2004 INDEX

ARTICLES:

Barbecued and Roasted Meats 11(3): 11-12
Black Rice 11(3): 5, 8-9
Chicken, Duck Liver, and the Pins 11(3): 30
Chinese-Indian Taste Perceptions 11(2): 13=14, 28
Chinese Indian or Indian-Chinese 11(3): 15-16
Chinese Chestnuts 11(2): 23, 26, 36
Chinese XO: A Connoisseur’s Caviar 11(2): 27, 30, 37-38
Chinese Restaurant Project, A 11(2): 29
Chinese New Year Odyssey, A 11(1): 5, 36
Chop Suey 11(3): 10, 13-14
Coriander in the Chinese Cupboard 11(1): 33-34, 38
Cuisine of the Dongan (Hui) People 11(2): 9-11, 28
Cumin: An Ancient Silk Road Spice 11(2): 12, 34-35
Eggs: Fresh, Preserved, and Chinese Style 11(4): 27, 29, 30, 32
Fish Maw 11(3): 25-27
Five Year Index: 1999-2003 11(1): 15-25
Islamic Cuisine in China 11(2): 7, 35
La Choy: Going on Seventy-five 11(2): 5, 32-33
Lessons in Chinese Cuisine 11(4): 17-18
Life Cycle Events: Funerals 11(4): 11-12, 28
Life-Cycle Events: Weddings 11(3): 34-38
Newman's News and Notes 11(1), 11(3), and 11(4)
    See individual topics under: Letters, News and Notes
North of the Arctic Circle 11(2): 31
Nuts 11(4): 13-16, 37-38
On Menus (in):
    Bali 11(1): 11-12
    Denmark and Poland 11(2): 15-16
    Flushing 11(4): 10
    Halal Food 11(4): 10
    Los Angeles and Environs 11(2): 24-25, 33
    Motown, Detroit's Chinatown 11(3): 17-18
    Seattle and New Jersey 11(4): 19-20, 32
    Vancouver 11(1): 31-32
On the Cusp: Chinese Immigrant Cuisines 11(2): 21-22
Turtle Means Longevity 11(4): 5, 8-9, 26
Uzbek Cuisine, Chinese Style 11(3): 23-24
Woks, Fishing Nets, and Ceramic jars 11(1): 7-8, 12
Xinjiang Uygur Food 11(1): 9-10, 37-38

AUTHORS and CONTRIBUTORS:

Fong, Alison 11(4): 17-18
Hom, Ken 11(1): 5, 36
Jacob, Dianne 11(1): 11-12
Newman, Jacqueline M. 11(1): 9-10; 27-30; 31-31; 33-34, 38;
    37-38; 11(2): 5, 32-33; 7, 35; 12; 34-35; 13-14, 28;
    17-20; 23, 26, 36; 24-25, 33; 27, 30, 37-38; 31; 11(3):
    5, 8-9; 11-12; 10, 13-14; 15-16; 19-22, 28; 23-24; 25-27;
    34-38; 11(4): 5, 8-9, 26; 11-12, 28; 13-16, 37-38; 19-20,
    32; 23-26; 27, 29-30, 32
Ramachadran, Ammini 11(1): 7-8, 12
Som, Indigo 11(2): 29
Spiller, Harley 11(2): 21-22; 11(3) 17-18, 30: 11(4): 10; 19;
    20; 21-22, 36; 23-26
Weeks, Martha E. 11(2): 9-11, 28

BOOKS and VIDEOS:

Between Mecca and Beijing by Maris Boyd Gillette 11(2): 18
Breath of a Wok, The by Grace Young and Alan Richardson 11
    (4): 23
Chan’s Great Continent, The by Jonathan Spence 11(4): 25
Chinese Chicken Cookbook, The by Eileen Yin-Fei Lo 11(3): 20
Chinese Cuisine American Palate edited by Jacqueline M
    Newman and Roberta Halporn, editors 11(1) 1311(4):
Chinese Food Finder: Los Angeles and the San Gabriel Valley
    By Carl Chu 11(4): 23
Chinese in America, The by Iris Chang 11(4): 24
Chinese Pavilion by Elisa Vergne 11(2): 17
Cook Easy! Eat Healthy, three volumes by Du Shaopeng 11(1): 27
Dim Sum: A Pocket Guide by Kit Shan Li 11(3): 19
Everyday Dishes by Lin Shulian 11(1): 27
Exploring Chinatown, A Children’s Guide to Chinese Culture by
    Carol Stepanchuk 11(3): 21
Famous Dishes & Great Cook by Chen Jinwan 11(1): 27
Feast of My Life, The by Kenneth Lo 11(2): 19
Finding Chinese Food in Los Angeles by Carl Chu 11(2): 18-19
Food Culture in China by Jacqueline M. Newman 11(4): 21-22, 36
Health Tonics by Huang Hualing 11(1): 27
Healthy Cooking with Vegetarian Principles, a series, by Hong
    Yimlong and Hong Yinquo 11(3): 19
Kinesisk Kostälara by Pebter Torsel 11(4): 31
La Choy cookbooks, in article about La Choy 11(2): 5, 32-33
Origins of Chinese Cuisine by Shitao Xu 11(3): 20
Potsticker Chronicles by Stuart Chang Berman 11(2): 17
Say Tomato–45 Ways to Enjoy Lycopene by Chung-pai Liang 11(4): 23
Seafood of South-East Asia by Alan Davidson 11(2): 19
Simply Ming by Ming Tsai 11(2): 19
Sons of the Yellow Emperor by Lynn Pan 11(4): 24-25
Sweet Dynasty Desserts and eleven other Sweet Dynasty Volumes by Daisy Hong 11(1): 28
Taste of Macau: Portuguese Cuisine on the China Coast by Annabel Jackson 11(3): 21

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

Soup and Congees

Vegetables and Vegetarian Foods

BEEF, VEAL, LAMB, CAMEL, BEAR, AND OSTRICH

Beef and XO Sauce 11(2): 38
Beef with Cumin 11(2): 34-35
Chestnuts and Kidneys 11(3): 6
Delicious Devilish Meat 11(1): 34
Dried Lamb on Skewer, Uygur Style 11(1): 38
Ganfan-Rice with Meat and Vegetable Sauce 11(2): 11
Lamb Shanks with Cumin 11(2): 34
Lamb Ribs, Northern Style 11(2): 35
Lion's Head, Lo-style 11(3): 28
Seaweed and Beef with Sa Cha Sauce 11(2): 8
Sichuan Steamed Beef 11(1): 34

BEVERAGES

None in 2004.

BREADS

Manti 11(1): 37
Naren 11(3): 24

CHICKEN, DUCK, OTHER POULTRY, AND RABBIT

Chicken Chop Suey 11(3): 29
Chicken Wings, Mushrooms, and chestnuts 11(2): 27, 36
Lyondir-Chicken with a Spicy Relish 11(2): 11-11
Pigeon Chop Suey 11(1): 14
Roasted Chicken 11(1): 14
Sauteed Five-spice Duck Livers with Gaowah 11(3): 30
Shandong Roast Chicken 11(1): 28-29
Stewed Chicken with Chestnuts 11(2): 26
Stir Fried Watermelon Peel, Jelly Fish, Duck, and Celery
11(1): 29
Walnuts and Chicken Tenders 11(4): 38
Wined Chicken Rose Pin 11(3): 30

DESSERTS, FRUITS, AND SWEETS

None in 2004.

DIM SUM, DUMPLINGS, AND OTHER SNACK FOODS

Black Rice Balls 11(3): 9
Coddled Eggs, Chinese Style 11(4): 29
Deep-fried Money Rolls 11(3): 37
Deep-fried Sesame Balls 11(1): 29
Dou-fu Balls 11(1): 28
Roast Pork Buns 11(3): 12
Salty Zongzi 11(4): 7

FISH AND SHELLFISH, EEL, SNAKE, AND TURTLE

Alison’s Steamed Fish Rolls 11(4): 18
Black Pepper Shrimp 11(1): 12
Chef Cheng’s Fish with Ginger 11(4): 18
Conpoy Fried Rice 11(2): 37
Crab Fu Yung 11(4): 30
Crab Egg Foo Yung 11(2): 20
Crispy Squirrel Fish in Garlic Sauce 11(2): 19-20
Fish Maw and Vegetables 11(3): 27
Fish Maw Rolls 11(3): 27
Fried Milk 11(4): 6
Papaya with Swallow’s Nest 11(1): 30
Shrimp-stuffed Fish Maw 11(3): 26
Sliced Abalone and Baby Bokcai 11(3): 37
Steamed Carp 11(1): 34
Stuffed Sea Cucumber 1(3): 37-38
Turtle Casserole 11(4): 9
Turtle Stew 11(4): 9

PORK AND PORK PRODUCTS

Almonds with Minced Pork 11(4): 16
Barbecued Pork 11(3): 12
Hazel Nuts and Pork 11(4): 37
Onion and Barbecued Pork Omelette 11(1): 30
Pork and Fish Maw Casserole 11(3): 26
Steamed Rice Sticks and Spare Ribs on Lotus Leaf 11(1): 30
Stewed Spare Ribs with Fish Maw Sauce 11(3): 27
Stuffed Tomatoes with Pork 11(4): 26
Sweet and Pungent Chop Suey 11(3): 29
Turtle with Ham and Web 11(4): 26

RICE, NOODLES, AND OTHER GRAIN FOODS

Eight-treasure Mixed Grain Rice 11(3): 22
Jai is a Buddha-s Delight 11(4): 28
Lovers Rice 11(3): 8
Lyumyan-Noodles in Meat and Vegetable Sauce 11(2): 11
Mouse-tail Noodles 11(3): 33
Mifirfan-Rice, Apricots, and Raisons 11(2): 11
Pan-fried Noodles, Northern Style 11(2): 34
Pilou 11(1): 37
Quail Eggs, Rock Sugar, and Noodles 11(4): 30
Sweet Potatoes, Black Rice, and Ginger 11(3): 9
Uzbek Plov 11(3): 24
Young’s Yin Yang Rice, Shang Palace Style 11(4): 25

SALADS, SAUCES, PICKLES, DRESSINGS, AND STUFFINGS

Five-spice Chile Tea-rub 11(2): 21
Pickled Cabbage 11(2): 35
Plum Sauce, for now 11(1): 6
Plum sauce, made in advance 11(1): 6
Uppmanga are Mangoes in Brine 11(1): 8
XO Sauce 11(2): 37

SOUP AND CONGEES

Barbecued Pork and Noodle Soup 11(3): 12
Black Rice Congee 11(3): 9
Chop Suey Soup 11(3): 29
Egg Drop Soup 11(4): 30
Fish Congee 11(1): 38
Fish Maw Soup 11(3): 26
Gingko Nuts and Dried Bean Curd Soup 11(4): 37
Sun-Moon Mollusc, Green Radish and Carrot Soup 11(3): 7
Turtle Soup 11(4): 9

VEGETABLES AND VEGETARIAN FOODS

Bean Threads and XO Sauce 11(2): 38
Bean Curd with Salt and Spices 11(2): 35
Black Rice in Lotus Leaf 11(3): 9
Cabbage Sauteed with Green Chilies and Coconut 11(1): 12
Cashews, Mushrooms, and Vegetables 11(4): 37
Cauliflower with Jinhua Ham in Cream Sauce 11(1): 29
Chestnuts and Celery Cabbage 11(2): 36
Chinese Chestnuts and Celery 11(4): 37
Five-flavored Tofu 11(3): 22
Fried Milk 11(4): 6
Fruit and Vegetable Chop Suey 11(3): 14, 29
Immortal Eggs, Jiangsu Style 11(4): 32
Jai is a Buddha's Delight 11(4): 28
Macanese Vegetarian Samosas 11(3): 28
Olive Kernels, Gingko Nuts, and Vegetables 11(4): 38
Peanuts with Spicy Salt 11(4): 38
Pine Nuts and Crispy Bokcai 11(4): 38
Preserved Duck Eggs and Bitter Melon 11(4): 30
Pumpkin Pie(s) 11(1): 30
Salted Taro 11(1): 6
Steamed Three-egg Custard 11(4): 30
Tasty Vegetarian New Year Noodles 11(1): 36
Vegetarian Curry 11(1): 31, 38
Vegetarian Kidney with Celery 11(3): 22
XO Sauced Cucumber and Bitter Melon 11(2): 37

RESTAURANTS DISCUSSED AND REVIEWED:

    (also see locations in the Articles section under On and Off Menus

Asiatique (Louisville, KY) 11(1): 35
August Moon Bistro (Louisville, KY) 11(1): 35
BBQ King House (Chicago, IL) 11(1): 36
Bombay Masala (Sunnyside, NY) 11(2): 13-14
Café Kaskar (Brooklyn, NY) 11(2): 23
China Sea Restaurant (Austin, TX) 11(1): 39
Chinese Mirch (New York City, NY) 11(2): 14, 28; 11(3): 16
Chongqing (Vancouver, Canada) 11(1): 32
Chopsticks (South Elmhurst, NY 11(2): 14
Cravings Catering (Detroit, MI) 11(3): 18
David’s Taiwan Cuisine (Elmhurst, NY) 11(2): 21
Dynasty (Detroit, MI) 11(3): 18
Emperor's Choice (Chicago, IL) 11(1): 36
Golden Lotus (Bali, Indonesia) 11(1): 11-12
Golden Dragon (Swinoujscie, Poland) 11(2): 15-16
Grand Sichuan Eastern (New York City, NY) 11(3): 31
Grand Sichuan International-Chelsea (New York City, NY) 11(3): 31
Hon’s (Vancouver, Canada) 11(1): 31
Indian Oasis (Fresh Meadows, NY) 11(3): 15
Islamic Cuisine (San Gariel, CA) 11(2): 24
King Wah (Chicago, IL) 11(1): 36
Kirin (Vancouver, Canada) 11(1): 32
Kowloon (Seattle WA) 11(4): 19-20
Kum Rong Restaurant (New York City, NY) 11(3): 31
Lai Hoo (Copenhagen, Denmark 11(2): 15-16
Li Yuan Chun (Flushing NY) 11(4): 10
M & I International Food (Brooklyn, NY 11(2): 36
Ming’s (Edison NJ) 11(4): 20, 32
Misigisaq (Sisimut, Greenland) 11(2): 31
Mission 261 (San Gabriel, CA) 11(2): 24-25
NBC Seafood (Monterey Park, CA) 11(2): 25
Ocean Kings (Singapore) 11(4): 8-9
Phoenix, The (Chicago, IL) 11(1): 36
Royal Tangra Masala (Hew Hyde Park, NY) 11(2): 14, 28
Sam’s Noodles House (New York City, NY) 11(3): 11
Shalin Noodle House (Vancouver, Canada) 11(1): 31-32
Shanghai (Chicago, IL) 11(1): 36
Shanghai Garden (Detroit, MI) 11(3): 18
Shangri-la (West Bloomfield, MI) 11(3): 18
Sun Sui Wah (Vancouver, Canada) 11(1): 32
Tai Pan Bakery (Detroit, MI) 11(3): 18
Talk of the Town (Jackson Heights, NY 11(2): 14, 28
Tangra Masala (Elmhurst, NY) 11(2): 13; 11(3): 15-16
Thuy Trang (Detroit, MI) 11(3): 18
Zhong Hua (Swinoujscie, Poland) 11(2): 15-16

TOPICS IN LETTERS, NEWS AND NOTES

A&B Lobster House 11(1): 6
Animals of the zodiac 11(2): 6
Asian restaurant numbers are growing 11(4): 31
Beard House and Chef Peng S. Looi 11(1): 35
Best of Citysearch 11(3): 31
Book in Swedish 11(4):31
Called Chinese balls 11(3): 6
Chinese Acculturation 11(4): 31
Chinese pastry 11(1): 14
Chinese-Korean food 11(3): 31
Chop suey query 11(3): 7
Comment on Rosengarten Report 11(2): 6
Do Chinese cook cats, dogs, etc? 11(3): 33
Dragon Boat recipe correction--Salty Zongz) 11(4): 7
Dragon Beard candy 11(2): 8
Drinking milk 11(4): 6
Food used on coins 11(4): 6
Food for winter 11(4): 31
Getting skin crisp 11(4): 7
Jean George in Shanghai 11(4): 7
La Choy Sprouts au Gratin 11(3): 33
Mary Sia’s 1935 cookbook 11(1): 6
Minority and Hakka foods 11(4): 6
Plum Sauce 11(1): 6
Population explosions 11(3): 32
Provincial names in Pinyin and older spellings 11(3) 6-7
Pu-er tea 11(4): 31, 38
Roasted/Barbecued meats 11(1): 14
Seaweed powder 11(2): 8
Smilax China 11(2): 8
Snails 11(3): 31-32
Sun-moon fish 11(3): 7
Use of new foods, dried foods, and unusual foods 11(3): 6
Web sources and use 11(1): 34; 11(2): 6; 11(3): 31