You may know her as the founder of Fly By Jing, a modern Chinese condiment brand that quickly went viral for its addictively delicious Sichuan Chili Crisp. Or, you may recognize her as the face of Los Angeles-based Sichuan eatery Suá Superette, but Jing Gao recently added a new title to her long list of impressive accomplishments: Mom.

As we continue to celebrate the Asian American, Native Hawaiian, and Pacific Islander communities as part of AANHPI Heritage Month, we caught up with the multitasking mogul herself. Not only did Jing share how she got her start in the food space, how motherhood has impacted her connection to her culture, and her best advice for new moms, but she also divulged her go-to recipe for postpartum comfort food and her must-have nursery essentials.

Read our full conversation with this inspiring mom/entrepreneur below.



How did your Sichuan heritage influence Fly By Jing and Suá Superette?

I founded Fly By Jing to share the flavors of my hometown Sichuan. I was born there, but grew up all over the world. Eventually, a job brought me back to China in my 20s where I reconnected with my roots, finding my identity and personal expression through food and flavor. I ended up quitting my tech job, training with one of the top chefs in China and opening a restaurant.

I started Fly By Jing as an underground supper club, named after the famous “fly restaurants” of my hometown – hole-in-the-wall eateries so good they attract people like flies. I knew that Chinese food has 5000 years of culinary heritage and is one of the most sophisticated in the world, but that in the West we had all kinds of misconceptions about it, which I wanted to change. So I decided to start FBJ as a condiments line that could spread the gospel of Chinese flavor worldwide. Today, we’re one of the first modern Chinese food companies in America and carried in over 8000 stores.

Suá Superette is a modern Sichuan grab-and-go eatery and marketplace that I founded with my business partner Stephanie Hjelmseth last year in the heart of Larchmont Village in Los Angeles. Just like Fly By Jing, our goal at Suá is to share the incredible flavors of Sichuan and make them available and accessible to more people.


You’ve just had your first baby! What excites you about motherhood?

Motherhood is one of the most transformative experiences. The greatest gift of motherhood so far is how my son brings me into the present moment every single time. For entrepreneurs like me who have spent the majority of our lives working and moving nonstop towards our goals, the presence of a baby who demands your utmost attention has given me perspective to focus on the little moments that truly make up what matters in life.



What aspects of your Chinese-American heritage do you want to pass down to your son?

The Chinese values and traditions I want to pass down to my son definitely involve the food and the culture. I hope to visit China soon with him to show him the incredible flavors of his ancestral home and teach him his mother tongue, including the Sichuan dialect!


What is your go-to postpartum comfort recipe?

My go-to recipe that I’ve prepared many times during my postpartum confinement period is my collagen congee. It is such a delicious way to get protein and collagen in addition to easy-to-digest grains like rice, millet, and quinoa. Congee is such a perfect canvas for pretty much anything you want, from proteins like pork, chicken, tofu, and fish to toppings like Sichuan Chili Crisp, pork floss, fried peanuts, and more.



What is the first thing you ate/drank post baby?

My favorite smoothie, the Divine Date from Urth Cafe!


What is one piece of advice you would give a newly pregnant mom?

There is no instruction manual or rule book for being a new mom. Your journey is unique to you and there is no wrong way to do it. Give yourself compassion and grace, and ask for help and support from your community. Remember that it is important to take care of you because everything starts with you.



Jing’s Postpartum Collagen Congee

From her cookbook The Book of Sichuan Chili Crisp

Makes 6 servings



  • 1 cup / 200g white rice
  • 4 cups / 950ml bone broth
  • 5 cups / 1.2L water
  • 1 lb / 450g Swiss chard chopped



  • Fermented tofu
  • Toasted sesame oil
  • White pepper
  • Sichuan Chili Crisp
  • Soy sauce
  • Fish sauce
  • Pickled mustard tuber
  • Salted duck eggs
  • Fried peanuts
  • Slivered ginger
  • Scallions
  • Chopped cilantro leaves



Step 1:

Rinse the rice and soak in water for about 30 minutes. Drain and transfer to a sealed container or freezer bag and freeze overnight.


Step 2:

In a large pot over high heat, add the broth, water, and frozen rice and bring to a boil. Then turn down the heat to medium low and simmer, covered, for about 15 minutes.


Step 3:

Increase the heat to medium high, add the chard to the pot, and stir the rice until it thickens and the chard has wilted, about 5 minutes.


Step 4:

Serve in individual serving bowls and add your toppings of choice. Jing’s favorites are fermented tofu, pickled mustard tuber, salted duck eggs, scallions, cilantro, and chili crisp, of course.


Want to shop Jing Gao’s nursery essentials? Peek into her nursery here or shop her favorites: Yuzu 8-in-1 Convertible Crib​, Lolly 6-Drawer Assembled Double Dresser​, Kiwi Electronic Recliner