Past Articles

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Largest Chinese Cookbook Collection in the United States	Winter	2002	9(4)

About this magazine
About the Publisher	Fall	1994	1(1)
Nutrient Analysis of Our Recipes	Fall	1994	1(1)
The Institute for the Advancement of the Science & Art of Chinese Cuisine	Fall	1995	2(3)

Beef, Pork, Lamb, and Other Meats
Beef: Ancient and Important	Fall	2006	13(3)
Beef: The New Favorite	Summer	1995	2(2)
Kitchen Knowledge about Roast Pork	Fall	1995	2(3)

Beverages
A Tea-riffic Story of Two 'Tens'	Summer	2007	14(2)
Alcoholic Beverages: Ancient Usage	Winter	2009	16(4)
Beloved Bean Milk	Summer	1996	3(2)
Beyond Beer: The Best Wines to Accompany Chinese Food	Spring	2008	15(1)
Bubble Tea	Winter	1999	6(4)
Chinese Wines	Winter	2000	7(4)
Green Tea: Health Perspectives	Summer	2002	9(2)
Lapsang Souchong Tea	Fall	2007	14(3)
More About Jiu, China's Alcoholic Beverages	Summer	2010	17(2)
Pu-er Tea: Kinds and Confusions	Fall	2010	17(3)
Pu-er: Yunnan's Winning Tea	Spring	2003	10(1)
Rice Wine	Summer	1995	2(2)
Rice Wine	Spring	2005	12(1)
San Francisco's Banquet Beverage	Summer	2007	14(2)
Soy Milk in Many Forms	Summer	2002	9(2)
Tea Ceremony Classes	Spring	2010	17(1)
Tea Harvest Seasons: In China and Taiwan	Spring	2010	17(2)
Tea Leaf Recipes	Spring	1999	6(1)
Tea Test	Summer	1997	4(4)
Tea, The Quintessential Chinese Beverage	Winter	1995	2(4)
Tea: One Plant but Many Varieties	Fall	2006	13(3)
Tea: Tracing Travels and Tastes	Spring	1999	6(1)
Wine: A Match Made in....	Winter	2009	16(4)

Chinese Ethnic Minorities and Their Foods
Cuisine of the Duncan (Hui) People	Summer	2004	11(2)
Dai People	Fall	2002	9(3)
Dong: A Chinese Nationality	Fall	2007	14(3)
Hmong, The	Summer	2002	9(2)
Islamic Cuisine in China	Summer	2004	11(2)
Kazak Food Culture	Winter	2002	9(4)
Kyrgyz Food Culture	Fall	2003	10(3)
Manchu People	Winter	2006	13(4)
Mongolian Culture and Cuisine in Transition	Fall	2001	8(3)
Mongolian Foods and Beverages	Spring	2000	7(1)
Mongolians and Their Cuisine	Spring	2000	7(1)
Naxi, Descendants of the Dongba Culture	Spring	2003	10(1)
On The Menu: Halal Food	Winter	2004	11(4)
Uzbek Cuisine, Chinese Style	Fall	2004	11(3)
Xinjiang's Uygur Food	Spring	2004	11(1)
Yao People	Winter	2008	15(4)
Yi People and Their Food	Summer	2003	10(2)
Zhuang People in China	Summer	2005	12(3)

Chinese Food in Asia (but not China, Hong Kong, or Taiwan)
Bangkok's Best Chinese Restaurant	Fall	2009	16(3)

Chinese Food in Asia (but not in China, Hong Kong, or Taiwan)
Indian Chinese: Why This Fine Fusion?	Spring	2005	12(1)
Off the Menu - Chinese Food in Japan and about Yokohama's Chinatown	Winter	1996	3(4)
Singaporeans and Their Food	Summer	2001	8(2)
Sino-Indonesian Cooking	Summer	1997	4(2)
Turkey: Where Asia Meets Europe	Spring	2008	15(1)
Vietnam's Chinese Food Heritage	Spring	2007	14(1)
Woks, Fishing Nets, and Ceramic Jars	Spring	2004	11(1)

Chinese food in Australia and New Zealand
Chinese Food Comes To New Zealand	Winter	2009	16(4)
Melbourne's Top Chinese Eatery and Other 'Down Under' Finds	Spring	2009	16(1)
Off the Menu - In Australia	Summer	1997	4(2)

Chinese Food in Canada
Chinese Food and the Canadian Experience	Summer	1998	5(2)
Dining In Vancouver: A Restaurant Review	Summer	1997	4(2)
Fire Dragon, Langsat and other Toronto Delights	Fall	1999	6(3)
On Menus (and more): in Vancouver	Spring	2004	11(1)
Two Vancouver Chinese Restaurants	Summer	2000	7(2)

Chinese Food in Central and South America
Chinese Flavors of Peru	Spring	2002	9(2)
Chinese Food in Costa Rica	Spring	2000	7(1)
Chinese Food: Hot, Spicy, and Mexican	Fall	1997	4(3)
Crossing El Bosque: Chinese Food in Venezuela	Fall	2003	10(3)
Cuba: Chinese Food and a Festival	Spring	2002	9(1)
On Many Menus: In Peru	Fall	2002	9(3)
On Menus: In Northern Mexico (at Restaurant Shanjai, and Restaurant Mandarin China, both in Chihuahua Mexico)	Fall	2007	14(3)
Three Mexican Puzzles:Are Chinese Immigrants the Answer?	Spring	1998	5(1)
Tijuana's Culinary Impact	Summer	2008	15(2)
Venezuela's Sabor y Suerte in Chinese Food	Winter	2000	7(4)

Chinese Food in China and the USA
Hakka People and Their Food	Winter	2007	14(4)
Hunan Cuisine Grandma's Way			()

Chinese Food in China, Hong Kong, and Taiwan
Above Earth is Heaven, Below is Su Hong	Summer	1999	6(2)
Beijing and Hong Kong Food Adventures	Summer	2009	16(2)
Butter and Beauty in Tibet	Spring	2002	9(1)
Chengdu: The Cradle of Sichuan Cuisine	Summer	2006	13(2)
Chinese Pastries: Taiwanese Style	Fall	1996	3(3)
Chuan Cai Says 'Sichuan Cuisine'	Winter	2007	14(4)
Cuisine of Northern China, The	Summer	1998	5(3)
Discovering Dongbei Delicacies	Summer	2007	14(2)
Dongbei and Other Restaurants in Shanghai; and a Museum, too	Fall	2009	16(3)
Dongbei Cookery and Recipe Delights	Summer	2007	14(2)
Eating on the Silk Road	Winter	2006	13(4)
Fantastic Chinese Food Festival Tour, A	Summer	2000	7(2)
Foodways of Northern China	Summer	1998	5(2)
Fujian: The Province and Its Foods	Summer	1999	6(2)
Guizhou Cuisine	Spring	2010	17(1)
Hakka	Summer	2010	17(2)
Hakka: Southern China's Guest People	Winter	2003	10(4)
Hangzhou A Culinary Memoir	Spring	1996	3(1)
Hangzhou Menus and Museums	Spring	2009	16(1)
Hong Kong Revisited	Spring	2002	9(1)
Hong Kong Since the Changeover, concluded	Summer	2002	9(2)
Hunan Cuisine	Spring	2003	10(1)
Iron Eggs	Spring	2006	13(1)
Off the Menu: Hong Kong & Guangzhou Specialities	Summer	1996	3(2)
Off The Menu-Taiwanese Specialities	Winter	1995	2(4)
On the Menu: In Taiwan	Summer	2006	13(2)
Paradox of Plenty in China and Hong Kong	Spring	1998	5(1)
Peking-style is Northern Cuisine	Spring	2002	9(1)
Qingdao and Its Food	Spring	2010	17(1)
Shanghai (Part 1)	Spring	2003	10(1)
Shanghai (Part 2)	Spring	2003	10(1)
Shanghai Cuisine	Fall	1999	6(3)
Shanghai Cuisine Revisited	Winter	2001	8(4)
Shanghai: The City and its Food	Summer	2008	15(2)
Shaoxing	Spring	2009	16(1)
Shaoxing and the National Sauce Culture Museum	Fall	2008	15(3)
Sichuan's Many Flavors	Winter	2003	10(4)
Suzhou and Its American Sister City	Winter	2005	12(4)
Taiwan: Seeing and Eating Gastronomic Delights	Winter	2006	13(4)
Tasting Taiwan	Summer	2002	9(3)
Tibet and Tibetan Foods	Winter	1999	6(4)
Tibet: Crossroads of Cookery and Culture	Winter	2001	8(4)
Tibetan Foods and Beverages	Fall	1999	6(3)
Xian, Northern China's Gourmet Food	Summer	2009	16(2)
Yunnan Cuisine	Summer	2003	10(2)

Chinese Food in Europe
Chinese Food in Holland	Spring	2005	12(1)
Chinese Food Ways in Italy	Summer	2005	12(2)
Cruising for Chinese Restaurants in Europe	Spring	2006	13(1)
Eating Out in Amsterdam	Winter	1998	5(4)
On Many Menus: In Sicily	Fall	2001	8(3)
On Menus in Brugge and Ghent	Winter	2005	12(4)
On Menus: In Denmark and Poland	Summer	2004	11(2)
Rijsttafel and Other Indonesian Cookery	Summer	1997	4(2)

Chinese Food in the Middle East
Culinary Promise Fulfilled - In the Promised Land	Winter	1996	3(4)
Israel's Chinese Wall	Spring	2001	8(1)
On the Menu - In Egypt	Summer	2000	7(2)
Savoring Diversity of the Silk Road	Summer	2003	10(2)

Chinese Food in the USA
Banquet Protocols and An Example	Spring	2008	15(1)
Beijing Banquet	Summer	2006	13(2)
Chinatown(s) in the USA	Summer	2010	17(2)
Chinese Favorites in the Big Apple	Winter	2006	13(4)
Chinese Food Court Debut	Fall	2002	9(3)
Chinese Restaurant Beginnings	Summer	2006	13(2)
Chinese Restaurants and the Top 100	Fall	2009	16(3)
Chinese-Indian Taste Partnerships	Summer	2004	11(2)
Chop Suey	Fall	2004	11(3)
Chow Mein	Summer	2010	17(2)
Chow Mein Sandwiches	Summer	1999	6(2)
Dim Sum in San Francisco	Fall	2009	16(3)
Dining, Drinking, Dancing: At the Lion's Den	Fall	2002	9(3)
Dollars for Dumplings	Winter	2002	9(4)
Dumplings by Vanessa	Fall	2007	14(3)
Far East Caf� and China Meshi	Spring	2009	16(1)
Food Biz of Two Chan Generations	Spring	2006	13(1)
Fujian Wedding Feast	Spring	2005	12(1)
Hunan Cuisine Grandma's Way	Fall	2008	15(3)
La Choy: Going on Seventy-five	Summer	2004	11(2)
Lessons in Chinese Cuisine	Winter	2004	11(4)
Minneapolis/St. Paul: A Place to Taste	Winter	2001	8(4)
Mostly Mississippi: Chinese Cuisine Made In America	Spring	2006	13(1)
Mott Street in July	Winter	2005	12(4)
New Noodles	Summer	2006	13(2)
Off the Menu - A New York City Sampler	Fall	1996	3(3)
Old Pro Opens New Restaurant	Fall	2008	15(3)
On Menus in Los Angeles	Summer	2007	14(2)
On Menus in Motown, Detroit's Chinatown	Fall	2004	11(3)
On Menus: Alaska and the Canadian Yukon	Winter	2003	10(4)
On Menus: In Brooklyn	Fall	2002	9(3)
On Menus: In California	Winter	2003	10(4)
On Menus: In New York	Summer	2003	10(2)
One the Menu: Chinese Food with Fancy Prices	Spring	2001	8(1)
P.F. Chang's is Growing	Spring	2007	14(1)
Philadelphia: City of Brothy Love	Spring	2005	12(1)
Portland is Suzhou's Sister City	Spring	2006	13(1)
Seattle's International District: Then and Now	Winter	2001	8(4)
Top 100 Chinese Restaurants in the USA--2006	Spring	2007	14(1)
Top 100 Chinese Restaurants--2004	Spring	2005	12(1)
Top 100 Chinese Restaurants---2005	Spring	2006	13(1)

Chinese Food in the USA and Europe
On Chinese Menus Worldwide	Summer	2009	16(2)

Chinese Minorities and Their Foods
Ao Yao People in Huala Village	Fall	2009	16(3)
Bouyei, Buyi, or Puyi: One Ethnic People	Winter	2009	16(4)
Tibetan Dietary Culture	Winter	2009	16(4)

Chinese Restaurant General Information
Are Chinese Restaurant Foods Healthy?	Spring	1996	3(1)
Changes in Chinese Restaurant Foods	Fall	1997	4(3)
Chinese Buffets: A Trend Worth Exploring	Winter	1999	6(4)
Chinese Restaurants Abroad	Winter	1996	3(4)
Chinese Restaurants as Cultural Lessons	Summer	1997	4(2)
Chinese Restaurants in America: An Exhibit	Spring	2005	12(1)
Patron and Restaurant Rights: Changes in Law	Winter	1996	3(4)
Restaurant Reviewing ABC's	Fall	2005	12(3)
What is Real Chinese Food	Fall	1995	2(3)

Conferences, Meetings, Announcements, and Reports
All Asia Food Expo Report	Spring	2005	12(1)
Asian Chefs Competition	Summer	1999	6(2)
Asian Conference Report	Fall	1999	6(3)
Changing Images of Chinese Food: The Symposium Report	Spring	1997	4(1)
Chinese Cuisine and the American Palate symposium	Spring	1995	2(1)
Chinese Food as Medicine Conference	Spring	1997	4(1)
Chinese Food: Emerging, Exotic, Familiar, Modern Yet Still Traditional	Fall	2008	15(3)
Conference and Banquet Report	Spring	2000	7(1)
From Cathay to Canada: Chinese Cuisine in Transition	Spring	1997	4(1)
From Cathay to Canada: Chinese Cuisine in Transition--a Report on a Symposium	Fall	1997	4(3)
Jade Chopsticks Awards	Spring	1997	4(1)
More Than Just Food: A Cultural ABC's Conference	Summer	1996	3(2)
Newman's News and Notes	Winter	1995	2(4)
Rock Solid Knowledge	Summer	2005	12(2)
The Symposium Dinner	Winter	1996	3(4)

Cookbook and Cultural Book Review Articles
Cookery and Culture Books	Summer	2006	13(3)
On Our Cookbook and Cultural Bookshelves	Winter	2006	13(4)

Dim Sum and Other Snack Foods
Suey Jow and How! A Chinatown Dumpling Eating Contest	Winter	2003	10(4)
Breads: Chinese Style	Winter	2006	13(4)
Crack Seed	Summer	1995	2(2)
Dim Sum: Appetizers of Your Heart's Desire	Fall	1996	3(3)
Dumplings: Holiday, History, and Happiness--Part I	Summer	2008	15(2)
Dumplings: Holiday, History, and Happiness--Part II	Fall	2008	15(3)
Dumplingus Extremis	Fall	2003	10(3)
Snack on the History of Chinese Snacks	Fall	2003	10(3)
Wraps, Chinese Style	Summer	2005	12(2)

Eggs
Eggs: Fresh and Preserved, Chinese Style	Winter	2004	11(4)
Eggs: Their Roles and Preservation	Winter	2008	15(4)
Preserving Duck Eggs with Lime or Brine	Summer	2009	16(2)

Equipment and Techniques
Chinese Cooking Techniques	Fall	1999	6(3)
Chopstick Helpers	Spring	1995	2(1)
Chopstick Origin and Usage	Summer	2007	14(2)
Chopsticks and Woks	Summer	2003	10(2)
Chopsticks on the Grapevine	Spring	1996	3(1)
Chrysantheum Fire Pot	Spring	1996	3(1)
Easy Cooking the Chinese Way	Spring	2001	8(2)
Hot Pot Cookery	Winter	2000	7(4)
Hot Pot Cookery: How to With Recipes	Spring	2001	8(1)
Sandpot Cookery	Fall	2000	7(3)
Woks And Whys	Winter	1995	2(4)

Fish and Seafood
Abalone	Fall	2002	9(3)
Blue Crabs of Chesapeake Bay, The	Fall	1998	5(3)
Crabs	Winter	2008	15(4)
Eel Use: Ancient and Modern	Fall	2002	9(4)
Eels of China, The	Spring	1996	3(1)
One Food Five Flavors, continued	Summer	2003	10(2)
One Food, Five Flavors	Spring	2003	10(1)
Origins of Sushi and Kimchi	Spring	2003	10(1)
Recipe Requests - Eel	Fall	1998	5(3)
Shad Festivals in Lehigh Valley PA	Spring	2003	10(1)
Squid	Summer	2009	16(2)
Squid	Spring	2005	12(1)

Food as Herbs, Health, and Medicine
Achieving Balance: Tonic Soups	Fall	1999	6(3)
An Ancient Medicinal: Cordyceps Sinensis	Fall	2001	8(3)
Chinese Diets Can Follow Both Banting and Atkins	Fall	2003	10(3)
Chinese Herbs and Nutritional Foods	Winter	1999	6(4)
Chrysanthemum: Flowers and Leaves Bring Health and Happiness	Fall	2010	17(3)
Food and Medicine: Two is One in Chinese Culture	Summer	1998	5(2)
Foods as Herbs	Summer	1998	5(2)
Fruits and Food as Medicine: Part Two	Fall	2000	7(3)
Fruits As Food and Medicine: Part One	Summer	2000	7(2)
Ginseng: An Ancient Botanical	Fall	2010	17(3)
Heart Strengthens Heart - Stomach Strengthens Stomach	Spring	1997	4(1)
Herbs as Food: Hawthorn	Winter	2002	9(4)
Herbs as Food: Lily Bulbs	Fall	2002	9(3)
Licorice for Seasoning and Healing	Spring	2006	13(1)
Mushrooms of Immortality	Spring	2006	13(1)
Recipes Can Meet Dietary Needs: Beancurd	Summer	1995	2(2)
Recipes Can Meet Dietary Needs: Beef	Spring	1996	3(1)
Recipes Can Meet Dietary Needs: Chicken	Fall	1996	3(3)
Recipes Can Meet Dietary Needs: Dumplings	Winter	1995	2(4)
Recipes Can Meet Dietary Needs: Goose	Summer	1996	3(2)
Recipes Can Meet Dietary Needs: Moon Cakes	Fall	1995	2(3)
Recipes Can Meet Dietary Needs: Shrimp	Winter	1996	3(4)
Recipes Can Meet Dietary Needs: Steak with Green Peppers and Tomatoes	Spring	1995	2(1)
Super Science: Monosodium Glutamate & Chinese Restaurant Syndrome	Fall	1994	1(1)
Vegetables as Food and Medicine: Part One	Winter	2000	7(4)
Vegetables as Food and Medicine: Part Two	Spring	2001	8(1)

Food in China, Hong Kong, and Taiwan
Dongbei: Food Culture and Conditions	Fall	2010	17(3)

Food in History
Barbecued and Roasted Meat	Fall	2004	11(3)
Cakes: Early, Interesting, and Unusual	Winter	2008	15(4)
Celebrated Cooks of China's Past	Winter	2007	14(4)
Chinese Palate and Its Pleasures, The	Summer	1996	3(2)
Cold Food and Ice in the Chinese Culinary	Spring	2002	9(1)
Doctrine of Five Flavors, The	Winter	2008	15(4)
Early Chinese Food History	Winter	1996	3(4)
Food and Chinese Funeral Practices	Summer	2007	14(2)
Food In China - Five Years After Tianamen	Fall	1994	1(1)
Han Dynasty Foods	Winter	2005	12(4)
Imperial Banquets and the Emperor's Meals in Qing China	Summer	2000	7(2)
Ming Dynasty Foods and Food Behaviors	Spring	2010	17(1)
Noodles at Chinese Pompeii	Winter	2006	13(4)
'Oriental' is Passe	Winter	2002	9(4)
Origin of a Chinese Recipe: Beef with Ho Fun	Fall	2005	12(3)
Origins of a Chinese Recipe: The Story of Mo Sho Rou	Winter	2005	12(4)
Origins of Chinese Civilization	Summer	2010	17(2)
Qian-Long: Qing Emperor and His Foods	Spring	2008	15(1)
Recipes Then and Now	Winter	1997	4(4)
Shandong: Home to China's Earliest Societies, Sages, and Savory Foods	Summer	2010	17(2)
Shang Dynasty Foods	Spring	2006	13(1)
Song Dynasty and Its Foods	Fall	2008	15(3)
Sweet Like Honey	Summer	1996	3(2)
Tang Dynasty: Foods and Food Behaviors	Summer	2006	13(2)
Turtle Means Longevity	Winter	2004	11(4)
Two Hundred Dollar Take-Out Menu: A View of Chinese History	Spring	2001	8(1)
Yuan Mei: China's Great Gastronome	Spring	2010	17(1)

Foods and Symbolism
Chinese Food Symbolism, Part III: Vegetables	Fall	1996	3(3)
Chinese Food Symbolism, Part IV More About Vegetables	Winter	1996	3(4)
Chinese Food Symbolism: Fruits (Part I)	Spring	1996	3(1)
Chinese Food Symbolism: Meat (Part II)	Summer	1996	3(2)
Chinese Zodiac	Winter	1995	2(4)
More About Chinese Symbols: Cultural Fives	Summer	1997	4(4)

Fruits, Desserts, and Other Sweet Foods
Arbutus: The Strawberry Tree	Summer	2008	15(2)
Asian Pear	Summer	2008	15(2)
Autumn Olives	Winter	1997	4(4)
Banana	Spring	2001	8(1)
Buddha's Hand Citron	Winter	1998	5(4)
Carombola is a Star Fruit	Spring	2009	16(1)
Durian: Daring to Eat This Noisome Delicacy	Summer	2006	13(2)
Figs	Fall	2008	15(3)
Fortune Cookies	Winter	2007	14(4)
Fruit in Chinese Cooking	Winter	1998	5(4)
Kiwi	Winter	2007	14(4)
Kiwi: The Chinese Gooseberry	Winter	2000	7(4)
Know Your Fortune Cookie: New Faces on an Old Friend	Spring	1997	4(1)
Litchis, Longans, and Loquats	Spring	2008	15(1)
Luo Han	Summer	2008	15(2)
Lychees and Their Kin	Spring	1997	4(1)
Mango Slurp Fest	Summer	2003	10(2)
Mangoes: Peaches of the Tropics	Winter	2001	8(4)
Mangosteen: A Queen of Fruits	Summer	2005	12(2)
New Jersey Asian Pears: Crunchy, Juicy, and Sweet	Spring	1998	5(1)
Osmanthus	Winter	2002	9(4)
Peach: A Most Classical Fruit	Spring	2000	7(1)
Persimmons	Summer	2002	9(3)
Pomegranate	Winter	1999	6(4)
Quince	Fall	1999	6(3)
Rambutan	Fall	2008	15(3)
Suzhou Sweetmeats	Fall	1997	4(3)
Try a Papaya	Summer	2000	7(2)
Wolfberry	Summer	2005	12(2)

Fruits, Desserts, and Other Sweets
Kumquats	Spring	2010	17(1)

Holidays and Celebrations
Banquets: Feasts For Every Occasion	Winter	2000	7(4)
Celebrating Baby Beginnings	Spring	2001	8(1)
Chinese Banquets	Fall	1996	3(3)
Chinese New Year	Winter	1995	2(4)
Chinese New Year Food Symbols	Winter	2002	9(4)
Chinese New Year Odyssey, A	Spring	2004	11(1)
Ching Ming and a Walk in the Mountains	Summer	2003	10(2)
Crying for Mooncakes	Winter	2008	15(4)
Dragon Boat Festival	Fall	2001	8(3)
Ghost Festival in Taiwan's Tainan City	Winter	2007	14(4)
Life-cycle Events: Funerals	Winter	2004	11(4)
Life-cycle Events: Weddings	Fall	2004	11(3)
Luck of the Golden Dragon	Summer	2000	7(2)
Pair of Chinese Banquets, A	Fall	2000	7(3)
Recipe Requests - Foods for New Year	Winter	1998	5(4)
Weddings are Wonderful	Fall	2010	17(3)
Winter Solstice Festival	Spring	2000	7(1)
Wonona's Kitchen celebrates August Moon Festival	Fall	1995	2(3)

Lamb
Lamb: A Ritual, Revered, and Reviled Food	Spring	2010	17(1)

Letters to the Editor
About: Eight Immortals; Chef Lee's business card; Kudos for color; Cheese powder; La Choy pamphlets			()
About: Joseph Poon recipe; Women's occupations in Ming Dynasty; Tibet: Chinese in Queens; Hanging noodles; Autonomous regions and prefectures; Uzbek food;Shortened names for Chinese foods	Spring	2010	17(1)
About: Lou han; Dragon food; Thousand-year eggs; Chinese grocers in Israel; Chinatown tastings; MOCA; Scotch eggs; Salad; Hair vegetable; Qing Dynasty stuffed duck; Tea benefits; Chinese place words; Konnyaku; London tea house; Persimmons	Summer	2010	17(2)
TOPICS: Mushroom contamination; Lotus root vegetable; Common Chinese spices; Fermented taro curd; Shin beef; Pao cai* and other pickled vegetables*	Fall	2009	16(3)
TOPICS: A tea strainer; Back issues; James Beard dinners; Martin Yan; Dong Quai; Chinese food pyramid	Spring	2000	7(1)
TOPICS: About Len du Midi; Emperor Qian Long; White tea; Celebrating Double Ten	Spring	2006	1(1)
TOPICS: Advertising kudo; Sichuan pepper-salt; Chow Mein sandwich; Red yeast rice	Summer	2000	7(2)
TOPICS: Balsamic and black vinegar; Wine in cooking; Smithfield ham; The Chinese Cuisine symposium	Spring	1995	2(1)
TOPICS: Bamboo pith; Conpoy; Fat Boy; Stuffed Mushrooms with Chicken	Summer	2002	9(2)
TOPICS: Boar's head mushrooms; Raw fish recipe; Crullers; Frozen doufu; Tangerine peel; Silkworms; Popular restaurant dish; Top 100 awards; Statistics; Fujianese cookbook; Olympic emblem	Fall	2008	15(3)
TOPICS: Book review kudos; Cat's ear noodles; An herb that does a lot; Dated products; China's culinary divide; Salted duck eggs; Sweetened wines; Edame bean use; Eight major regional cuisines	Winter	2006	13(4)
TOPICS: Buckthorn fruit; Rice use: More on Martin Yan; Bean curd sheets	Fall	2002	9(3)
TOPICS: Chinatown event; Pun-choi; Macanese eatery; Portland news; Imitation shark's fin; Dragon fruit; Dongbei eateries; Black rose dish; Kudos; Yeast balls; Haw and dragon fruit; Dried oyster pancakes; Chung Young Festival	Fall	2007	14(3)
TOPICS: Chinese chestnuts; Eating ball foods; Provincial names; Chop suey; Sun-moon Fish; Cats and dogs, Mouse tail recipe; La Choy vs a Gourmet* recipe*	Fall	2004	11(3)
TOPICS: Chinese herbs; Website kudo; Chicken with fuyu; Hasma; Fish lips; No Kazak recipe; Flattened pig; Shark's fin	Spring	2003	10(1)
TOPICS: Chinese repositories; Chinese Dietary Foundation; Indonesian Chinese food	Winter	1996	3(4)
TOPICS: Chinese sandwiches; Covered teacups; Oyster sauce; Jinhua ham	Fall	2000	7(3)
TOPICS: Claypot usage; A recipe error; Kudos; Tsao kuo; Chinese Gods; Sobering up; Horse's bread	Summer	2001	8(2)
TOPICS: Conferences and newsletters; Fresh ginger; Fermented bean cake; This magazine	Fall	1996	3(3)
TOPICS: Corn flour; Allergies to fish; Tofu	Summer	1995	2(2)
TOPICS: Crossing the Bridge noodles; Restaurant reminder; Recipe correction: Kudos for color; McDonalds in China; Dongan Duck	Summer	2006	13(2)
TOPICS: Do Chinese really drink milk; Kudos; Foods used on coinage; Hakka food; Using maltose; Jean-George in Shangai; Yank Sing: Salty Zongzi* recipe correction*	Fall	2004	11(4)
TOPICS: Dried meat; Why use unusual ingredients; Kudos	Spring	2001	8(1)
TOPICS: Dumplings; Dragon beard candy; Kudos; Imperial robe embroidery; Dim Sum recipes; Major cookbook collection went public; A 'Top 100' restaurant	Fall	2006	13(3)
TOPICS: Early recipes; Chinese cooking shows; Botanical nomenclature; Chopstick use; Tea lingo	Winter	1997	4(4)
TOPICS: Eating eel; Tibetan tea; Bird's nest	Summer	1996	3(2)
TOPICS: Empress Salad; Spareribs in tea; Kudos; Conferences	Winter	1999	6(4)
TOPICS: Flavored alcoholic beverages;Tofu; Color in tea and teapots; Fusion in foods	Summer	1997	4(2)
TOPICS: Fortune cookies; Geckoes; Black forbidden rice; Food chains growing in China; Hollow corn bread	Winter	2008	15(4)
TOPICS: Free copies; Cookbook reviews; Chinese vegetarian; Gingko trees	Fall	1997	4(3)
TOPICS: Gingko nuts; Powdered tea; Shrimp paste; Chinese Apple juice; More kudos; Star Anise tea; Unproven herbal claims	Winter	2003	10(4)
TOPICS: Israeli Chinese food; Tofu; Chinese cooking teachers; Asian foods in your pantry; Mexican-Chinese food	Spring	1997	4(1)
TOPICS: Jellies from worms; Past issues; Smaller portions; Chinese restaurants in USA; Chinese immigrant population; Sea rats; History of Din Tai Fung; Fruits on skewers; Pun Choi dishes; Foods from Macao; Soy sauce for healing	Summer	2007	14(2)
TOPICS: Jews in China; More about a trip to China; Missing ingredient in Eggplant Pickle; Hanover Das Menu* book*	Spring	2002	9(1)
TOPICS: Kudos and cash; Persian-Jewish trading pre Marco Polo; Australian Chinese cookbook; Mango; Xiamin delicacies	Fall	2001	8(3)
TOPICS: Kudos for A&B Lobster House; Plum sauce recipes; Mary Sia recipes; Chinese pastry; Roasted meat seasonings	Spring	2004	11(1)
TOPICS: Kudos; Calendars; Dragon Beard candy; China Root; Seaweed powder	Summer	2004	11(2)
TOPICS: Kudos; Subscribers; Chinese virtures; Eel use; Olive kernals; Herbal safety; Belfast cider; Chinese cookbook collection; Beijing's huge mall; Restaurant 369; Sacred Imperial ornaments; Restaurant sales; Lapsung Souchong tea	Spring	2007	14(1)
TOPICS: Lou Yang restaurant; Tofu size; Angong Niuhuang Wan	Winter	1995	2(4)
TOPICS: Mail and zip codes; Kudos; Utah eatery; Mango pudding; Chow Mein sandwich; Jim Leff's book	Spring	1999	6(1)
TOPICS: Maligning Chinese food; Substitues for Sichuan pepper and ginger paste; White tea; Dim sum; Error in Top 100; Chinese eat less calories	Fall	2005	12(3)
TOPICS: Mountain herb eggs; This magazine in Appetite; Corrections; Eating unusual animals can be pasta	Winter	2000	7(4)
TOPICS: Our first 50 years; Dragon bones; Northern and Southern almond kernels; Lohan fruit; Bird's nests; Boxes and Rolls; Chinese in Europe	Spring	2008	15(1)
TOPICS: Past thirteen years; Writing food words; Chopstick ettiquette; Bamboo shoot jelly; Chinese-Japanese cookbook; Dragon fruit; Tucson Chinese; The Gifts, Favors, & Banquets* book*	Winter	2007	14(4)
TOPICS: Red rice; Long Island duckling; ChopSuey's beginnings; Camel hooves; Powdered Chinese tea	Fall	2003	10(3)
TOPICS: Rice; Birthday banquet; Unusual ingredients; Huangdi's oxtail; Gorgon fruit; Casserole Lauren; Spare-ribs with vegetable; Dinner kits; Citrus tea; Basil seeds; Book award	Summer	2008	15(2)
TOPICS: Seasonal foods; Roosters; Tripe Swatow-style: Book review rearrangements; Business cards; Fish maw: Distiller's grain; Bride and Groom keepsakes; Razor clam and tripe recipe	Summer	2005	12(2)
TOPICS: Skinning eel; References; Five-spice powder	Winter	1998	5(4)
TOPICS: Statistics; Chinese New Year; Dongjiang dishes; Kudos; Celtuce; Imitation shark's fins; Moon cakes with cute designs; Lotus root; Yautiao; Chinese sausage; Chestnuts	Spring	2009	16(1)
TOPICS: Stuffed Tripe; Wanting a recipe; Compliments; Top cuisines; Pork floss; Seasonal foods; Boba; Tiger bone; Egg carving; Testing a bride; Early Chinese restaurants in the USA; Chinese caloric intake; Panning for gold; Oxtail recipe error	Spring	2005	12(1)
TOPICS: Sugar Cane; Museums in China; Variation suggestion; Lotus root cake; Min food; Grinding beans and chili peppers	Winter	2009	16(4)
TOPICS: Tangerine peel; Frog's leg soup; Herbs; Preserving ginger	Summer	1999	6(2)
TOPICS: Tea; General Tso; Back issues; Tea bricks; Ostrich meat; Community cookbooks	Fall	1999	6(3)
TOPICS: Tea; Qingdao; More issues; Pigs feet and Grandma	Spring	1998	5(1)
TOPICS: Thanks and more; Lou Yang banquet; Technical information wanted; Vegetarian abalone; Osmanthus; Lou Han* fruit*	Spring	1996	3(1)
TOPICS: Thanks for my reviewing my books; Asian statistics; Plane ice; Chinese entertainment; Chinese pumpkin; Red bean congee; Chinese chestnuts; Bought your book	Summer	2009	16(2)
TOPICS: The eight immortals; Chef Lee's restaurant article; More kudos; Cheese powder; About SPIRAL; Was it my recommendation; Early La Choy pamphlet pictures; Chinese Bunting and Ku Ding teas	Winter	2005	12(4)
TOPICS: Tripe differences; Hunanese restaurant; Silkies; Sichuan-style Chow Mein; A helpful thickener; Pagination error	Summer	2003	10(2)
TOPICS: Unusual foods; China trip report Part I	Winter	2001	8(4)
TOPICS: Upright chopsticks; Steaming foods; Skinning eel; Eggs packaged in straw	Fall	1998	5(3)
TOPICS: White soy sauce; Why Chinese cuisine is rarely mentined; Chinese New Year; Manchurian cuisine; Chinese cake	Fall	2002	9(4)
TOPICS: Wintermelon; This magazine; Sea cucumber	Fall	1995	2(3)
TOPICS: XO and Sa Cha Sauces; Testing herbs; A new magazine	Summer	1998	5(2)
Yuan Mei's book; Baby octopus; Tea ceremony; Guizhou cuisine and fish scales; Two thanks; Black pepper; Kejia bean curd; Meat dough from Fuzhou and the Top 100	Fall	2010	17(3)

Newman's News and Notes
TOPICS: Mushrooms, Best-selling dishes; Pickled ginger; Singaporean cookbooks; Help needed seeking a booklet	Fall	2001	8(3)
TOPICS: Web pages and restaurant selection; Beard House chef from Lousiville KY	Spring	2004	11(1)
TOPICS: Chinese Cooking at Home video; Web sites; Free encyclopedia; New York City's Chinatown; Taiwanese/Japanese influences; Mama Quon and her son ; Chef Chu in Los Altos CA; Eastern Noodles; Kyrgyz cooking	Summer	2005	12(3)
TOPICS: 14th Century eating/drinking rules and recipes; Book awards; Upcoming Chinese New Year dates	Summer	2000	7(2)
TOPICS: 25-year-old restaurant; Chinese table manners; Tea; Pangi* nut; Hong Kong Culture and Society-- A book review*	Summer	2002	9(2)
TOPICS: Asian American Restaurant Association; Mellie's Dumplings; More on Mangosteen; India's First Chinese Community	Summer	2008	15(2)
TOPICS: Asian Metro Food magazine; Dragon fruit; Baozi* is not jiaozi.;*	Summer	2007	14(2)
TOPICS: Asian Restaurants; Food for winter; Swedish books; Chinese acculturation; Pu-er tea	Winter	2004	11(4)
TOPICS: Best of 'City Search'; Chinese-Korean food; Snails; Population explosions	Fall	2004	11(3)
TOPICS: Bird's Nest; Muslims in China; Dongba Naxi pictoscript; Liquid broth concentrate	Spring	2009	16(1)
TOPICS: Chinese Dietary Therapy; History of vegetarianism; Other dietary suggestions	Fall	1997	4(3)
TOPICS: Chinese Restaurant documentaries; Grated cheese powder; Meyer lemons; Soybeans; Buddhism; Seasonal foods; Salt Lake City	Summer	2005	12(2)
TOPICS: Exploding Asian populations; Languages spoken in China; Olympics 2008; Almond and drumstick mushrooms;	Spring	2006	13(1)
TOPICS: Far East Cafe Dishes; Hot Pot	Summer	2009	16(2)
TOPICS: Ginseng; Herbal warning; Ginkgo; Vegetarian booklet	Spring	1996	3(1)
TOPICS: Goji berries; Crack seed; Tamari	Winter	2006	13(4)
TOPICS: Healthy eating; Ethnic foods; Winning restaurant; Pharmacopeia		1996	3(2)
TOPICS: History Ken Hom Style; Sik Pun; Preserved Duck Eggs	Spring	2008	15(1)
TOPICS: Jade Chopsticks awards; Moon cakes; Chinese cleavers	Summer	1997	4(2)
TOPICS: Lap-Souchang vinegar; Cookbooks for the holidays; Tomato use in China; A wine talk; Herbal concerns	Fall	2002	9(4)
TOPICS: Mango pudding; Pet peeves; Museums in China; Dragon Beard candy; Black grass jelly; Angela Cheng update	Summer	2006	13(2)
TOPICS: Pheasants; Origins of tofu; Ginseng; Overheating oil; Chinese herbals		1996	3(3)
TOPICS: Snake root alert; XO sauce; Bell fruit; Shark's bone	Fall	2000	7(3)
TOPICS: Steaming, Sweet potato flour; Ma huang; Recommended reading; Chop Suey Chow Mein	Spring	2001	8(1)
TOPICS: Susanna Foo; Shopping Israeli style	Spring	1997	4(1)
TOPICS: Table and chair use; Chinese restaurant sales; Cookbook trickery; Fried bean sprouts and fried cabbage; Kiangche cuisine; Oyster sauce	Spring	2007	14(1)
TOPICS: Tea; Readers in Middle America; Fujian red wine paste	Summer	2001	8(2)
TOPICS: Zhejiang tea; Sweet-n-Tart; Jellyfish; Finger-cut noodles; Ginger	Fall	2006	13(3)

Nuts and Chestnuts
Chinese Chestnuts	Summer	2004	11(2)
Coconut	Winter	2009	16(4)
Ginkgo Nuts	Spring	1996	3(1)
Nuts	Winter	2004	11(4)

People
A Buffalonian's Journey to Jewish Shanghai	Summer	2003	10(2)
Chef Creativity: Michael Kang	Winter	1999	6(4)
From Cooking to Cookbook	Spring	1997	4(1)
Fu Pei Mei---Tribute to a Recipe Master	Fall	2005	12(3)
Gems by Mary Li Sia	Winter	2003	10(4)
General Tso - The Mystery Man	Winter	1996	3(4)
Gloria Bley Miller: 1921 - 2008	Winter	2008	15(4)
Grace Chu: An Editor's Tribute	Fall	1999	6(3)
Joseph Poon: The Closing of his Restaurant	Spring	2006	13(1)
Love and Respect for a Pro: Martin Yan	Fall	1995	2(3)
Martin Yan: A Prolific and Terrific Author	Summer	2002	9(2)
Martin's Dinner: Homage to a Genius	Summer	2001	8(2)
Portrait of an Artisit: Wonona Wong Chang	Spring	2003	10(1)
Prolific and Terrific Author: Deh-Ta Hsiung	Spring	2002	9(1)
Prolific and Terrific Author: Ken Hom	Fall	2002	9(3)
Prolific and Terrific Fu Pei Mei	Fall	2002	9(4)
Restauranteur Bruce Ho, Part I	Winter	2002	9(4)
Restauranteur Bruce Ho, Part Two	Spring	2003	10(1)

Personal Perspectives
A Chat with Kylie Kwong	Fall	2007	14(3)
A Chinese Food Enthusiast in Small-town USA	Spring	1998	5(1)
Ancient China, Young Tasters	Spring	2002	9(1)
Appealing for Wildlife: Three Rejections	Fall	2008	15(4)
Cecilia Tu's Five for Charity	Fall	2008	15(3)
Celebrate Yuan Mei's Birthday	Fall	2009	16(3)
Chicken, Duck Liver, and the Pins	Fall	2004	11(3)
Chinatown USA	Fall	2000	7(3)
Eating Grey Mullet with Sidney Mintz	Summer	2010	17(2)
Emerging Chefs #1	Spring	2005	12(1)
Emerging Chefs #2	Summer	2005	12(2)
Emerging Chefs #3	Fall	2005	12(4)
Emerging Chefs' Chinese Food Memories	Fall	2006	13(3)
Hunan Recipes the Editor Remembers	Fall	2008	15(3)
In Memory of my Beloved Wife Amy	Winter	2010	17(4)
Liang Ah Fai and His Imperial Palacio	Fall	2006	13(3)
Menu Testimonials	Spring	2005	12(1)
Moi--Miss Piggy	Summer	2007	14(2)
My Worst Chinese Banquet Meal	Summer	2009	16(2)
Oreo Redux: Another Kind of Fortune Cookie	Winter	2008	15(4)
Spotlight on: Prolific and Terrific Susanna Foo	Summer	2008	15(2)
There Is No Place Like Home	Spring	2008	15(1)
Three Cultures, One Restaurant	Summer	2000	7(2)
Traveling with a Celebrity Chef	Fall	2010	17(3)
What is Not Chinese Food	Fall	1998	5(3)
Who Keeps a Cooking for Thirty Years?	Fall	2008	15(3)
Why My Love for Chinese Food	Summer	2006	13(2)
Wonona Zaijian	Summer	2008	15(2)
Worst Banquet Brings memories	Winter	2009	16(4)

Poultry
Birds of a Feather, In a Wok Together	Fall	1999	6(3)
Chicken: Chinese Style	Fall	2005	12(3)
Duck	Spring	2005	12(1)
Duck Boys, Duck Eggs, and Egg-chemists	Spring	2002	9(1)
Ostrich: A New Chinese Restaurant Food	Summer	1999	6(2)
Recipe Requests: Beggar's Chicken	Spring	1998	5(2)

Regional Foods
How to Order from the Menu: Regional Chinese Cooking	Fall	1994	1(1)
More on Regional Chinese Cooking, from Wonona's Kitchen	Spring	1995	2(1)

Resources
A Trove of Chinese Cookbooks	Fall	2007	14(3)
About: Holiday and other books and places to find them; Herbal resources	Winter	2001	8(4)
Amelia Award given to this magazine's editor	Fall	2010	17(3)
Asian Food Information: Print Sources	Summer	2000	7(2)
Asian Food on the Web	Spring	2000	7(1)
Bookmarking Chinese Food on the Internet	Fall	2005	12(3)
Chinese Calligraphy: The Art of Written Language	Summer	2002	9(2)
Chinese Community Cookbooks	Summer	1999	6(2)
Chinese Cookbook Collection and Online Data Base at Stony Brook University	Spring	2006	13(1)
Chinese Cookbooks at the New York Public Libary: Fact Not Folklore	Fall	1996	3(3)
Chinese Dietetic Culture Journal and Website	Spring	2009	16(1)
Chinese English-Language Cookbooks: 100 Years of Content and Context	Spring	1999	6(1)
Chinese Food and the Net	Winter	1996	3(4)
Chinese Food on the Internet, Revisited	Winter	2003	10(4)
Chinese Museum Coming to Hangzhou	Winter	2009	16(4)
Kylie Kwong's Cookbooks	Winter	2007	14(4)
Multi-lingual Health Resource	Fall	2005	12(3)
Off the Menu: On Menus (or Why I Collect Them)	Spring	1997	4(1)
On Our Bookshelves	Winter	2007	14(4)
On Our Bookshelves	Fall	2007	14(3)
Oriental Markets	Spring	1995	2(1)
San Francisco's Menus, Culinary and Cultural	Winter	2005	12(4)
Searching the Chinese Cookbook Collection at Stony Brook	Fall	2006	13(3)
Taste of China, (A Virtual)	Fall	2009	16(3)
Top 100 Chinese Restaurants	Summer	2010	17(2)
Very Special Chinese Cookbook Collection, A	Winter	1998	5(4)

Restaurant Closings
Restaurant Updates	Fall	2009	16(3)

Restaurant Reviews
Banquet Beauty is a Small Suburb (Lotus East II in Mt. Sinai NY)	Fall	2007	14(3)
Chinese Restaurant Project, A	Summer	2004	11(2)
Feasting At This 'Home'	Spring	2008	15(1)
Hong Kong Dining Still The Best!	Spring	2008	15(1)
Menu Updates (for P.F. Chang's Bistro, and in San Francisco for R & G Lounge and the Old Mandarin Islamic Restaurant)	Summer	2007	14(2)
Off the Menu: Menus for an Indivisible World	Summer	1997	4(4)
Off the Menu: Amaranth, Brassica, and Full Ho	Summer	1998	5(2)
On Many Menus: In the San Francisco Bay Area	Summer	2005	12(2)
On Menus in Boston and San Diego	Spring	2007	14(1)
On Menus in Los Angeles, Part Two	Summer	2007	14(2)
On Menus: Around the Country	Winter	2000	7(4)
On Menus: In California	Summer	2006	13(2)
On Menus: In Los Angeles	Spring	2007	14(1)
On The Menu: A Rainbow in North Carolina	Summer	1999	6(2)
On The Menu: Fujian Restaurants	Summer	1999	6(2)
On the Menu: In San Francisco	Summer	1998	5(2)
Restaurant Reviews: A Quartet of Tastes	Fall	2000	7(3)
Sichuan or Szechuan: A Pair of Restaurant Reviews	Spring	1998	5(1)
Silkworm Cocoons: A Dongbei Delicacy (at Golden Palace in Flushing NY)	Winter	2007	14(4)
Top 100 Chinese Restaurants in the USA	Summer	2008	15(2)

Restaurants in Belgium
On Menus in Brugge and Ghent			()

Restaurants in Many Parts of the World
Five-star Restaurants: Singapore, Tokyo, and Peru	Summer	2002	9(2)
On Many Menus in: Chicago, Washington D.C., and Singapore	Winter	2002	9(4)
On Menus: In Flushing, A Boston suburb, and Cancun	Summer	2002	9(2)

Rice, Noodles, and Other Grain Foods
Fun Si or Dragon Mouth	Spring	1998	5(1)
Black Rice	Fall	2004	11(3)
Noodles: A Street and Home Food	Winter	1999	6(4)
Origins of Chinese Pasta	Summer	2000	7(2)
Recipe Requests--Wraps and Rolls	Spring	1998	5(1)
Rice: A Most Important Grain	Fall	1999	6(3)

Salads, Pickles, and Other Cold Foods
Chinese and Other Asian Pickles	Fall	2003	10(3)
Chinese Pickles: Lightly Fermented Foods	Winter	2001	8(4)
Chinese Salads	Fall	1997	4(3)
Salad, a Cold Food	Summer	2009	16(2)
Salads that Accentuate: Wonona's Kitchen	Fall	1994	1(1)

Sauces, Seasonings, and Spices
Fuyu: China's Fermented Soy Bean Cheese	Summer	2002	9(2)
A Taste of China's Sauces--Part II	Fall	1997	4(3)
A Taste of Chinese Sauces - Part I	Summer	1997	4(2)
A Taste of Chinese Sauces - Part III	Winter	1997	4(4)
A Taste of Chinese Sauces: The recipes	Fall	1997	4(4)
Chinese Spice Cupboard: Cinnamon	Spring	2003	10(2)
Chinese Vinegar	Fall	2000	7(3)
Chinese XO Sauce--A Connoiseur's Caviar	Summer	2004	11(2)
Cilantro	Winter	1996	3(4)
Cloves: An early Chinese Spice	Winter	2003	10(4)
Coriander in the Chinese Spice Cupboard	Spring	2004	11(1)
Cumin: An Ancient SIlk Road Spice	Summer	2004	11(2)
Fennel: The New-old Chinese Spice	Spring	2005	12(1)
Five Spice Magic	Fall	1996	3(3)
Five Tastes--Many Impacts	Spring	1998	5(1)
Five-sauce Comparison	Spring	1998	5(1)
Garlic: A Common Chinese Ingredient	Fall	2009	16(3)
Ginger	Winter	1995	2(4)
Ginger Revisited - By Request	Spring	1999	6(1)
Hoisin Sauce, Featured Ingredient	Fall	1994	1(1)
Honey	Summer	2005	12(2)
MSG and Chinese Restaurants	Winter	1998	5(4)
Oyster Sauces: Content and Comparison	Fall	1998	5(3)
Salt and Sauce in the Chinese Culinary	Spring	2009	16(1)
Salt: An Ancient Chinese Commodity	Spring	2003	10(1)
Sauce Sources	Fall	2005	12(3)
Sesame as Seed and Oil	Winter	2006	13(4)
Sesame Oil, a featured ingredient	Spring	1995	2(1)
Soy Sauce Favorites: A Tasting	Spring	2001	8(1)
Soy Sauce, a featured ingredient	Summer	1995	2(2)
Soy Sauce, China's Liquid Spice	Summer	2000	7(2)
Soy Sauce: A Factory Visit and Tasting	Spring	2003	10(2)
Spices: Mustard Seed	Summer	2005	12(2)
Star Anise: A Dominant Chinese Spice	Fall	2003	10(3)
Sugar: Ancient Culinary and Medical Commodity	Winter	2003	10(4)
Tree Seeds	Winter	2000	7(4)
Turmeric: A Flavoring for Wine and Food	Fall	2005	12(3)
Vinegar: A Basic Taste	Fall	2001	8(3)
Wasabi	Spring	2007	14(1)

Soups and Congees
Congee: Asia's Bowl Full of Comfort	Spring	2002	9(1)
Savoring Soup	Summer	2009	16(2)
Soup of Rejuvenation of Long Life, The	Fall	1998	5(3)
Souper Soup	Summer	2000	7(2)
Way of Soup, The	Spring	2010	17(1)
Wonton Soup and Wonton Foods, Inc.	Summer	2003	10(3)

Unusual Ingredients
A Diet of Worms....And Other Critters	Fall	2000	7(3)
Banquet of Banquets, with Bird's Nests	Spring	1997	4(1)
Bird's Nest Recipes	Winter	2008	15(4)
Bird's Nest: The Caviar of the East	Fall	2008	15(3)
Black Grass Jelly Revisited	Spring	2007	14(1)
Dry Ingredient Know-how	Winter	1999	6(4)
Fish Maw	Summer	2004	11(3)
Jellyfish: A Royal Texture Food	Summer	2006	13(2)
Lizards and Liquor	Summer	2000	7(2)
More About Bird's Nest and Snake	Spring	2000	7(1)
More About Unusual Meats (Fish Lips, Bird's Nests, Duck Liver, Camel Paw, and Duck Tongues	Spring	1996	3(2)
Shark Fin Cookery	Summer	2007	14(2)
Shark's Fins	Spring	2007	14(1)
Snake as Food and Medicine	Summer	2000	7(2)
Snakes and Spice and Bird's Nest Are Nice	Winter	1999	6(4)
Snow Frog: Trailing This Rare Delicacy	Fall	2000	7(3)
Tripe: A Capital Food	Spring	2003	10(1)
Unusual Ingredients That Some Call Precious, Others Exotic	Fall	1995	2(3)

Vegetables and Vegetarian Foods
A Pure Vegetarian	Fall	1997	4(3)
Algae: Chinese Tastes and Treats	Fall	2009	16(3)
Bamboo Mushrooms	Winter	1999	6(4)
Bamboo Shoots	Fall	2003	10(4)
Beancurd: History of an Ancient Protein Source	Summer	1995	2(2)
Bitter Melon	Summer	2008	15(2)
Bitter Melon	Fall	2003	10(3)
Bok Choy Is Bai Cai, and part of a big Family	Fall	2000	7(3)
Buddha's Delights	Fall	1994	1(1)
Chinese Black Mushrooms	Winter	2000	7(4)
Chinese Celery	Fall	2006	13(3)
Chinese Chestnuts	Winter	2008	15(4)
Chinese Mushrooms: Tree Ears	Fall	2000	7(3)
Chinese Mushrooms: Tree Oysters	Spring	2001	8(1)
Chinese Pumpkin	Spring	2008	15(1)
Chinese Vegetarian Diets	Fall	2010	17(3)
Chinese Yam	Fall	2007	14(3)
Crunchy Potatoes	Fall	2008	15(3)
Dou Miao	Summer	2001	8(2)
Gluten	Winter	2007	14(4)
How to Use Vegetable Protein in Chinese Cooking	Spring	1995	2(1)
Kitchen Knowledge about Winter Melon	Summer	1995	2(2)
Konjac	Spring	2009	16(1)
Long Beans Are Twins	Fall	2006	13(3)
Lotus: A Plant with many Purposes	Winter	2001	8(4)
Lotus: Loved, Luscious, and Honored	Fall	2007	14(3)
Meat Substitutes, Kitchen Knowledge	Fall	1994	1(1)
Paddy, Golden Needle, Pom Pom, and the Mushroom of Immortality	Summer	2001	8(2)
Potatoes	Winter	2009	16(4)
Sea Asparagus	Spring	2007	14(1)
Sea Vegetables: An Immortality Elixir	Fall	2001	8(3)
Silk Squash	Summer	2003	10(2)
Sweet Potatoes, Yams, and the Yam Bean	Summer	2001	8(3)
Vegetable Choices and Concepts	Spring	1998	5(1)
Vegetables: The Chinese Passion	Spring	1995	2(1)
Vegetarian Practices in China, Kitchen Knowledge	Spring	1995	2(1)

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