Steamed spinach is drizzled with a dressing of soy sauce, honey and sesame.
Follow our simple stir frying tips -- it's almost as easy as takeout!
Ching-He Huang demonstrates how to make fire pot, a Szechuan-style fondue.
Chinese cuisine can be both dangerously hot and pleasantly accessible.
Ching-He Huang shows a friend from school how to make moo shu chicken.
A classic Chinese marinade lends big flavors to skewered chicken thighs.
Sweet potato flour gives this spicy crab recipe an extra-crispy texture.
Ching makes Mapo Doufu, a popular tofu and meat (in this case, pork) dish.
Ching explores the rich Chinese culture found in Manhattan's Chinatown.
Ching He-Huang brings her skills to Chinatown's Wok Shop.