Plot Synopsis

Taiwanese-born British food writer Ching He Huang travels around America, showing viewers how to prepare mouth-watering Chinese dishes using fresh, readily available ingredients from local markets, farms and suppliers. Whether she's teaming up with the Chairman Bao Bun food truck, scouting a location for a picnic beside the breathtaking Golden Gate Bridge, shopping at the San Jose Farmer's Market, or scavenging at the Far West Fungi Mushroom Farm, Ching finds the best ingredients -- and she cooks them at their peak of freshness -- to create spectacular dishes: paper-wrapped crispy salt and black pepper chicken; braised pork belly bao with peanuts; Golden Gate chili ribs; jasmine-lemon iced tea; sesame green beans; three cup chicken; vegetable lettuce wraps; Yangzhou fried rice; mapo dofu; Szechuan-style crispy shrimp; Kung Pao beef; spiced-chocolate covered fresh fruit; sweet-and-sour fish fillets; vegetable chow mein; posh chopped suey; General Tso's chicken; red curry chicken stir fry; Italian-fusion soba noodle salad; crispy duck and Asian pear tacos; lychee-raspberry apple crumble; prawn and chive "Shui Jiao"; steamed pork and mushroom "Siu Mai" dumplings; and roast pork pastry puffs. In Season 1, Ching-He only visited locations in San Francisco and the Bay Area, but she expanded her travels for Season 2 to Flushing's Chinatown, Manhattan, Hollywood, Monterey Park, and more.