Engagement
Est. Earnings Per Post
Est. Monthly Income
$120 - $240
Est. Yearly Income
$1K - $3K
Avg. Likes
Avg. Comments
Jing Gao's Instagram account is estimated to grow by - followers per day.
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Followers Count Graph
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Register NowJing Gao - %s Future Followers Projection
The chart below provides an estimated projection of future follower growth based on historical data. However, actual growth may vary due to viral trends, real-life events, or algorithm changes.
| Time Until | Date | Followers | Posts |
|---|---|---|---|
| Live Stats | 2025-04-23 | 29,726 | 914 |
| There is not enough data to generate future followers projections, please check back again after some time. | |||
Jing Gao currently has 29.7K followers on Instagram and is estimated to gain - new followers per day with an average posting frequency of - posts per day. (Based on historical trends)
Jing Gao has an engagement rate of 3.45% on Instagram.
Check out Engagement StatsJing Gao Historical Stats
Export (.csv)Jing Gao can demand $80 USD per influencer post on Instagram.
Check Influence CostJing Gao's Influence Rate
Jing Gao’s Instagram profile holds an influence rate of 3.45%, meaning each post could potentially reach an estimated 942 audience.
- Jing Gao (@jingtheory) has 30K followers on Instagram. Their engagement rate is 3.45% , with an average of 942 likes and 84 comments per post.
FAQ - Jing Gao Instagram Account Stats
Here are some of the frequently asked questions about Jing Gao's Instagram account.
Answer: Founder & CEO @flybyjing @sua_superette⚡️🌶
Author✍️ James Beard Award winning 🏅 The Book of Sichuan Chili Crisp
Answer: Jing Gao has 29,726 followers on Instagram.
Answer: Engagement rate of Jing Gao's Instagram Account is 3.45%.
Answer: Average likes are about 942 per Instagram post.
Answer: Average comments are about 84 per post.
Answer: Instagram Id of Jing Gao is @jingtheory.
Answer: Worth of an Instagram post on Jing Gao’s profile is $5 USD - $80 USD.
Answer: Jing Gao discusses Food, Entrepreneurship on their Instagram.Top captions from recent popular posts:
- When I first moved from China to LA in 2018 to launch flybyjing, the genre of spicy, crunchy, savory and oily chili condiment was relatively unknown in the US. Fast forward to today, chili sauces are one of the fastest growing condiments driving the industry’s growth and the “international aisle” is being reinvigorated and expanded by emerging brands who are changing how America eats. Yet it was not long ago that investors told me my product would never find a market big enough, and that no one cared about a mission-driven brand that wanted to change the narrative about Chinese food. We’ve been rejected by PR firms because they already represented one Asian brand client. Just this past year, we were rejected by a major retailer because they “already carried one brand of chili crunch and did not need another.” These are the challenges that brands who exist in a traditionally marginalized space consistently face. However, the rising tide of emerging brands just like our own can’t be ignored. We have seen and celebrated the growing market of unique and personal flavor expressions, from Homiah’s Malaysian Nonya sauces to Omsom’s Southeast Asian cooking starters, to Fila Manilas Filipino seasonings. I’ve personally invested in and advise many of them, because the more exciting Asian brands hit the shelves, the more the entire category grows. I hope the silver lining here is that the challenges facing marginalized brands and founders comes to light and that we can all operate from a place of empathy rather than division. Everyone’s time and effort are better served building their brands and categories, rather than taking action driven by ego-based fear. One of our core values at Fly By Jing is Win/Win. We believe that there will always be enough for everyone, and that we have the power to generate abundance for all. The more entrants in the space only serves to validate the market opportunity. We refuse to play a zero sum game. The bigger we can grow the pie for all, the better it is for everyone.
- Kai was born at home on March 12th after a 7 hour labor. The journey was primal, intense, wild, beautiful and tribal. The details of those early morning hours are now a haze, but when I look back at these photos, floods of emotions rush back to me; the waves of contractions crashing down and pulling me under, the deep, guttural roars that escaped as I sent all my life force down towards my birth canal, that moment of transition- the admission of defeat- when you just can’t keep going, but know you also can’t turn back, the moment that’s actually a light at the end of the tunnel, signaling that you are about to meet your baby. Pregnancy is an endurance sport, and labor is a marathon and sprint all at once. It was the most physically and mentally challenging thing I’ve ever done, and I’m in awe of all the women who have walked this path before me, of our resilience, strength and sheer power. It takes a village, and a tribal energy took hold in the room that morning. I’m immensely grateful for my birth team; my partner, doula and midwives from sweetbeginningsmidwifery who wiped my forehead, compressed my hips, kept me hydrated and whispered words of encouragement in my ear, empowering me to have the birth I envisioned, and for littleloophotography who captured the raw emotions and energy in every frame. As Innana ascends from the underworld, she returns a new woman, transformed by birth.
- welcome home, Kai Everett Timbers-Gao 🐉❤️ 3.12.24 you are so loved
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