Career

Born in Yibin, Sichuan, China, Chen emigrated to Japan in 1952, and became a Japanese citizen in 1954. Chen had originally specialized in Chinese imperial cuisine. However, in 1958, upon opening the Shisen Hanten (四川飯店) restaurant in Japan, Chen arranged his dishes to cater to the tastes of his Japanese clients.

Chen introduced Shanghai-style Sichuan cuisine to Japan through the Shisen Hanten Restaurant as well as through nationwide television shows, particularly Nippon Hōsō Kyōkai"s television show, Kyō no ryōri ("Today"s Cuisine" in English).

Chen came to be known as the "father of Chinese Sichuan cooking" in Japan. Among the many Shanghai-style Japanese Chinese dishes Chen popularized in Japan include:

"Prawns in Chili Sauce" (simplified Chinese: 干烧虾仁.

Traditional Chinese: 乾燒蝦仁. Pinyin: gān shāo xiā rén), which Chen renamed to Ebi Chili Sauce (エビチリソース, ebi chiri sōsu) for the Japanese.

Mapo doufu (Chinese: 麻婆豆腐.

Pinyin: má pó dòu fu).