ARTICLES:

Beef: Ancient and Important 13(3): 7-10

Beijing Banquet  13(2): 15

Breads Chinese Style 13(4) 14-15, 33

Chengdu: The Cradle of Sichuan Cuisine 13(2): 5, 10, 32-34

Chinese Favorites in the Big Apple 13(4): 16-18, 29, 31

Chinese Restaurant Beginning 13(2): 17-18

Chinese Cookbook Collection and Online Database at Stony Brook University 13(1): 32

Chinese Celery 13(3): 15-16, 34

Cruising for Chinese Restaurants in Europe 13(1): 27-28, 33, 38

Durian: Daring to Eat This Noisome Delicacy 13(2): 11-12, 38

Eating on the Silk Road 13(4): 8-9

Emerging Chefs’ Chinese Food Memories 13(3): 29-30

Food Biz of Two Chan Generations 13(1): 17, 22, 36

Grand Sichuan Fires Up Manhattan 13(3): 11, 17-18

Iron Eggs: Taiwanese Snacks 13(1): 5, 8

Jellyfish: A Royal Texture Food  13(2): 7-8, 21

Joseph Poon: The Closing of His Restaurant 13(1): 29-31

Liang Ah Fai and His Imperial Palacio 13(3): 5, 33-34

Licorice for Seasoning and Healing 13(1): 20

Longbeans are Twins 13(3): 25-26, 28

Manchu People and Their Foods 13(4): 19-20, 32

Mostly Mississippi: Chinese Cuisine Made in America 13(1): 11-12

Mushrooms of Immortality 13(1): 9-10, 16

New Noodles 13(2): 16

Noodles at Chinese Pompeii 13(4): 5, 34-35

On Menus in California  13(2): 19, 36-37 

Portland is Suzhou’s Sister City 13(1): 13-15

Searching Chinese Cookbooks at Stony Brook University 13(3): 19, 28

Sesame, as Seed and Oil 13(4): 21-23

Shang Dynasty Foods 13(1): 7, 16

Taiwan, and its Gastronomic Menu Delights 13(4): 10-13, 35

Taiwanese Food at Ten 13(3): 27-28

Tang Dynasty: Foods and Food Behaviors  13(2):13-14

Tea: One Plant but Many Varieties 13(3): 12-14, 35

Top 100 Chinese Restaurants, 2005 13(1): 18-19

Why My Love for Chinese Food 13(2): 22-23

 

 

AUTHORS-CONTRIBUTORS:

Bans, Ian 13(3): 29-30

Cheng, Shirley  13(2): 5, 10, 32-34

Coe, Andrew 13(3): 19, 28

Ehlert, Michael 13(3): 30

Fu, Vincent 13(3): 27-28

Krakoff, Roberta 13(4): 8-9

Lim, Imogene L. 13(1): 11-12

Martin, Andrea 13(3): 29

Newman, Jacqueline M.13(1): 5,8; 7, 16; 13-15; 18-19; 20; 27-28, 33, 38; 32

13(2): 7-8, 21; 13-14; 17-18; 19-20; 20-21; 24-29; 29-30

13(4): 6-7, 9; 10-13-35; 14-15, 33; 19-20, 32; 21-23; 24-29; 3,33

Pacheco, Miriam and Lorena 13(3): 5, 33-34

Siegel, Don  13(2): 22-23

Spiller, Harley 13(1):17, 22, 36; 13(2): 15; 16; 13(3): 11, 17-18;

13(4): 5, 34-35; 16, 18, 29, 31

White, Jill Allison 13(2): 11-12, 38

 

 

BOOKS REVIEWED-DISCUSSED:

All About Meat by Angela Cheng 13(1): 23

Basic Chinese Cooking Course by Kitty Choi 13(1): 25

Bird’s Nest: Recipes for Pregnant Women and Different Age Groups: by Jungang Hou and Shufang Zeng 13(3): 21

Chinese America by Peter Kwong and Dusanka Miscevic 13(3): 24

Chinese America by Birgit Zinzius 13(3): 38

Cooking the Microwave Way by Chih-hung Lee  13(1):  24-25

Cornbread and Dim Sum by Jacqueline Annette Sue 13(3): 23-24

Creative Chinese Home Dishes by Angela Cheng 13(1): 23

Cuisine and Culture by Linda Civitello  13(3): 38

Cuttlefish Tasty by Chung-pai Liang 13(1): 26

Delicious Home-made Dishes by Irene Wong 13(4): 25

Desk Reference to Nature’s Medicine by Steven Foster and Rebecca Johnson 13(4): 27

Dim Sum by Chen Hei Chan  13(2): 28

Easy and Tasty Appetizers by Shun Liu Chiang 13(4): 24

Eat Everyting Before You Die by Jeffrey Paul Chan 13(3): 38

Eating and Healing by Andrea Pieroni and Lisa Leimar Price 13(4): 27

Eating Like Queens by Suzanne Parker  13(2): 28, 38

Empire of Tea by Alan MacFarlane and Iris MacFarlane 13(3): 13

Food Plants of the World by Ben-Erik van Wyk  13(2): 38 

From Loksen to Lo Mein by Don Siegel 13(3): 32

Fruits and Nuts by Susanna Lyle 13(4): 26

Ginseng and Aspirin by Zibin Guo 13(4): 27

Healthy Recipes for Hair and Lips by Ke-er Zhang 13(3): 22

Home Banquet by Angela Cheng 13(1): 23-24

Home-made Dishes by Theresa Cheng Lin 13(1): 24

King Yuen’s Delicacies by Qiongdan Yuen  13(2): 27-28

Melissa’s Great Book of Produce by Cathy Thomas 13(4): 28

My Shanghai by Sandy Lam 13(1): 25-26

Needles, Herbs, Gods, and Ghosts by Linda L. Barnes 13(4): 28

New Asian Cuisine by Wendy Chan and Grace Niwa 13(3): 20

Nonya Flavors edited by Julie Wong 13(3): 21-22

Obsessed with Curry by Wei Chin 13(4): 26

Peppery Hot by Lingyi Liu 13(4): 25

Pun-choi and Dried Seafood Cooking Course by Kitty Choi  13(2): 25

Quick and Easy Stir-fry Dishes by Flora B. Lumang  13(2): 27

Secret Ingredients by Sherrie A. Inness 13(4): 29

Susanna Foo’s Fresh Inspiration by Susanna Foo 13(3): 23

Soups of Fighting the Flu by Fanny Hung 13(4): 24                                                    

Susur: A Culinay Life by Susur Lee  13(2): 24-25

Talking about Sharksfin Cooking Ways by Huisheng Hua  13(2): 25-26

The Chopsticks-Fork Principle by Cathy Bao Bean 13(3): 38

Traditional Dishes of Hong Kong by Kitty Choi  13(2): 26

Vegetable Love by Barbara Kafka with Christopher Styler 13(4): 28

Vegetarian Delights by Meixian Lee 13(1) : 24

 

 

RECIPES by Food Category:

 

BEEF, LAMB, VEAL, AND VENISON

Beef and Thousand-year Eggs, Taiwanese Style 13(3): 9-10

Beef on Greens 13(3): 9

Braised Beef Tendons 13(1): 21

Fujianese Beef Fried Rice  13(3): 8-9

Hotpot Northern Style 13(3): 10

Jellied Mutton 13(1): 26

Lamb, Long Beans, and Cumin 13(3): 26

Longevity Stew 13(1): 10

Oxtail, Sea Cucumber, and Kidney 13(1): 16

Red-cooked Venison 13(4): 32

Yunnan Beef 13(3): 10

 

BEVERAGES

Immortality Tea 13(1): 10

Loquat Fruit Drink 13(4): 24

 

BREADS

Manchu Saqima 13(4): 32

Steamed Rolled Dumplings 13(4): 15

Steamed Rice-bowl Bread 13(4): 15

Steamed Spinach Bread 13(4): 33

Stuffed Steamed Bread 13(4): 15

 

CHICKEN, DUCK, OTHER POULTRY, AND RABBIT

Chicken with Fresh Chili 13(2): 34

Crossing the Bridge Noodles  13(2): 6

Dongan Duck  13(2): 35

Duck Drumsticks with Black Dates 13(3): 20-21

Nonya Fried Chicken 13(3): 22

Poon’s Fresh Mango with White Meat Chicken  13(2): 9

Rice Noodles with Chicken and Jelly Fish  13(2): 8

Shredded Chicken with Celery  13(3): 16

Smoked Pigeon with Tea Leaves 13(4): 25

Sticky Wings  13(2): 23

Tea-smoked Duck 13(3): 35

 

DIM SUM, DUMPLINGS, DESSERTS, AND SNACKS

Boiled stir-fried Soybeans 13(4): 7

Candied Dates 13(1): 20-21

Deep-fried Sesame Seed Balls 13(4): 23

Eggs in Gelatine 13(1): 8

Eggs and Tofu 13(1): 8

Fried Fruit Pies 13(4): 23

Joseph Poon’s Dragon Beard Candy  13(2): 30-31

Lucky Rolls 13(4): 22

Marble Eggs 13(3): 35

Pancake Packages 13(4): 33

Sesame balls 13(4): 23

Salted Duck Eggs 13(4): 7

Spicy Iron Eggs 13(1): 8

Spinach Soy Milk Custard 13(2): 24-25

 

FISH AND SHELLFISH, EEL, SNAKE, AND TURTLE

Beancurd Dong Jiang with Fish Paste  13(2): 26

Crabmeat with Tofu 13(1): 38

Fish in Mango Sauce  13(2): 9

Fish Salad 13(4): 24

Fragrant Curry Squid 13(3): 36

Fried Egg with Shrimp and Thousand Year Egg 13(1): 37

Jelly Fish and Roast Duck  13(2): 8

Jellyfish and Cucumbers  13(2): 21

Jellyfish and Crab Meat, Very Old Style  13(2): 21

Mushrooms Topped with Crab Meat 13(1): 37-38

Pickled Mussels with Garlic 13(4): 24

Spicy Sea Cucumber 13(1): 26, 36

Steamed Fish with Ginger and Scallions  13(2): 23

Stir-fried Shrimp with Chinese Celery 13(3): 16

Stone Cooked Fish Fillet  13(2): 34

Three Cups Squid 13(1): 38

 

 

PORK AND PORK PRODUCTS

Baked Meatballs and Cabbage 13(1): 36-37

Fried Pork Chops with Rose Tea  13(2): 27

Licorice-flavored Mixed Meats 13(1): 21, 34

Licorice-sweetened Pork Shanks 13(1): 21

Pork with Bean Curd and Chinese Celery 13(3): 15-16

Licorice Pork at the Palace 13(1): 6

Roast Pork Pieces 13(3): 36-37

Spareribs, Licorice, Mo-er, and More 13(1): 34

Stewed Potato with Dried Scallops and Preserved Duck Egg  13(2): 28

Vegetable Harvest  13(2): 33

 

RICE, NOODLES, AND OTHER GRAIN FOODS         

Mashed Potatoes with Curry 13(4): 26

Pumpkin Rice 13(4): 30

 

SALADS, SAUCES, PICKLES, DRESSINGS, AND STUFFINGS

Chili Oil 13(4): 21

Don Siegel’s Crystallized Ginger 13(3): 32

Pickled Long Beans 13(3): 26

Sesame Oil Flavored Sauce 13(4): 23

 

SOUPS AND CONGEES

Banquet Soup  13(2): 23

Bird’s Nest, Chicken, and Ham Soup 13(3): 21

Black-skinned Chicken Soup 13(3): 22

Eight Treasure Congee 13(4): 32

Lingzi Soup 13(1): 16

Sharksfin with Fresh Sea Crab Meat in Thick Soup  13(2): 26

Sour and Spicy Soup with Shark’s Fins and Sea Cucumber 13(2): 25

Wild Mushroom Soup 13(1): 10

 

VEGETABLES AND VEGETARIAN FOODS

Basil Eggs 13(1): 37

Braised Straw Mushrooms with Chinese Celery 13(3): 16

Chinese Long Beans with Fennel and Basil 13(3): 23

King Oyster Mushroom, Tofu, and Peas 13(1): 36

Long Beans, Bean Sprouts, and Red Peppers 13(3): 26

Long Beans and Sacha Sauce 13(3): 28

Mock Chicken 13(4): 22

Potatoes Twice, with Chinese celery 13(3): 34

Stuffed Bamboo Fungus with Tofu 13(1): 37

Vegetable Packages with Durian  13(2): 38

 

 

RESTAURANTS REVIEWED and/or DISCUSSED

Alishan (Alishan Country, Taiwan) 13(4): 12

Asia Resuarant (Boppard, Germany) 13(1): 33

Asian Bistro (Baden-Baden, Germany) 13(1): 28

Buddha Bodai Vegetarian (Flushing NY and New York NY) 13(2): 29

Canton (San Francisco CA)  13(2): 17

Chang-Cheng (Basel, Switzerland) 13(1): 28

Chin Chin (Tuchan-Taipei, Taiwan) 13(4): 12

China Delight (Portland OR) 13(1): 15

China Restaurant Xiao (Worms, Germany) 13(1): 38

Chopsticks (Trier, Germany) 13(1): 33

Chou’s Shrimp Rolls (Tainan City, Taiwan) 13(4): 35

Congee (New York NY) 13(1): 22

Diamond on Eighth (Brooklyn NY) 13(4): 18

Din Tai Fung (Taipei, Taiwan) 13(4): 13

Dr. Duck Livestock Products (Loudong Townsip, Taiwan) 13(4): 35

Dragon Beard Candy (Philadelphia PA)  13(3): 6

East Melange Restaurant Buffet (Hamden CT) 13(1): 22

East Manor (Flushing, NY)  13(2): 15

Eastern Hand-pulled Noodles (New York, NY) 13(2): 16; 13(3): 32

Excellent Dumpling House (New York NY) 13(3): 6

Fong Chong Ta House (Portland OR) 13(1): 14

Fu Yuan (Taipei, Taiwan)  13(2): 20-21

Full Sing (Antwerp, Belgium) 13(1): 27-28

Golden Dragon (Taipei, Taiwan) 13(4): 11

Good Day (Portland OR) 13(1): 14

Grand Sichuan International (New York NY)  13(3): 11, 17-18

Hong Kong Haus (Trier, Germany) 13(1): 33

Hong-Zhao-Bi (Chengdu, China)  13(2): 10, 32

Hotel China Restaurant Lotus (Bernkastel, Germany) 13(1): 28, 33

HSF Restaurant (New York NY) 13(1): 17

Imperial Palacio (Tijuana, Mexico) 13(3): 5, 33-34

Ji-Ben Farm Products (Benqiao City, Taiwan) 13(4): 35

Joseph Poon’s (Philadelphia PA) 13(1): 29

Kanton (Traben-Trabach, Germany) 13(1): 33

Lan’s Gua-bao (Taipei, Taiwan) 13(4):

Lee Peng (Trier, Germany) 13(1): 33

Liao-Chiao (Wanhwa-Taipei, Taiwan) 13(4): 35

Linfa (Strasbourg, France) 13(1): 33

Lu-Din-Gee Cafe (San Gabriel CA)  13(2): 36-37

Lum Yuen (Portland OR) 13(1): 14

Mai Anh (Andernach, Germany) 13(1): 27

Mandarette (Los Angeles CA)  13(2): 37

Mao Wu (Shuangliu County-Sichuan, China  13(2): 22-23

McDonalds in China  13(2): 35; 13(4): 5, 34

Mei Lai Wah Coffeehouse (New York NY) 13(1): 17

Ming Dynasty (New York NY) 13(4): 18

Monte Rosa (Portland OR) 13(1): 13

Mostly Mississippi 13(1): 11-12

Mustard Greens Contemporary Chinese (Philadelphia PA) 13(1): 31

New Concept (Monterey Park CA)  13(2): 19

New Golden Palace  (Philadelphia PA) 13(1): 31

Number 1 Hotpot (Taipei, Taiwan) 13(4): 12

Ocean Jewel Seafood (Flushing NY) 13(4): 17

Oriental Delight (Antwerp, Belgium) 13(1): 27-28

Oriental Food (New York NY) 13(4): 18

Palacio Imperial (Tijuana, Mexico) 13(3): 5, 33-34

Peking Inn (Camarillo CA)  13(2): 19, 36

Petit Suzhou (New York NY)  13(2): 6, 9

Phuy Hong (Bronx NY) 13(4): 18

Phillipe (New York NY) 14(4): 34

Queens High Pearl Seafood (Elmont NY) 13(4): 16

Red Wall (Chengdu, China)  13(2): 10, 32

Restaurant Mandarin (Boppard, Germany) 13(1): 33

Restaurant Sing kee (Antwerp, Belgium) 13(1): 27-28

Restaurant Lotus Garden (Basel, Switzerland) 13(1): 28

Shang-Hai (Boppard, Germany 13(1): 33

Shin Yeh (Taipei, Taiwan) 13(4): 13

Sweet-N-Tart Cafe (New York NY and Flushing NY) 13(3): 31

Tangra Masala (Elmhurst NY) 13(4): 16

Tao of Tea (Portland OR) 13(1): 13-14

Tong Hai Fish Village (Taichung, Taiwan) 13(4): 13

Top 100 Chinese Restaurants 2005 13(1): 18-19

Vanessa’s Dumpling House (New York NY) 13(4): 31

Waterfront International (Flushing NY) 13(3): 31-32

White Bear (Flushing NY) 13(4): 16

Wok Man Express (Andernach, Germany) 13(1): 27

Wong’s King (Portland OR) 13(1): 15

World Tong Seafood (Brooklyn NY) 13(4): 17

Xing (New York NY)  13(2): 29

Yi-Shiang (Taipei, Taiwan) 13(4): 35

Zheng’s Garden (Baden-Baden, Germany) 13(1): 28

 

 

TOPICS IN LETTERS, NEWS, NOTES and elsewhere

Almond and Drumstick mushrooms 13(1): 35

Angela Cheng update  13(2): 31

Beijing Olympics 13(1): 35

Black grass Jelly  13(2): 31

Buckwheat flour noodles 13(4): 6

Buddha’s Hand citrus 13(3): 6

Call for books for China Fund 13(3): 32

Cat’s Ear noodles 13(4): 6

Chinese restaurant kitchens 13(3): 6, 36

Chuen Hing Trading in New York 13(1): 17

Conpoy as health food 13(4): 7

Crack Seed 13(4): 30

Crossing the Bridge Noodles  13(2): 6

Do Chinese use the edame bean 13(4): 7, 9

Double Ten 13(1): 34

Dragon Beard Candy  13(2): 30; 13(3): 6

Eight Treasure Tea  13(2): 31

Eight regional cuisines 13(4): 9

Exploding Asian populations 13(1): 35

Finger-cut noodles 13(3): 32

Ginger 13(3): 32

Goji berries 13(4): 30, 33

Great Era Oriental Imports Shop in Portland OR 13(1): 14

Green Tea candy  13(2): 31

Imperial Robe illustrations 13(3): 36

Jellyfish 13(3): 31-32

Languages spoken in China 13(1): 35

Making salted duck eggs 13(4): 7

Mango Pudding an ‘in’ dessert  13(2): 29

Museums in China  13(2): 30

Places to purchase tea 13(3): 14

Pet peeves  13(2): 29

Petit Suzhou restaurant in New York NY  13(2): 6, 9

Portland OR Classical Chinese Garden 13(1): 13-14

Rice in south and wheat in north 13(4): 7

Sweetened wines 13(4): 7

Tamari 13(4): 33

Upton Tea Quarterly 13(3): 12-13

Uwajimaya in Portland OR 13(1): 14

White Tea 13(1): 6, 34

Zhejiang tea 13(3): 31