Chop suey is a dish from American Chinese cuisine and other forms of overseas Chinese cuisine, generally consisting of meat and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery, and bound in a starch-thickened sauce. It is typically served with rice, but can become the Chinese-American form of chow mein with the substitution of stir-fried noodles for rice.
Anthony Michael Bourdain was an American celebrity chef, author, and travel documentarian. He starred in programs focusing on the exploration of international culture, cuisine, and the human condition.
Raymond Blanc OBE is a French chef. Blanc is the chef at Le Manoir aux Quat' Saisons, a hotel-restaurant in Great Milton, Oxfordshire, England. The restaurant has two Michelin stars and scored 9/10 in the Good Food Guide. He is entirely self-taught, but has himself taught or employed other chefs including Heston Blumenthal, John Burton-Race, Michael Caines, Paul Liebrandt, and Marco Pierre White.
A celebrity chef is a kitchen chef who has become a celebrity. Today, chefs often become celebrities by presenting cookery advice and demonstrations, usually through the media of television and radio, or in printed publications. While television is ultimately the primary way for a chef to become a celebrity, some have achieved this through success in the kitchen, cookbook publications, and achieving awards such as Michelin stars, while others are home cooks who won competitions. In South Korea, a celebrity chef is referred as a cheftainer.
Ken Hom is a Chinese-American chef, author and television-show presenter for the BBC, specialising in Asian and East/West Cuisine. Having already appointed an honorary Officer of the Order of the British Empire (OBE) in 2009 for "services to culinary arts", he was further appointed an honorary Commander of the Order of the British Empire (CBE) in 2022.
Portuguese chicken, also known as Portuguese-style chicken or galinha à portuguesa is a dish found in Macanese cuisine.
The history of Chinese cuisine is marked by both variety and change. The archaeologist and scholar Kwang-chih Chang says "Chinese people are especially preoccupied with food" and "food is at the center of, or at least it accompanies or symbolizes, many social interactions". Over the course of history, he says, "continuity vastly outweighs change." He explains basic organizing principles which go back to earliest times and give a continuity to the food tradition, principally that a normal meal is made up of a plant based products consisting of grains, starch vegetables and/or fish based dishes with very little red meat consumption.
Henan or Yu cuisine is an umbrella term used to define the native cooking styles of the Henan province in China. Henan is a province located in Central China and is often also referred to by the names Zhongzhou or Zhongyuan, which means ‘midland’. Being landlocked on all sides, the influence of localized culinary styles are plentiful to be observed in Henan cuisine. It incorporates a blend of culinary styles from Jiangsu and Beijing, which gives it a unique mix of taste. Henan cuisine is well known for its taste variety including a blend of sour, sweet, bitter, spicy and salty. There are a wide variety of Henan dishes, including carp with fried noodles in sweet and sour sauce, grilled head and tail of black carp, Bianjing roasted duck, stewed noodles with mutton, and spicy soup. Despite its mix of flavours within its culinary forms, Henan cuisine is not known to take them to the extreme. Rather, Henan cuisine is known for inducing a very moderate and balanced mix of flavours in its dishes. Henan has a long cultural history, which not only left precious cultural relics and historical sites but also Henan cuisine. Henan cuisine, has the honor of being one of China's oldest and most traditional cooking styles. There are more than 50 kinds of cooking methods in preparing Henan cuisine. The history of the province shows its relation to the affinity towards food culture among the people of Henan, where the motive to bring together the different tastes from the north and the south to blend it into one dish.
...Cooks! is an ITV television cookery show, hosted by Antony Worrall Thompson, broadcast between 10 June 2006 to 21 May 2010.
Ching-He Huang (Chinese: 黃瀞億; pinyin: Huáng Jìngyì; Wade–Giles: Huang2 Ching4-i4;, often known in English-language merely as Ching, is a Taiwanese-born British food writer and TV chef. She has appeared in a variety of television cooking programmes, and is the author of nine best-selling cookbooks. Ching is recognized as a foodie entrepreneur, having created her own food businesses. She has become known for Chinese cookery internationally through her TV programmes, books, noodle range, tableware range, and involvement in many campaigns and causes.
Andrew Scott Zimmern is an American chef, restaurateur, television and radio personality, director, producer, businessman, food critic, and author. Zimmern is the co-creator, host, and consulting producer of the Travel Channel television series Bizarre Foods with Andrew Zimmern,Bizarre Foods America, Bizarre Foods: Delicious Destinations, Andrew Zimmern's Bizarre World, Dining with Death, The Zimmern List, and Andrew Zimmern's Driven by Food, as well as the Food Network series The Big Food Truck Tip. For his work on Bizarre Foods with Andrew Zimmern, he was presented the James Beard Foundation Award four times: in 2010, 2012, 2013, and 2017. Zimmern hosts a cooking webseries on YouTube, Andrew Zimmern Cooks. Another show, What's Eating America, premiered on MSNBC in 2020.
Andrea Oliver is a British chef, television and radio broadcaster, and former singer. She is best known for her appearances on the BBC cooking show the Great British Menu. She is the author of the book The Pepperpot Diaries: Stories From My Caribbean Table, published in 2023.
Chinese Food Made Easy by Ching He Huang is a 6-part cooking show on television commissioned and shown by BBC Two and BBC HD.
Chinese Food in Minutes is a UK-based series, based upon Ching He Huang's cookbook of the same name, published by HarperCollins in September 2009.
Easy Chinese:San Francisco is a Cooking Channel show hosted by Ching He Huang. Ching explores all that San Francisco and the Bay Area have to offer by visiting local markets, farms and suppliers.
Ken Albala is an American food historian, chef, author, and a professor of history at University of the Pacific. He has authored or edited 27 books on food and co-authored "The Lost Art of Real Cooking" and "The Lost Arts of Hearth and Home."
Black & White Episode I: The Dawn of Assault is a 2012 Taiwanese action thriller film directed by Tsai Yueh-hsun. It is a prequel to and based on the television series Black & White (2009).
British Chinese cuisine is a style of Chinese cuisine developed by British Chinese in the United Kingdom, typically adapted to British tastes but increasingly inspired by authentic Cantonese dishes. It is considered a major part of British cuisine. It often consists of fried food with the inclusion of chips and curry sauce, which are not known for being traditionally Chinese, but are food staples in the UK.
Mee Sum Pastry is a Chinese restaurant with two locations in Seattle in the U.S. state of Washington. The business operates at Pike Place Market and has a cafe in the University District.
Chang Tak Ching is a Hong Kong badminton player. He, partnered with Ng Wing Yung, participated in the 2021 BWF World Championships' mixed doubles event, and defeated the top seeds and the defending champions Zheng Siwei and Huang Yaqiong in the second round by 16–21, 21–13, 21–17.
