opening doors to new culinary experiences and conversations. This holiday season, embrace the spice and warmth of Sichuan cuisine and let these unique dishes be a gateway to an unforgettable festive feast.

Sparkling Berry Shrub Recipe by Jing Gao

The Book of Sichuan Chili Crisp, Sparkling Berry Shrub

Sparkling Berry Shrub

Makes 8 to 10 servings

SYRUP CONCENTRATE

1 lb / 450g waxberries or any in-season fruit

2 cups / 400g granulated sugar

2 cups / 480ml rice vinegar or apple cider vinegar

Sparkling water for serving

Thyme sprig for garnish

1 To make the concentrate: Wash, peel, core, and cut the fruit into smaller pieces.

2 In a medium bowl, combine the fruit with the sugar and use your hands to massage everything together well. Cover the bowl with plastic wrap and refrigerate for at least 24 hours.

3 Strain the syrup through a fine-mesh sieve into a bowl. If there is any sugar that hasn’t dissolved, blend it in with a whisk. Whisk in the vinegar and mix well.

4 Transfer to a clean 1-qt / 950ml bottle or jar and keep refrigerated for up to 4 months. To serve, I usually add 1 part concentrate to 4 parts sparkling water and garnish with a sprig of thyme

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