Inspired by Chiang Ching-kuo: From Private to Renowned Chef ⟦

At the top-tier Jiangsu-Zhejiang cuisine restaurant Junpinxuan, located on Hengyang Road in Taipei, owner and head chef Chen Li-rong—affectionately known as “the proprietor”—runs a private guesthouse exclusively for elite diners. Back when he was in the military, he cooked for Chiang Ching-kuo several times, serving him braised yellow croaker. (Photo by Deng Boyen)

At the top-tier Jiangsu-Zhejiang cuisine restaurant Junpinxuan, located on Hengyang Road in Taipei, owner and head chef Chen Li-rong—affectionately known as “the proprietor”—runs a private guesthouse exclusively for elite diners. Back when he was in the military, he cooked for Chiang Ching-kuo several times, serving him braised yellow croaker. (Photo by Deng Boyen)

At the top-tier Jiangsu-Zhejiang cuisine restaurant Junpinxuan, located on Hengyang Road in Taipei, owner and head chef Chen Li-rong—affectionately known as “the proprietor”—runs a private guesthouse exclusively for elite diners. Back when he was in the military, he cooked for Chiang Ching-kuo several times, serving him braised yellow croaker. Chiang Ching-kuo was full of praise for the yellow croaker dish, and it changed the course of his life. “If it weren’t for Mr. Ching-kuo’s encouragement back then, I wouldn’t have embarked on the path of becoming a chef.”