Chefs CHING HE HUANG & KEN HOM - Exploring China A Culinary Food Adventure Episode 1 BEIJING Ching-He Huang (Chinese: 黃瀞億; pinyin: Huáng Jìngyì; Wade--Giles: Huang2 Ching4-i4; often known in English-language media simply as 'Ching'; born 28 November 1978) is a Taiwanese-born British food writer and TV chef who has appeared in a variety of television cooking shows. Ching has starred in three popular TV series and is the author of five best-selling cookbooks. She has developed a range of Ching-branded Woks, tableware, Chinese cooking and preparation utensils marketed by Typhoon Housewares, as well as branded exotic mushrooms grown in the UK and available through Tesco. Ching often reinvents favourite Chinese dishes, and cooks them in a style often different from most conventional Chinese restaurants in the UK. Although this style does not attract much of the Chinese population, it has proven to be very popular amongst the locals. Her aim is to use fresh and simple ingredients. Broadcasting career Ching is also known for her cookery programmes, her first being Ching's Kitchen which was first shown on UKTV Food in 2005. Other television appearances followed including Daily Cooks, Saturday Cooks and Great Food Live. Huang has also appeared on the BBC's Saturday Kitchen with James Martin, UK Food's Market Kitchen as well as guest appearances on Ready Steady Cook, Cooking the Books and cooked live for Melanie Sykes on Grand Designs Live. She also appears as a regular guest on Sky Television food show Taste, hosted by Beverly Turner.[7] The Chinese Food Made Easy television series has been licensed into The Cooking Channel (USA), New Zealand, Germany, Iceland, Poland, Australia and Belgium and has been picked up by the BBC's Lifestyle channel for all its Asian feeds, including China, Hong Kong, Taiwan, Singapore and Korea.[8] In 2010, Huang fronted a new thirteen part cookery series on Five. The series Chinese Food in Minutes was based on Huang's title of the same name, published by HarperCollins in September 2009. It included a branded microsite with video, recipes, episode guides and competitions, plus additional exclusive content websites.[9] In 2011 her 13-episode series Easy Chinese San Francisco by Ching He Huang debuted on the Cooking Channel. Ching returned to BBC2 in 2012 for Exploring China: A Culinary Adventure which shows her travelling and exploring China's culinary culture with the godfather of Cantonese cooking, Ken Hom. There is an accompanying book to the series. 2013 2012 vacation travel video tourist guide china chinese culinary food adventure tv television episode season fun trends trendy chef "ching he huang" "ken hom" restaurant "chinese food" "how to cook" cook cooking celebrity fame recipe "home made" "stir fry" wok gok bbc british uk "united kingdom west east modern trip "hone kong" village cuisine mainland secret crazy simple dishes journey beijing yummyfoodtv In 2009--11 Ching He Huang teamed up with China's number one selling beer, Tsingtao, to "find the best Chinese dining experience in the UK". Members of the public were invited to nominate their favourite Chinese restaurant. A panel of experts led by Ching then had the role of judging which restaurant among the many nominations would be crowned. The restaurant that wins the Legacy of Taste title is awarded a trophy and framed certificate for display in their restaurant, with awards presented by Ching at a ceremony in London Chefs Ken Hom and Ching He Huang, both Chinese food specialists, describing their travels through China and the recipes and personal stories they find there.Hom and Huang will travel to Beijing, learning about Peking Duck, and on to the Silk Road, Kashgar, and the Sichuan Province,together bringing a unique and authoritative perspective on Chinese food that will surprise and inform.Ken and Ching undertake an epic 3000-mile culinary adventure across China - not only to reveal its food, but its people, history, culture and soul.BBC Books has acquired and published the title to accompany the BBC Two series of four hour-long episodes.

• published: 21 Feb 2013
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