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
