Modern Chinese food has come a long way from the traditional favourites that we order by rote from our local takeaway. China's culinary traditions are continually evolving to create a new and exciting cuisine that can best be described as fusion. In 'China Modern', Ching-He Huang explores these new influences and challenges conventional perceptions of Chinese food. She looks at how dishes have been reinvented, drawing on inspiration from Japan, Thailand and Vietnam as well as Europe. Healthy eating is also integral, with cooking techniques moving away from deep-frying to steaming, pan-frying, boiling, grilling and even baking! Ching looks at home cooking from the less well-known provinces in China such as Hunan and Sichuan (most of the food we know as Chinese originated in Hong Kong) as well as how those takeaway favourites should really be cooked. Delicious recipes include Lemon Monkfish, Ginger, Chilli and Soy Steamed Scallops, Peking Duck Sushi, Vegetable Bao and Chocolate Sesame Balls.
Ching-He Huang is the new face of Chinese cooking on British TV and the star of BBC2's popular series Chinese Food Made Easy. Born in Taiwan and brought up in South Africa, she moved to Britain when she was 11.
Ching has always been passionate about food, so after graduating with a first class degree in economics, she set up Fuge, a fresh salad company and her healthy drinks company, Tzu.
Ching is the author of three cookbooks, China Modern, the bestselling Chinese Food Made Easy and her new book Chinese Food in Minutes. Ching has appeared regularly on Saturday Kitchen, Market Kitchen and Daily Cooks.