Ching He Huang takes fast and easy food to the street with treats like Paper-Wrapped Crispy Salt-and-Pepper Chicken. She teams up with the Chairman Bao Bun food truck to serve up the belly in the heart of San Francisco. Then, she scouts a prime spot for a friend-filled picnic beside the breathtaking Golden Gate Bridge. Recipes: Paper Wrapped Crispy Salt and Black Pepper Chicken, Braised Pork Belly Bao with Peanuts, Golden Gate Chili Ribs, Jasmine-Lemon Iced Tea

Ching He-Huang brings her skills to Chinatown's Wok Shop where she shows us how to pick out, season and clean a wok. After sharing a meal with the shop's legendary owner, she heads to the Berkeley Bowl grocery store to pick up Chinese ingredient basics and whip up more quick dishes in her brand new wok. Recipes: Ginger, Grated Carrot, Sesame Green Beans, Three Cup Chicken, Vegetable Lettuce Wraps, Yangzhou Fried Rice

Father and daughter restaurateurs, Kathy and Peter Fang, invite Ching He Huang to their restaurant for a Szechuan feast. Inspired by the duo, she brings the heat with her own Szechuan-style Crispy Shrimp. Then, at the San Jose Farmer's Market, she gets her hot, hot chili on with Kung Pao Beef and a spicy chocolate pick-me-up. Recipes: Mapo Dofu, Szechuan-Style Crispy Shrimp, Kung Pao Beef, Spiced-Chocolate Covered Fresh Fruit

Chef Chris Cosentino joins Ching He Huang at San Francisco's Ferry Plaza Market to scout the freshest ingredients the city has to offer. She teaches a busy mom how to make healthy homemade takeout, and wraps things up at the Far West Fungi Mushroom Farm to source mushshrooms for a simple yet exotic dish. Recipes: Sweet and Sour Fish Fillets, Vegetable Chow Mein, Posh Chopped Suey (Fragrant Chicken and Mushroom Stir Fry), General Tso's Chicken

Armed with her seasoned wok, Ching He Huang crosses culinary borders when she visits Chef Chris Yeo at Straits Restaurant and Miguel Jara at La Taqueria. In San Francisco's colorful Mission District, she goes for full-fusion flavor with a Chino-Latino soon to be classic: Crispy Duck and Asian Pear Tacos. Will her dish pass the taco test? Recipes: Red Curry Chicken Stir Fry, Italian-Fusion Soba Noodle Salad, Crispy Duck and Asian Pear Tacos, Lychee Raspberry Apple Crumble

There's nothing more Chinese than dim sum. Ching He Huang visits Great Eastern Dim Sum House to peek at the masters at work, then she heads south to source seasonal sweetness at Gizdich Fruit Farm. Back in her kitchen, she finds three junior sous chefs to lend a hand and taste her savory and sweet delights! Recipes: Prawn and Chive "Shui Jiao" (Water Dumplings), Steamed Pork and Mushroom "Siu Mai" Dumplings, Roast Pork Pastry Puffs, Iced tea/gelato/fruit Drink

Asian seafood is scrumptious; especially if it's from a sustainable source. Ching He Huang goes under the boardwalk to the Monterey Abalone Farm to harvest California reds for her Crispy Salt and Pepper Abalone with Soy Ginger and Sweet Chili. And later she brings the 'mussels' when she hosts a shellfish soiree with the Diesel Fish Dragon Boat Racers where they train in Foster City. Recipes: Crispy Salt and Pepper Abalone with Soy Ginger and Sweet Chili dipping sauces Softshell Chili Crabs Black Bean Mussels with Chinese Beer Communist "Mule" Cocktail

Ching He Huang gets naughty with a decadent barbecue menu including her favorite BBQ Yellow Bean Chicken and Sticky Soy and Orange Beef Rolls. When she drops in on the Bad S BBQ Team in San Jose, she commands the grill and brightens up the party with a refreshing Lychee Mojito. Recipes: BBQ Yellow Bean Chicken and Chinese Long Beans, Spicy Soy Ribs with Wasabi Slaw, Sticky Soy and Orange Beef Rolls, Lychee Mojito

Chinese food is great for a party! Ching He Huang puts easy Chinese on the map, on the table and in your mouth when she pleases the crowd at her Auntie Mei-Lin's retirement shindig in San Francisco's South Bay. She stocks up at Oakland's bustling Rockridge Market Hall to make her nibble and sip favorites. Recipes: Sweet and Sour Pork Sliders, Crispy Salt & Pepper Squid with Asian Salad, Pork and Prawn Boiled Wontons, Mandarin Martinis

Ching He Huang and Chef Bill Sy meet at Manila Oriental Market for a warm bowl of Mixed Seafood Congee that they share with customers. At the Art Institute, they bond over cherished Cantonese dishes, tips and techniques and make whole fish two ways for a hungry crowd. Back in the kitchen, she brings it home with a Canton-inspired, satisfying fruit dessert. Recipes: Mixed Seafood Congee, Cantonese Style Steamed Whole Fish, Beef and Black Bean Ho-Fun, Fruit Salad with Star Anise Syrup

The comforts of Chinese cuisine can be found right in San Francisco! Ching-He Huang explains the art of the hand-pulled noodle at San Dong Noodle House and brings the love with chicken soup Ching-style. Next up, a sticky dish inspired by family traditions and direct-from-London, best mate and tea expert Don Mei rolls through the kitchen to 'take' her for a proper tea. To cap it all off, desert! in the form of a Lychee Raspberry Crumble.

Ching He Huang celebrates big with small plates at Wente Winery in Livermore. An engaged couple gets a five-star welcome with her Lemongrass Lychee Sparkling Cocktail. Then, to make the party extra special she personally serves her Red Bean and Banana Sesame Balls - simple, sweet golden brown bites worthy of romantic Chinese symbolism - to the beaming brides-to-be. Recipe: Peking Duck Spring Rolls, Red Bean and Banana Sesame Balls, Lemongrass Lychee Sparkling Cocktail, Steamed Egg and Scallops in a Tea Cup