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Joyce Chen Foods

Joyce Chen Belongs in Everyone’s Kitchen

Healthy Asian products since 1958

SAVORING THE LEGACY OF JOYCE CHEN

My mother was a pioneer in promoting healthy Chinese cooking. Although it was standard practice in the 1960s, she refused to use Red Dye #2 or any other food coloring in any of her restaurant dishes.

The Joyce Chen restaurants were among the first to cook with the healthier Canola oil. Menu items for what my mothers called “fussy eaters” were low in fat, cholesterol, and lower in sodium.

My mother’s classic cookbook, “Joyce Chen Cook Book,” published in 1962, included recipes for foods around China, and a forward by Paul Dudley White, M.D. Dr. White was President Eisenhower’s heart surgeon and a strong proponent of healthy lower fat dishes with more vegetable than the norm at the time.