Fly by jing kickstarter10/31/2023 “Toronto was the first place I lived that let me feel as if I had one foot in the West and another in the East.” She worked in microfinance, brand management and business development before landing on the idea of bringing the flavors of regional Chinese food to the world in their purest form. She has since lived in Beijing, Singapore, Shanghai and lately Los Angeles, but considers herself Canadian above all. Gao, 32, was born in Chengdu, in China’s Sichuan province, and grew up serially across Europe as her professor father moved from university to university, until the family finally settled in Toronto. Jenny Gao, born Jing Gao, started Fly by Jing a couple of years ago on Kickstarter. There’s mayonnaise on everything now, mixed with gochujang for fillets of fish, with ketchup for burgers, with molasses or maple syrup for turkey sandwiches. It has been more than a month now of preparing three meals a day, a serious run even for a recipe merchant, and I’m thankful more than ever for the saving grace of condiments: spicy, salty, acidic, sweet and savory alike. Curried tuna salad with mango chutney came next, griddled sausages dabbed with excellent mustard, quesadillas swiped with fiery avocado salsa, pasta dotted with olives and capers, draped with anchovies, showered with red-pepper flakes. Bowls of warm white rice followed, adorned with pats of butter and drizzles of soy sauce: savory sweetness once more. Then they ate them and were amazed at the sweet, salty, fiery-crisp softness of the combination. Īt the start of the pandemic season, when isolation was new, my family scoffed at my peanut butter sandwiches slathered with sriracha, shingled with pickles. To hear more audio stories from publishers, like The New York Times, download Audm for iPhone or Android.
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