"Life improved in Sichuan," Chiang continues. She began teaching Mandarin at the American and Russian Embassies and married a former professor, Liang Chiang, from Beijing. With marriage came some of the comforts of her old home: servants and a cook. In 1945 they moved to Shanghai, a sophisticated, modern city with fabulous food and a lively night life, and she bore a son and a daughter. But with the onset of Communism, the political climate again turned treacherous. In 1949 Liang Chiang took a job at the Chinese Mission in Tokyo, and they left on the last plane from Shanghai. Because they were allowed only one child, they left Philip, their two-month-old son, with Sun Chin; it was two years before they saw him again. In Japan, Chiang, who hadn't quite learned how to cook yet herself, decided—along with some relatives who'd also escaped to Tokyo—to open a Chinese restaurant that would feed them all. The 250-seat establishment, which served traditional banquet food, was an instant success, though most of the customers were Chinese and American; the Japanese were too poor to come. As she had throughout her life, Chiang paid attention in the kitchen: "My chef was from Hong Kong, and I watched him closely, learning how to cut fish and meat."