Peng Chang-kuei (彭長貴, Xiang Chinese: [pən˩˧ tʂan˩˧ kwej˥];[2] September 26, 1919 – November 30, 2016[1]) was a chef specializing in Hunan cuisine.

In 1933, Peng became the apprentice of Cao Jinchen (曹藎臣), the fourth-in-line personal chef of the late Tan Yankai, a Hunan statesman and the former Premier of the Republic of China.

[3][4] Following the 1938 Changsha fire, Peng and his family moved to Guiyang and finally to Chongqing, the wartime capital.

[3] While working in the Hunan restaurant Xiaoxiang Jiudian (瀟湘酒店) in Chongqing,[4] he was offered to be the personal chef of Zeng Guangshan.

[4] Before the communist takeover of Hunan in September 1949, he parted ways with his mother, wife, and children to follow the Kuomintang's retreat to Taiwan.

[4] In the 1960s, he cofounded the restaurant Dung Wan Gok (Cantonese: 東雲閣) in Hong Kong, but it was destroyed in a fire five days before its opening.

[10][11][12] In the documentary, Peng recalled in 1952 he was invited by the Republic of China Navy to be in charge of a three-day state banquet during Admiral Arthur W. Radford's visit of Taiwan.