She said her grandmother died in her San Francisco home surrounded by her family during her early sleep on Wednesday morning. At Jiang’s request, the exact details of her death will be kept confidential.
Chiang is the owner, chef and planner of the game-changing San Francisco restaurant Mandarin. She is widely praised for bringing real Chinese cuisine to the United States, and was a celebrity chef before it became popular.
Siena Chiang told CNN: “I will miss my grandmother̵
“I will miss what I have learned from her hundred years of stories, which are endless and very wise.”
The long road to San Francisco
Cecilia Chiang pioneered Chinese cuisine in the United States. She died on Wednesday at the age of 100.
Chiang Kai-shek, born near Shanghai, came from an upper-class Chinese family. Her husband is a Japanese diplomat, and although she is not afraid to admit her good fortune, she also faces other obstacles that may not be easy.
In order to convince the dining public that Chinese food does not have to be a cheap takeaway option on Thursday, Chiang Kai-shek moved to the Bay Area in 1959 and cut work for her.
It is not enough to serve her unfamiliar dishes to her Mandarin-speaking customers with 50 seats on Polk Street.
Fine noodles of Chinese cuisine
It was 1961, and Chiang Kai-shek insisted on showing diners the exquisite noodles of Chinese cuisine. The restaurant’s wine list is part of her strategy. Jiang said that she wanted to enhance the Chinese dining experience. To do this, she also needs a high degree of aesthetics.
Mandarin will later occupy a larger space in Ghirardelli Square, which is different from other Chinese restaurants.
Its disharmony is purposeful.
“Is this a Chinese restaurant?” Jiang said that people always ask her. At that time, Mandarin did not provide two standard mixed vegetables or fried noodles in every Chinese restaurant in the United States.
But this is exactly what Jiang wanted to avoid. In fact, her early brushing with Chinese food in the United States did not impress her and decided to show San Francisco the true meaning of Chinese food.
Jiang is not only a woman trying to run a restaurant in a male-dominated industry, but also trying to educate diners.
Changing people’s minds is complicated. Moreover, Jiang has retired for 20 years after his death. At one point, he said that there is no existing restaurant that can compare with Mandarin.
In 2018, Mr. Jiang was very happy to have a meal and talk with the Bay Area chefs in Alice Waters’ home.
Chiang Kai-shek’s belonging to his own success is refreshing.
Chiang Kai-shek proudly shared her memories, including some stories involving famous regulars who used to fly to SF by private jet every weekend just to dine at her restaurant, just like she talked about her next gourmet meal Journey-this is one of the greatest pleasures of life.
Her granddaughter said: “She deliberately and constantly promotes outsiders, trying to make her mark on the food of China and other countries.” “I hope she will be a signal and encouragement to those who are marginalized. Always believe in their own values and knowledge, and treat their own culture unswervingly.”
Cecilia Chiang likes to eat out and talk to other food stars about food.
By the age of 90 or so, Jiang was found flying to Tulum to eat in Rene Redzepi’s Noma Mexico in a short flash pop-up, or with his coworker Alice Woo Alice Waters meets in the Gulf.
Chiang Kai-shek is an example of fulfilling life.
While drinking a cold beer and red pork at her home in SF in December 2018, Chiang offered a simple suggestion: “Have fun…you don’t know [about tomorrow]. “
CNN’s Cheri Mossburg contributed to this report.