For more than 30 years. Ever since the first generation entered the vegetarian food industry, two generations have remained focused on the same goal: to make high-quality food and tailor our products to meet market demands.
The story of Cheng Yung Chuan Foods did not begin on the day the company was officially registered. Long before the company was established, the first generation had already entered the vegetarian food industry—from vegetarian dumplings, pan-fried buns, and noodle dishes to vegetarian ham and frozen soups. Through traditional vegetarian food production, they gradually built up their understanding of ingredients, raw materials, flavors, manufacturing processes, and texture.
While plant-based foods were still in their early stages of development, the first generation had already begun producing and marketing related products. Today, the second generation builds on the manufacturing experience of its predecessor, further focusing on the application of plant-based ingredients, optimizing the texture of plant-based meat, developing new formulations, and commercializing products—thereby continuing to integrate traditional expertise with modern food technology.
From R&D, taste profiling, and raw material selection to processing and quality assurance, our functional teams work together to bring customer product specifications to life on the production line. By uniting experts across every field, we ensure carefully selected ingredients, precise formula development, strict process control, and rigorous quality management. Every step is seamlessly connected—all to perfectly realize and deliver our customers' expectations for taste and quality on every production line.
International chain restaurant management background, dedicated to creating relaxing dining spaces with a homey feel.
Leading eco-friendly packaging and waste oil recycling initiatives, advancing JCA's corporate social responsibility.
Driving JCA's digital transformation from online ordering to social media marketing, keeping the brand trending.
Leads new flavor R&D, testing over 200 marinade recipes annually to discover the next amazing flavor.
Master of Food Science, established JCA's rigorous quality standards with data-driven monitoring at every step.
Built the nationwide cold chain logistics system ensuring fresh chicken delivery within 24 hours from farm to store.
Redefined the visual language of fried chicken branding with bold colors and street culture, making JCA a trendy icon.
Graduated from a Japanese culinary institute, skilled at blending Japanese frying techniques with Taiwanese fried chicken.
Started the first JCA fried chicken stand in Taipei's Wanhua District 50 years ago, transforming street food into a renowned brand.