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.
Ching makes two dipping sauces to spice up frozen ready-made dumplings.
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.
Ching fills bao buns with braised pork, peanuts and pickled cucumbers.
Ching introduces and explains dishes from the various regions of China.