Why ChinaYung.com exists
A story about family, food, and the question that changed everything.
There are moments that split a life into before and after.
For me, that moment was the day my sister was diagnosed with breast cancer.
Wai Wah — 慧華 — is more than my sister. She is a dim sum master at our family restaurant in Frankfurt. For over 40 years, our family has been in the kitchen. Our father opened China Restaurant Yung in 1984. I grew up in that kitchen. For us, cooking was never a profession — it was the language our family speaks.
Healthy eating has always been my passion. I completed my nutrition certification with joy — six times. In my free time, I read books on nutrition and health. Greger, Bracht, Michalsen, Leitzmann, Kast, Strunz, Jopp — I knew them all.
When Wai Wah fell ill, I immediately reached for those books. But this time I wasn’t reading out of interest — I was searching for answers. Which nutrient helps with this condition? On which page was that? In which book was the study?
And I couldn’t find the passages.
Not because the knowledge didn’t exist. But because it was scattered across hundreds of chapters, without connection, without search, without a system. I spent hours trying to relocate passages I had once read — hours I could have spent with my sister.
But I found them. After hours of searching, I found the crucial passages — and gave Wai Wah the advice she needed. She embraced it wholeheartedly. My brother-in-law cooked her traditional Chinese healing soups. Nutrition became part of her therapy — and timing was everything: what to eat and when, aligned with her treatment.
Six months later, the aggressive, fast-growing cancer was defeated.
But the pain of that search stayed with me. And from that pain, a question emerged:
Why does someone who wants to protect a loved one have to spend hours searching through books for answers — when the knowledge already exists?
That question became ChinaYung.com.
My dream was a system that could find exactly the passages I needed from the books I had read. After extensive development, I have built a reliable system today. Currently it holds ten books, 390 chapters, more than one million words — citation-based and verified. A bot shows you in seconds what took me hours to find. And the best part: this system is scalable. Every new book makes it stronger.
I built a nutrition system that makes every ingredient, every dish transparent down to its micronutrients. Not estimated — measured. Read from the label, verified against the database, only then approved.
I built a Kitchen Assistant that shows chefs which ingredients enhance each other — and which ones block each other. Because healthy food is not just a list of ingredients, but knowledge about how nutrients interact.
Why am I so strict about data quality?
Because I know what happens when someone with a serious illness relies on incorrect information. Unverified data is not „good enough“. It is dangerous.
As a chef, I earned 6 nutrition science certifications. Not for my CV — but because I needed to understand what could help my sister.
As a second-generation restaurant owner, I know how a real kitchen works. No theory. 41 years of practice.
On 2 July 2024, I set the Guinness World Record for the fastest Peking duck carving — 2 minutes and 45.52 seconds.
But what truly drives me: we pay far too little attention to micronutrients. None of these values appear on any packaging, even though they are highly relevant to our health. That is why my system captures over 130 data points per ingredient. I am well aware that no two carrots are the same — but I give people a direction.
ChinaYung.com brings all of this together: My family’s tradition. The knowledge from the books. The technology I wished I’d had when I needed it most.
The name ChinaYung is dedicated to my father — the man who started it all in 1984.
For 慧華.
For everyone who wants to protect someone they love.
For healthy food that reaches more people.
— Chi Kei Yung, Frankfurt am Main