Ching makes congee ("soupy rice") with mixed seafood and vegetables.
Ching sets out to show the unseen side of Chinese cuisine.
Ching introduces and explains dishes from the various regions of China.
Ching is joined by a tea master for a Chinese tea ceremony.
Ching makes two Chinese sauces: sweet-and-sour and basic stir-frying.
A classic Chinese marinade lends big flavors to skewered chicken thighs.
Coconut milk, chilies and lemongrass make this grilled lobster sizzle.
For a hearty cold-day meal, ladle Savory Sour Chicken Soup over noodles.
Prepare a quick tempura-style abalone that's melt-in-your-mouth tender.
Ching's Golden Gate Chili Ribs turn any meal into a finger-licking picnic.