2007 Index

 

 

ARTICLES:

Banquet Beauty in a Small Suburb 14(3): 15-16

Black Grass Jelly Revisited 14(1): 22-23

Celebrated Cooks of China’s Past 14(4): 5-7, 24

Chat with Kylie Kwong, A 14(3): 17-18

Chinese Yam 14(3): 5, 8, 24

Chopstick Origin and Usage 14(2): 29-30

Chuan Cai says “Sichuan Cuisine’  14(4):

Discovering Dongbei Delicacies 14(2): 5, 14

Dong: A Chinese Ethnic Nationality 14(3): 34-37

Dongbei Cookery and Recipe Delights 14(2): 8-9, 24

Dumplings by Vanessa 14(3): 28, 31

Food and Funeral Practices 14(2): 10-12

Fortune Cookies  14(4): 34-35

Ghost Festival in Taiwan’s Tainan City  14(4):

Gluten  14(4): 29-32

Hakka People and Their Food  14(4): 32-33

Kiwi  14(4): 11-12

Kylie Kwong’s Cookbooks  14(4): 25, 31

Lapsoung Souchong Tea 14(3): 9-10

Lotus: Loved, Luscious, and Honored 14(3): 11-13, 24

Moi-Miss Piggy 14(2): 35

Newman’s News and Notes 14(1): 8

P. F. Chang’s is Growing 14(1): 28

R & G Lounge in San Francisco Trove of Chinese Cookbooks, A 14(3): 14

San Francisco’s Banquet Beverage 14(2): 17-18

Sea Asparagus 14(1): 13

Shark Fin Cookery 14(2): 33-34

Shark’s Fins 14(1): 5, 26

Silkworm Cocoons: A Dongbei Speciality  14(4): 15-16

Tea-riffic Story of Two ‘Tens’ 14(2): 32, 36-37

Top 100 Chinese Restaurants in the USA 14(1): 6-7

Vietnam’s Chinese Food Heritage 14(1): 11-12, 27, 32

Wasabi 14(1): 15-17

 

 

AUTHORS/CONTRIBUTORS:

Abelman, Lenny 14(2): 5, 14

Anusasananan, Linda Lau 14(3): 19

Coe, Andrew 14(3): 15-16

Hung, Ying Fa  14(4): 13-14

King, Elizabeth Chiu 14(2): 35

Koepnick, Adeline Shun 14(3): 14;  14(4): 10, 12

Lin, Zane  14(4): 13-14

Newman, Jacqueline M 14(1): 5, 26; 8-9, 30; 11-12, 27, 32; 13, 31; 15-17; 1821, 37; 2223; 24-25, 31-32; 28-29; 14(2):  6-7; 8-9, 24; 17-18; 19-23; 25, 31;

     26, 36; 27-28; 29-30; 32, 36-37; 14(3): 5, 8, 24; 6-8, 24-25; 9-10; 11-13, 24; 17-18;  20-23, 26-27; 28, 31; 29, 32-33, 36-37; 30, 37; 34-37; 14(4): 11-12;

     18-24; 26-28; 29-31; 32-33; 34-35

Spiller, Harley 14(4): 15-16

Tang-Duffy, Diana 14(2): 10-12

Wang, Tony Ta-Tung 14(2): 5, 14

Waley-Cohen, Joanna  14(4): 5-7, 24

 

 

BOOKS REVIEWED/DISCUSSED:

Best of Chinese Cooking by Sanjeev Kapoor 14(4): 18

Best Recipes of Zen, The by Patrick Leong 14(1): 18, 19

Bob Chinn’s Crab House Cookbook by Serena Jeow and Marylin Chinn 14(3): 23

Canadians at Table by Dorothy DuncanNot Just a Food Gujide by Angie Eagen, Justina Tulloch, and Mabel Hu 14(3): 27

Chiang-che Cuisine by Tony Hsu 14(1): 18                                              

China Modern by Ching-he Huang 14(3): 21

Chinatown Sweet Sour Spicy Salty by Ross Dobson 14(4): 22

Chinese Calligraphy Bible by Yat-Ming Cathy Ho 14(4): 8

Chinese Immigration by Marissa K Lingren 14(4): 24

Chinese-Japanese Cookbook by Sara Bosse and Onoto Watanbe  14(1): 8, 9

Chinese Natural Cures by Henry C. Lu 14(2): 23

Chinese of Early Tucson: Historic Archeology from the Tucson Urban Renewal Project 14(4):

Chow by Janice Wong 14(2): 19

Chow Chung’s Kitchen by Chung Chow 14(4): 21

Consumer’s Guide to Dietary Supplements and Alternative Medicines by Marvin W. Avis 14(2): 23

Cooking the Chinese Way by Roy Geechoun 14(3): 25

Distinctive Snacks of Hong Kong by Chan Fan-Yuk Hui 14(1): 19

Dragon Fruit by William Chow 14(2): 7-8

Eater’s Guide to Chinese Characters by James McCauley 14(4): 8

Essential Guide to Herbal Safety by Simon Mills and Kerry Bone 14(1): 22

Field Guide to Herbs & Spices by Aliza Green 14(1): 20

Food and Festivals of China 14(1): 21, 37

Healthy Chinese Cookbook, the edited by Jenni Fleetwood and Maggi Pannell 14(4): 23

Heart and Soul by Kylie Kwong 14(3): 19

Hong Kong Nourishing of Life Dessert  by Irene Wong 14(4): 20

Illustrated Chinese Materia Medica, An by Jing0Nuan Wu 14(3): 27

Kylie Kwong Recipes and Stories by Kylie Kwong 14(4): 25, 31

Kylie Kwong Heart and Soul 14(4): by Kylie Kwong  14(4): 25, 32=1

Kylie Kwong Simple Chinese Cooking by Kylie Kwong 14(4): 25, 31

Last Chinese Chef, The by Nicole Mones 14(3): 22-23

Life is a Banquet by Belinda Wong 14(4): 22-23

Macao on a Plate by Annabel Doling 14(3): 6-7

Magic of Lu, The  by Angela Cheng 14(4): 19

My Grandmother’s Kitchen by Eileen Yin-Fei Lo 14(2): 22-23

Old Beijing by Xu Chengbei 14(1): 37

Onoto Watanna, the Story of Winnifred Eaton by Diana Birchall 14(4):8-9

Recipes and Stories by Kylie Kwong 14(3): 19

Revolutionary Chinese Cookbook by Fuchsia Dunlop 14(3): 20

San Francisco’s Chinatown by Judy Yung and the Historical Society of America 14(1): 20

Selected Recipes for My Karen by Alan Morris and his wife Eleanor 14(4): 20

Shanghainese Cuisine Makes Possible by Michael Tai 14(2): 20

Shanhainese Homestyle Cooking by Angela Cheng 14(4): 18-19

Shun Lee Cookbook, The  by Michael Tong 14(3): 21-22

Simple Chinese Cooking by Kylie Kwong 14(3): 19

Spectrum of Chinese Culture by Siow Mong Lee 14(2): 22

Spice up Your World by Angela Chang 14(1): 19, 20

Stories of Traditional Chinese Virtues by Gao Wei and Mao Qiyi  14(1): 10

Stylish Chinese Cuisine by Tony Chan 14(2): 20-21

Tasty Dan Jia Cuisine by Kitty Choi 14(2): 21

Tea Cuisine for Starting Business by Tu Zong He 14(4):21

The Story of the Apple by Barrie E. Juniper and David J. Mabberley 14(1): 21

 

 

RECIPES BY FOOD CATEGORY:

 

BEEF, LAMB, VEAL, VENISON 

Crispy Fried Lamb 14(3): 35

Lamb Hot Pot 14(2): 24

Pun Choi 14(3): 6

Steak with Enoki Mushrooms  14(4): 27

Stewed Beef with Rice and Kiwi  14(4): 12

Stir-fried Lamb with Cumin 14(1): 20

 

BEVERAGES

Dong Oil Tea 14(3): 34

Hawthorn Tea 14(3): 24

 

CHICKEN, DUCK, OTHER POULTRY, RABBIT

Boneless Chicken Wings Stuffed with Glutinous Rice 14(1): 18

Chicken in Wine Sauce  14(4): 33, 35

Chicken with Lotus Flowers 14(3): 12-13

Claypot Braised Chicken with Chestnuts 14(2): 20

Drums of Heaven  14(4): 18

Roast Chicken with Wasabi Sauce 14(1): 17

Sea Asparagus with Chicken 14(1): 31

Slippery Chicken 14(3): 22

Tea-leaf Roast Duck 14(3): 10

 

DIM SUM, DUMPLINGS, DESSERTS, SNACKS

Baozi 14(2): 7

Chrysanthemum Jelly Drops 14(3): 25

Corn Buns 14(2): 24

Dongbei Sour Cabbage Dumplings 14(2): 9

Dragon Fruit Pancakes 14(2): 7

Fortune Cookies  14(4): 35

Grass Jelly Choi 14(1): 23

Grass Jelly Chen 14(1): 23

Jaiozi 14(2): 7

Kiwi Roll  14(4): 12

Lotus Chips 14(3): 13

Precious Pudding 14(3): 24

Smokey Tea Eggs 14(3): 10

Stewed White Fungus with Papaya  14(4): 20-21

Stuffed Red Dates with Glutinous Rice  14(4): 19

Sugar Haw Fruits 14(2): 18

Tea-smoked Beancurd 14(3): 10

 

FISH AND SHELLFISH, EEL, SNAKE, TURTLE

Bitter Melon, Fish, and Preserved Vegetable  14(4): 35

Brussel Spouts stuffed with Shrimp Paste  14(4): 21

Chinese Yam and Scallops 14(3): 8

Crabcakes with Wasabi and Ginger 14(1): 17

Dried Oysters and Mushrooms 14(3): 25

Fish, Olive Kernels, and Mushrooms 14(1): 33

Fried Iced Beancurd with Shrimp Roes 14(2): 21

Halibut B.V. (Bob’s Version) 14(3): 23

Monkfish with Wasabi Mayonnaise 14(1): 17

Oysters, Taiwanese Style 14(1): 17

P.F. Chang’s Imperial Black Cod 14(1): 29

Scallops with Imitation Shark’s Fin 14(3): 7

Shark’s Fin with Crab Meat 14(2): 33

Shark’s Fin with Crab Roe 14(2): 33

Shiitake Mushrooms with Minced Prawns  14(4): 23

Shrimp, Peppers, and Olive Kernels 14(1): 33

Steamed Fish Cakes  14(4): 33

Steamed Shark Fin Bumdles 14(2): 34

Wasabi-flavored Sea Cucumber 14(1): 16

Yue Shang Fish with Tea Oil 14(3): 37

 

PORK AND PORK PRODUCTS

Asparagus, Mushrooms, and Pork 14(2): 19

Black Rose Beauties 14(3): 8

Fried Pork in Oyster Sauce 14(1): 30

Hakka Pok with Tofu 14(4): 33

Pork Spare Ribs in Lotus Leaf 14(3): 23

Preserved Sausage and Beancurd Skin Rolls 14(2): 21

 

RICE, NOODLES, AND OTHER GRAIN FOODS

Zhejiang Mein 14(3): 21

Zodiac Noodles 14(2): 27

 

SALADS, SAUCES, PICKLES, DRESSINGS, and  STUFFINGS

Eggplant, Cumin, and Black Bean Salad 14(4): 22

Garlic Oil 14(3): 26

Hakka Chili Sauce 14(4): 33

Hakka Garlic Sauce 14(4): 33

 

SOUPS AND CONGEES

Coconut Dessert Soup with Mango  14(4): 20

Corn and Chicken Soup  14(4): 23

Gluten and Bean Curd Soup 14(4): 30

Imitation Shark’s Fin Soup 14(2): 34

Lotus Leaf Congee 14(3): 13

Pumpkin, Almond, and Kiwi Soup 14(4): 11-12

Shark’s Fin Soup 14(2): 33

Soy-based Lu Stock  14(4): 19

Tea-smoked Congee 14(3): 10

Wrapped Congee 14(3): 24

 

VEGETABLES AND VEGETARIAN FOODS

Amaranth and Bamboo Shoot 14(1): 18

Boiled Amaranth with Preserved Duck Eggs 14(3): 20

Braised Gluten  14(4): 30

Dong Vegetables 14(3): 36

Fried Bean Sprouts 14(1): 9

Fried Cabbage 14(1): 9

Fried Gluten 14(4): 30

Jai 14(2): 13

Jai–Buddha’s Delight 14(2): 13

Mapo Dofu 14(4): 12

Oil-blanched Vegetables with Mint 14(4): 33

One Minute Bean Sprouts 14(1): 9

Rice-stuffed Lotus Stems 14(3): 13

Shredded Sour Potatoes 14(2): 24

Spicy Bean Curd 14(1): 19

Steamed Eggplant 14(2): 23

Stewed Gluten with Vegetables 14(4): 30

Stir-fried Chinese Cabbage 14(1): 9

 

 

RESTAURANTS REVIEWED and/or DISCUSSED

888 Seafood Restaurant (Rosemead CA) 14(2): 25

Asian Restaurant Sales 14(1): 35

Big Fish Seafood Restaurant 14(1): 24, 25

Blue Gunger (San Diego CA) 14(1): 25

Bobby Chinns (Hanoi, Vietnam) 14(1): 27

Capital Seafood Chinese Restaurant (Monterey CA) 14(2): 31

Cha Ca La Vong (Hanoi, Vietname) 14(1): 32

Changsho (Cambridge MA) 14(1): 25

China Pearl Dim Sum & Restaurant (Boston MA) 14(1): 24

Din Tai Fung Dumpling House (Arcadia CA) 14(1): 36, 37

Dongbei Fu Ren (Flushing NY) 14(2): 9, 26

Dragon Chinese Restaurant (Hanoi, Vietnam) 14(1): 27

Dumpling House (New York, NY) 14(3): 28

Emerald Chinese Seafood Restaurant (San Diego CA) 14(1): 31

Great Eastern Restaurant (San Francisco CA) 14(3): 32-33

Hung Far Low (Portland OR) 14(4): 27

Jasmine (San Diego CA) 14(1): 25, 31

Jin Wah Seafood Restaurant (Portland OR) 14(4): 28

Ken’s Kitchen (San Francisco CA) 14(3): 32

King Tin (Corvallis OR) 14(4): 28

Lapsung Souchong Tea 14(1): 35, 37

Lee Man Fong Restaurant (Hanoi, Vietnam) 14(1): 27

Liaoning Restaurant (Flushing NY)14(2): 9; 26; 14(3): 7-8

Little Lamb Restaurant 14(2): (Flushing NY) 14(2): 36

Lotus East II (Mount Sinai NY) 14(3): 17-18

Macau Street (Monterey Park CA) 14(1): 14, 36

Manchurian Special Flavour Jiaozi Restaurant (Beijing and many other cities in China) 14(2): 5, 14

New Golden Gate (Boston MA) 14(1): 24

Old Mandarin Islamic Restaurant (San Francisco CA) 14(2): 28

P. F. Chang’s China Bistro (in many locations around the US) 14(1): 28, 29; 14(2): 27

Peach Farm Restaurant (Boston MA) 14(1): 24

Pho Mai (Temecula ca) 14(1): 31

Pho 24 (in many locations in Vietnam) 14(1): 32

Quoc Trieu (Hanoi, Vietnan) 14(1): 27

R & G Lounge (San Francisco CA) 14(2): 27; 14(3): 14

Restaurant 456 (New York City NY) 14(1): 34

Restaurant Canton (San Francisco CA) 14(3): 33

Restaurant Mandarin China (Chihuahua, Mexico) 14(3): 37

Restaurant Peony (Oakland CA) 14(3): 33, 36

Restaurant Shanjai (Chihuahua, Mexico) 14(3): 30, 37

Shanghai Gate (Allston MA) 14(1): 25

Shenzhen Seafood Restaurant 14(4): 28

Sungari Pearl (Portland OR) 14(4): 27-28

Tasty Dumpling (New York, NY) 14(3): 28

Thai China Siam (Tucson AZ) 14(4): 17

Tian Sing (San Francisco CA) 14(3): 29, 32

Twelve Sacred Imperial Ornaments 14(1): 35

Vanessa’s Dumplings (New York NY) 14(3): 28, 31

Waterfront International Enterprises (Flushing NY) 14(2): 26

Wong’s King Seafood Restaurant  (Portland OR)  14(4): 26-27

Yan Can (Santa Clara CA) 14(3): 29

 

 

TOPICS IN LETTERS, NEWS, NOTES and elsewhere

Articles published in this magazine 14(2): 15; 14(4): 8

Asian Metro Food magazine 14(2): 6

Asian Restaurant News 14(4): 17

Bamboo Shoot Jelly 14(2): 15; 14(4): 8

Banquet and other meal portions and leftovers 14(2): 15

Baozi and Jiaozi 14(2): 7

Belfast Sparkling Cider 14(1): 34

Books with a Moral 14(1): 10

Chinese cookbook collection 14(1): 34

Chinese Culture Center in Tucson AZ 14(4): 9

Chinese immigrant population 14(2): 16

Chinese Pig Year 14(2): 35

Chinese restaurant sales 14(1): 8

Chinese Restaurant News 14(4): 17

Chinese writing 14(4): 8

Chopstick etiquette 14(4): 8

Chung Young Festival is Double Ninth 14(3): 25

Cookbook Trickery 14(1): 8, 9; 14(4): 8-9

Dragon Fruit 14(2): 6-7; 14(3): 7; 14(4): 9

Dongbei food 14(3): 7-8

Eating black roses 14(3): 8

Eel Rejection 14(1): 33

Flavor and Fortune 14(1): 8

Fried Bean Sprouts 14(1): 9

Fried Cabbage 14(1) 9

Haw fruits on a stick 14(2): 16

Kiangche Cuisine 14(1): 9, 30

Malls in China 14(1): 34

Olive Kernels 14(1): 33

Oyster Sauce 14(1): 30

Roselle Cakes 14(1): 10

Safety of Herbal Teas 14(1): 34

Sea Rats 14(2): 16; 14(4): 9

Sea Slugs 14(4): 9

Steamed soup dumpling restaurant history 14(2): 16

Taste of Chinatown 14(3): 6

Pun-choi 14(3): 6

Soy sauce for pain relief 14(3): 7