Learn to cook the perfect chicken chow mein as well as a healthy version of one the nation's favourite takeaway dishes, sweet and sour pork. Ching also offers a host of tips for using and preparing a wok, cooking rice and she also reveals the essential store cupboard ingredients you need to make the simplest, quickest Chinese meals at home.

Ching cooks egg fu young and her very own version of the most popular of all Chinese street foods crispy duck and crispy fragrant duck with pickled radish salad. Ching also learns the delicate art of making tofu from the country's leading organic tofu makers and she also rustles up a quick and easy sweet and sour king prawn dish.

Ching cooks steamed whole sea bass in hot beer and ginger lime sauce. Using locally sourced ingredients from the north-west coast of Scotland she also prepares black bean-steamed scallops with noodles and mouth-watering monkfish with sesame soy sauce for the local fishing community.

Ching cooks zesty chilli tiger prawns and a delicious and easy-to-make chilli chicken recipe. Ching also prepares a mouth-watering Szechuan orange beef and a spicy warm bacon and cucumber salad before demonstrating the preparation of one of the ultimate dishes of authentic Sichuan cuisine, spicy Sichuan hot-pot.

Feed your family and friends with quick and easy recipes using readily available ingredients, including five spice roast chicken drumsticks and stir fried vegetable wraps. Ching also visits one of the UK's leading Chinese vegetable growers in East Anglia to prepare sweet and tangy chilli beef with pak choy. She then prepares a healthy and delicious celebration banquet including lionhead meatballs, mu shu chicken and dragon prawn noodles.