The screen grab taken from a video posted on the official YouTube page of P.F. Chang -- a restaurant co-founded by Cecilia Chiang's son Phillip Chiang -- shows late restaurateur Cecilia Chiang.

NEW YORK - The Wall Street Journal (WSJ) published an article on Saturday on its Obituaries Page to commemorate Chinese American restaurateur Cecilia Chiang, who "helped persuade Americans that Chinese food could be a delicacy, not just a cheap meal." Chiang died on Oct 28 at the age of 100.

"She had little cooking experience and even less insight into what Americans might eat. When Cecilia Chang opened the Mandarin restaurant in San Francisco in the early 1960s, her greatest asset was her memory: she knew how Chinese food was supposed to taste," reads the article.

When Cecilia Chang opened the Mandarin restaurant in San Francisco in the early 1960s, her greatest asset was her memory: she knew how Chinese food was supposed to taste.

The Wall Street Journal

In the report, the WSJ particularly mentioned that "she opened an elegant Chinese restaurant serving authentic dishes, including tea-smoked duck and fiery Sichuan eggplant," and after multiple efforts, it turned out to her that "some of the simplest, such as fried dumplings, were the most popular".

At the end of the WSJ article, Chiang was noted as striving to educate squeamish Americans by saying in an interview in 2013: "When I served fish with the head on, they said, 'Please take that back to the kitchen and chop the head off. We don't want to see it.' But I still served it in the original way."

Chiang has been widely remembered as a famed restaurateur who helped introduce authentic Chinese food to the United States in the 1960s, as well as a rare female owner in an industry dominated by men.

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She gained acclaim as the owner of the Mandarin, a pioneering San Francisco restaurant she opened in 1961 that served many dishes that are now staples at Chinese restaurants across the United States, like pot stickers, moo shu pork and sizzling rice soup, according to the San Francisco Chronicle, which first reported her death and named her the "mother of Chinese food in America."

Chiang, who ran the Mandarin from 1961 to 1991 before selling it, was credited by food magazine Saveur in 2000 with "nothing less than introducing regional Chinese cooking to America."

"I think I changed what average people know about Chinese food," she told the Chronicle in 2007. "They didn't know China was such a big country."

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Chiang was born in 1920 with the name Sun Yun as one of 12 children in Shanghai and grew up in Beijing. Around 1960, she started her restaurant business in San Francisco, then moved the restaurant to a larger space on the city's Ghirardelli Square in 1968 and later opened a second Mandarin in Beverly Hills, California in 1975. The original Mandarin closed in 2006.