Here on CTS, let's follow TV chef Ching-He Huang, to learn about her aspiration and inspiration behind the Chinese cuisines. Fast and easy to make dishes are what Huang is going after, and apparently, people are falling in love with her simple creations. Now let's take a look at why this young talent is becoming the faces of many television shows in the U.K, not to mention her top-selling recipe books.## Food does define people and it has defined Chinese people in Britain. And I think I feel for the British people because I think you've had that same definition; British people, British food; not so good. So, I think times have changed, very much so. My father was very entrepreneurial and he moved our family from Taiwan to South Africa when I was 5. And then when I was about 10 in December 1988 he moved us here to England. It was a big shock to the system. Coming from very sunny, open spaced South Africa to London which was at that time not the best time to come in December; dull, miserable, grey. The food that I had--My first experience at school was having jacket potatoes, fish and chips, pies and a lot of it was, you know. It was fine for the first week but week after week after week it was the same food. So, for me it was very, very bland and very boring. So, I was coming back from university one day and I was really hungry and I stopped off at the usual suspects. And I saw an array of oriental packs like salads and dishes and I thought "Oh, this is new." This is something very interesting and different. So they're obviously trying to up their game and I took my first bite and I was so disappointed. It was the most boring, bland noodle salad I'd ever tasted. And I thought to myself I could do better than this. And that was when, it gave me an idea to start my own business. I launched my own oriental fresh food company and then took my home cooking skills to the TV screen with a series called "Chinese Food Made Easy" which took me all over the UK. I'm trying to make Chinese food more accessible. But, to be honest, when they were saying to me that "Oh you've got to go to the depths of Scotland and cook for these big burly fishermen," I was really skeptical myself. And I was really dubious about the kind of reactions I would get. Hi Sandy! Just because I know that sometimes, you know, a lot of people can be very conservative. But that all just disappeared. The reactions I got in the market stalls with the fishermen. I just had an amazing time with them. I know you like your Monk fish. I'm going to cook you Chinese style. Ok? "Right" They were so open, friendly and genuinely interested and excited about the food I was cooking. Nice and hot first. Have you got a wok at home? "Aye, I've got two." Have you? "Full stainless and one with a wooden handle." Fantastic. Very good. You know, I think there is something very special about the British people; The British humor and the way that they kind of interact with you and they have a joke and a laugh. I think they're really, the British people have that. They're really up for that experience. Have a taste. "Uh!" It's a bit...sorry. It's a bit sweet. Bit too sweet, right? No. You don't approve. Alright then. I think times have changed a lot. I've been coming to this Chinese supermarket since I was 11, since I first landed here. One thing that I've noticed is that when my parents and I used to shop here all those years ago it was mainly Chinese families. Now, British, a lot of British people and all walks of life. I think that shows how much Britain has changed. People want to take that one step further and to commit to a new style of cuisine and cooking that at home takes pretty big commitments. British people have one of the most curious palettes in the world and I think that defines their nature.