This week on Simply Ming, we’re traveling to Strasbourg, France. Ming adventures into the beautiful area of Petite France to learn how traditional gingerbread is made. He then meets up to cook with Chef Romain Chassignet. who makes a traditional Choucroute Royale Garnie with Salted Bacon and Pork Liver, while Ming cooks up a Szechuan Wok-Stirred Cabbage with Bacon.