2005 INDEX

ARTICLES:

Bookmarking Chinese Food on the Internet 12(3): 17-18
Chicken: Chinese Style 12(3): 9-10, 34, 36
Chinese Restaurants in America: An Exhibit 12(1): 33, 35
Chinese Food Ways in Italy 12(2): 5, 8, 16
Chinese Food in Holland 12(1): 15, 27
Duck 12(1): 17-19, 32
Emerging Chefs 12(1): 29-30; 12(2): 26; 12(4): 34-35
Fennel: The New-old Chinese Spice 12(1): 13-14, 16
Fujian Wedding Feast 12(1): 9, 16
Fu Pei Mei: Tribute to a recipe Master 12(3): 31, 35
Han Dynasty Foods 12(4):5, 8, 16
Honey 12(2): 21-23, 32
Indian Chinese: Why this Fine Fusion? 12(1): 31-32
Mangosteen: A Queen of Fruits 12(2): 9-10,32
Menu Testimonials 12(1): 24, 35
Multi-lingual Health Resource 12(3): 38
Newman's News and Notes 12(2): 27-28; 12(3): 12-14, 33
On Menus:
    in Brugge and Ghent 12(4): 9-10, 12, 28
    In Flushing and St. James NY & Woburn MA 12(4): 23-24, 28
    In Kobe Japan 12(1): 37-38
    In San Francisco 12(3): 27-30
Origins of Chinese Recipes:
    Beef with Ho Fun 12(3): 11, 26
    Mo Shu Rou 12(4): 11, 35
Philadelphia: City of Brothy Love 12(1): 11-12
Restaurant Reviewing ABC's 12(3): 15-6
Rock Solid Knowledge 12(2): 14-15
Sauce Sources 12(3): 25-26
Spices: Mustard Seed 12(2): 33-34, 38
Squid 12(1): 5, 8, 10
Suzhou and its American Sister City 12(4): 13-15,17
Top 100 Chinese Restaurants in the USA---2004 12(1): 20-23
Turmeric: A Flavoring for Wine and Food 12(3): 5, 21, 32
Wolfberry 12(2): 35-36, 38
Wraps, Chinese Style 12(2): 24-25, 31
Zhuang People in China 12(3): 19-20

AUTHORS and CONTRIBUTORS

Allen, Gary 12(3): 17-18
Chang, Irving B. 12(3): 11, 26; 12(4): 11,35
du Midi, Len 12(1): 15, 27
Newman, Michael 12(1): 37-38
Newman, Jacqueline M. 12(1): 13-14, 16; 17-19, 32; 28, 39; 33, 35;
    12(2): 9-110, 32; 11-13, 30-31; 17-20; 21-23, 32; 24-25, 31; 33-34;
    35-36; 12(3) 5, 21, 32; 9-10, 34; 15-16; 19-20; 22-24. 35; 25-26; 27-
    30; 31, 35; 12(4): 5, 31-32; 9-10, 12, 28; 13-15, 17; 18-21; 23-24, 28;
    25-27
Parasecoli, Fabio 12(2): 5, 8, 16
Ramachandran, Ammini 12(1): 31-31
Spiller, Harley 12(1): 11-12; 24, 35; 12(2): 14-15;: 12(4):

BOOKS REVIEWED-DISCUSSED

Art of Rice, The by Roy W. Hamilton 12(2): 17
Art of Taste, The by Chan Chen Hei 12(4): 19-20
Authentic Chinese Recipes 12(3): 22
Chinese Food Finder: The Bay Area and San Francisco by Carl Chu
    12(2): 17-18
Chinese Food Finder: New York by Carl Chu 12(1): 26-27
Chinese Cooking at Home......It's Easy by Tommy and Tina Yen
    12(3): 12
Chinese Restaurants, a series of videos by Cheuk Kwan 12(2): 27
Chinese Community of Stockton, The by Sylvia Sun Minnick 12(2): 19
Cook's Guide to Asian Vegetables, A by Wendy Hutton 12(2): 18
Daughter of Heaven by Leslie Li 12(3): 24
Edible Garden, The by Rosalind Creasy 12(4): 21
Five-fold Happiness by Viven Sung 12(2): 18
Food Plants of China by Hu Shiu-ying 12(4): 20
Food Culture in China by Jacqueline M. Newman 12(2): 37
Fresh Chinese by Wynnie Chan 12(3): 22-23
Healthy Fruit Vegetables by Tony Hsu 12(4): 21
Kyrgyz Cooking by Martha E. Weeks 12(3): 33
Life is Short...Cooking is Fun by Joseph Poon 12(4): 19
Lo & Behold Good Enough to Eat by Benedict Norbert Wong 12(2): 20
Martin Yan's Quick and Easy by Martin Yan 12(1): 25
Natural Guide to Weight Loss, A by Nan Lu with Ellen Schaplowsky
    12(1): 26
Nutritious Soups for My Dearest Karen by Mok Tin Chi 12(3): 23
Oakland's Chinatown by William Wong 12(2): 19
Origins of Chinese Tea and Wine by Asiapac editorial 12(3): 35
Pei Mei Chinese Cookbooks by Pei Mei Fu 12(3): 31, 35
Renegade Wok by Jon Hom 12(3): 13-14
Rice Trails by Tony Wheeler 12(3): 24
Shopping at Giant Foods by Alfred Yee 12(2): 19-20
Spices of Life by Nina Simonds 12(4): 20-21
Tea and Chinese Culture by Ling Wang 12(3): 35
Wok Through Time, A by Sam Leong 12(4): 18-19

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, and LAMB

Beef Rolled with Mushrooms 12(3): 21
Bitter Melon with Beef Stir-fry 12(4): 30
Dry-sauteed Beef with Ho Fun 12(3): 11, 26
Honeyed Lamb 12(2): 23
Lamb Chops and Fennel 12(1): 14
Star Anise Beef Stew 12(4): 30
Stuffed Tripe 12(1): 6

BEVERAGES

Almond Mangosteen Tea 12(2): 32
Pseudo-ginseng Tea 12(3): 20

BREADS

Steamed taro Bread 12(2): 23

CHICKEN, DUCK, OTHER POULTRY, AND RABBIT

Boiled Chicken, Old-style 12(3): 36
Chicken, Olive Nuts, and Tangerines 12(4): 15
Chicken, Yam, and Wolfberies 12(2): 36
Chicken with Chili and Honey 12(2): 23
Chicken with Sesame Mustard Sauce 12(2): 34
Duck with Three Peppers 12(1): 19
Fried Rabbit-Bamboo Slip 83 12(4): 33
Fried Duck Livers 12(1): 19
Fujian Chicken 12(3): 34
Imperial Chicken 12(1): 14
Mustard-flavored Duck Tongues 12(1): 18
Roasted Chicken, Chinese Style 12(3): 36
Smoked Chicken, Chinese Style 12(3): 36
Stewed Duck 12(1): 18
Stir-fried Fresh Mango with White Meat Chicken 12(4): 30
Taro with Roast Duck 12(1): 18-19
Wild Chicken Rolls 12(4): 33

DIM SUM, DUMPLINGS, AND OTHER SNACK FOODS

Honeyed Nuts 12(2): 22
Mango Magic 12(2): 25

FISH AND SHELLFISH, EEL, SNAKE, AND TURTLE

Crab Wrapped in Caul 12(2): 31
Deep-fried Fresh Squid 12(1): 8
Fennel-flavored Fish 12(1): 16
Fried Fresh Milk 12(4): 29
Fish with Mustard Seeds 12(2): 38
Lettuce-wrapped Oysters 12(2): 32
Lotus Leaf Wrapped Rice 12(2): 25
Mangosteen, Crab, and Pea Shoots 12(2): 32
Minced Crab with Shrimp 12(4): 17
Mussels with Hotbed Leeks 12(4): 33
Pearl Column Scallops 12(4): 32
Razor Clams and Tripe in Black Bean Sauce 12(2): 16
River Shrimp in Wine Sauce 12(4): 15
Shredded Fish Rolls 12(4): 15
Shrimp with Mangosteen 12(2): 10, 32
Shrimp Wrapped in Tofu Skin 12(2): 31
Squid with Mustard Seed and Greens 12(2): 34
Squid with Kidneys 12(1): 8, 10
Steamed Cabbage Rolls 12(2): 24-25
Stewed Sea Bass with Wolfberries 12(2): 38
Stir-fried Frozen Squid 12(1): 8
Stuffed Fresh Squid 12(1): 10
Taro Balls with Shrimp and Chestnuts 12(4): 15
Tomato Shrimp with Mango 12(3): 23
Vinegar Carp 12(4): 14

PORK AND PORK PRODUCTS

Eggplant with Pork Sung 12(1): 7
Mo Shu Rou 12(4): 35
Pork Sung 12(1): 7

RICE, NOODLES, AND OTHER GRAIN FOODS

Breakfast Noodles 12(3): 35
Shanghainese La Mian with Sauteed Minced Pork 12(4): 22

SALADS, SAUCES, PICKLES, DRESSINGS, AND STUFFINGS

Backyard Asian Coleslaw 12(1): 25-26
Bellfruit and Jellyfish Salad 12(4): 35
Black Pepper Sauce 12(3): 26
Black Bean Sauce 12(3): 25
Crunchy and Tangy Fresh Lotus Salad 12(3): 22
Dry XO Sauce 12(4): 22
Ginger Paste 12(3): 7
Hoisin Sauce 12(3): 26
Mango Sauce 12(3): 26
Non-flower-pepper Mix 12(3): 6
Ponzu Sauce 12(1): 25

SOUP AND CONGEES

Bean Curd Soup 12(1): 14
Black Rice Soup 12(3): 20
Dry Squid and Vegetable Soup 12(1): 10
Duck Congee 12(1): 19
Honey Soup Elixir 12(2): 22
Honeyed Congee 12(2): 22
Hot and Sour Soup, the Ancient Way 12(3): 34
Spare Rib Soup with Wolfberries 12(2): 36
Sparerib Soup with Watercress and Dried Figs 12(3): 23-24
Vegetarian Duck and Noodle Soup 12(1): 32
Wolfberries and Matrimony Vine Soup 12(2): 38

VEGETABLES AND VEGETARIAN FOODS

Cauliflower Manchurian 12(3): 32
Gingko Nuts, Cabbage, and Bamboo Shoots 12(4): 14
Honeyed Potatoes 12(2): 22-23
Lucky Sea vegetable Rolls 12(2): 25
Pickled Eggplant, Sichuan Style 12(3): 21
Spiced Cabbage 12(2): 34
Spinach with Tangy Soy and Sesame Dressing 12(2): 20
Stir-fried Festival Gourd 12(4): 29
Sweet and Sour Pickled Cabbage 12(3): 32
Vegetarian Duck 12(1): 19, 32
Vegetarian Shark's-fins 12(4): 29

RESTAURANTS REVIEWED and/or DISCUSSED:

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

ABC Wok Restaurant (Philadelphia PA) 12(1): 12
Ancient Ginger (St James NY) 12(4): 23-24
Asia Cafe (Philadelphia PA) 12(1): 12
Brandy Ho's (San Francisco CA) 12(4): 26-27
Chef Jia's (San Francisco CA) 12(4): 26
Chef Chu's (Los Altos CA) 12(2): 11-12
Chef Lee's Peking II (Columbus GA) 12(3): 15-16
Cherry Street Chinese Kosher Vegetarian Restaurant (Philadelphia
    PA) 12(2): 7
China Pearl Dim Sum & Restaurant (Woburn MA) 12(4): 24
David's Kitchen (Salt Lake City) 12(2): 29
David's Mai Lai Wah (Philadelphia PA) 12(1): 11
De Lange Muur (Brugge, Belgium) 12(4): 12
Eastern Noodles (New York City NY)12(3): 14, 33
George's Sandwiches (Philadelphia PA) 12(1): 12
Good Luck Café (Philadelphia PA) 12(1): 12
Goulden Rivier (Brugge, Belgium) 12(4): 10, 12
Hong Kong Flower Lounge (Millbrae CA) 12(3): 28=29
Imprerial Tea Court (San Francisco CA) 12(3): 30
Jai Yun (San Francisco CA) 12(2): 13, 30-31
Jia Quan (Philadelphia PA) 12(1): 12
Joseph Poon (Philadelphia PA) 12(1): 11-12
Koi Palace (Daly City CA) 12(4): 25
Lakeside Chinese Deli (Philadelphia PA) 12(1): 12
Lan Zhou Hand Drawn Noodle House (Philadelphia PA)
    12(1): 12; 12(2): 7
Li Yuan Chun (Flushing NY)) 12(2): 6
Michael Ly's (Philadelphia PA) 12(1): 11
Mon Kiang (San Francisco CA) 12(4): 27
Old Mandarin Islamic Restaurant (San Francisco CA)
    12(3): 29-30
Pearl at MGM Grand Hotel (Las Vegas NV) 12(3): 6
R & G Lounge (San Francisco CA) 12(3): 27-28
Ray's Café and Tea House (Philadelphia PA) 12(1): 11
Restaurant China (Brugge, Belgium) 12(4): 9-10
Rising Tide (Philadelphia PA) 12(1): 11
Sang Kee (Philadelphia PA) 12(1): 11; 12(2): 7
Southern Sky (Philadelphia PA) 12(1): 12
Susanna Foo's (Philadelphia PA) 12(1): 11
Takoyake (Flushing NY) 12(3): 13
Taste of West Lake (Flushing NY) 12(4): 23
Ton Kiang (San Francisco CA) 12(2): 12-13
Tuck Hing (Philadelphia PA) 12(1): 11
Wong Wong (Philadelphia PA) 12(1): 11
World Tong Seafood Restaurant (Brooklyn NY) 12(3): 37
Yank Sing (San Francisco CA) 12(3): 30
Zen Teahouse (Philadelphia PA) 12(1): 11

TOPICS IN LETTERS, NEWS AND NOTES

All Asia Food Expo 12(2): 6
An item in Simple Cooking 12(1): 38
Asian Americans in the census 12(1): 6-7
Asian Art Museum (San Francisco CA) 12(4): 27, 33
Boba, aka Bubble Tea 12(1): 34
Bone Egg 12(1): 34
Buddhism 12(2): 28-29
Chef Chu Celebrates 35 years 12(3): 14
Chinese Culture Center of San Francisco 12(4): 27
Chinese Historical Society of America Museum and Learning
    Center (in San Francisco) 12(4): 33
Chinese Wedding Customs 12(2): 7
Chinese Caloric Consumption 12(1): 36
Dong Qing Tea 12(4): 12
Early Chinese Restaurants, Tea, and Written Records 12(1):
    34, 36
Eight Immortals 12(4) 6:
Explore New York City Chinatown Booklet 12(3): 13
Fish Maw 12(2): 7
Food in Different Seasons 12(1): 7, 34
Fuzhou Distiller's Grain 12(2): 7
Halal Restaurant 12(2): 6
La Choy Pamphlets 12(4): 16
Meyer Lemons 12(2): 28
Pearl's James Beard Dinner 12(3): 6-7
Pork Floss 12(1): 7
Sandou or 'Plenties' 12(4): 6
Sichuan Pepper Substitute 12(3): 6
Soybeans 12(2): 28
Spiral (patient information in Asian languages) 12(3):38
Swatow Style 12(2): 6
Testing the bride 12(1): 36
Tiger bone and meat use 12(1): 34
Tripe 12(1): 6
What is Grated Cheese Powder 12(2): 27-28; 12(4): 8
White and Other Teas 12(3): 7-8
Why of Seasonal Foods, The 12(2): 29
Zhejiang tea 12(4): 10