Ching makes two versions of spring rolls, one sweet and one savory.
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Ching-He Huang catches langoustine, or large prawns, then cooks them fresh.
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Ching introduces and explains dishes from the various regions of China.
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Ching-He Huang demonstrates how to make popular Singapore noodles.
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Ching's deliciously easy mussels with black beans and beer cook in minutes.
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Ching demonstrates the red cooking technique with a butternut squash dish.
Champagne makes the lemon and lychee flavors in this cocktail dance.
Crumbles get Asian flair in Ching's Apple Lychee Raspberry Crumble recipe.
To cook Chinese cuisine, you must have these essential "kitchen weapons."
Bok choy, mushrooms and chicken thighs make a perfectly balanced stir fry.
The main rule of pairing Chinese food and drinks: There are no hard rules!
Salt and Pepper Crispy Chicken is great as a snack or with salad as a meal.
Vegetarian oyster sauce makes these classic lettuce wraps truly meat-free.
Vegetable chow mein is a filling meal of noodles, spinach and mushrooms.
Ching brings her cooking talents to a fish market in the north of Scotland.
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