When I watched last week’s series opener of Chinese Food Made Easy, I was impressed. I liked it because it was quite old skool – while most cookery shows have some sort of angle, loads of juddery camera work and the hosts doing a lot of stuff other than actually cook, CFME just had, for the most part, the lovely Ching-He Huang in a kitchen, cooking food. Mof quite rightly pointed out that Ching is very, very gorgeous, but I found her to be bright, breezy and very accessible. Heck, I even learned how to blacken a wok and last week’s show even made me reappraise my opinions on Chinese food.

This week’s show was different. The theme was street food and Ching went out there, armed with her trusty wok (she has developed the catchphrase, “Wok on!” between this week and last week) to cook these fast and recipes for the great British public.

So… there was Egg Fu Young made up in the middle of posh Chiswick high street, there was sweet and sour prawns cooked up for some builders on the back of a pallett and a block of bricks, and Ching cooked loads of marinaded meat at the races for the punters there.

Again, it was bright, breezy and accessible. My favourite bit, and a bit from which I genuinely learnt something, was when Ching took a trip to Leicestershire to have a look at how tofu was made. Tofu? In Leicestershire? Apparently so, and this bloke made it front of her eyes and everything (squish soaked soya beans, collect ‘milk’, curdle with mad-bitter Japanese salt and push together). Then, wok at the ready, Ching cooked a tofu and edamame bean stir fry. Nice.

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