UK import Ching-He Huang has a new show on the Cooking Channel called “Easy Chinese: San Francisco”. In her new series, Easy Chinese: San Francisco, the Wok-Star of Chinese cooking, Ching-He Huang, takes the Bay Area by storm to reveal how you can prepare delicious Chinese food at home. She is on a mission to show viewers that they can prepare mouth-watering Chinese dishes using fresh, readily available ingredients. Why order takeout when you can actually make a quick and healthy Chinese meal with what you already have in your kitchen?

Ching explores all that San Francisco and the Bay Area have to offer by visiting local markets, farms and suppliers. She finds the best ingredients and cooks them right then and there at the peak of their freshness. She’ll offer up easy-to-prepare, mouth-watering recipes using fresh, healthy, and readily available ingredients. Armed with her friendly style and vast knowledge, Ching is out to prove that Chinese cuisine can be simple, healthy, fun and delicious.

In addition to “Easy Chinese: San Francisco”, the young food entrepreneur is also the host of the popular cooking series “Chinese Food Made Easy.” Shot in San Francisco, a city known to celebrate Chinese cuisine, Ching explores the recipes and ingredients that are central to authentic Chinese cooking, that any home cook can prepare.

She’s also got her cookbook “Ching’s Everyday Easy Chinese: More Than 100 Quick & Healthy Chinese Recipes” out now. You can get a copy here.

Easy Chinese: San Francisco with Ching-He Huang

Chinese Food Made Easy with Ching-He Huang

More about Ching-He Huang

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.