Tonight Ching reveals the secrets of the perfect chicken Chow Mein, how to prepare sweet and sour pork with a delicious choi sum and mixed vegetable salad, and how to make a healthy version of top takeaway beef in oyster sauce with spinach and mushrooms.

Ching cooks Egg fu yung (inspired by a Taiwanese street dish) and Crispy duck, and meets an organic tofu-maker in Leicestershire to learn about making top-notch bean curd. Later she cooks for a group of builders and meets friend Wendy Jenkins, a racehorse trainer, for even more street food.

Ching heads to Ullapool on the far north-west coast of Scotland for langoustines. Then she goes further north to the tiny village of Kinlochbervie. The nearest Chinese takeaway is 60 miles away! She creates an array of Chinese seafood dishes, as well as her unique version of fish and chips.

This week Ching explores the fashionable world of noodles, dim sum and dumplings, and tries her recipes out on some of the dancers of the English National Ballet. Plus, she shows the owner of a London fashion house how to make dim sum after learning from one of London's leading dim sum chefs.

Ching cooks Zesty chilli tiger prawns for people who know all about heat - firemen from the north-west of England. She also visits one of the northernmost chilli farms in the world in Chorley, Lancashire. She sets up a stall at Chorley market, winning over the crowd with her Chilli chicken.