Fermented black beans make a strongly flavored sauce for steamed scallops.
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Use frozen dumpling wrappers to make prawn and chive potstickers in a snap.
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Ching's mini pork burgers are sliders with a sweet and tangy Chinese twist.
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Ching-He Huang catches langoustine, or large prawns, then cooks them fresh.
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The main rule of pairing Chinese food and drinks: There are no hard rules!
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Spiced Asian Ribs on the Grill are bursting with salty and sweet flavors.
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Real street food: Ching cooks Sweet and Sour Prawns at a construction site.
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A classic Chinese marinade lends big flavors to skewered chicken thighs.
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Erin shows her friend Xian an inexpensive way to make chicken chow mein.
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Ching detangles the different kinds of Chinese noodles, from rice to soba.
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Duck tongues and dandan noodles are just the tip of this Asian iceberg.
The Palace Restaurant's head chef shows how he makes classic Egg Foo Young.
The main rule of pairing Chinese food and drinks: There are no hard rules!
Brian turns Spanish dishes into a Chinese fiesta for his friend Manuela.
Ching makes kid-friendly five-spice drumsticks and stir-fried veggie wraps.
Trying to find Mission Chinese? Just look for the sign that says Lung Shan.
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