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TEN YEAR INDEX 1994 - 2003
ARTICLES,
BOOKS
and
VIDEOS,
AUTHORS
and
CONTRIBUTORS,
RECIPES
by food category,
RESTAURANTS,
TOPICS
in
LETTERS, NEWS,
and
NOTES
2nd Plenary Conference (Toronto) Report 2(4): 13
Abalone 9(3): 5, 24
Above Earth is Heaven, Below is Su Hong 6(2): 7-8
Achieving Balance: Tonic Soups 6(3): 9-10, 26, 28
Amaranth, Brassica and Full Ho 5(2): 15, 16
An Ancient Medicinal: Cordyceps Sinensis 8(3): 11, 23
Ancient China, Young Tasters 9(1): 25-26
Are Chinese Restaurant Foods Healthy? 3(1): 6, 20
Asian Chefs Competition 6(2): 9-10
Asian Conference Report 6(3): 29-30
Asian Food Information: Print Sources 7(2): 11, 30
Asian Food on the Web 7(1): 17-18
August Moon Festival 2(3): 5-7
Autumn Olives 4(4): 5-6
Bamboo Mushrooms 6(4): 25, 30
Bamboo Shoots 10(4): 9-10, 12
Banana 8(1): 19-20
Banquet of Banquets, with Bird's Nest 4(1): 7, 22
Banquets: Feasts for Every Occasion 7(4): 5, 20, 29
Beancurd: History of an Ancient Protein Source 2(2): 7, 11, 13
Beef: The New Favorite 2(2): 17-18
Beloved Bean Milk 3(2): 17, 18
Birds of a Feather, In a Wok Together 6(3): 11
Bitter Melon 10(3): 25-26
Blue Crabs of Chesapeake Bay 5(3): 9-10
Bok Choy is Bai Cai: Part of a Big Family 7(3): 17-18
Bubble Tea 6(4): 5-6
Buddha's Delight 1(1): 22-24
Buddha's Hand Citron 5(4): 5-6
Buffalonian’s Journey to Jewish Shanghai, A 10(2): 33-34
Butter and Beauty in Tibet 9(1): 7, 29
Celebrating Baby Beginnings 8(1): 13-14
Changes in Chinese Restaurant Foods 4(3): 9, 22
Changing Images of Chinese Food: The Symposium Report 4(1): 21
Chef Creativity: Michael Kang 6(4): 17, 30
Chinatown USA 7(3): 13-14
Chinese and Other Asian Pickles 10(3): 19-20, 37-38
Chinese Food and the Canadian Experience 5(2): 11-12, 16
Chinese Food and the Net 3(4): 17
Chinese Banquets 3(3): 9, 10
Chinese Banquets, A Pair of 7(3): 23, 28
Chinese Black Mushrooms, The 7(4): 21-22, 28
Chinese Buffets, A Trend Worth Exploring 6(4): 27-28
Chinese Calligraphy: the Art of Written Language 9(2): 7, 33
Chinese Community Cookbooks 6(2): 11-12, 25-26
Chinese Cookbook Collection, A 5(4): 11, 21
Chinese Cookbooks at the New York Public Library 3(3): 15, 16
Chinese Cooking Techniques 6(3): 25, 27
Chinese Cuisine and the American Palate 2(1): 12
Chinese Diets Can Follow Banting and Atkins 10(3): 21-22, 35
Chinese English-Language Cookbooks: 100 Years of Content and Context 6(1): 21, 28
Chinese Food Court Debut 9(3): 25-26
Chinese Food Enthusiast in Small-Town USA 5(1): 11, 22
Chinese Food: Hot, Spicy and Mexican 4(3): 7-8
Chinese Food on the Internet, Revisited 10(4): 17-18
Chinese Food Symbolism: Fruits 3(1): 16
Chinese Food Symbolism: Meat 3(2): 13-14
Chinese Food Symbolism: More About Vegetables 3(4): 11, 20
Chinese Food Symbolism: Vegetables 3(3): 19
Chinese Food, What is Real? 2(3): 17, 21
Chinese Flavors of Peru 9(2): 15-16
Chinese Functional Food 8(4): 9
Chinese Herbal Cookbook 8(4): 8
Chinese Herbs and Nutritional Food 6(4): 11
Chinese Mushrooms: Tree Oysters 8(1): 15-16
Chinese New Year 2(4): 5-6, 11
Chinese New Year Food Symbols 9(4): 17
Chinese Pickles are Lightly Fermented Foods 8(4): 21-22, 27
Chinese Restaurants as Cultural Lessons 4(2): 13, 22
Chinese Restaurants Abroad 3(4): 13, 23
Chinese Pastries: Taiwanese Style 3(3): 11, 18
Chinese Palate and its Pleasures 3(2): 11-2, 15
Chinese Salads 4(3): 11-12, 22
Chinese Spice Cupboard: Cinnamon 10(2): 9-10, 38
Chinese Vinegar 7(3): 5, 22, 24
Chinese Way of Cooking Healthy Contest 2(1): 24
Chinese Wines 7(4): 9-10
Chinese Zodiac 2(4): 16-17, 21
Ching Ming and a Walk in the Mountains 10(2): 8, 18
Chopstick Helpers 2(1): 11
Chopsticks On the Grapevine 3(1): 10
Chopsticks and Woks 10(2): 11-12, 14
Chow Mein Sandwiches 6(2): 5
Chrysanthemum Fire Pot 3(1): 18, 21
Cilantro 3(4): 19
Cloves: An Early Chinese Spice 10(4): 13-14
Cold Food and Ice in the Chinese Culinary 9(1): 12, 18
Conference and Banquet Report 7(1): 25
Congee, Asia’s Bowl Full of Comfort 9(1): 5, 8, 27
Crack Seed: Hawaiian Contribution to American Cuisine 2(2): 5, 16, 18
Crossing El Bosque: Chinese Food in Venezuela 10(3): 5, 7, 33-35
Cuba: Chinese Food and a Festival 9(1): 13-14, 16-17, 20
Cuisine of Northern China, The 5(3): 7-8
Culinary Promise Fulfilled in the Promised Land 3(4): 7-8
Cultural Food Symbolism, Meat 3(2): 13, 14
Dai People 9(3): 16, 30
Diet of Worms...and Other Critters, A 7(3): 9-10
Dim Sum: Appetizers of your Heart's Desire 3(3): 21
Dining, Drinking, Dancing at the Lion’s Den 9(3): 11-12, 27-29
Dollars for Dumplings 9(4): 7-8
Dou Miao 8(2): 5, 8
Dragon Boat Festival 8(3): 5, 8
Dry Ingredient Know How 6(4): 15-16
Duck-boys, Duck-eggs, and Egg Chemists 9(1): 9-10
Dumplingus Extremus 10(3): 23-24
Early Chinese Food History 3(4): 21, 23
Easy Cooking the Chinese Way 8(2): 9
Eel Use: Ancient and Modern 9(4): 5, 30-31
Eels of China, The 3(1): 5, 19
Everyday Chinese 8(4): 8-9
Fantastic Chinese Food Festival Tour, A 7(2): 28
Fire Dragon, Langsat, and Other Toronto Delights 6(3): 7-8, 12
Five Sauce Comparison 5(1): 16, 18
Five Spice Magic 3(3): 5, 6
Five Star Restaurants: Singapore, Tokyo, & Peru 9(2): 5, 8, 29-30
Five Tastes--Many Impacts 5(1): 15
Food and Medicine: Two is One in Chinese Culture 5(2): 5-6, 18
Food in China: Five Years After Tiananmen 1(1): 4-8
Foods as Herbs 5(2): 13-14
Foods for the New Year–Recipe Requests 5(4): 8, 20
Foodways of Northern China 5(2): 9
From Cathay to Canada: Chinese Cuisine in Transition 4(3): 13, 20
From Cooking to Cookbook 4(1): 13-14, 20, 22
Fruit in Chinese Cooking 5(4): 7, 18
Fruits as Food and Medicine: Part One 7(2): 19-20
Fruits as Food and Medicine: Part Two 7(3): 15-16
Fujian: The Province and Its Foods 6(2): 13, 20, 22, 28
Fun Si of Dragon Mouth 5(1): 13, 23
Fuyu: China’s Fermented Bean Cheese 9(2): 9-10
Gems by Mary Li Sia 10(4): 11-12
General Tso-The Mystery Man 3(4): 5-6
Ginger 2(4): 12-13
Ginger Revisted–by Request 6(1): 7-8, 24
Ginkgo Nuts 3(1): 8
Grace Chu: An Editor’s Tribute 6(3): 5
Green Tea: Health Perspectives 9(2): 19, 23
Hakka: Southern China’s Guest People 10(4): 5, 26, 34
Hangzhou-A Culinary Memoir 3(1): 11, 13, 21
Heart Strengthens Heart--Stomach Strengthens Stomach 4(1): 11
Herbs as Food: Hawthorn 9(4): 10, 24, 29
Herbs as Food: Lily Bulbs 9(3): 10, 32-33
Hmong, The 9(2): 21, 32-33
Hoisin Sauce 1(1): 16-17
Hong Kong Revisited 9(1): 21-22, 30
Hong Kong Since the Changeover, concluded 9(2): 17
Hot Pot Cookery 7(4): 11-12
Hot Pot Cookery: How To With Recipes 8(1): 11-12
How to Order from the Menu Intelligently 1(1): 19-21
Hunan Cuisine 10(1): 30-32
Imperial Banquets & Emperor Meals in Qing China 7(2): 13-14, 24
Israel’s Chinese Wall 8(1): 9-10, 12, 30
Jade Chopsticks Awards 4(2): 14
Kazak Food Culture 9(4): 15-16, 29
Kiwi: aka The Chinese Gooseberry 7(4): 7-8
Know your Fortune Cookie: New Faces of an Old Friend 4(1): 17
Kyrgyz Food Culture 10(3): 13-14, 18
Lizards and Liquor 7(2): 7
Lotus: A Plant with Many Purposes 8(4): 11-12, 31
Love and Respect for a Pro 2(3): 15-16, 18
Luck of the Golden Dragon 7(2): 15
Lychees and Their Kin 4(1): 5-6, 22
Mango Slurp Fests 10(2): 19
Mangoes: Peaches of the Tropics 8(4): 25-26
Martin’s Dinner: Homage to a Genius 8(2): 17-18
Martin Yan’s Asian Favorites 8(4): 9
Mongolian Culture and Cuisine in Transition 8(3): 12-14, 16
Mongolian Foods and Beverages 7(1): 7-8
Mongolians and Their Cuisine 7(1): 9-10, 24
More about Bird’s Nest and Snake 7(1): 13-14
Meat Substitutes 1(1): 17-19
Menus for an Indivisible World 4(4): 9, 12
More Than Just Food 3(2): 5
More on Chinese Regional Cooking 2(1): 15-16
More About Unusual Meats 3(2): 19, 23
More About Chinese Symbols: Cultural Fives 4(4): 11, 14
MSG and Chinese Restaurants 5(4): 9
Naxi, Descendants of the Dongba Culture 10(1): 15-16
Newman’s News and Notes are listed under:
Topics in Letters and News and Notes
New Jersey Asian Pears: Crunchy, Juicy, and Sweet 5(1): 5-6; 18
Noodles: A Street and Home Food 6(4): 13-14, 29
On and Off One or More Menus
Alaska and the Canadian Yukon: 10(4):
Amaranth, Brassica and Full Ho 5(2): 15-16
Around the Country 7(4): 23-25
Australia 4(2): 5, 20
Brooklyn 9(3): 7
California 10(4): 22, 38
Chicago, Washington D.C., and Singapore 9(4): 19-20
Chinese Food with Fancy Prices 8(1): 27-28
Dining in Vancouver 4(2): 9, 20
East Buffet 8(2): 15-16
Eating Out in Amsterdam 5(4): 19
Egypt 7(2): 23-24
Flushing NY, a Boston Suburb, & Cancun Mexico 9(2): 24-26
Fujian Restaurants 6(2): 23-24, 28
Hong Kong and Guangzhou Specialities 3(2): 7-8, 22
In Costa Rica 7(1): 15-16
In Israel 4(1): 8; 4(1): 16
In Mexico 4(1): 8
In Japan 3(4): 9-10
Manhattan’s 66 10(3): 15-17
Minneapolis/St. Paul 8(4): 19-20
Nassau, the Bahamas 10(3): 17, 36
New York City Sampler 3(3): 7-8
New York 10(2): 13, 31
North Carolina 6(2): 27
On Menu--On Menus 4(1): 7, 10
Peru 9(3): 17-18
Salt Lake City 5(4): 12, 19
San Francisco 5(2): 17, 18
San Francisco Dots My Heart 4(1): 15, 19
Shanghai 10(1): 19
Sicily 8(3): 15-16
Taiwanese Specialities 2(4): 10-11
Vermont 9(1): 15, 29
One Food, Five Flavors continued 10(2): 36
One Food, Five Flavors 10(1): 18
Oriental is Passè 9(4): 26
Oriental Markets 2(1): 22
Origins of Chinese Pasta, The 7(2): 5, 20
Origins of Sushi and Kimchi 10(1): 29, 35
Osmanthus 9(4): 7
Ostrich: A New Chinese Restaurant Food 6(2): 21
Oyster Sauces: Content and Comparison 5(3): 11-12, 21
Paddy, Golden Needle, Pom Pom and the Mushroom of Immortality 8(2): 19-22, 30
Pair of Chinese Banquets, A 7(3): 23, 28
Paradox of Plenty in China and Hong Kong 5(1): 9
Patrons and Restaurant Rights 3(4): 14
Peach: A Most Classical Fruit 7(1): 5, 26
Peking-style Is Northern Cuisine 9(1): 19-20
Persimmons 9(3): 8, 31
Pomegranate 6(4): 23-24, 30
Portrait of an Artist: Wonona Wong Chang 10(1): 17, 35
Prolific and Terrific Authors:
Fu, Pei Mei 9(4): 9
Hom, Ken. 9(3): 9, 19
Hsiung, Deh-Ta 9(1): 11
Yan, Martin 9(2): 13, 30
Pu-er: Yunnan’s Winning Tea 10(1): 23-24
Pure Vegetarian, A 4(3): 5-6, 22
Quince 6(3): 13-14
Recipe Requests--Wraps and Rolls 5(1): 7-8
Recipes Can Meet Dietary Needs 2(1): 19, 21; 2(2): 21; 2(3): 9, 22; 2(4): 7, 17; 3(1): 9; 3(2): 21; 3(3): 13; 3(4): 18
Recipes Then and Now 4(4): 7
Resources for Children and Adults 8(4): 13-14
Restaurant Reviews: A Quartet of Tastes 7(3): 29-30
Restauranteur Bruce Ho, Part One 9(4): 11-12, 27
Restauranteur Bruce Ho, Part Two 10(1): 25-28
Rice: A Most Important Grain 6(3): 15-18, 26
Rice Wine 2(2): 8, 14
Rijsttafel and Other Indonesian Cookery 4(2): 11-12, 18
Roast Pork 2(3): 8
Salads that Accentuate 1(1): 12-13
Salt: An Ancient Chinese Commodity 10(1): 33-34
Sand Pot Cookery 7(3): 7-8
Savoring Diversity on the Silk Road. 10(2): 5, 24-26, 32
Sea Vegetables: An Immortality Elixir 8(3): 9-10, 30
Seattle’s International District: Then & Now 8(4): 23-24
Sesame Oil 2(1): 6
Shad Festivals in Lehigh Valley, PA 10(1): 8-9
Shanghai 10(1): 5, 10, 14, 36-38
Shanghai Cuisine 6(3): 19-20, 28
Shanghai Cuisine, Revisited 8(4): 5, 7, 22
Sichuan’s Many Flavors 10(4): 7-9, 19
Sichuan or Szechuan: A Pair of Restaurant Reviews 5(1): 14
Silk Squash 10(2): 20, 35
Singaporeans and Their Food 8(2): 11-14
Sino-Indonesian Cooking 4(2): 15, 19, 21
Snack on the History of Chinese Snacks 10(3): 29-31
Snake as Food and Medicine 7(2): 12, 29
Snakes and Spice and Bird’s Nest are Nice 6(4): 9-10
Snow Frog: Trailing This Rare Delicacy 7(3): 11-12
Souper Soup 7(2): 9-10
Soup of Rejuvenation and Long Life 5(3): 5, 23
Soy Milk in Many Forms 9(2): 11-12, 35
Soy Sauce 2(2): 22
Soy Sauce: a Factory Visit and Tasting 10(2): 15-17
Soy Sauce: China’s Liquid Spice 7(2): 21-22
Soy Sauce Favorites: A Tasting 8(1): 29
Star Anise: A Dominant Spice 10(3): 9-10
Suey Jow and How! A Dumpling Eating Contest 10(4): 15-16
Sugar: Ancient Culinary and Medical Commodity 10(4): 23-24, 34
Suzhou Sweets 4(3): 15
Super Science: MSG and Chinese Restaurant Syndrome 1(1): 10-12
Sweet Like Honey 3(2): 9
Sweet Potatoes, Yam, and the Yam Bean 8(3): 17-20
Symposium Dinner 3(4): 15
Taste of China's Sauces 4(2): 7-8, 18; 4(3): 17, 20; 4(4): 15, 20, 21
Tasting Taiwan 9(3): 13-15, 19
Tea Test 4(4): 10, 12, 21
Tea: The Quintessential Chinese Beverage 2(4): 9, 22, 23
Tea-leaf recipes 6(1): 25
Tea: Tracing Travels and Tastes 6(1) 5-6, 22, 31
Three Cultures, One Restaurant 7(2): 8, 27
Three Mexican Puzzles: Are Chinese Immigrants the Answer 5(1): 19
Tibet and Tibetan Foods 6(4): 7-8, 12, 16
Tibet: Crossroads of Cookery and Culture 8(4): 15-18
Tibetan Foods and Beverages 6(3): 21
Toronto’s Chinatowns 6(3): 7
Tree Seeds 7(4): 13-14
Tricks in a Chinese-Japanese Cookbook 10(4): 25, 33
Tripe: A Capital Food 10(1): 11-13
Try a Papaya 7(2): 17-18, 28
Two on the Menu: Two Ways by Two Friends 5(3): 15, 21
Two Hundred Dollar Take-out Menu: A View of Chinese History 8(1): 5-7, 24, 26
Two Vancouver Chinese Restaurants 7(2): 25
Unusual Ingredients 2(3): 11-13
Vegetable Choices and Concepts 5(1): 17-18
Vegetables as Food and Medicine, Part One 7(4): 15-16
Vegetables as Food and Medicine, Part Two 8(1): 17-18
Vegetables: The Chinese Passion 2(1): 13-14
Vegetarian Practices in China 2(1): 7
Venezuela’s Sabor y Suerte in Chinese Food 7(4):
Vinegar: A Basic Taste 8(3): 21-22
What is Not Chinese Food 5(3): 13-14
What is Real Chinese Food 2(3): 17, 21
Where and How of Vegetable Protein in Chinese Cooking 2(1): 8-10
Winter Solstice Festival 7(1): 11-12
Wintermelon 2(2): 12, 19
Woks and Whys 2(4): 19, 21
Wontons and Wonton Foods, Inc. 10(3): 11-12, 32
Yi People and Their Food 10(2): 29-31
Yunnan Cuisine 10(2): 27-28, 37
Allen, Gary 7(1): 17-18; 7(2): 11, 30; 10(4): 17-18
Ang, Cathy 6(3): 21; 7(1): 7-8
Ball, Carole 6(2): 27
Asanovic, Susan 1(1): 22-24; 2(1): 12; 2(3): 9; 15-16, 18; 2(4) 7, 17; 19, 21; 3(1): 17; 3(3): 17; 4(1): 12, 18;
4(2): 10; 4(3): 21; 5(4): 13
Braverman, Susan 2(1): 19; 2(2): 21; 2(3): 9; 2(4)7; 3(1): 9; 3(2): 21; 3(3): 13; 3(4): 18
Brown, Laura 8(3): 17
Chang, Angela 2(1): 13-14; 2(2): 17-18
Chang, Irving Beilin 1(1): 17-19; 2(2) 7; 8-10; 12-13; 2(3): 8; 2(4): 16-17, 21; 3(1): 5, 19; 3(2): 9; 3(3): 9-10;
3(4): 5; 4(1): 11; 4(2): 5, 19, 23; 4(3): 11-12, 22; 5(1): 17-18; 5(2): 9-10; 5(4): 7, 18; 6(2): 7-8; 6(4): 11;
8(2): 9; 9(1): 9-10; 9(2): 9-10; 9(4) 7-8; 10(3): 9-10; 10(4): 9-10, 12
Chang, Wonona Wong 1(1): 12-13; 2(1): 15-16; 2(2): 8, 14; 2(3): 5-7; 2(4): 5-6, 11; 14, 18; 3(1): 18, 21; 3(2): 17-
18; 3(3): 21-22; 3(4): 5-6; 15; 4(1): 7, 22; 4(2): 5, 19, 23; 4(3): 5-6, 22; 5(1): 13, 23; 5(2): 5, 23; 10(3): 25-26
Chen, Helen 3(1): 11, 13, 21; 7(2): 7
Chou, Lillian 10(2): 8, 18; 10(3): 11-12, 32; 10(3): 19-20, 37-38
Comstock, Karen 9(2): 7, 33
Cramer, Marc 8(3): 12-14, 16; 8(4): 15-18
Davis, Netta 4(3): 9, 22
Diamond, Jamie 7(4): 7-8
Dubrava, Christina M. 7(3): 17-18
du Midi, Len 4(2): 11-12, 18; 5(4): 19
Duncan, Dorothy 5(2): 11-12, 16
Epstein, Susan 8(2): 11-14
Fong, Stella 7(3): 5, 22, 24; 8(1): 13-14
Fung, Yee-Chak (Daniel) 5(1): 11, 22
Goldberg, Betty Schultz 4(1): 13-14, 20, 22
Goldberg, Ivan K. 1(1): 10-12
Goldberg, Robert 3(4): 13, 23; 4(1): 21
Goldberg, Sharon 1(1): 16; 2(1): 6; 2(2): 22
Greenberg, Patricia 7(2): 21-22
Greig, Stephanie 4(4): 17-18
Gulden, Georgia S. 5(1): 9
Hom, Ken 1(1): 4-8
Huang, Yaowen 3(1): 6-7, 20
Jacob, Dianne 10(1): 19; 10(2): 19
Jenner, Donald 10(3): 21-22, 35
Karp, David 4(1): 5-6, 22; 5(1): 5-6, 18; 5(4): 5-6
Kong, YC. 5(2): 5-6, 18
Koveos, Eva 2(4): 12-13; 3(1): 8; 3(3): 5-6; 3(4): 19; 4(2): 7-8, 18; 4(3): 17, 20; 4(4): 15; 5(1): 15
Kutscher, Austin H. 2(1): 17; 18; 2(2): 6, 11
Kwok, DWY. 3(2): 11-12, 15
Lamdani, Dalia 8(1): 9-10, 12, 30
Lauden, Rachel 2(2): 5, 16, 18; 5(1): 19; 7(2): 5, 20
Lee, Joanne 1(1): 19-21; 2(3): 17, 21
Leff, Jim 5(3): 21-22
Leung, Martha 6(3): 11; 6(4): 9-10; 7(2): 9-10; 25; 7(3): 9-10; 8(2): 5, 8(3): 5, 8
Lim, Imogene: 4(2): 9, 20; 13, 22; 6(2): 5; 6(3): 9-10; 6(4): 22; 9(1): 6
Lo, Eileen Yin-Fei 5(3): 13-14
Long, Janet 4(3): 7-8
Marr, Margaret Lau-Kee 7(1): 11-12
Martuscelli-Rodriguez, Laura 8(1): 19-20
Moriarity, Erin 9(4): 17
Munoz-Hamill, Elana 9(2): 19, 23
Newman, Marion Waak 4(4): 5-6
Newman, Jacqueline M. 1(1): 19-21; 2(1): 11; 2(2): 7, 11, 13; 2(3): 11-13; 20; 2(4): 9, 22-23; 3(1): 16; 3(2): 13-14,
19, 23; 3(3): 11, 18; 19; 3(4): 11, 20; 14; 17; 21,23; 4(1): 15, 19; 42): 16; 4(3): 14; 4(4): 7; 11, 14; 13, 16, 17;
5(1): 14; 16, 18; 5(2): 13-14; 17-18; 5(3): 11-12, 21; 15, 21; 16-20; 5(4): 14-16; 6(1): 5-6, 22, 31; 7-8, 24; 21, 25,
28; 6(2): 11-12, 25-26; 13, 20, 22, 28; 21; 23-24, 28; 6(3): 7-8, 12; 13-14; 15-18, 26; 19-20, 28; 25, 27; 6(4): 5, 26;
7-8, 12, 16; 13-14, 29; 15-16; 17, 30; 23-24, 30; 25, 30; 27-28; 7(1): 5, 26; 9-10, 24; 3-14; 15-16; 23; 25, 30; 7(2):
12, 29; 19-20; 23, 30; 26-27; 28; 7(3): 7-8; 11-12; 15-16; 25-16; 27-18; 29-30; 7(4): 5, 20, 29; 29, 31; 9-10, 14; 11-
12; 13-14; 15-16; 21-22; 23-25; 8(1): 11-12; 15-16; 17-18; 21-24; 25; 27-28; 29; 8(2): 15-16; 19-22, 30; 23-26; 27;
8(3): 9-10, 30; 11, 23; 15-16; 17-20; 21-22; 24-28; 29; 5, 7, 22; 8(4): 5, 7, 22; 11-12; 13-14; 19-20; 21-22, 27; 9(1):
11; 12, 18; 15, 29; 25-26; 27-28, 35; 9(2): 5, 8, 29-30; 11-12, 35; 13, 30; 21, 32; 24-26; 9(3): 5, 24; 8, 31; 31; 9, 19;
10, 32; 13-15, 19; 16, 20; 17-18; 9(4): 15-16, 21; 18, 27; 19-20; 26; 10(1): 11-13; 15-16; 17, 35; 18; 23-24; 29, 35;
30-32; 33-34; 10(2): 5, 24-26, 32; 9-10, 38; 11-12, 14; 13, 31; 15-17; 20, 31; 27-28, 37; 29-31; 36; 10(3): 17, 36; 29-
31; 5, 26, 34; 7-8, 19; 10(4): 13-14; 20-21, 32; 22, 38; 23-24, 34; 25, 33
Pond, Gardner 7(3): 23, 28
Powers, Jo Marie 3(3): 17-18; 4(1): 18, 20; 4(3): 13, 20; 5(2): 19-20
Racier, Alan 10(1): 17, 35
Ramachandran, Ammini 9(1): 5, 8, 27
Rice, Lucky 9(1): 23
Rich, Helen 7(2): 8, 27; 7(3): 13-14
Ross, Judy 2(4): 14; 3(1): 10; 3(2): 16; 3(4): 7-8; 4(1): 17
Ryley, Alison:3(3): 15-16
Salazar, Jorge 9(2): 15-16
Sia, Calvin C. J. 10(4): 11-12
Simrany, Joe 4(4) : 10, 12, 21
Sing, Joe 2(1): 22; 5(4): 9
Spiller, Harley 2(4): 10-11; 3(2): 5; 7-8, 22; 3(3): 7-8; 3(4): 9-10, 20; 4(1): 7, 10; 4(2): 5, 20; 4(4): 9, 12; 5(2): 15-16;
7(2): 15; 7(4): 17-18; 8(1): 5-7, 24, 26; 8(2): 17-18; 8(4): 23-24; 9(1): 13-14, 16-17, 20; 21-22, 30; 9(2) 11-12, 35; 17;
9(3) 11-12, 27-29; 9(4): 11-12, 27; 10(1): 5, 10, 14, 36-38; 25, 28; 10(2) 33-34; 10(3): 5, 7, 33, 35; 15-17; 23-24;
10(4): 15-16
Stern, Kara 8(4): 25-26
Stewart, Dana 9(3): 7
Tang, Charles 2(1): 17; 18; 2(2): 6, 11; 3(4): 13, 23; 6(2): 9-10; 10(1): 8-9
Tormey, Francine 7(2): 17-18, 28
Tsai, Sirina 8(1): 5, 8
Ventorino, Jenna 9(1): 19-20
Wang, Keith 2(2): 6, 11
Weeks, Martha E. 10(3): 13-14, 18
Weng, Yang Yang 4(3): 15
Yu, Renqui 7(2): 13-14, 24
Zou, Huiping 5(2): 19; 7-8
78 Favorite Recipes (author needed) 4(4): 6
150 Recipes from the Teahouse by Vivienne & Jenny Lo 6(1): 11
365 Ways to Cook Chinese by Rosa Lo San Ross 2(2): 15
1421: the Year China Discovered America by Gavin Menzies 10(2): 22-23
Almond Cookies and Dragon Well Tea by Cynthia Chin-Lee 8(4): 14
Art of Chinese Cookery, The by Joan Shih 10(3): 27
Asia by Martin Yan 5(1): 21
Asia in New York City: A Cultural Feast by Asia Society 8(2): 26
Asian Cooking by Irwin Geller 4(1): 12, 18
Asian Foods: Science and Technology by CYW Ang, KS Liu, and YW Huang 6(3): 22
Asian Fusion by Gillian Sutch 5(1): 20-21; 5(4): 13
Asian Grocery Store Demystified by Linda Bladholm 6(4): 19
Asian Noodles by Nina Simonds 4(2): 10, 16
Authentic Chinese Cuisine by Bryanna Clark Grogan 8(3): 25
Banquet: Ten Courses to Harmony by Annette Shuh Wah and Greg Aitking 8(1): 21
Best of Taiwanese Cuisine by Karen Hulene Bartell 8(3): 26
Beyond Bok Choy: A Cook's Guide To Asian Vegetables by Rosa Lo San Ross 3(3): 17
Blissful Cooking by Martin Yan 9(2): 18, 20
Blue Ginger by Ming Tsai and Arthur Boehm 7(3): 19
Book of Jook, The by Bob Flaws 4(4): 13, 16
Cambridge World History of Food Edited by Kenneth F. Kiple and Kriemhild Conee Ornelas 8(2): 25-26
Changing Chinese Foodways in Asia edited by David YH Wu and CB Tan 9(2): 18
Chen Horng Serves the Table by Chen Horng 7(3): 19-20
China to Chinatown: Chinese Food from the West by J.A.G. Roberts 10(1): 20-21
China Moon Cafe, The by Barbara Tropp 3(2): 10
Chinatown Cooking by Martin Yan 10(1): 20
Chinese & Asian Cookbook, The by Sallie Morris & Deh-Ta Hsiung 9(2): 14
Chinese Banquets by Esther Chan 2(2): 21
Chinese Cooking at Home..It’s Easy by Tommy and Tina Yen 1(1): 15-16
Chinese Cooking for Dummies by Martin Yan 8(2): 24
Chinese Cooking: Our Legacy edited by Keith Lowe 5(2): 20
Chinese Cuisine by Susanna Foo 2(4): 15, 20
Chinese Cuisine Recipes & Their Stories by Zhang Enlai 10(3): 26
Chinese Cuisine by Donaldina Cameron House 6(2): 25
Chinese Dietary Therapy by Gordon Peck 4(3): 18
Chinese Family Feast Dishes by Zhang Lianming, Li Siusong, Xiong Sizhi, and Qui Pangtong 5(3): 18-19
Chinese Festival Cookbook by Stuart Thompson and Angela Dennington 8(4): 13
Chinese Functional Food by Dang Yi, Peng Yong, and Li Wenkui 8(4): 9
Chinese Gourmet by Chinese-American Citizen’s Alliance-Portland Branch 6(2): 25
Chinese Healing Foods by Rosa LoSan and Suzanne LeVert 6(1): 9-10
Chinese Health Tea by Dang Yi, Wang Huizhou, and Peng Yong 9(1): 24
Chinese Herbal Cookbook, The by Penelopy Ody 8(4): 8
Chinese Home Cooking by Helen Chen's 1(1): 14-15; 3(1): 11
Chinese Home Cooking Recipes of Cantonese Dishes by Chinese Women’s Club 6(2): 12
Chinese Home Entertaining by Angela Chang 7(3): 20
Chinese Immigrant Cooking by Mary Tsui Ping Yee 5(4): 14-15
Chinese Kitchen, The by Deh-ta Hsuing 7(2): 16
Chinese Kitchen, The by Eileen Yin-Fei Lo 7(1): 19
Chinese Medicine by Duo Guo 5(3): 17-18
Chinese Recipes by Cantebury Chinese Cultural Centre 6(2): 26
Chinese Recipes by Fenn Mo 6(2): 12
Chinese Red Yeast Rice by Rita Elkins 9(2): 20
Chinese Renal Kitchen by the B.C. Chinese Nutrition Consultants 7(1): 20
Chinese Secrets of Health and Beauty by Bob Flaws 6(4): 20
Chinese Style of Food Cures by Henry Lu 4(3): 18
Chinese Tea Culture, the Origin of Tea Drinking by Wang Ling 9(1): 23
Chinese Way, The by Eileen Yin- Fei Lo 4(2): 16; 4(3): 21
Chopsticks, A Flight into Oriental Cooking edited by Mary Washburn 6(2): 12
Complete Book of Chinese Health & Healing, The by Daniel Reid 3(1): 17
Complete Chinese Cookbook, The by Jacki Passmore and Daniel P. Ried 8(3): 6
Cookbook of the Chinese Christian Church, no author given 6(2): 12, 25
Cooking with Green Tea by Yin Yang Compestine 8(1): 22-23
Cooking Together by Joyce and Tom Rose 8(2): 27
Culinary Chronicle, The edited by Christine Messer Nausch 5(1): 20
Culinary Journey, A edited by Martin Yan 2(3): 15-16
Delightful Chinese Cooking by Eng Tei Ang 7(1): 19-20
Dim Sum for Everyone by Grace Lin 8(4): 14
Dim Sum, the Art of Chinese Tea Lunch by Ellen Leong Blonder 9(3): 21
Discovering Asian Ingredients by Jennifer Yee 8(3): 26-27
Door to Chinese Festivals-Feasts-Fortunes by Anita Jones 8(4): 13
Dragon Fare by Women’s Corona Society-Hong Kong Branch 6(2): 12
Duchess of Malfi’s Apricots, and Other Literary Fruits, The by Robert Palter 10(2): 21
East Meets West Zodiac Cookbook edited by Annie Soo et al. 6(2): 25
Easy Family Dishes by Ken Hom 6(2): 15
Easy Family Recipes from a Chinese-American Childhood by Ken Hom 4(4): 13; 6(2): 15
Encyclopedia of Chinese Cooking by Wonona W. And Irving B. Chang and Helene and Austin Kutscher 4(4): 20
Encyclopedia of Food and Culture, edited by Solomon H. Katz 10(4): 29
Encyclopedia of the Overseas Chinese edited by Lyn Pan 7(4): 19
Essentials of Asian Cuisine by Corinne Trang 10(4): 27-28
Every Grain of Rice by Ellen Blonder and Annabel Low 5(4): 14
Everyday Chinese Cooking by Leeann and Katie Chin 8(4): 8
Everything Chinese Cookbook, The by Rhonda Lauret Parkinson 10(4): 29
Favorite Oriental Brand Name Recipes edited by Consumers Guide 9(4): 26
Favorites from Hong Kong, Taiwan, and Thailand by Martin Yan 8(4): 9
Feeding China’s Little Emperors, edited by Jun Jing 9(1): 24
Feng Shui Kitchen, The by Lam Kam Chuen and Lam Kai Sin 7(4): 20
Flavors of China by Arthur Lum 6(2): 25-26
Food and Cooking of China by Francine Halverson 3(2): 6
Food of China, The edited by Justine Harding 9(1): 23-24
Food of Paradise, The by Rachel Lauden 4(3): 14, 16
Foolproof Chinese Cooking by Ken Hom 8(2): 24-25
Fortune Cookie Cookbook by Margery Reed 5(4): 16
From Friends to Friends by the 3-C Fellowship of the Chinese Community Church 6(2): 26
From the Earth, Chinese Vegetarian Cuisine by Eileen Yin-Fei Lo 2(4): 15; 3(1): 14
Fruits as Medicine by Dan Yinfang and Liu Chengjun 4(4): 16
Fung Shui Cookbook, The by Elizabeth Miles 6(1): 9
Ginger, Garlic & Green Onion as Medicine by Wang Fuchun and Duan Yuhua 9(2): 20
Globalization of Chinese Food, The edited by David YH Wu and Sidney CH Cheung 9(3): 21-22
Gourmet Celestial by Los Angeles Chinese Women’s Club 6(2): 25
Gourmet Delights by Donaldina Cameron House 6(2): 25
Great Dishes of Yung Kee by Kimsen Kan and Hui Hin Leung 5(4): 15-16
Green Tea Book, The by Lester A Mitscher and Victoria Dolby 5(2): 20
Green Tea: Health Benefits and Applications by Yukihiho Hara 8(2): 26
Handbook of Spices, Seasonings, and Flavorings by Susheela Raghavan Uhl 8(1): 22
Hawker’s Delight by Agnes Chang 9(2): 14, 18
Healing Cuisine of China by Zhou Zhao and George Ellis 6(1): 10
Heartsmart Chinese Cooking by Stephen Wong 4(1): 18, 20
Helen Chen Cooks International by Helen Chen 5(2): 21
Henry’s First-Moon Birthday by Leonore Look 8(4): 13
Herbal Medicine by Steven B. Karch 8(1): 22
Hmong Recipe Cookbook by New Citizen’s Hmong Garden Project 6(2): 26; 9(2): 21
Homestyle Chinese Cooking by Yan Kit So 5(3): 18
Hot Wok by Ken Hom 6(2): 15-6
How to Cook and Eat in Chinese by Buwei Yang Chao 2(2): 15, 23
Illustrated Chinese Cookery by Ken Hom 1(1): 14
Imperial China 900 - 1800 by F.W. Mote 7(4): 19
Imperial Mongolian Cooking by Marc Cramer 8(2): 23-24
International Dictionary of Gastronomy by Guido Gomez de Silva 10(1): 21-22
Intriguing World of Chinese Home Cooking, The by Angela Chang 9(4): 22
Introducing Chinese Casserole Cooking by Lilah Kan 8(2): 25
Invitation to Cooking by Martin Yan 7(3): 20
Jiangsu Delicacies edited by Sun Cei Ni 4(4): 7
Kylie Kwong Recipes and Stories by Kylie Kwong 10(4): 27
Land of Plenty by Fuchsia Dunlop 10(4): 28
Learn to Cook Chinese Dishes (a nine-book series) edited by Lan Pejin, Liu Chun-gen, and Sun Shuming 9(1): 23
Lhasa Moon Tibetan Cookbook, The by Tsering Wangmo and Zara Houshmand 6(3): 22-23
Looking For China by Judy Schultz 3(3): 17
Los Chifas el Peru by Mariella Balbi 8(3): 25-26
Macao On A Plate by Annabel Doling 3(1): 17
Martin Yan’s Feast by Martin Yan 6(2): 14-15
Mary Sia’s Chinese Cookbook by Mary Li Sia 10(4): 11
Medicinal Herbs by Geng Jinying 5(2): 10
Medicinal Plants by Thomas S.C. Li 8(1): 21-22
Modern Art Of Chinese Cooking, The by Barbara Tropp 3(2): 10
Mooncakes and Hungry Ghosts by Carol Stepanchuk and Charles Wong 8(4): 13
Music and Recipes of the Orient produced by Andy Heath and Elise Minnix 6(4): 20
Near a Thousand Tables by Felipe Fernandez-Arnesto 10(3): 28
New Kyrgyz-English Culinary Dictionary, The by Martha E. Weeks 10(3): 28
New Chinese Recipes by Fred Wing 6(2): 12
New Classic Chinese Cookbook by Mai Leung 5(4): 15
New World Noodles by Bill Jones and Stephen Wong 4(3): 14
New World Chinese Cooking by Bill Jones and Stephen Wong 5(2): 19
New York Before Chinatown by John Kou Tchen 7(4): 19-20
Noodles and Rice and Everything Nice edited by Marian B. Miller 6(2): 12
Outdoor Wok Cookbook, The by Brenda Kulibert 8(2): 25
Oxford Companion to Food, The by Alan Davidson7(1): 22, 29
Pearl S. Buck: A Cultural Biography by Peter Conn 5(1): 21-22
Rice Bible, The by Christian Teubner 7(1): 22
Sam Choy’s Island Flavors by Sam Choy 6(4): 20-21
Science and Civilization in China, Volume VI(5) by H. T. Huang 8(3): 24
Secrets from a Healthy Asian Kitchen by Ying Chang Compestine 9(4) 23
Secrets of Fat-fee Chinese Cooking by Ying Chang Compestine 8(3): 27
Selection of Chinese Recipes, A by The Chinese Asociation of Victoria 6(2): 26
Serendipitea by Tomislav Podreka 6(1): 11, 27
Shanghai Cuisine by Chen Li-Jung 9(3): 20
Silk Road Cooking: A Vegetarian Journey by Najmieh Batmanglij 10(1): 21
Silk Road: the Complete Chinese Cookbook , The; no author given 10(2): 21-22
Simple Guide to Chinese Ingredients and Other Asian Specialties by Martin Yan 2(3): 15
Soup for the Qan by Paul D. Buell & Eugene N. Anderson 8(2): 23
Southeast Asian Specialities by Rosaling Mowe 6(4): 19-20
Soybeans by KeShan Liu 6(2): 14
Spices, Seasonings, & Flavorings by Susheela Raghavan Uhl 8(1): 22
Spoonful of Ginger, A by Nina Simonds 6(3): 23
Stir-Fry to Szechuan-100 Classic Recipes edited by Weight Watchers International 5(2): 21
Story of Chopsticks, The by Ying Chang Compestine 9(4): 23
Story of Noodles, The by Ying Chang Compestine 9(4): 23
Taipei Best 100 Chinese restaurants by John Isacs 10(4): 28-29
Tao of Healing, The by Bob Flaws 6(1): 10, 29
Taoist Cookbook by Michael Saso 2(1): 11
Tea and Chopsticks edited by Desert Jade Women’s Club 6(2): 25
Tea Companion by Jane Pettigrew 6(1): 27
Travels with a Hot Wok by Ken Hom 6(2): 15-16
Treasured Recipes From Two Cultures by Women’s Society of Christian Service 6(2): 25
Vegetable Bible, The by Christian Teubner, Hans-George Levin, Elisabeth Lante, & Andreas Meissner 7(1): 22
Vegetables as Medicine by Chang Chaoliang, Cao Qingrong, and Li Baozhan 4(4): 17
Way of Tea, The by Lam Kam Chuen, Lam Kai Sin, and Lam Tin Yu 9(2): 22
Way of Qigong by Kenneth S Cohen 4(4): 17-18
When China Ruled the Seas by Louise Levathes 10(2): 23
Wine and Spirits of the Ancestors by Edith and Joel Frankel 9(4): 22
Wisdom of the Chinese Kitchen, The by Grace Young 6(2): 16
Wok a Week by Elizabeth Chiu King 5(3): 16-17
Wok Fast by Hugh Carpenter and Teri Sandison 9(3): 20
Wokking on the Healthy Side by Christine Liu, Judy Won, Rhonda Wing, Sandra Chien, & Yinyan Leung 5(3): 16
Wonton Lust by John Kritsch 5(1): 21
World Cook’s Collection Chinese Kitchen by Linda Doeser 9(3): 22
World Food: Hong Kong by Richard Sperling, Elizabeth Chong, and Lushan Charles Qin 8(3): 24-25
Yum Yum Dim Sum by Amy Wilson Sanger 10(4): 28
Zen: The Modern Art of Eastern Cookery by Deng Ming-Dao 7(1): 22
RECIPES, by these categories:
Beef, Veal, Lamb, Camel, Bear, and Ostrich |
Beverages |
Breads |
Casseroles, Stews, and Hotpots |
Chicken, Duck, Other Poultry, and Rabbit |
Desserts, Fruits, and Sweets |
Dim Sum, Dumplings, and Other Snack Foods |
Fish and Shellfish, Eel, Snake, and Turtle |
Pork and Pork Products |
Rice, Noodles, and Other Grain Foods |
Salads, Sauces, Pickles, Dressings, and Stuffings |
Soups and Congees |
Vegetables and Vegetarian Foods |
BEEF, VEAL, LAMB, CAMEL, BEAR, AND OSTRICH
Barbecued Steak, Tartar Style 8(3): 16
Barbecued Spare Ribs 4(1): 20
Bear’s Paw in Brown Sauce 2(3): 13
Beef Tongue, Chinese Style 10(3): 10
Beef and Egg Noodles 6(4): 29
Beef Sinew with Turnips and Carrots 4(1): 11
Beef Tendon in Brown Sauce 2(3): 13
Beef Tongue with Garlic 8(3): 27
Beef with Bitter Melon and Black Beans 4(2): 8, 18
Beef with (Young) Ginger 2(4): 12-13; 3(1): 9
Bitter Melon with Steak 10(3): 26
Braised Beef Steaks 5(3): 20
Braised Ox-tail 10(3): 32
Camel Paw With Mushrooms 3(2): 23
Cinnamon-flavored Spicy Beef 10(2): 10, 38
Cold Beef with Anise-flavored Aspic 4(1): 18
Dengdong Ragi (Dried Beef Ragi) 4(2): 12
Filet Mignon with Bleached Chives 5(1): 17, 18
Fragrant Crispy Lamb’s Leg 6(2): 10
Fried Meat and Potatoes, Kyrgyz Style 10(3): 18
Ground Beef with Yunnan Pepper-salt 10(2): 37
Hakka Mice Tails 7(4): 25
Hunan Braised Tripe 10(1): 12-13
Lamb and Beancurd Stick 9(2): 12
Lamb and Eggplant 8(3): 14
Lamb Pot with Onions 9(4): 21
Lamb Tripe with Mushrooms 10(1): 13
Lamb with Marinade 6(4): 26
Lamb Wraps 5(1): 12
Lion's Head with Crabmeat 5(3): 20-21
Liver with Mushrooms and Bamboo Shoots 7(4): 28
Lizard Liquor 7(2): 7
Mango Beef 5(4): 17
Many Flavored Beef Slices 8(1): 8
Mapo Doufu 10(4): 19
Marinade with Lamb 6(4): 26
Meat Chow Main (Bosse and Watanna style) 10(4): 33
Melon Stuffed with Spicy Beef 8(2): 26, 28
Mince Pork with Abalone Sauce 9(3): 24
Mongolian Barbecued Lamb 8(3): 14
Mongolian Barbecued Lamb Sandwiches 7(1): 24
Mongolian Beef 10(2): 32
Mongolian Fire Pot 3(1): 15
Mongolian Pancakes Stuffed with Meat 7(1): 24
Mushrooms, Sausages, and Eggs Over Rice 7(4): 22-28
Ostrich in Sa Cha Sauce 6(2): 21
Pepper Steak 1(1): 19
Persimmon Patties 9(3): 34
Quick-cooked Meat Stew 7(2): 26
Rabbit Stew, Chinese Style 8(1): 23
Red-cooked whole Brisket of Beef 4(1): 22
Red-Cooked Ostrich 6(2): 21
Sambal Kecap 4(2): 18
Sate Beef 4(2): 19
Silk Road Braised Lamb 10(2): 26, 32
Skewered Beef with Sa Cha Sauce 2(2): 17-18
Spiced Meat, Liver, and Kidney Stew 10(2): 32
Spicy Beef with Baby Bok Choy 4(1): 20
Spicy Ginger Beef 7(3): 21, 28
Spicy Preserved Beef 8(2): 6
Steamed Tangerine Beef 6(2): 18
Steamed Meat Cakes 9(4): 21-22
Stir-fried Steak with Green Peppers and Tomatoes 2(1): 19
Stir-fried Beef and Mushrooms 8(4): 10
Stir-fried Beef and Onions 2(2): 22
Stir-fried Beef with Tomatoes 2(2): 18
Street-stall Tripe 10(1): 13
Susanna Foo's Veal Dumplings 5(3): 22
Sweet Like Honey 3(2): 9
Tendon and Tripe, Shanghai Style 10(1): 13
Three-fruited Beef 7(4): 8
Tibetan Meatball Curry 8(4): 17
Tongue, Chinese Style 10(3): 10
Tripe, Bamboo Shoots, and Ginger Sauce 10(1): 32
Yunnan Tripe, Pork, and Pickled Vegetables 10(1): 12
Yunnan Yam Stew 8(3): 19
BEVERAGES
Almond Tea 4(4): 11
Boeja (Tibetan tea) 2(4): 23
Daikon and Mushroom Decoction 6(1): 29
Ginger Beef Tea 6(1): 8
Ginger Tea 5(3): 9
Lizard Liquor 7(2): 7
Mung Bean Tea 9(3): 23
Soy Milk 3(2): 17
Special Butter Tea 6(4): 16
Sweet Rice Wine 2(2): 8
BREADS
Honey-filled Flat Bread 10(2): 37
Kazak Flat Bread 10(1): 7
Shanghai Sesame Bread 8(4): 7
Tibetan Fried Bread 8(4): 17
CASSEROLES, STEWS, AND HOT POTS
Braised Red Pork Casserole 1(1): 9
Chinese Wolfberry Stew 3(1): 19
Chrysanthemum Firepot 3(1): 21
Fish Head Casserole in Sandpot 7(3): 8
Fish Lips Casserole Hot Pot 10(2): 6
Fruit, Nut, and Meat Casserole 9(3): 31
Hot Pot Mongolian Style 8(1): 11
Lamb Hot Pot 10(2): 23
Mongolian Fire Pot 3(1): 15
Sayur Lodek (Vegetable Stew) 4(2): 12
Snake & Shark's Fin Casserole 2(3): 12
Snake Stew 7(2): 10
Ta Pian Lu 8(1): 11
Ten Ingredient Hot Pot 8(1): 11
Tofu and Tendon in Sandpot 7(3): 8
Tripe Hot Pot 8(1): 12
Turtle & Pork Casserole 2(3): 13
Vegetable Hot Pot 2(4): 20-21
Vegetable Stew 4(2): 12
Vegetarian Stewed Turtle 1(1): 24
Winter Melon Casserole 2(2): 12, 19
CHICKEN, DUCK, OTHER POULTRY, AND RABBIT
Anita Wong’s Duck. 9(2): 22
Baked Chicken Wings 10(3): 32
Beggar's Chicken II 5(2): 7-8
Beggar's Chicken III 5(2): 8
Beggars Chicken 5(2): 7
Boiled Chicken with Pork and Rice Stuffing 6(3): 18
Bong Bong Chicken 2(1): 16
Braised Chicken with Chestnuts 7(3): 21
Braised Duck Tongue in Red Wine Lees 10(3): 30
Cantonese Scallion Chicken 2(1): 16
Chicken and Bitter Melon 4(4): 21
Chicken and Snake Cantonese Style 7(1): 14
Chicken in Hot Sauce 10(4): 19
Chicken in Plum Sauce 4(4): 21
Chicken, Spareribs and Camel Hoof 10(3): 6
Chicken, Snake, and Young Ginger 7(1): 14
Chicken Stir-fry with Mango 8(4): 26
Chicken with Fuyu Flavor 9(2): 10
Chicken with Gingko Nuts 10(4): 6
Chicken with Pangi Tree Seeds 8(2): 13
Chicken with Papaya 7(2): 18
Chicken with Pears and Quince 6(3): 14
Chicken with Pomegranate and Pine Nuts 6(4): 24
Chicken Rolls Steamed in Lotus Leaf 5(4): 5-6
Chicken Velvet 9(1): 20
Chicken Wings with Hoisin Sauce 4(2): 8
Chicken with Chinese Vegetables 2(2): 6, 11
Concubine Chicken 9(3): 22
Crispy Aromatic Roast Duck 10(2): 38
Crispy Skin Chicken with Black Vinegar Shallot Dressing 10(4): 30
Diced Chicken with Walnuts 2(1): 18
Drunken Chicken 2(1): 16; 6(3): 28
Duck Tongues With White Fungus 3(2): 23
Failing Energy Chicken 8(3): 23
Fried Rabbit Fillet 4(4): 7
General Tzo's Chicken 2(2): 6; 3(4): 5-6
Ginkgo Nuts With Chicken 3(1): 8
Goose In Spicy Sauce 3(2): 21
Lychee Duck 5(4): 18
Monkey head Mushroom in White Sauce 2(3): 12
Pickled Duck Tongues 8(4): 22
Plum Sauce Chicken with Black Mushrooms & Pine Nuts 8(2): 29
Red-Cooked Duck 10(3): 10
Rice Wine with Cornish Hen 2(2): 8, 14
Roast Chicken 3(3): 13
Roast Drunken Duck 6(2): 16-17
Sesame Chicken Bites 9(2): 34
Snake Stew 7(2): 10
Soy Sauce Chicken 10(3): 10
Soy Sauce Duck 4(4): 20
Spiced Lily Bud Duck 4(4): 19
Spiced Squab 10(3): 10
Spicy Chicken Wingettes 6(4): 21
Spicy Preserved Beef 8(2): 6
Steamed Chicken in Bamboo 10(1): 32
Steamed Chicken with Angelica 7(1): 8
Steamed Duck with Green Vegetables 7(3): 18
Stewed Chicken Hearts 10(4): 14
Stir-fried Chicken and Monkey Head Mushrooms 8(2): 30
Stir Fried Pineapple Chicken 3(3): 13
Sweet and Sour Chicken Livers 4(4): 14
Sweet And Sour Duck Liver 3(2): 19, 23
Weird Flavor Chicken 6(1): 27
Yunnan Yam Stew 8(3): 19
DESSERTS, FRUITS, AND SWEETS
Autumn Olive Jam 4(4): 6
Banana Pancakes 8(1): 20
Birds Nest with Rock Sugar 4(1): 7, 22
Bow Tie Noodle Snack 6(4): 29
Bread Crumbs in sour Cream and Sugar 10(3): 18
Cantonese Moon Cakes 2(3): 5-6
Chinese New Year Cake 5(4): 17
Date Triangles 10(2): 30
Easy Tasty Moon Cake 2(3): 6-7
Eight Jewel Coconut Rice Pudding 10(1): 22
Eight Precious Pudding 5(4): 7; 6(3): 18, 26
Fortune Cookies 5(4): 21
Fried Bananas 10(4): 34
Fruit and Bird’s Nest 7(1): 14
Fruit Kanten 8(3): 30
Jott Jook 9(1): 28
Lily-stuffed Pears 9(3): 32
Mango Strips 2(2): 16
Moon Cakes 2(3): 9
Oiled Dough Wrapping 2(3): 9
Persimmon Ices 9(3): 34
Pickled Peaches 7(1): 30
Pineapple Kanten 4(3): 16
Pineapple with Brown Sugar 10(4): 24
Red Dates and Hasma 7(3): 12
Rice Wine with Egg 2(2): 8
Salty Filling (for moon cakes) 2(3): 9, 22
Savory Home-Style Steamed Egg 1(1): 9-10
Silver Moon Cake 2(3): 6
Steamed Honey Pears 5(1): 6
Steamed New Year Cake 5(4): 20
Stewed Fruit with White Fungus 5(4): 6
Strawberries and Melon in Plum Wine 6(3): 24
Sweet Jasmine Tea Cake 8(1): 23
Sweet Swallow’s Nest 7(2): 10
Sweet Filling (for moon cakes) 2(3): 22
Three Fruit Stew 9(3): 34
Tibetan Honey Rice Cookies 8(4): 18
Walnut Cookies 2(3): 18
Water Dough Wrapping (for moon cakes) 2(3): 9
Wet Seeds Prunes 2(2): 16, 18
White Fungus and Fruit Compote 6(3): 14
Yellow and White Mango Delight 10(2) 19
DIM SUM, DUMPLINGS, AND OTHER SNACK FOODS
Baked Beef Pastry 10(3): 31
Banana Pancakes 8(1): 20
Bean Curd Rolls 8(4): 10
Bow-tie Noodle Snack 6(4): 29
Buddhist’s Bean Curd Rolls 6(2): 17
Cha Shu 2(3): 8
Chinese Egg Tarts 10(2): 18
Chinese Omelet 4(4): 14
Chinese Spring Roll 6(3): 30
Corn Pancakes 10(2): 30
Crispy Egg Roll Pastries 6(3): 17
Crispy Rice Paper Tofu Rolls 6(3): 26
Deep-fried Phoenix Balls 9(2): 23
Dried Lotus Flowers 8(4): 12
Egg Yolk Filling 6(3): 18
Four Color Shu Mai 3(3): 23
Glazed Sweet Potato Balls 8(3): 19
Goldberg's Shrimp-style Toast 4(1): 14, 20
Green Hakka Buns 10(4): 26
Hakka Stuffed Bean Curd 10(4): 34
Happy Face Balls 2(4): 11
Har Gow (Shrimp Dumplings) 3(3): 22
Hubei Lotus Sandwiches 9(4): 27
Jade Dumplings 10(3): 31
Jian Dwei (Glutinous Rice Sesame Balls) 2(4): 21
Lotus Leaf Surprise 8(4): 31
Mung Bean Boxed Treasure 6(2): 28
New Year Cake 2(4): 6
Nonya Popia 8(2): 13-14
Pan Fried Meat Dumplings 2(4): 7
Pearl Balls 10(3): 28, 32
Peas Cake 6(2): 10
Popia Egg Wrappers 8(2): 14
Pot Stickers 6(4): 14
Salty Zongzi 8(3): 8
Samsas 10(2): 26
Savory Home-style Steamed Egg 1(1): 9-10
Seafood Spring Roll Sticks 7(3): 21
Shao Bing 6(4): 14
Shrimp Toast 3(3): 23
Spring Rolls 2(4): 6
Steamed New year Cake 5(4): 20
Stuffed You-tai 6(4): 30
Sweet Rice Dumplings 9(4): 8
Sweet Zongzi with Bean Paste 8(3): 8
Tea Eggs with Pu-er Tea 10(1): 24
Tea-flavored Eggs 8(2): 28
Tea in Pancake Rolls 6(1): 25
Tea Rice Rolls 6(1): 25
Tibetan Momo’s 6(4): 12
Tong Yuan 2(4): 16-17
Tong Yuan with Peanut Butter 2(4): 17, 21
Tong Yuan with Sweet Rice 2(4): 17
Water Crystal Steamed Shrimp Dumplings 6(3): 29
Xiamin Spring Roll 8(1): 25
Yam Balls 6(4): 18
Yellow-bird Buns 7(2): 26
Zamba 6(4): 12
FISH AND SHELLFISH, EEL, SNAKE, AND TURTLE
Abalone and Mushrooms 8(1): 16
Banana Shrimp Sandwiches 8(1): 20
Braised Abalone 9(3): 24
Braised Fish with Lemon Sauce 8(2): 28
Breaded Scallop Skewers with Black Bean Sauce 5(2): 21-22
Broiled Tuna with Tofu in Soy-Mustard Dill 5(4): 17, 21
Cantonese Steamed Sauced Fish Tails 10(2): 36
Clove-flavored Shrimp Pancakes 10(4): 13
Conpoy and Bean Sprouts. 9(2): 6
Crab in Mango Crust 8(3): 7
Crab Meat Egg Fu Yung 5(3): 10
Crab with Celery Cabbage 10(4): 10
Crispy Tea-flavored Shrimp 6(1): 30
Deep Fried Oyster Cakes 8(1): 25
Deep-fried Stuffed Eggplant 6(3): 23
Deep-fried Phoenix Balls 9(2): 23
Drunken Fish 7(4): 14
Eel Fujian Style 6(4): 18
Eel with Chinese Leeks 9(4): 30
Eel with Hoisin Sauce 9(4): 31
Eel with Red Sauce 9(4): 30
Eel with Red Wine Lees 9(4): 31
Fish Lips 3(2): 19
Fish Lips Casserole Hot Pot 10(2): 6
Fish with Red Wine Lees 9(3): 19
Fish with Spicy Bean Sauce 4(4): 20
Five with Five Oyster Cake--Fujian Style 6(2): 20
Four Seasons’s Seafood Platter 10(1): 35
Fujian Style Crab Rolls 6(2): 20
Ginger Sauce Eels 3(1): 19
Honey Stuffed Crabs 7(2): 26
Hunan-style Fried Fish Tails 10(1): 18
Hundred Get-together Shrimp 9(3): 32
Jelly Fish, Cucumbers, and Pi Dan 9(1): 10
Li Li’s Scrambled Eggwhite with Crabmeat 8(1): 23
New Year Rolls 9(2): 6
Oyster Omelet 9(2): 22
Pan-fried Shrimp Dumplings 9(4): 24
Persimmon and Scallops 9(3): 31
Roasted Fish, Dai Style 9(3): 33
Sauteed Scallops and Egg Whites 10(1): 32
Savoury Puffs with Prawn Sambal 9(2): 22
Scallops with Black Bean Sauce 9(1): 26
Scallops and Eggs 5(2): 22
Shanghai Eel 9(4): 31
Shanghai-style Stewed Fish Tails 10(1): 18
Shark Bone Tonic Soup 7(3): 28
Shredded Snake with Rainbow Vegetables 7(2): 29
Shrimp Balls in Oyster Sauce 4(2): 8
Shrimp-stuffed Loquats 9(3): 19
Shrimp Surprise 8(1): 20
Shrimp with Mango and Bell Fruit 7(3): 27-28
Shrimp with Straw Mushrooms 8(2): 22
Sichuan Crispy Spicy Fish 10(2): 36
Silk Squash Sichuan Style 10(2): 20, 35
Smoked Fish Shanghai Style 6(2): 8
Spicy Fish with Yam Bean 8(3): 20
Spicy Shad Slices, Shanghai Style 10(1): 9
Steamed Apple, Shrimp, and Tofu 5(4): 18
Steamed Crabs 5(3): 9
Steamed Fish in Sweet Potato Flour 6(2): 22
Steamed Fish with Pickled Lemon 8(3): 28
Steamed Pepper Stuffed with Beancurd Sheet and Shrimp 5(4): 20
Steamed Scallops with Black Bean Sauce 7(2): 16
Steamed Scallops in Spiced Butter Sauce 6(2): 18
Steamed Sea Bass, Bruce Ho Style 10(1): 28
Steamed Seafood with Tree Seeds 7(4): 13-14
Steamed Shad 10(1): 9
Stewed Bean Curd with Dried Fish 9(2): 10
Stewed Eel, Mushrooms, and Pork 9(4): 34
Stewed Eel Shanghai Style 6(3): 20
Stewed Fish Lips 10(1): 6-7
Stir Fried Snow Frog with Egg White 7(3): 12
Stir-Fried Crispy Scallops 2(1): 21
Stir-fried Eel with Peppers 5(3): 6
Stir-fried Shrimp with Dragon Well Leaves 6(2): 7-8
Stuffed Yao Tai 9(3): 19
Sweet Sour Rock Fish Fillets 2(1): 21
Sweet and Sour Shrimp 3(4): 18
Swimming Shrimp Dumplings 9(2): 35
Tomato Sauce Shrimp 3(3): 10
West Lake Fish 3(1): 13
Wine and Honey Flavored Eel 9(4): 31
Wonona's Eel in Egg Batter 5(3): 6
Wrapped Eel 9(4): 34
Zhejiang Sweet and Sour Fish Tails 10(2): 36
PORK AND PORK PRODUCTS
Ants Climbing Trees 10(4): 32
Barbecued Pork 7(2): 26
Barbecued Spare Ribs 4(1): 20
Bean Curd Sticks with String Beans 9(3): 26
Bitter Melon with Stuffed Pork 4(4): 14
Crispy Buddha's Hand 5(4): 6
Dried Spiced Pork 8(1): 8
Dry-cooked Spare Ribs 2(2): 23
Dung Po Pork 3(1): 13, 21
Fried Bean Curd with Chili 9(2): 9
Haw Fruit with Pork 9(4): 25
Honeyed Ham Steak 2(2): 15
Hunan Braised Tripe 10(1): 12-13
Lion’s Head 5(3): 20-21; 6(2): 8
Long Cooked Pigs Feet 5(1): 10
Minced Pork with Abalone Sauce 9(3): 24
Mushrooms, Sausage, and Eggs Over Rice 7(4): 22
Pickled Pigs Feet 6(1): 24; 6(2): 18
Pig’s Feet with Ginger and Sweet Black Vinegar 8(1): 14
Plain Tong Yuen 7(1): 11-12
Pork Balls with Preserved Vegetables 6(3): 17
Pork Chop on Rice 9(3): 16
Pork-filled Tong Yuen 7(1): 11
Pork Loin with Lycium Berries 6(4): 11
Pork with Red and White 6(4): 24
Pork with Tea Eggs 10(1): 24
Preserved Pork with Preserved Vegetables 10(4): 26
Red-cooked Ham 6(3): 20
Roast Pork 8(1): 14
Shanghai-style Sweet and Sour Spareribs 7(3): 24
Silkworm Pupas with Ground Pork 7(3): 10
Sour Pork with Haw 9(4): 25, 34
Spare Ribs in Pot 9(3): 33
Spare Ribs in Tea 6(4): 6
Spare Ribs with Hoisin Sauce 1(1): 16-17
Spare Bibs with Kiwi 7(4): 8
Spare Ribs with Papaya 7(2): 18, 28
Spare Ribs with Peaches 7(1): 26
Steamed Almonds with Pork 6(4): 11
Steamed Pork Chops 6(3): 18
Steamed Pork with Salted Egg 9(1): 10
Steamed Pork Wrap 5(1): 8
Steamed Wintermelon with Virginia Ham 2(2): 19
Stir-fried Pine Flower Eggs 7(2): 22
Stuffed Bitter Melon 10(3): 25-26
Tong Yuen with Black Sesame Seed Paste 7(1): 12
Twice-cooked Pork 10(4): 31
Yi-style Pickles and Pork 10(2): 31
Yunnan Tripe, Pork, and Pickled Vegetables 10(1): 12
RICE, NOODLES, AND OTHER GRAIN FOODS
Abalone Flavored Rice Noodles 9(3): 24
Cat's Ear Pasta with Chicken and Portobello Mushrooms 2(4): 20
Cinnamon Beef Noodles 4(2): 10
Cold Noodles with Sesame Sauce 2(1): 6
Crossing Bridge Noodles 10(2): 28
Cucumber on Rice Noodle Sheet 10(2): 28
Dan Dan Noodles 10(4): 31
Fun Si with Cucumbers 5(1): 13
Gailan and Oyster Sauce Lo Mein 4(3): 16
Hakka Layer Cake 10(4): 26
Life Long Noodles in Vegetable Sauce 8(3): 28
Noodles with Green Mustard Leaves and Tofu 5(4): 13
Rice Noodles with Meat 6(4): 29
Rice Pilaf Kyrgyz Style 10(3): 18
Sesame Noodles 5(1): 10, 22; 6(4): 29
Shanghainese Cold Egg Noodles 10(4): 30
Sweet Sesame Rice Noodles 6(4): 21
Tentuk 6(3): 23
Tibetan Saffron Rice 8(4): 17
Tong Yuen with Black Sesame Paste 7(1): 12
Vegetarian Pasta with Two Chinese Sauces 4(2): 6, 18
Water Crystal Steamed Shrimp Dumplings 6(3): 29
Yangzhou Fried Rice 6(3): 17; 10(4): 10
SALADS, SAUCES, PICKLES, DRESSINGS, AND STUFFINGS
Agar Agar Salad 1(1): 13
Atya Atya Indonesian Pickles 4(2): 19
Beijing Salad 1(1): 12-13
Cantonese Black Bean Cooking Sauce 9(3): 23
Chinese Batter for Deep-fried Foods 8(3): 28
Chinese Sweet and Sour Pickles 4(2): 19
Chinese Sweet and Sour Radishes 4(2): 19
Fresh Herb Dressing 6(3): 24
Fujianese Red Wine Paste 8(2): 27
Garlic Paste 10(4): 35
Ginger Juiced Oil 6(1): 24
Ginger Wine Dipping Sauce 8(3): 7
Green Papaya Salad 4(2): 16
Hot Mustard Sauce 7(1): 29
Jelly Fish and Cucumber Salad 4(3): 22
Lychee Roast Duck Salad 4(3): 12
Osmanthus Syrup 9(4): 7
Peanut Sauce 4(2): 21
Pickled Ginger 8(3): 29
Quince Stuffing 6(3): 13
Red and Black Dou Miao Salad 8(2): 8
Red Wine Paste 6(2): 20
Rojak 5(2): 17
Sambal Kecap 4(2): 18
Shrimp and Vegetable Salad 6(3): 24
Shrimp Paste 10(4): 35
Spicy Dipping Sauce 9(2): 32
Spirited Haw Syrup 9(4): 25
Tibetan Hot Sauce 8(4): 16
Tofu Salad Dressing 5(3): 20
Watercress Salad with Chicken and Asian Pear 5(1): 18
Western Influenced Dou Miao Salad 8(2): 8
SOUP AND CONGEES
Abalone and Fish Ball Soup 9(3): 24
Basic Pork Soup Stock 6(3): 10
Bean Curd and Black Tea-leaves with Soup 6(1): 30
Beef Soup 7(1): 24
Beef and Egg Congee 6(3): 17
Bird’s Nest Dumplings in Soup 7(1): 13
Bird’s Nest for Breakfast 7(1): 14
Bird's Nest Soup 3(2): 19
Bitter Melon and Pork Soup 10(3): 26
Black Chicken Soup 10(2): 7
Black Sesame Soup 7(1): 12
Black Sesame Soup Concentrate 7(1): 12
Black and Golden Mushroom Soup 8(2): 22, 30
Cane and Arrowroot Soup 6(3): 26
Chicken and Soup, The Easy Way 8(2): 9
Chicken Congee with Pi dan 9(1): 10
Ching Po Leung Soup 6(3): 10
Creamy Corn and Crab Soup 6(2): 17
Dou Miao Soup with Fermented Bean Curd 8(2): 8
Double Wrap in Soup 5(1): 12
Dried Cole Soup 6(3): 28
Duck Soup with Mushrooms 7(4): 28
Frogs Leg Soup 6(2): 6
Fruit and Vegetable Soup with Fish 7(4): 8
Fun Si Meatball Soup 5(1): 23
Ginkgo and Sweet Rice Soup 5(2): 14
Ginseng Fish Head Soup 5(2): 14
Green and Black Soup 10(2): 35
Green and White Cold Soup 7(3): 12
Herbal Sweet Banquet Soup 9(3): 33
Hot and Sour Soup 10(4): 10
Jott Jook 9(1): 28
Rejuvenation Soup 5(3): 20
Savory Bird's Nest Soup 4(1): 22
Vegetarian Duck Soup with Tonic Flavor 1(1): 24
Watercress Soup 4(1): 12
West Lake Soup 3(1): 21
Kazak Noodle Soup 9(4): 21
Lily Bulb and Mung Bean Congee 10(4): 24
Lily Bulb Congee 9(3): 32
Longevity Soup 8(3): 23
Lotus Root Soup with Osmanthus 9(4): 8
Lotus Soup 8(4): 12
Millet Congee with Brown Rice 9(1): 28
Momo Soup 6(4): 16
Mongolian Noodle Soup 8(3): 14
Paal Kanji 9(1): 28
Papaya in Soup 7(2): 18
Pickled Cucumber and Chicken Soup 9(2): 33
Pigeon Soup in Bamboo Bowls 6(4): 21
Pomegranate and Pork Soup 6(4): 24
Pork and Lily Bulb Soup 9(3): 32
Pork and Mustard Green Soup 9(2): 32
Pulled Noodles and Beef in Soup 6(3): 23
Red, White, and Green Soup 6(4): 30
Red Wine Hot and Sour Sea Cucumber Soup 6(2): 22
Salted Egg and Wonton Soup 10(3): 31
Seaweed Eggdrop Soup 8(3): 10
Shark Bone Tonic Soup 7(3): 28
Silk Squash Soup 9(3): 32
Snake, Corn, and Crab Meat Soup 7(1): 14
Soup, Kyrgyz Style 10(3): 18
Spare Ribs and Cucumber Soup 8(2): 9
Swallow’s Nest in Souper Soup 7(2): 10
Thupka 9(1): 28
Thupka Broth 6(3): 24
Tonic Duck Soup 8(4): 10
Wine Chicken Soup 8(1): 14
Wintermelon Soup 8(2): 30
Wonton Noodle Soup 10(3): 12
VEGETABLES AND VEGETARIAN FOODS
Bamboo Pith with Bean Curd 6(4): 30
Bao Cai 10(3): 37-38
Blossom and Egg White Saute 9(2): 32
Braised Eggplant with Mango 8(4): 26
Braised Tofu & Mushrooms 2(3): 18
Buddha’s Delight, Four Seasons Style 10(1): 35
Buddha's Delight with Vegetarian Abalone 4(3): 6, 22
Buddhist Temple Feast 8(4): 31
Buddhist’s Bean Curd Rolls 6(2): 17
Cabbage Wraps 5(1): 12
Chestnuts and Chinese Yams 10(4): 34
Chinese Potato Salad 10(4): 31
Chinese-style Kimchi 10(3): 38
Crispy Seaweed 8(2): 28
Double Fungi with Celery 9(1): 26
Eggplant with Ginger Juiced Oil 6(1): 24
Fragrant Sweet Potato Balls 7(3): 21
Fried Buddhist Beancurd 2(2): 21
Green Onion Cakes 2(3): 16
Green Tomatoes and Eggs 10(2): 37
Grilled Eggplant with Savory Mushrooms 9(2): 23
Grilled Tofu Sandwich 6(1): 26
Home Made Beancurd 2(2): 13
Hot and Sour Pickled Cabbage 8(4): 21-22
Iced Bean Curd 9(1): 18
Jade Rice-noodle Wraps 5(1): 7
Jelly Fish, Cucumbers and Pi Dan 9(1): 10
Kelp, Golden Mushrooms, and Vegetables 8(3): 30
Lotus and Oyster Mushroom Pancakes 8(1): 15-16
Marinated Bitter Melon 10(3): 26
Mixed Pickles 8(4): 27
Mock Chicken Rolls 9(3): 6
Mock Oysters 8(2): 22
Mushroom Platter Delight 7(3): 26
Osmanthus Stuffed Lotus Root 9(4): 8
Pao Cai 8(4): 27
Pickled Cabbage, Sichuan Style 10(3): 38
Pickled Carrot, Cucumber, and Radish Sticks 8(4): 22
Pickled Mustard Greens 9(2): 33
Pirated Bean Curd from Yuan Mei 9(1): 18
Red and Black Dou Miao Salad 8(2): 8
Sauteed Dou Miao with Garlic 8(2): 8
Sichuan Pickled Cucumbers 10(3): 38
Sichuan Pickled Vegetables 10(4): 32
Silk Road Eggplant 10(2): 32
Silk Squash, Fried Crullers, and Golden Mushrooms 10(2): 35
Silk Squash Sichuan Style 10(2): 20, 35
Silk Squash with Nut Meats 10(2): 35
Silkworm Pupas with Cucumber 7(3): 10
Simple Kyrgyz Salad 10(3): 14
Smashed Radish Pickles 8(4): 27
Spiced Vegetarian Meatballs 10(4): 14
Spicy Cabbage, Genghis Khan 8(4): 18
Spicy Pickled Cucumbers, Carrots and Daikon Radish 7(3): 24
Stir Fried Chinese Mustard Greens 5(1): 18
Stir-Fried Tomatoes with Eggs 2(1): 13
Sumptuous Succulent Mushrooms 7(4): 22
Suryani's Vegetarian Chicken 4(3): 22
Sweet and Sour Peppers and Eggplant 5(2): 17-18
Sweet Corn Kernels with Green Peppers 10(4): 30
Sweet Potato and Taro Dumplings 9(3): 15
Sweet Rice Dumplings 9(4): 8
Tasty Eggplant Pickle 8(4): 21
Tea-leaves and Corn 6(1): 30
Three Ways with Water Spinach 3(3): 17
Tofu and Tree Seeds 7(4): 14
Tofu Crepe Wraps 5(1): 8
Tofu Salad with Peapods and Peppers 5(3): 20
Tofu Salad Dressing 5(3): 20
Tofu with Golden Mushrooms 8(2): 22
Vegetarian Gold Coins 2(1): 14; 9(4): 23-24
Vegetarian Lamb Curry 10(2): 38
Vegetarian Rice Rolls 5(3): 19
Vegetarian Steak with Mushrooms and Bamboo 10(4): 12
Vegetarian Wraps 5(1): 7
Western Influenced Dou Miao Salad 8(2): 8
Winter Melon with Nira 7(1): 29
Xian-style Eggplant and Pomegranate 10(1): 22
XO Sauce with Tofu 7(3): 27
Yunnan Cabbage and Potatoes 10(2): 28, 37
(also see those listed (many by location)
in the Articles section under On and Off Menus)
66 (New York City, NY) 10(3): 15-17
123 Mott Street (New York City, NY) 3(3): 8
202 Mott Street Rice Shop (New York City, NY) 3(3): 7
A & B Lobster King House (New York City, NY) 10(2): 13, 31
ADA Fujian (Flushing, NY) 9(4): 18
Asia Brasserie (Singapore) 9(4): 29
Asia Grille (Minneapolis, MN) 8(4): 19
Asian Kitchen Restaurant (Osaka, Japan) 3(4): 9
Au Mandarin (New York City, NY) 8(1): 27
Austin Koo's Mandarin (Chicago, IL) 2(2): 6
Ave Fenix (San Jose, Costa Rica) 7(1): 15
Bar Restaurant Tagon (Caracas, Venezuela ) 7(4): 17-18
Beijing Chinese Restaurant (Chesapeake, VA) 2(1): 18
Ben Pao (Chicago, IL) 9(4): 19
Big Wong (New York City, NY) 3(3): 7
Blue Ginger (Singapore) 9(4): 28
Bo Ky Pho (New York City, NY) 3(3): 7
Bow Hon Restaurant (San Francisco, CA) 7(4): 24-25
Bright Pearl (Toronto, Canada) 6(3): 12
Bruce Ho’s Four Seasons (New York City, NY) 9(4): 11-12
Café Luna (Singapore) 9(4): 29
Cancun’s Shanghai Secret (Cancun, Mexico) 9(2): 26
Chiam (New York City, NY) 3(1): 10
China Village Restaurant (Dawson City, CA) 10(4):
China Fun (New York City, NY) 7(3): 29
China Rainbow (Salisbury, NC) 6(2): 27
Chinatown Seafood Restaurant (Brookline, MA) 9(2): 25-26
Chinatown Express Restaurant (Washington, DC) 9(4): 20, 21, 28
Chinese Wall (Tel Aviv, Israel) 8(1): 9-10
Chinese Delmonico (New York City, NY) 8(1): 5
Chungking Chinese Sichuan (Yokohama, Japan) 3(4): 10
Club Chinois (Singapore) 9(2): 5, 8
Crown Chinese Buffet (Niagara Falls, NY) 6(4): 28
David K's (New York City, NY) 3(1): 10
Dish of Salt (New York City, NY) 8(1): 28
Don Wang (San Jose, Costa Rica) 7(1): 15
Double Dragon (Nassau, the Bahamas) 10(3): 16, 36
Drago D’Oro (Sicily) 8(3): 15
Dragon Inn ( Juneau, AK) 10(4): 20
Dumpling House (New York City, NY) 9(4): 18
East Ocean Dim Sum (Sydney, Australia) 4(2): 20
East Buffet (Huntington Station, NY) 6(4): 28
East (Flushing, NY) 8(2): 15-16
Emperor of China (Louisville, KY) 10(4): 22
Empire Buffet (Selden, NY) 7(3): 30
Empress Harbor Seafood Restaurant (Monterey Park, CA) 10(4): 22
Five Feet (Laguna Beach, CA) 6(4): 17, 30
Fu Do (Anchorage, AK) 10(4): 20-21
Full Ho Seafood Restaurant (Flushing, NY) 5(2): 15-16
Fung Yen Rosticeria (Lima, Peru) 9(3): 17
Fuzhou (New York City, NY) 6(2): 23-24
Galaxie II Restaurant (New Providence, RI) 7(4): 24
Golden Heart City (Fairbanks, AK) 10(4): 20
Golden Monkey (New York City, NY) 4(4): 9
Golden Floata Seafood restaurant (Vancouver, Canada) 4(2): 9
Golden Century Seafood restaurant (Sydney, Australia) 4(2): 20
Grand Sichuan International (New York City, NY) 10(4): 7-8, 19
Grand Sichuan Eastern (New York City, NY) 10(4): 7-8, 19
Grand Sichuan (New York City, NY) 5(1): 14
Grand Sausages (New York City, NY) 3(3): 7
Grape Restaurant (Shanghai, China) 10(1): 19
Hangzhou Restaurant (Hanzhou, China) 3(1): 11
Healthy Mess Vegetarian Restaurant (Guangzhou, China) 3(2): 22
Hing Loon Seafood Restaurant ( Seattle, WA) 8(4): 24
Hon Kee (Richmond, Canada) 7(2): 25
Hunan Gourmet (Merrick, NY) 7(3): 30
Hunan Garden (Hong Kong) 3(2): 7
Imperial Herbal (Singapore) 9(4): 29
Jenny’s Seafood Restaurant (Flushing, NY) 6(2): 23
Jim Chai Kee (Hong Kong) 3(2): 7
Jimmy Sung’s (New York City, NY) 10(2): 6
K.B. Garden (Flushing, NY) 3(2): 7
Kai Kim Kaku (Yokohama, Japan) 3(4): 10
Koon Luck (Vancouver, Canada) 7(2): 25
Kopi Tiam (Singapore) 9(4): 28
Kowloon's Temple Street Night Market (Hong Kong) 3(2): 8
La Grande Cina (Sicily) 8(3): 15
La Corona de Oro (Caracas, Venezuela) 10(3): 7
Lai Wah Heen (Toronto, Canada) 6(3): 8
Lai King (Caracas, Venezuela) 10(3): 33-34
Lau Fau Shan (Hong Kong) 3(2): 7
Lei Yue Mun (Hong Kong) 3(2): 7
Lhasa (New York City, NY) 6(4): 12
Ling Zhi Vegtarian Restaurants (Singapore) 9(4): 29
Ling Nam (Caracas, Venezuela) 7(4): 17
Lion’s Den (San Francisco, CA) 9(3): 11-12, 27
Little Shanghai (Brooklyn, NY) 3(3): 8
Little Fu’s (Hewlett, NY) 7(3): 29
Luo Yang Chinese Restaurant (Flushing, NY) 2(3): 20
Mama Loo’s (Paradise Island, Bahamas) 10(3): 17, 36
Mandarin Restaurant (Bountiful UT) 6(1): 12; 9(2): 27
Mandarin Restaurant (Toronto, Canada) 6(4): 27
Mandarin (Pickering, Canada) 2(4): 14, 18
Many (Caracas, Venezuela) 10(3): 5, 7, 33-35
Marigold (Sydney, Australia) 4(2): 20
May Wah Fast Food (New York City, NY) 3(3): 7
Mike’s Noodlehouse (Seattle, WA) 8(4): 24
Mu Dan Tin (Flushing, NY) 9(4): 18
New Oriental Restaurant (Whitehorse, Canada) 10(4): 21
Nonya and Baba (Singapore) 9(4): 28
North Dragon (Whitehorse, Canada) 10(4): 21
O-Mei Restaurante (Lima, Peru) 9(3): 18
P.F. Chang’s China Bistro (Westbury, NY) 7(1): 23
Palaccio Beijing (Lima, Peru) 9(3): 18
Pho.com (Seattle, WA) 8(4): 24
Phoenix Restaurant (Chicago, IL) 9(4): 19
Pink Panda (Luxor, Egypt) 7(2): 23
Port Author (New York City, NY) 9(4): 12
Regent Restaurant (Cairo, Egypt) 7(2): 23, 30
Restaurant Ave Fenix (San Juan, Costa Rica) 7(1): 15
Restaurant Salon China (Lima, Peru) 9(3): 18
Restaurant Fu Lu Su (San Juan, Costa Rica) 7(1): 16
Restaurante Royal (Lima, Peru) 9(2): 29-30
Ruby Restaurant (Hong Kong) 3(3): 7
Sally Ling's (Fort Lee, NJ) 2(2): 11
Salon Capon (Lima, Peru) 9(3): 17
Sammy’s Noodle Shop and Grill (New York City, NY) 7(1): 21
Shang Cheng Restaurant (Minneapolis, MN) 8(4): 20
Shang-Hai (Sicily) 8(3): 15
Shao Du Hui (Flushing, NY) 6(2): 24
Shizouka's Chojiya Restaurant (Yokohama, Japan) 3(4): 9
Sichuan Dynasty (Flushing, NY) 10(4): 7, 19
Singapore Chinese Restaurant (Minneapolis, MN) 8(4): 20
Single Pebble, A (Barre, VT) 9(1): 15
Snake King Completely and Restaurant (Guangzhou, China) 3(2): 22
Spicy and Tasty (Flushing, NY) 10(4): 7-8
St. Alps Tea House New York City, NY) 6(4): 5
Straits Café (San Francisco, CA) 5(2): 17
Sun Yuen Ming Lee (Hong Kong) 9(1): 22
Sunny East (New York City, NY) 2(4): 14
Susanna Foo's Chinese Restaurant (Philadelphia, PA) 5(3): 15, 21-22
Swatow Restaurant (Toronto, Canada) 6(3): 12
Sweet-n-Tart Café (New York City, NY) 3(3): 8
Taipei Wall Sea Street Restaurant (Flushing, NY) 3(2): 16
Taipei Noodle House (Teaneck, NJ) 2(1): 17
Tasty Dumpling (New York City, NY) 9(4): 18
Templo del Cielo (Cancun, Mexico) 9(2): 26
Ten Ren Tea and Ginseng Company (New York City, NY) 6(4): 26
Thai House (Flushing, NY) 9(2): 24-25
Thanh Vi Restaurant (New York City, NY) 3(3): 8
Tibet on Houston (New York City, NY) 6(4): 12
Tindo's (New York City, NY) 5(3): 21-22
Tong Lok (Singapore) 9(4): 29
Tse Yang (New York City, NY) 8(1): 27
Tsing Tao (Palm Desert, CA) 10(4): 22
Wa Lok (Lima, Peru) 9(3): 17
Wakiya (Tokyo, Japan) 9(2): 8, 29
WKYT Restaurant (New York City, NY) 3(3): 7-8
Wu Liang Ye (New York City, NY) 5(1): 14
Xiao Li (Salt Lake City, UT) 5(4): 12
Yank Sing (San Francisco, CA) 4(1): 15, 17
Yat Chau Health Restaurant (Guangzhou, China) 3(2): 22
Yuan Yuen Snack Shop (New York City, NY) 3(3): 7
Yum Cha (Guangzhou, China) 3(2): 8
Yung Kee (Hong Kong) 9(1): 22
About Flavor and Fortune 3(3): 14
Alternative health practices 6(3): 31
An instant thickener 10(2): 14
Angong Nuihuang Wan medicine 2(4): 8
Apple exports from China 10(4): 35
Asian Food Bookery 3(3): 14
Asian Diet Pyramid 3(2): 10
Asian restaurant’s best-selling dishes 8(3): 29
Auspicious name use 6(4): 6
Bamboo dish 10(2): 14
Bamboo pith 9(2): 6
Barbecued pork 7(2): 26
Barbecue sauce products 5(2): 10
Bean curd sheet 9(3): 6
Birds nest 3(2): 6
Black chickens are silkies 10(2): 7
Book awards 7(2): 27
Book source 5(2): 10
Books about unusual food items 8(4): 13-14
Braised abalone, vegetarian style 3(1): 14
Camel hooves 10(3): 6, 8
Camel toe and a Chinese cookbook 8(3): 6
Carcinogens in sauces, are they a hoax 7(3): 6
China trip 9(2): 6
Chinese black vinegars 2(1): 4
Chinese community cookbooks 6(3): 14
Chinese Cooking Teachers, an association 4(1): 8
Chinese cuisine symposium 2(1): 14; 3(3): 14
Chinese culinary collections 3(4): 12
Chinese dates, chinaberry, hawthorn fruits, and star anise 6(2): 6, 29
Chinese dietary guidelines 7(1): 6, 8
Chinese Dietary Culture, an Association 3(4): 12
Chinese hamburger–Old Bun 7(3): 6
Chinese herbals 10(1): 6
Chinese medicine 4(3): 18
Chinese New Year 9(4): 6
Chinese powdered tea 10(3): 8
Chinese sandwich on a hamburger bun 6(1): 26
Chinese table manners 9(2): 27-28
Chop suey and chow mein on the web 8(1): 26
Chop suey origins 10(3): 6
Chopstick helpers 2(1): 11
Chopstick protocol 5(3): 10
Chow mein sandwich 6(1): 26; 7(2): 6; 7(3): 6; 10(2): 7
Classy place selling soy sauce 10(2): 16-17
Claypot problems 8(2): 6
Cleavers 4(2): 17
Conpoy 9(2): 6
Cookbooks for the holidays 9(4): 13
Cookbooks with easily available ingredients 8(2): 27
Cooking oil 3(3): 12
Cooking starches 2(2): 9
Cultural ABC’s Conference 2(3): 19
Cures for hangover 8(2): 7
Dang gui 7(1): 6
Das Menu’s of 1877 9(2): 6, 29
Dietary guidelines for the Chinese 7(1): 8
Dietary suggestions 4(3): 19
Dogs, cats, and mice 7(4): 6
Dried meat, jerky style 8(1): 8
Early recipe 4(4): 8
Eastwind Books 5(2): 10
Eating with chopsticks 4(4): 8
Eel 3(2): 6; 5(3): 10; 5(4): 10
Empress salad request 6(4): 6
Ethnic food consumption 3(2): 10
Fa Choi 9(2): 6, 34
Favorite ethnic foods 3(2): 10
Fermented bean cake 3(3): 14
Fish lips 10(1): 6
Five-spice powder 5(4): 10
Flavoring wines 4(2): 6
Food experts and Chinese food 9(4): 6
From Cathay to Canada, a conference 4(1): 19
Fuji Trading Company 8(3): 29
Fujian wine paste 8(2): 27
Fusion food 4(2): 6
Gaiwan, a Chinese covered teacup 7(3): 6
Garlic and ginger pastes 10(4): 35
General Tso 6(3): 6
Ginger 3(3): 14
Gingko nuts 3(1): 15; 4(3): 10; 10(4): 6
Ginseng 3(1): 15; 3(3): 12
Gods of good fortune 8(2): 7
Hasma 10(1): 6
Headache cures 8(2): 7
Herbal medicine advisory 3(3): 12
Herb recall, aristolochic acid (fang chi) 8(4): 7(3): 27
Herbal concerns 9(4): 14
Herbal informational sources 6(4): 18
Herbal pharmacopeia book 6(2): 6, 29
Herbal warning, ephedra 8(1): 25
Herbs 3(1): 15; 5(2): 10
Honest tea 8(2): 27
Horses bread 8(2): 7
Hunanese restaurant source 10(2): 6
Indonesian Chinese food 3(4): 12
Ingredients in ‘Cool Fatless Tea’ 10(3): 18
Ivy restaurant award 3(2): 10
Jade Chopsticks awards 4(1): 19; 4(2): 14; 4(2): 17
Jews in China 9(1): 6; 9(2): 6
Jim Leff Restaurant Guide 6(1): 26
Jinhua ham 7(3): 6
Joyce Chen spiral slicer 6(1): 22
Lokschen and China’ Jews 8(3): 6
Long Island Duck origins 10(3): 6
Longest Chinese TV cooking program 4(4): 8
Loyang Banquet 2(4): 8
Ma Huang/ephedra 8(1): 25
Making Chicken with Fuyu 10(1): 6
Making Chow Mein 10(2): 7
Manchurian cuisine 9(4): 6
Mandarin Restaurant celebrates its 25th 9(2): 27
Mandarin Restaurant website 6(1): 12
Mango pudding 6(1): 26
Medicinal food journal 5(2): 10
Molds for making moon cakes 4(2): 17
Mountain herb eggs 7(4): 6
Mushrooms 8(3): 29
Mushrooms at funerals 8(3): 29
New teas and teabags 8(2): 27
Noodles 5(1): 10
Oolong green tea 6(3): 6
Ordinary dinner for a wealthy man in 1877 9(1): 29
Organ meat consumption 8(2): 10
Osmanthus flower jam 3(1): 14
Ostrich meat 6(3): 6
Pangi 9(2): 28, 35
Pepper-salt 7(2): 6
Pheasant 3(3): 12
Pickled ginger 8(3): 29
Pigs feet 5(1): 10
Popular Chinese ingredients 4(1): 8
Powdered teas 10(4): 6
Preserving ginger 6(2): 29
Qingdao beer 5(1): 10
Quick-cooked meat stew 7(2): 26
Real Literary Feast article 8(1): 26
Red rice 7(2): 6; 10(3): 6
Rice wine 2(1): 4
Rosengarten Report 10(4): 35
Royal Ontario Museum in Toronto 6(3): 12
Rules for drinking and eating in 14th Century 7(2): 26
Sea buckthorn fruit 9(3): 6
Sea cucumber 2(3): 10
Second Plenary Conference 2(3): 19; 2(4): 13
Shark bone 7(3): 28
Shark's fin 10(1): 7
Singaporean cookbooks 8(2): 14; 8(3): 29
Skinny Eel 5(4): 10
Smithfield ham 2(1): 14
Smokey lapsong souchong Chinese vinegar 9(4): 13
Soy sauce factory 10(2): 16
Soy sauce tasting 10(2): 17
Soy and oyster sauce health concerns 7(3): 6
Spiral slicer makes thin vegetable strings 6(1): 12
Spring Rolls in Xiamen 8(3): 7
Star anise advisory 10(4): 35, 38
Steamed food history 5(3): 10
Stuffed mushrooms 9(2): 34
Substitute for sa cha sauce 2(2): 9
Susanna Foo honor 4(1): 16
Sweet potato flour 8(1): 25
Tangerine peel 6(2): 6
TCM, traditional test 4(4): 10, 12
Tea 3(2): 10; 4(4): 18; 5(1): 10; 6(3): 6
Tea brewing instructions 6(1): 23
Tea consumption 9(2): 28
Tea strainer 7(1): 6
Tea test 4(4): 10, 12
Therapeutic use of ginger 3(1): 15
Tibetan tea 3(2): 6
Tofu 2(2): 9; 2(4): 8; 3(3): 12; 4(1): 8
Tom Wone Cookbook 8(1): 25
Tomato use in China 9(4): 14
Traditional Chinese vegetarianism 4(3): 10; 4(3): 18-19
Treasured recipes book 6(3): 14
Tsao Kuo 8(2): 7
Upcoming Chinese New Years 7(2): 27
Vegetarian braised abalone 3(1): 14
Vegetarian pamphlet 3(1): 15
Vinegar winner 9(4): 13
Wei-Chuan cookbooks 9(4): 13
Where chop suey began 10(3): 6
White soy sauce and other Sid Wainer food treats 9(4): 6
Whole pig, Chinese style 10(1): 7
Wine talk 9(4): 14
Winter solstice holiday 9(4): 6
Wintermelon 2(3): 10
Xiamen foods 8(3): 7
XO sauce 7(3): 27
Yellow-bird buns 7(2): 26
Yin and Yang about tripe 10(2): 6
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