Kenneth Kozak
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Jing Gao says she found her calling when, in her twenties, she ended years of globetrotting to return to Chengdu, a city in China’s southwestern province of Sichuan that is famous for its spicy cuisine. Jing had been known as “Jenny”, a name she chose herself hoping to fit in with her Western classmates, but reclaimed her birth name for her signature chilli Fly By Jing. Gao recently spoke with Post deputy culture editor Charmaine Mok about how her modern food brand has set her a journey of self-discovery and a mission to “evolve culture through taste” by expanding palates and minds in communities where Chinese food is often misunderstood.
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