Thanks to you, our loyal readers, My Chinese Home Kitchen has grown! Our audience (subscribers and repeat visitors) and Web traffic are growing exponentially. We have news related to this growth.
We provide authentic content that we research and write together. We do not use AI or other cheats to create material, and this will continue. We believe in quality over quantity and substance without pablum.
Website changes
The first bit of news is we have changed web hosts. This will enable us to handle the increased traffic without disruption. We’re still making the technical changes required, but the domain and content database have been migrated.
This means we will be able to serve content faster, especially for the fastest growing sector of our audience– those using mobile devices.
When we get the server configurations complete, we’ll begin making some template changes to better support responsive design (supporting multiple screen sizes and types), and make our pages load faster.
More healthy recipes
Chinese take out in the West is not true Chinese food. Much of it is more like Tex-Mex. Some of these recipes are notoriously unhealthy: fine for a meal out once-in-a-while, but not a diet mainstay. We started this website to focus on authentic Chinese cooking: the healthy, balanced meals that most families eat at home. These vary by cuisine, but are consistently lower in oil, sugar, and very little deep-frying than restaurant dishes.
Jing is enrolled in a top-tier culinary program, studying Chinese cuisine as prepared for world-class restaurants. We’ve shared many of these recipes, in part because they are delicious and most are easy to make at home. However, we began this website with real home-cooked dishes.
We have been discussing healthier eating for both of us. This focuses on fresh produce and basic proteins like chicken, seafood, and pork. Healthier eating is more economical, too, using techniques such as steaming, water-blanching, and braising instead of dry-blanching or frying in oil. Some of these healthier, home-cooked recipes use low heat to extract fat from pork belly, and drain most of this off before finishing. For example, Jing’s Fried Pork Belly with Chili is a delicious, Hakka-style dish prepared in this way. Others rely on water-based blanching or steaming, such as Chinese Steamed Eggplant with Garlic Sauce, Jing’s Dry Pot Braised Shrimp, and Chinese Clams with Black Bean Sauce.
Of course, we’ll continue to offer healthy stir-fried dishes too, like Chinese Hot and Sour Shredded Potatoes, Vegetable Stir-Fry, and Pork Stir Fry with Snow Peas.
Personal news
We started My Chinese Home Kitchen so that Jing could earn money to go to culinary school and finish her education. Our business model allows her to work flexible hours while earning enough money to pay her tuition, housing, food, and health costs.
Jing will soon be finished with school. She will be working full-time on the site to bring more content with greater frequency, once she completes her studies. We are also making travel plans that will allow her to write more stories about culture, history, and local cuisines.
Hopefully you will begin to enjoy more of her videos, photos, and stories by mid-year.
Thank you
We are both very grateful for your support and comments. Building this website together was a first for both of us. I still remember how amazed Jing felt when she got her first comment from a Western reader: she was surprised that anyone would find her stories and recipes to be interesting. Your feedback and regular support have made this project a joy for both of us. So, from Jing and Glenn at My Chinese Home Kitchen, a deep and heartfelt thank you to all of our readers.
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