Ching-He Huang Bio

Related To:

Glamorous young food entrepreneur Ching-He Huang is the face of Chinese Food Made Easy and Easy Chinese: San Francisco. Born in Taiwan to Chinese parents, Ching was raised on freshly cooked home meals for which ingredients were always bought on a daily basis. Her major food influences stem from the traditional cooking styles of her farming-community grandparents, who lived in the countryside of southern Taiwan.

Alongside their paddy fields and bamboo farms, they also cultivated an orangery, a sweet potato patch and mango trees. For Ching, weekends were a chance to eat meals and snacks which originated from age-old recipes, fresh from the soil.

At the age of five, Ching and her family immigrated to South Africa where she was exposed to an entirely different diet and climate. As the only Chinese children in their school, she and her older brother caused a stir with their packed lunches of fried rice and vegetables with dried meat powder or cucumber pickle with chili.

The biggest change was to come when she was 11 years old. Ching moved again, this time to London. From her early teens, with her parents involved in running their own businesses and her mother often abroad, Ching had to cook the family meals. She was taught the basic philosophy behind Chinese cuisine (the emphasis on balancing yin and yang through hot and cold ingredients), but then was left to improvise alone.

As a self-taught cook, the experience was to be the inspiration behind launching her own food company. A TV presence seemed inevitable and, in 2005, Ching's Kitchen aired on UKTV Food. Since then Ching has made TV appearances on ITV's Saturday Cooks and Daily Cooks, UKTV's Market Kitchen and Channel Five's Cooking the Books. Ching's first cookbook, China Modern, was published in autumn 2006, and her second, Chinese Food Made Easy, accompanies the BBC TV series.

 

Keep Reading

Next Up

How to Cook With a Wok

Find out how to choose the wok that's right for you, then learn how to season it to create optimally flavored dishes.

A Guide to Regional Chinese Cooking

There are lots of regional variations on cuisine in China. Ching-he Huang explains the differences through ingredients.

10 Essential Chinese Cooking Ingredients

Soy sauce is a must (both light and dark), but you’ll need these other sauces and spices to get your wok on, anytime.

Global Pantry: Everyday Exotic Essentials

Here are a handful of pantry essentials for Italian, Spanish, Mediterranean, Indian, Asian and good-ole Southwestern cooking.

Asian-Style Ribs on the Grill

Get an Asian-style ribs recipe prepared on the grill, plus pro tips from chefs like Bobby Deen and Ching-He Huang at Cooking Channel.

Define: Italian Meals, Course by Course

Traditionally, the main meal in Italy is a lengthy affair, composed of a number of small courses. Dishes typically are relatively simple, with seasonal and fresh ingredients.

Pantry: Caribbean Essentials

10 Ingredients to Get You Cooking

That's Amore! Watch Laura Vitale Do Date Night on the Simply Laura Premiere

Watch the Simply Laura season two premiere online — the full episode is streaming on Cooking Channel.

On TV

Chuck's Eat the Street

12:30pm | 11:30c

Chuck's Eat the Street

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c
10pm | 9c
10:30pm | 9:30c
11pm | 10c
11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c
2am | 1c
2:30am | 1:30c
3am | 2c
3:30am | 2:30c
What's Hot

Ching-He Huang

So Much Pretty Food Here