28 November 1978 |
|Cooking style||Chinese cuisine, Taiwanese cuisine, British Chinese Cuisine|
|Education||Queen Mary, University of London, Bocconi Business School|
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.
Born in Taipei, Huang spent most of her early childhood in South Africa before her parents moved to London when she was 11 years old. Educated at Queen Mary and Westfield College of the University of London and Bocconi Business School in Milan, Huang graduated with a first class economics degree and set up her own food businesses, Fuge Ltd and TZU.
Ching often reinvents favourite Chinese dishes, and cooks them in a style different from most conventional Chinese restaurants in the UK. This style has proven to be very popular. Her aim is to use fresh and simple ingredients.
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.
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.
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.
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.
In 2006 she published her first recipe book, China Modern, which contained a variety of Chinese influenced recipes.
In 2008, she published a second recipe book to accompany a 6-part peak time television series Chinese Food Made Easy, commissioned and shown by BBC Two and BBC HD. Chinese Food Made Easy aired in June 2008 and was an instant success, attracting millions of viewers. Her book, also called Chinese Food Made Easy, was published alongside the series and was a number 1 bestseller for six weeks.
Ching's third book, Ching's Chinese Food in Minutes, was published on 3 September 2009.
Huang's three books published by Harper Collins, including her most recent work, have sold 250,000 copies in the U.K. and are now available in 20 to 25 countries around the world.
Chinese Food Made Easy 2011 NAMIC Vision Awards Winner-Lifestyle Category 
She is also an avid supporter of Traditional Chinese Medicine. On 5 October 2010, she signed an online petition against the impending European Directive on Traditional Herbal Medicinal Products, adding the comment: "This is absurd! I grew up using herbal medicine. More money into research and let the people decide."
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.
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