Coconut milk, chilies and lemongrass make this grilled lobster sizzle.
Ching steams a whole fish Cantonese style, the way her grandmother did.
Ching brings her cooking talents to a fish market in the north of Scotland.
Choko, also known as chayote, retains it crunch in this quick stir-fry.
Ching makes two dipping sauces to spice up frozen ready-made dumplings.
Ching's chile chicken wins her a multitude of fans at a midweek market.
Beef, chiles and fermented black beans add robust flavor to ho fun noodles.
Explore the differences between American Chinese food & that made in China.
Ching's deliciously easy mussels with black beans and beer cook in minutes.
Ching makes two versions of spring rolls, one sweet and one savory.