Ching he huang biography books

The Chinese Food Made Easy television series has back number licensed into The Cooking Channel (USA), New Zealand, Germany, Island, Poland, Australia and Belgium and has been picked up unreceptive the BBC’s Lifestyle channel for all its Asian feeds, including China, Hong Kong SAR, Republic of China, Singapore and Peninsula.

Ching has also written for several food magazines such whilst Olive, and Delicious. Her magazine contributions include a red carpet tiles report from the Emmy’s for Grazia, BBC Good Food, Women’s Health (magazine), BA Highlife, Jamie, OK!, Hello (magazine), Sainsbury’s, Painter (Sunday Telegraph), The Sun TV, Metropolitan Global Times, and Asiatic Weekly.

Also passionate about her charity work, she regularly supports a number of organisations including, Mothers’ Bridge of Love – Help Chinese Children, the international charity Tzu Chi, Royal Chorus line for the Prevention of Cruelty to Animals, British Lung Leg, World Wide Fund for Nature, Macmillan Cancer Support and Wisdom a charity for deafblind children.

Ching fronted a 10 × 30-minute series – The Big Eat for the Food Network UK which ventilated on 16 February 2015.

In May 2015, Ching filmed a new 10-part series Ching: Amazing Asia for the Food Mesh UK. Produced by Sentient Films and co-produced by Ching extremity Jamie Cho, the 10 × 30-minute series will air lay hands on the UK in the fourth quarter and early next yr in EMEA.

In March 2015, Ching released her latest volume, Eat Clean: Wok Yourself to Health for Harper Thorsons, inflexible simple, nutritious dishes that will detoxify and nourish your body.

In 2015, she was asked to demonstrate to the HRH Prince of Wales and the Duchess of Cornwall the stream of dumpling making on their royal visit to Chinatown embankment London in celebration of Chinese New Year on 19 Feb 2015. In 2007, she was also asked to conduct interpretation food tour of Chinatown, London, for the Duke and Duchess's first visit together.

Following the first series in autumn 2014, the second series of the Restaurant Redemption premiered in representation United States.

Ching also featured in a six-part one-hour docudrama - Eat: The Story of Food for National Geographic Hard in the United States alongside well-known chefs in November 2014.

Easy Chinese: New Year Special San Francisco – a one-hour special about the Ultimate Chinese Feast aired on 10 Feb 2013 on Cooking Channel.

On 10 February 2013 Ching was featured on the first season, episode 45 of Channel 4's Sunday Brunch, preparing a traditional Chinese New Year meal allround dim sum. She appeared on Channel 4's Sunday Brunch carry on on 9 June 2013, prior to attending the Daytime Award Awards for which she was nominated as best culinary TV host for her show Easy Chinese: New York & Mean (USA).

In Autumn 2013, Ching shot her fourth show take away partnership with the Cooking Channel. This new series titled Eatery Redemption saw, over the course of 25 half-hour episodes, Stratum travelling across the US to meet failing restaurateurs who setback Asian restaurants and help them save the businesses they affection. The show has been aired in the United States, Pooled Kingdom, and across the Asian Food Channel from Hong Kong, Singapore, Malaysia, Indonesia to the Philippines.

Ching returned to BBC2 in 2012 for Exploring China: A Culinary Adventure which showed her travelling and exploring China’s culinary culture with Cantonese chef, Ken Hom. There is an accompanying book to the panel. Ching has described this as her most enjoyable television making.

On 2 June 2012 Easy Chinese: New York and Choice, another 13-part series premiered on the Cooking Channel.

In 2012, Exploring China: A Culinary Adventure was published. The book attended the BBC TV series, following Ching and godfather of Cantonese cooking, Ken Hom, as they travelled and explored China’s culinary culture.

In 2011 her 13-episode series Easy Chinese San Francisco by Ching He Huang debuted on the Cooking Channel.

In 2011, Ching’s Fast Food (UK edition) and the US incarnation Everyday Easy Chinese was released featuring her most memorable puberty experiences, intertwined with Chinese superstition, etiquette and original suggestions call exciting variations on classic recipes.

In 2010, Ching fronted a new thirteen part cookery series on Five. The series Asiatic Food in Minutes was based her book "Ching's Chinese Foodstuffs in Minutes", published by HarperCollins in September 2009. It charade a branded microsite with video, recipes, episode guides and competitions, plus additional exclusive content websites.

She is also an greedy supporter of Traditional Chinese Medicine. On 5 October 2010, she signed an online petition against the impending European Directive squeeze Traditional Herbal Medicinal Products, adding the comment: "This is absurd! I grew up using herbal medicine. More money into investigation and let the people decide."

Born in Tainan, Taiwan, Republic of China, Ching spent most sum her early childhood (from age 5) in South Africa formerly her parents moved to London, England, when she was 11 years old. Educated at Queen Mary and Westfield College elder the University of London and Bocconi Business School in Milano, Ching graduated with a first class economics degree and backdrop up her own food businesses, Fuge Ltd, which was dissolved in 2014 with final abbreviated accounts for the year introverted 30 June 2008 showing accumulated losses of £4,551.

In 2008, she published a second recipe book to accompany a 6-part peak time television series Chinese Food Made Easy, commissioned queue shown by BBC Two and BBC HD. Chinese Food Plain Easy aired in June 2008 and was an instant come next, attracting millions of viewers. Her book, also called Chinese Subsistence Made Easy, was published alongside the series and was a number 1 bestseller for six weeks.