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Past Articles for 2014

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Wang Si 36 Traditional Specialties of Hangzhou Cuisine
Xu Wu Artemisia Meals in Enshi, China
Zhou Hongcheng Father Boym Illustrates a Chinese Banquet
Jacqueline M. Newman Lotus: Sacred, Special, and Symbolic
  Hong Kong Food and Features
  TOPICS INCLUDE: About Zheng He and his treasure ships; Early Chinese writings; Mandarin Restaurant in Bountiful, Utah says thanks; Recommended eatery in Austin Texas; Aromatic foods in Shaoxing; A Mongolian hangover cure; Health web sites
  Small Birds, Big Tastes
  Fermented Black Beans
  Fish Maw Revisted
  TOPICS INCLUDE: Seaweeds and body organs; Lou Wai Lou's founding; Chinese Restaurant News starts; Sichuan peppercorns tingle; Beggars Chicken in Hangzhou; Children and chopstick use; Round cakes at Mid-autumn Festival
  Taiwan's Birds Nest
  Dongbei Delicacies: The Heilongjiang, Jilin, and Liaoning Provinces
  Wheat and Other Flour Foods
  Egg Yolks: Many Kinds Used Many Ways
  Numbers: More than Enumerators
  Bitter Melons Need Love
  Lamb
  Singapore
  TOPICS INCLUDE: Hezhen ethnic minority; Chinese restaurant Top 2013 Awards wall; Mintz corrects sugar information; Yikou not a food but Qikou is; Pickled Vegetables
  Celtuce
  Unusual Ingredients: Updated
  New Year Minority Celebrations
  Hunan Cuisine: Sichuan's Piquant Cousin
  Flavor and Fortune:To Date
  Oysters and Oyster Sauce
  Mongolia And Its Foods
  Chopsticks: Their Interesting Hstory
  Taiwan and Its Foods
  Chinese- Americans and Their Food
  Chinese: South of the US Border
  Chayote
  Hunan Cuisine: Sichuan's Piquant Cousin
  Tujia: China's 7th Largest Minority
  Henan Cuisine: China's Culinary Cradle
  Uygur: China's Fifth Largest Minority Group
  TOPICS INCLUDE: Error found about numbering; The Chinese use of cupping; The mooncake exhibition at Stony Brook University; Historical Chinese food; Needing an English-language map of Hangzhou
  Moon Cakes
  Oxtail: Adored By Emperors and Ordinary Folk
  Flavor and Fortune: To Date
  Seaweed
  On The Menu at Golden Palace
Shirley, and Her Students Cheng Emerging Chefs

                                                                                                                                                       
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