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Past Articles for 2013

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Du Guohui and Li Xin; Dr. Jacqueline M. Newman's life-long love of Chinese food
S-B-S and Chinese Restaurant News Chinese Food History in the 20th Century
Wang Si Dali Bean Curd and Steamed Cakes
  Bai Baked Tea in Huoshan Village
  Hangzhou Cuisine Museum: An Artistic Food and Exhibition Hybrid
Wang Yuanguang Bean Curd Balls for Cheng De's New Year
Zheng Nan Rice Dumplings, Dragon-boat Races, and Qu Yuan
Ashley Betts Pregnancy: Foods for Mother and Baby
Daniel W. Persing My Experiences in China, by Daniel W. Persing
Habeeb Salloum Cantonese Cuisine is World Renowned
Jacqueline M. Newman Anhui and Zhejiang,Two Classic Culinary Provinces
  TOPICS INCLUDE: Some Lou Wai Lou history, pictures, too; Old traditional channel/meridian picture; Mooncake naming and their contents; Longevity info; The train to Tibet; The Axi minority
  Meals and Menus in Hangzhou and Shanghai
  Jellyfish Revisited
  Guizhou: Province, People, and Potency
  Shandong Cuisine
  Coltsfoot: An Ancient Chinese Herbal
  Malaysian-Chinese foods
  Yams: Perennial Tasty Tubers
  Buddhists Eating Barley. Butter, and Belap
  Banquets Are Bountiful
  Sugar's Many Forms and Uses
  TOPICS INCLUDE: Golden Palace request; Mao tai; Chopsticks; Egg usage in Lion's Head; Flavor and Fortune's website; ISACC, our parent organization; Naming minorities; Seeds found inside apricot and peach pits
  Caterpillar Fungus
  Chinese Herbs: Overview, Talk, and Tasting
  TOPICS include: Freshwater snails; Pangolin; Persimmons; Origins of Hotpot; Frying shallots: Buying tea in Hangzhou; Uses of winter melon
  Fermented Li and Chou Beverages
  Chinese Herbal Information
  Inner Mongolian Features and Foods
  About: Frequent Requests
  About: Nuts and Chestnuts
  35 Years and The Mandarin is Better Than Ever
  TOPICS INCLUDE: A book of this magazine's great articles; Chinese herbs; Is bok cai correct?
  Veggie Buds are Mustard Greens
  Chinese-Vietnamese Foods
Linda Lau Anusasananan Hakka Roots: Finding Mine In Our Food

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