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FIVE YEAR INDEX 2004 - 2008



ARTICLES
AUTHOR/CONTRIBUTORS
BOOKS
RECIPES by food category,
BEEF, VEAL, LAMB, and VENISON
BEVERAGES
CHICKEN, DUCK, other POULTRY, their EGGS, and RABBIT
DESSERTS, FRUITS, other SWEET FOODS
DIM SUM, DUMPLINGS, other SNACK FOODS
FISH, SHELLFISH, EEL, SNAKE, and TURTLE
PORK and PORK PRODUCTS
RICE, NOODLES, and GRAIN FOODS
SALADS, SAUCES, PICKLES, DRESSINGS, STUFFINGS
SOUPS and CONGEES
VEGETABLES and VEGETARIAN FOODS
RESTAURANTS REVIEWED-DISCUSSED TOPICS in LETTERS and NEWS and NOTES, and elswhere

ARTICLES

Appealing for Wildlife: Three Rejections 15(4): 33-34
Arbutus: The Strawberry Tree 15(2): 14-15
Asian American Restaurant Association 15(3): 32
Asian Pear 15(2): 5, 33
Banquet Protocols and an Example 15(1): 29-30, 32
Banquet Beauty in a Small Suburb 14(3): 15-16
Barbecued and Roasted Meats 11(3):11-12
Beef: Ancient and Important 13(3): 7-10
Beijing Banquet 13(2): 15
Beyond Beer: The Best Wines to Accompany Chinese Foods 15(1): 13, 22-23
Bird's Nest Recipes 15(4): 19
Bird's Nest: The Caviar of the East 15(3): 9-10, 25-26
Bitter Melon 15(2): 16-17
Black Rice 11(3): 5, 8-9
Black Grass Jelly Revisited 14(1): 22-23
Bookmarking Chinese Food on the Internet 12(3): 17-18
Breads Chinese Style 13(4) 14-15, 33
Cakes: Early, Interesting, and Unusual 15(4): 5, 30
Cecilia Tu's Five for Charity 15(3): 34
Celebrated Cooks of China's Past 14(4): 5-7, 24
Chat with Kylie Kwong 14(3): 17-18
Chengdu: The Cradle of Sichuan Cuisine 13(2): 5, 10, 32-34
Chicken: Chinese Style 12(3): 9-10, 34, 36
Chicken, Duck Liver, and the Pins 11(3): 30
Chinese Celery 13(3): 15-16, 34
Chinese Chestnuts 11(2):23, 26, 36; 15(4): 32
Chinese Cookbook Collection and Online Database at Stony Brook University 13(1): 32
Chinese Favorites in the Big Apple 13(4): 16-18, 29, 31
Chinese Food: Emerging, Exotic, Familiar, Modern, also Modern and Still Traditional 15(3): 5, 31-32
Chinese Food in Holland 12(1): 15, 27
Chinese Food Ways in Italy 12(2): 5, 8, 16
Chinese Indian or Indian-Chinese 11(3): 15-16
Chinese-Indian Taste Perceptions 11(2): 13=14, 28
Chinese New Year Odyssey, A 11(1): 5, 36
Chinese Pumpkin 15(1): 12, 24-25
Chinese Restaurant Beginning 13(2): 17-18
Chinese Restaurants in America: An Exhibit 12(1): 33, 35
Chinese Restaurant Project, A 11(2):29
Chinese XO: A Connoisseur's Caviar 11(2): 27, 30, 37-38
Chinese Yam 14(3): 5, 8, 24
Chop Suey 11(3): 10, 13-14
Chopstick Origin and Usage 14(2): 29-30
Chuan Cai says 'Sichuan Cuisine' 14(4):
Coriander in the Chinese Cupboard 11(1): 33-34, 38
Crabs 15(4): 10-12
Cruising for Chinese Restaurants in Europe 13(1): 27-28, 33, 38
Crunchy Shoe-string Potatoes 15(3): 26
Crying for Moon Cakes 15(4): 8-9
Cuisine of the Dongan (Hui) People 11(2): 9-11, 28
Cumin: An Ancient Silk Road Spice 11(2): 12, 34-35
Discovering Dongbei Delicacies 14(2): 5, 14
Doctrine of Five Flavors, The 15(4): 12-14
Dong: A Chinese Ethnic Nationality 14(3): 34-37
Dongbei Cookery and Recipe Delights 14(2): 8-9, 24
Duck 12(1): 17-19, 32
Dumplings are Holiday, History, and Happiness, Part One 15(2): 11-13
Dumplings: Holiday, History, and Happiness-Part Two 15(3): 29-30
Dumplings by Vanessa 14(3): 28, 31
Durian: Daring to Eat This Noisome Delicacy 13(2): 11-12, 38
Eating on the Silk Road 13(4): 8-9
Eggs: Fresh, Preserved, and Chinese Style 11(4): 27, 29, 30, 32
Eggs: Their Roles and Preservation 15(4) 28-30:
Emerging Chefs 12(1): 29-30; 12(2): 26; 12(4): 34-35
Emerging Chefs' Chinese Food Memories 13(3): 29-30
Feasting At This 'Home' 15(1): 15
Fennel: The New-old Chinese Spice 12(1): 13-14, 16
Figs 15(3): 11-13
Fish Maw 11(3): 25-27
Food and Funeral Practices 14(2): 10-12
Food Biz of Two Chan Generations 13(1): 17, 22, 36
Fortune Cookies 14(4): 34-35
Fu Pei Mei-Tribute to a Recipe Master 12(3): 31, 35
Fujian Wedding Feast 12(1): 9, 16
Ghost Festival in Taiwan's Tainan City 14(4): 13-14
Gloria Bley Miller 15(4): 18
Gluten 14(4): 29-32
Grand Sichuan Fires Up Manhattan 13(3): 11, 17-18
Hakka People and Their Food 14(4): 32-33
Halal Food 11(4): 10
Han Dynasty Foods 12(4):5, 8, 16
Honey 12(2): 21-23, 32
Hong Kong Dining still the Best 15(1): 34-35
Hunan Cuisine, Grandma's Way 15(3): 15
Hunan Recipes the Editor Remembers 15(3): 16
Index listings within issues:
    1999-2003 11(1): 15-25
    2004 11(4) 33-35
    2005 12(4):36-38
    2006 13(4): 36-38
    2007 14(4): 36-37
    2008 15(4): 35-37
Indian Chinese: Why this Fine Fusion? 12(1): 31-32
Iron Eggs: Taiwanese Snacks 13(1): 5, 8
Islamic Cuisine in China 11(2): 7, 35
Jellyfish: A Royal Texture Food 13(2): 7-8, 21
Joseph Poon: The Closing of His Restaurant 13(1): 29-31
Kiwi 14(4): 11-12
Kylie Kwong's Cookbooks 14(4): 25, 31
La Choy: Going on Seventy-five 11(2): 5, 32-33
Lapsoung Souchong Tea 14(3): 9-10
Lessons in Chinese Cuisine 11(4): 17-18
Liang Ah Fai and His Imperial Palacio 13(3): 5, 33-34
Licorice for Seasoning and Healing 13(1): 20
Life Cycle Events: Funerals 11(4): 11-12, 28
Life-Cycle Events: Weddings 11(3): 34-38
Litchi, Longan, and Loquat 15(1): 26-28, 31-32
Longbeans are Twins 13(3): 25-26, 28
Lotus: Loved, Luscious, and Honored 14(3): 11-13, 24
Lou Han 15(2): 18-19
Manchu People and Their Foods 13(4): 19-20, 32
Mangosteen: A Queen of Fruits 12(2): 9-10,32
Menu Testimonials 12(1): 24, 35
Moi-Miss Piggy 14(2): 35
Mostly Mississippi: Chinese Cuisine Made in America 13(1): 11-12
Mott Street in July 12(4): 7
Multi-lingual Health Resource 12(3): 38
Mushrooms of Immortality 13(1): 9-10, 16
Mustard Seed 12(2): 33-34
New Noodles 13(2): 16
Newman's News and Notes-listed by individual items under: TOPICS
Noodles at Chinese Pompeii 13(4): 5, 34-35
North of the Arctic Circle 11(2): 31
Nuts 11(4): 13-16, 37
Old Pro Opens New Restaurant 15(3): 18-19
On a Special Bookshelf: A One Stop Resource 11(4): 21-22
On Menus (in):
    Bali 11(1): 11-12
    Boston 14(1): 24-25
    Brugge and Ghent 12(4): 9-10, 12, 28
    California 13(2): 19, 36-37
    Corvallis OR 14(4): 28
    Denmark 11(2): 15-16
    Flushing 11(4): 10; 12(4): 23-24,28; 14(2): 26, 36; 15(4): 27
    Kobe Japan 12(1): 37-38
    Kyoto, Japan 15(2): 21
    Los Angeles and Environs 11(2): 24-25, 33; 14(1): 14, 36-37; 14(2): 25
    Motown, Detroit's Chinatown 11(3): 17-18
    New Jersey 11(4): 19-20, 32
    Northern Mexico 14(3): 30, 37
    Oakland CA 14(3): 33, 36
    Poland 11(2): 15-16
    Portland OR 14(4): 26-28
    Salt Lake City UT 12(2): 29-31
    San Diego CA 14(1): 25,31
    San Francisco and the Bay Area 12(3): 27-30; 12(4): 25-27, 33; 14(2): 27-28; 14(3): 29, 32-33
    Seattle WA 11(4): 19-20, 32
    St. James NY 12(4): 23-24, 28
    Taiwan 13(2): 20-21
    Vancouver 11(1): 31-32
    Woburn MA 12(4): 23-24, 28
On the Cusp: Chinese Immigrant Cuisines 11(2): 21-22
Oreo Redux: Another Kind of Fortune Cookie 15(4) 31
Origins of Chinese Recipes:
    Beef with Ho Fun 12(3): 11, 26
    Mo Shu Rou 12(4): 11, 35
P. F. Chang's is Growing 14(1): 28
Philadelphia: City of Brothy Love 12(1): 11-12
Portland is Suzhou's Sister City 13(1): 13-15
Praise for Cooking from China's Fujian Province 15(2): 27
Qian-Long: Qing Emperor and His Foods 15(1): 14, 17, 25, 33
R & G Lounge in San Francisco 14(3): 14
Rambutan 15(3): 14, 17
Restaurant Reviewing ABC's 12(3): 15-6
Rice Wine 12(1): 28, 30
Rock Solid Knowledge 12(2): 14-15
San Francisco's Banquet Beverage 14(2): 17-18
Sauce Sources 12(3): 25-26
Sea Asparagus 14(1): 13
Searching Chinese Cookbooks at Stony Brook University 13(3): 19, 28
Sesame, as Seed and Oil 13(4): 21-23
Shang Dynasty Foods 13(1): 7, 16
Shanghai: The City and Its Food 15(2): 34-37
Shaoxing Conference and a New Sauce Museum 15(3): 28
Shark Fin Cookery 14(2): 33-34
Shark's Fins 14(1): 5, 26
Silkworm Cocoons: A Dongbei Speciality 14(4): 15-16
Song Dynasty and Its Foods 15(3): 2-21
Spices: Mustard Seed 12(2): 33-34, 38
Spotlight on Prolific and Terrific Susanna Foo 15(2): 20, 33
Squid 12(1): 5, 8, 10
Suzhou and its American Sister City 12(4): 13-15, 17
Taiwanese Food at Ten 13(3): 27-28
Tang Dynasty: Foods and Food Behaviors 13(2):13-14
Taiwan Eating and Gastronomic Delights 13(4): 10-13, 35
Tea: One Plant but Many Varieties 13(3): 12-14, 35
Tea-riffic Story of Two 'Tens' 14(2): 32, 36-37
There is No Place Like Home 15(1): 9-10
Tijuana's Culinary Impact 15(2): 28
Top 100 Chinese Restaurants in the USA
    2004--12(1): 20-23;
    2005--13(1): 18-19
    2006--14(1): 6-7
    2007--15(2): 31-32
Trove of Chinese Cookbooks 14(3): 14
Turkey: Where Asia Meets Europe 15(1): 5-7
Turmeric: A Flavoring for Wine and Food 12(3): 5, 21, 32
Turtle Means Longevity 11(4): 5, 8-9, 26
Uzbek Cuisine, Chinese Style 11(3): 23-24
Vietnam's Chinese Food Heritage 14(1): 11-12, 27, 32
Wasabi 14(1): 15-17
Who Keeps a Cookie Jar for Thirty Years 15(3): 27
Why My Love for Chinese Food 13(2): 22-23
Woks, Fishing Nets, and Ceramic jars 11(1): 7-8, 12
Wolfberry 12(2): 35-36, 38
Wraps, Chinese Style 12(2): 24-25, 31
Xinjiang Uygur Food 11(1): 9-10, 37-38
Yao People 15(4): 15-17
Zaijian Wonona 15(2): 6
Zhuang People in China 12(3): 19-20

AUTHOR/CONTRIBUTORS

Abelman, Lenny 14(2): 5, 14
Allen, Gary 12(3): 17-18
Anusasananan, Linda Lau 14(3): 19
Bans, Ian 13(3): 29-30
Chan, Wendy 15(3): 9-10, 25-26
Chang, Irving B. 12(3): 11, 26; 12(4):??? 15(3): 26
Cheng, Shirley 13(2): 5, 10, 32-34
Cilia, Tanja 15(4): 8-9
Coe, Andrew 13(3): 19, 28; 14(3): 15-16
du Midi, Len 12(1): 15, 27
Ehlert, Michael 13(3): 30
Fong, Alison 11(4): 17-18
Fu, Vincent 13(3): 27-28
Hom, Ken 11(1): 5, 36; 15(1): 9-10; 34-35
Hung, Ying Fa 14(4): 13-14
Jacob, Dianne 11(1): 11-12; 15(3): 5, 31-32
King, Elizabeth Chiu 14(2): 35
Koepnick, Adeline Shun 14(3): 14; 14(4): 10, 12; 15(3) 15
Krakoff, Roberta 13(4): 8-9
Lee, Jok Keng 15(3): 9-10, 25-26
Lim, Imogene L. 13(1): 11-12
Lin, Zane 14(4): 13-14
Martin, Andrea 13(3): 29
Newman, Brett 15(2): 21
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; 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; 13(1): 5,8; 7, 16; 13-15; 18-19;
    20; 27-28, 33, 38; 32 13(2): 7-8, 21; 13-14; 17-18; 19,36-37; 20-21; 24, 25-26; 29; 29-30; 13(4): 6-7, 9; 10-13-35; 14-15, 33;
    19-20, 32; 21-23; 24-29; 30, 33 ; 14(1): 5, 26; 8-9, 30; 11-12, 27, 32; 13, 31; 15-17, 18, 21; 24-28; 29-31; 35-37; 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; 15(1): 5-7; 12, 24-25; 14, 17, 25, 33; 16, 18-21;
    26-28, 31-33; 29-30, 32-33; 36-37; 15(2): 5, 33; 6; 7-10, 15; 11-13; 14-15; 16-17; 18-19; 20, 33; 22-26; 29-30; 34-38; 15(3): 6-8, 13;
    11-13; 14, 17; 16-17; 20-21; 22-25; 28; 29-30, 33, 35-38; 34; 15(4): 5, 30; 10-12; 15-17; 18; 19; 20-26; 27; 28-30; 32
Newman, Michael 12(1): 37-38
Pacheco, Lorena 15(2): 28
Pacheco, Miriam and Lorena 13(3): 5, 33-34
Parasecoli, Fabio 12(2): 5, 8, 16
Ramachandran, Ammini 11(1): 7-8, 12; 12(1): 31-31
Som, Indigo 11(2): 29
Siegel, Don 13(2): 22-23
Spiller, Harley 11(2): 21-22; 11(3) 17-18, 30: 11(4): 10; 19; 20; 21-22, 36; 23-26; 12(1): 11-12; 24, 35; 12(2): 14-15; 12(4): 13(1):17, 22, 36;
    13(2): 15; 16; 13(3): 11, 17-18; 13(4): 5, 34-35; 16, 18, 29, 31; 14(4): 15-16; 15(1): 15; 15(3): 27; 15(3): 18-19; 27; 15(4): 31
Tang-Duffy, Diana 14(2): 10-12
Waley-Cohen, Joanna 14(4): 5-7, 24
Wang, Tony Ta-Tung 14(2): 5, 14
Weeks, Martha E. 11(2): 9-11, 28
Wertz, S.K. 15(4): 12-14
White, Jill Allison 13(2): 11-12, 38
Zhao, Rongguang 15(4): 33-34

BOOKS REVIEWED-DISCUSSED

Abalone, Sea Cucumber, Shark's Fin, Fish Maw by Chui-Fai Tsoi 15(4): 21
All About Meat by Angela Cheng 13(1): 23
Art of Taste, The by Chan Chen Hei 12(4): 19-20
Art of Tea in China, The by Danying Guo and Jianrong Wang 15(4): 24
Art of Rice, The by Roy W. Hamilton 12(2): 17
Authentic Chinese Recipes for China with multiple contributors 12(3): 22
Authentic Confucius, The by Annping Chin 15(2): 25-26
Bamboo: A Journey with Chinese Food by Sallie and Gordon Hammond 15(3): 22
Basic Chinese Cooking Course by Kitty Choi 13(1): 25
Beijing Local Delicacies by Wehong Song, Jiayan Wang, and Shou Zhou 15(4): 23-24
Berlitz Pocket Guide Shanghai by J. D. Brown, J.D. 15(2): 26
Best of Chinese Cooking by Sanjeev Kapoor 14(4): 18
Best Recipes of Zen, The by Patrick Leong 14(1): 18, 19
Between Mecca and Beijing by Maris Boyd Gillette 11(2): 18
Beyond the Great Wall by Jeffrey Alford and Naomi Duguid 15(4): 20-21
Bird's Nest: Recipes for Pregnant Women and Different Age Groups: by Jungang Hou and Shufang Zeng 13(3): 21
Bob Chinn's Crab House Cookbook by Serena Jeow and Marylin Chinn 14(3): 23
Breath of a Wok, The by Grace Young and Alan Richardson 11(4): 23
Canadians at Table by Dorothy Duncan 14(3): 26
Carlos Digs to China by Jan Romero Stevens 15(1): 21
Cecilia Tu's China Cook Book by Cecilia Tu 15(3): 34
Chan's Great Continent, The by Jonathan Spence 11(4): 25
Chiang-che Cuisine by Tony Hsu 14(1): 18
China, A History of Laws, Manners, and Customs of the People-Volume 1 by John Henry Gray 15(1) 36
China, A History of Laws, Manners, and Customs of the People-Volume 2 by John Henry Gray 15(1) 36
China Modern by Ching-he Huang
14(3): 21
China's Golden Age by Charles Benn 13(2): 13-14
Chinatown Sweet Sour Spicy Salty by Ross Dobson 14(4): 22
Chinatown New York by Ann Volkwein 15(2): 23
Chinese America by Birgit Zinzius 13(3): 38
Chinese America by Peter Kwong and Dusanka Miscevic 13(3): 24
Chinese Calligraphy Bible by Yat-Ming Cathy Ho 14(4): 8
Chinese Chicken Cookbook, The by Eileen Yin-Fei Lo 11(3): 20
Chinese Cookbook, The by Au Man Sing 15(3): 6
Chinese Community of Stockton, The by Sylvia Sun Minnick 12(2): 19
Chinese Cookery in the Home Kitchen edited by Jesse L. Nolton 11(3): 33
Chinese Cooking at Home......It's Easy by Tommy and Tina Yen 12(3): 12
Chinese Cuisine American Palate edited by Jacqueline M Newman and Roberta Halporn 11(1) 13;
Chinese Food
Finder: Bay Area and San Francisco by Carl Chu 12(2): 17-18
Chinese Food Finder: Los Angeles and the San Gabriel Valley by Carl Chu 11(4): 23
Chinese Food Finder: New York by Carl Chu 12(1): 26-27
Chinese Immigration by Marissa K Lingren 14(4) : 24
Chinese in America, The by Iris Chang 11(4): 24
Chinese in America by Birgit Zinius 13(3): 38
Chinese in Europe, The by Benton, Gregor and Frank N. Picke 15(1): 17
Chinese Natural Cures by Henry C. Lu 14(2): 23
Chinese of Early Tucson: Historic Archeology from the Tucson Urban Renewal Project 14(4):
Chinese Pavilion by Elisa Vergne 11(2): 17
Chinese Restaurants , a series of videos by Cheuk Kwan 12(2): 27
Chinese-Japanese Cookbook by Sara Bosse and Onoto Watanbe 14(1): 8, 9
Chopsticks-Fork Principle, The by Cathy Bao Bean 13(3): 38
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
Contemporary Chinese Vegetarian Cuisine (has no author) 15(1): 19
Cook Easy! Eat Healthy, three volumes by Du Shaopeng 11(1): 27
Cook's Guide to Asian Vegetables, A by Wendy Hutton 12(2): 18
Cooking the Chinese Way by Roy Geechoun 14(3): 25
Cooking the Microwave Way by Chih-hung Lee 13(1): 24-25
Cooking from China's Fujian Province by Jacqueline M. Newman 15(2): 27
Cornbread and Dim Sum by Jacqueline Annette Sue 13(3): 23-24
Creative Chinese Home Dishes by Angela Cheng 13(1): 23
Cuisine and Culture by Linda Civitello 13(3): 38
Cuttlefish Tasty by Chung-pai Liang 13(1): 26
Daughter of Heaven by Leslie Li 12(3): 24:
Delicious Home-made Dishes by Irene Wong 13(4): 25
Desk Reference to Nature's Medicine by Steven Foster and Rebecca Johnson 13(4): 27
Dim Sum by Chen Hei Chan 13(2): 28
Dim Sum: A Pocket Guide by Kit Shan Li 11(3): 19
Distinctive Snacks of Hong Kong by Chan Fan-Yuk Hui 14(1): 19
Dragon Fruit by William Chow 14(2): 7-8
Dried Seafood & Chinese Foodstuff by Chui-Fai Tsoi 15(4): 22
Easy and Tasty Appetizers by Shun Liu Chiang 13(4): 24
Eat Everything Before You Die by Jeffrey Paul Chan 13(3): 38
Eater's Guide to Chinese Characters by James McCauley 14(4): 8
Eating and Healing by Andrea Pieroni and Lisa Leimar Price 13(4): 27
Eating Like Queens by Suzanne Parker 13(2): 28, 38
Eating Stories edited by Brandy Liên Worrall 15(3): 24-25
Edible Asian Garden, The by Rosalind Creasy 12(4): 21
Edible Aukland by Jennifer Yee 15(4): 25-26
Empire of Tea by Alan MacFarlane and Iris MacFarlane 13(3): 13
Enjoy Tea in Beijing by Shaobing Li 15(4): 25
Essential Guide to Herbal Safety by Simon Mills and Kerry Bone 14(1): 22
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
Feast of Flavors by Yeo Puay Khoon and Illydea Seulasteri 15(1): 16
Field Guide to Herbs & Spices by Aliza Green 14(1): 20
Finding Chinese Food in Los Angeles by Carl Chu 11(2): 18-19
Five-fold Happiness by Viven Sung 12(2): 18
Flavours of the Middle Kingdom by Lydia Leong 15(1): 16, 18
Food Plants of China by Hu Shiu-ying 12(4): 20
Food Plants of the World by Ben-Erik van Wyk 13(2): 38
Food and Chinese Culture by Ruqi Xu, editor 15(1): 20-21
Food Culture in China by Jacqueline M. Newman 11(4): 21-22, 36; 12(2): 37
Food and Festivals of China by Yan Liao 14(1): 21, 37
Food-lover's Journey Around China, A by Du Xianghua 15(3): 25
Foolproof Chinese Cookery by Ken Hom 15(1): 36
Fresh Chinese by Wynnie Chan 12(3): 22-23
From Loksen to Lo Mein by Don Siegel 13(3): 32
Fruits and Nuts by Susanna Lyle 13(4): 26
Gifts Favors & Banquets by Mayfair Mei-hui Yang 15(2) 15
Ginseng and Aspirin by Zibin Guo 13(4): 27
Guide to Museums in China by Joanna Capon 13(2): 30
Health Tonics by Huang Hualing 11(1): 27
Healthy Chinese Cookbook, the edited by Jenni Fleetwood and Maggi Pannell 14(4): 23
Healthy Cooking with Vegetarian Principles, a series, by Hong Yimlong and Hong Yinquo 11(3): 19
Healthy Fruit Vegetables by Tony Hsu 12(4): 21
Healthy Recipes for Hair and Lips by Ke-er Zhang 13(3): 22
Heart and Soul by Kylie Kwong 14(3): 19
Home Banquet by Angela Cheng 13(1): 23-24
Home-made Dishes by Theresa Cheng Lin 13(1): 24
Hong Kong Nourishing of Life Dessert by Irene Wong 14(4): 20
Illustrated Chinese Materia Medica, An by Jing0Nuan Wu 14(3): 27
International Cuisine: China by Christine Yau, Norman Fu, and Deh-Ta Hsiung 15(3): 22-23
Kinesisk Kostälara by Peter Torsel 11(4): 31
King Yuen's Delicacies by Qiongdan Yuen 13(2): 27-28
Kylie Kwong Heart and Soul 14(4): by Kylie Kwong 14(3): 19; 14(4): 25, 32=1
Kylie Kwong Recipes and Stories by Kylie Kwong 14(3): 19; 14(4): 25, 31
Kylie Kwong Simple Chinese Cooking by Kylie Kwong 14(3): 19; 14(4): 25, 31
Kyrgyz Cooking by Martha E. Weeks 12(3): 33
La Choy cookbooks 11(2): 5, 32-33; 12(4): 16
Last Chinese Chef, The by Nicole Mones 14(3): 22-23
Life is a Banquet by Belinda Wong 14(4): 22-23
Life is Short...Cooking is Fun by Joseph Poon 12(4): 19
Lifestyle in China by Wen Gong 15(4): 25
Liquid Jade by Beatrice Hohenegger 15(4): 26
Lo & Behold Good Enough to Eat by Benedict Norbert Wong 12(2): 20
LowCarb Chinese Cooking by Charmaine Solomon 15(1): 18
Macao on a Plate by Annabel Doling 14(3): 6-7
Magic of Lu, The by Angela Cheng 14(4): 19
Making a Nutritious Meal by Cindy Au 15(1): 20
Martin Yan's China by Martin Yan 15(4): 20
Martin Yan's Quick and Easy by Martin Yan 12(1): 25
Meiling's Dumplings by Jenny Shieh 15(2): 30
Melissa's Great Book of Produce by Cathy Thomas 13(4): 28
Modern Asian Flavors: A Taste of Shanghai by Richard Wong 15(1): 19-20
Moveable Feasts by Sarah Murray 15(2): 26
My China by Kylie Kwong 15(3): 23
My Grandmother's Kitchen by Eileen Yin-Fei Lo 14(2): 22-23
My Shanghai by Sandy Lam 13(1): 25-26
Natural Guide to Weight Loss, A by Nan Lu with Ellen Schaplowsky 12(1): 26
Needles, Herbs, Gods, and Ghosts by Linda L. Barnes 13(4): 28
New Asian Cuisine by Wendy Chan and Grace Niwa 13(3): 20
Nonya Flavors edited by Julie Wong 13(3): 21-22
Not Just a Food Guide by Angie Eagen, Justina Tulloch, and Mabel Hu 14(3): 27
Nutritious Soups for My Dearest Karen by Mok Tin Chi 12(3): 23
Oakland's Chinatown by William Wong 12(2): 19
Obsessed with Curry by Wei Chin 13(4): 26
Old Beijing by Xu Chengbei 14(1): 37
Onoto Watanna, the Story of Winnifred Eaton by Diana Birchall 14(4):8-9
Origins of Chinese Cuisine by Shitao Xu 11(3): 20
Origins of Chinese Tea and Wine by Asiapac editorial 12(3): 35
Pei Mei Chinese Cookbooks I and II by Pei Mei Fu 12(3): 31, 35
Pei Mei's Homestyle Cooking by Fu Pei Mei and Angela Chang 12(3): 31, 35
Peppery Hot by Lingyi Liu 13(4): 25
Potsticker Chronicles by Stuart Chang Berman 11(2): 17
Practical Encyclopedia of Asian Cooking by Sallie Morris and Deh-Ta Hsiung 11(3): 20
Pun-choi and Dried Seafood Cooking Course by Kitty Choi 13(2): 25
Quick and Easy Stir-fry Dishes by Flora B. Lumang 13(2): 27
Recipes and Stories by Kylie Kwong 14(3): 19
Renegade Wok by Jon Hom 12(3): 13-14
Revolutionary Chinese Cookbook by Fuchsia Dunlop 14(3): 20
Rice Trails by Tony Wheeler 12(3) 24
San Francisco's Chinatown by Judy Yung and the Historical Society of America
14(1): 20
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
Secret Ingredients by Sherrie A. Inness 13(4): 29
Secrets of the Master Chefs of China by China Pictorial, editors 15(1): 29
Selected Recipes for My Karen by Alan Morris and his wife Eleanor 14(4): 20
Seventh Daughter, The by Cecilia Chiang F15(2): 22
Shanghai's Best Restaurants 2007 by Shanghai Tattler and Edipress Hong Kong Ltd., editors 15(2): 26
Shanghainese Cuisine Makes Possible by Michael Tai 14(2): 20
Shanghainese Homestyle Cooking by Angela Cheng 14(4): 18-19
Shark's Fin and Sichuan Pepper by Fuchsia Dunlop 15(4): 23
Shopping at Giant Foods by Alfred Yee 12(2): 19-20
Shu-Li and Tamara by Paul Yee 15(4): 26
Shun Lee Cookbook, The by Michael Tong 14(3): 21-22
Simple Chinese Cooking by Kylie Kwong 14(3): 19
Simply Ming by Ming Tsai 11(2): 19
Snake Fang Salad by Greg Elms 15(4): 24
Sons of the Yellow Emperor by Lynn Pan 11(4): 24-25
Soups of Fighting the Flu by Fanny Hung 13(4): 24
Spectrum of Chinese Culture by Siow Mong Lee 14(2): 22
Spice up Your World by Angela Cheng 14(1): 19, 20
Spices of Life by Nina Simonds 12(4): 20-21
Stories of Traditional Chinese Virtues by Gao Wei and Mao Qiyi 14(1): 10
Story of Tea, The by Mary Lou and Robert Heiss 15(2): 25
Story of the Apple, The by Barrie E. Juniper and David J. Mabberley 14(1): 21
Stylish Chinese Cuisine by Tony Chan 14(2): 20-21
Susanna Foo's Chinese Cuisine by Susanna Foo 15(2): 20, 33
Susanna Foo's Fresh Inspiration by Susanna Foo 13(3): 23
Susanna Foo's Gourmet Kitchen by Susanna Foo 15(2): 20
Susur: A Culinay Life by Susur Lee 13(2): 24-25
Sweet Dynasty Desserts and eleven other Sweet Dynasty Volumes by Daisy Hong 11(1): 28
Talking about Sharksfin Cooking Ways by Huisheng Hua 13(2): 25-26
Taste of Macau: Portuguese Cuisine on the China Coast by Annabel Jackson 11(3): 21
Tasty Dishes for Beauty by Queenie Chan 15(4): 22-23
Tasty Dan Jia Cuisine by Kitty Choi 14(2): 21
Tea: The Drink that Changed the World by Laura C. Martin 15(1): 21
Tea and Chinese Culture by Ling Wang 12(3): 35
Tea Cuisine for Starting Business by Tu Zong He 14(4):21
Tibetan Cooking by Elizabeth Esther Kelly 15(2): 24
Traditional Dishes of Hong Kong by Kitty Choi 13(2): 26
Unforgettable Taste of Chinese Cakes by Lai Lik Keung 15(2): 23-24
Van Haute Cuisine Brugge 12(4): 9
Vegetable Love by Barbara Kafka with Christopher Styler 13(4): 28
Vegetarian Delights by Meixian Lee 13(1) : 24
Wok & Co by Ken Hom 15(3): 24
Wok Through Time, A by Sam Leong 12(4): 18-19
World on a Plate, The by Joel Denker 15(2): 25
Yixing Pottery-The World of Tea Culture by Chunfang Pan 15(4): 25

RECIPES by CATEGORY

BEEF, VEAL, LAMB, and VENISON

Beef and XO Sauce 11(2): 38
Beef and Thousand-year Eggs, Taiwanese Style 13(3): 9-10
Beef on Greens, Southern Style 13(3): 9
Beef Rolled with Mushrooms 12(3): 21
Beef, Sweet Potatoes and Corn 15(4): 17
Beef with Broccoli 15(3): 7
Beef with Cumin 11(2):34-35
Bitter Melon with Beef 15(2): 17
Bitter Melon with Beef Stir-fry 12(4):30
Braised Beef Tendons 13(1): 21
Braised Oxtail 15(2): 7
Chestnuts and Kidneys 11(3): 6
Crispy Fried Lamb 14(3): 35
Delicious Devilish Meat 11(1):34
Dried Lamb on Skewer, Uygur Style 11(1): 38
Dry-sauteed Beef with Ho Fun 12(3): 11, 26
Fujianese Beef Fried Rice 13(3): 8-9
Ganfan-Rice with Meat and Vegetable Sauce 11(2):11
Honeyed Lamb 12(2): 23
Hotpot Northern Style 13(3): 10
Jellied Mutton 13(1): 26
Lamb Chops and Fennel 12(1): 14
Lamb Hot Pot 14(2): 24
Lamb, Long Beans, and Cumin 13(3): 26
Lamb Ribs, Northern Style 11(2):35
Lamb Shanks with Cumin 11(2): 34
Licorice-flavored Mixed Meats 13(1): 21, 34
Lion's Head, Lo-style 11(3): 28
Longan Beef Stew 15(1): 32
Longevity Stew 13(1): 10
Naren 11(3): 24
Oxtail, Sea Cucumber, and Kidney 13(1): 16
Pun Choi 14(3): 6
Red-cooked Venison 13(4): 32
Samsa, Uzbek Style 11(3): 24
Seaweed and Beef with Sa Cha Sauce 11(2): 8
Sichuan Steamed Beef 11(1): 34
Spareribs with Bitter Melon 15(2): 9
Star Anise Beef Stew 12(4): 30
Steak with Enoki Mushrooms 14(4): 27
Stewed Beef with Rice and Kiwi 14(4): 12
Stir-fried Lamb with Cumin 14(1): 20
Stuffed Chinese Pumpkin 15(1): 24
Stuffed Tripe, Swatow Style 12(1): 6
Tibetan Khamba Pie 15(2): 24
Tsokhadi Fintezi 11(2): 28
Yunnan Beef 13(3): 10

BEVERAGES

Almond Mangosteen Tea 12(2): 32
Dong Oil Tea 14(3): 34
Hawthorn Tea 14(3): 24
Immortality Tea 13(1): 10
Loquat Fruit Drink 13(4): 24
Luo Han Tea 1 15(2): 18
No-Strawberry Shake 15(2): 15
Pseudo-ginseng Tea 12(3): 20
Sweet Lotus Tea 11(3): 37
Tangerine Tea 15(2): 10

BREADS

Hollow Corn Bread 15(4): 7
Manchu Saqima 13(4): 32
Manti 11(1): 37
Naren 11(3): 24
Rice-Bowl Bread 13(4): 15
Steamed Bread 13(4): 15
Steamed Rolled Dumplings 13(4): 15
Steamed Spinach Bread 13(4): 33
Steamed Taro Bread 12(2): 23
Stuffed Steamed Bread 13(4): 15
Tofu Bread Box 15(1): 11

CHICKEN, DUCK, other POULTRY, their EGGS, and, RABBIT

Basil Eggs 13(1): 37
Bird's Nest Omelettes 15(4): 22
Bird's Nest Stew 15(4): 19
Bird's Nest, Chicken, and Tofu 15(4): 19
Boiled Chicken, Old-style 12(3): 36
Boneless Chicken Wings Stuffed with Glutinous Rice 14(1): 18
Chicken Chop Suey 11(3): 29
Chicken and Egg-yolk Rice Rolls 15(4): 30
Chicken in Wine Sauce 14(4): 33, 35
Chicken, Olive Nuts, and Tangerines 12(4): 15
Chicken Wings and Chestnuts 15(4): 34
Chicken Wings, Mushrooms, and Chestnuts 11(2): 27, 36
Chicken with Chili and Honey 12(2): 23
Chicken with Fresh Chili 13(2): 34
Chicken with Sesame Mustard Sauce 12(2): 34
Chicken with Lotus Flowers 14(3): 12-13
Chicken, Yam, and Wolfberries 12(2): 36
Claypot Braised Chicken with Chestnuts 14(2): 20
Coddled Eggs, Chinese Style 11(4): 29
Crossing the Bridge Noodles 13(2): 6
Deep-fried Money Rolls 11(3): 37
Dongan Duck 13(2): 35
Drums of Heaven 14(4): 18
Duck Drumsticks with Black Dates 13(3): 20-21
Duck with Three Peppers 12(1): 19
Eggs and Tofu 13(1): 8
Eggs in Gelatine 13(1): 8
Eggs, Old Shanghai Style 15(2): 37
Fish, Egg, and Tofu Dumplings 15(2): 13
Five Flavors Chicken 15(4): 12
Five-flavors Honey Wings 15(4): 12
Fried Duck Livers 12(1): 19
Fried Rabbit-Bamboo Slip 83 12(4): 33
Fujian Chicken 12(3): 34
Harmonious Stuffed Mushrooms with Quail Eggs 11(3): 38
Hasma, Wax Gourd, and Chicken 12(2): 28
Hollow Corn Bread 15(4): 7
Hunan Stuffed Chicken Wings 15(3): 17
Imperial Chicken 12(1): 14
Immortal Eggs, Jiangsu Style 11(4): 32
Kunming Chicken with Asian Pear 15(2): 33
Litchi Chicken 15(1): 31
Lyondir-Chicken with a Spicy Relish 11(2): 11-11
Making Salted Duck Eggs 15(4): 29
Marble Eggs 13(3): 35
Mustard-flavored Duck Tongues 12(1): 18
Nonya Fried Chicken 13(3): 22
No Yolk Eggs with Figs 15(3): 13
Onion and Barbecued Pork Omelette 11(1): 30
Pigeon Chop Suey 11(1): 14
Poon's Fresh Mango with White Meat Chicken 13(2): 9
Preserved Duck Eggs and Bitter Melon 11(4): 30
Quail, Asian Pear, and Cashews 15(2): 33
Quail, Shanghai Style 15(2): 36
Rice Noodles with Chicken and Jelly Fish 13(2): 8
Rice with Salted Duck Eggs 15(4): 29
Roasted Chicken 11(1): 14
Roasted Chicken with Wasabi Sauce 14(1): 17
Roasted Chicken, Chinese Style 12(3): 36
Salted Duck Eggs 13(4): 7
Salted Duck, Yao Style 15(4): 17
Sauteed Five-spice Duck Livers with Gaowah 11(3): 30
Sea Asparagus with Chicken 14(1): 31
Shandong Roast Chicken 11(1): 28-29
Shortbread 15(3): 21
Shredded Chicken with Celery 13(3): 16
Simmered Chicken Wings in Cola 15(1): 20
Slippery Chicken 14(3): 22
Smoked Pigeon with Tea Leaves 13(4): 25
Smoked Chicken, Chinese Style 12(3): 36
Smokey Tea Eggs 14(3): 10
Spicy Iron Eggs 13(1): 8
Steamed Three Eggs 15(4): 29
Steamed Three-egg Custard 11(4): 30
Stewed Chicken with Chestnuts 11(2): 26
Stewed Duck 12(1): 18
Sticky Wings 13(2): 23
Stir Fried Watermelon Peel, Jelly Fish, Duck, and Celery 11(1): 29
Stir-fried Chicken in Tomato Sauce 15(3): 34
Stir-fried Fresh Mango with White Meat Chicken 12(4): 30
Taro with Roast Duck 12(1): 18-19
Tea-leaf Roast Duck 14(3): 10
Tea-smoked Duck 13(3): 35
Walnuts and Chicken Tenders 11(4): 38
Wild Chicken Rolls 12(4): 33
Wined Chicken Rose Pin 11(3): 30

DESSERTS, FRUITS, other SWEET FOODS

Almond Bean Curd with Loquats 15(1): 33
Almond Pumpkin Dumplings 15(3): 37
Arbutus and Silk Squash 15(2) 15
Asian Pear Cakes 15(2): 33
Asian Pear with Chuanbei 15(2): 33
Banana Dumplings 15(3): 36
Bean-paste Stuffed Loquats 15(1): 33
Black Rice Balls 11(3): 9
Deep-fried Durian 13(2): 38
Candied Dates 13(1): 20-21
Chinese White Cake 15(4): 30
Chrysanthemum Jelly Drops 14(3): 25
Crispy Puffs in Maltose Syrup 15(2): 24
Deep-fried Durian 13(2): 38
Deep-fried Sesame Balls 11(1): 29; 13(4): 23
Don Siegel's Crystallized Ginger 13(3): 32
Dragon Fruit Pancakes 14(2): 7
Fortune Cookies 14(4): 35
Fried Fruit Pies 13(4): 23
Grass Jelly Chen 14(1): 23
Grass Jelly Choi 14(1): 23
Honeyed Nuts 12(2): 22
Joseph Poon's Dragon Beard Candy 13(2): 30-31
Kiwi Roll 14(4): 12
Lotus Chips 14(3): 13
Lotus Seed Moon Cakes 15(4) 30:
Lotus-wrapper Rice 12(2): 25
Mango Magic 12(2): 25
Papaya with Swallow's Nest 11(1): 30
New Year Sesame Dumplings 15(2): 12-13
Pear, Honey, and Fritillaria 15(2): 9
Pears, Almonds and Rambutan 15(3): 17
Peking Dust 15(4): 34
Plum Sauce 11(1): 6
Precious Pudding 14(3): 24
Pumpkin Pies 11(1): 30
Pumpkin Seeds 15(1): 12
Pureed Pecans with Chestnuts 15(4): 26
Red Bean Dumplings 15(4): 16
Roast Pork Buns 11(3): 12
Sesame Balls 13(4): 23
Shrimp-stuffed Fruit 15(1): 31
Sugared Chestnuts 11(2): 36
Stewed White Fungus with Papaya 14(4): 20-21
Stuffed Pear with Arbutus 15(2): 15
Stuffed Red Dates with Glutinous Rice 14(4): 19
Sugar Haw Fruits 14(2): 18
Sweetened Eggplant 12(3): 20
Sweetened Lotus Slices 15(2): 37

DIM SUM, DUMPLINGS, other SNACK FOODS

Aubergine Folders 15(1): 19
Baozi 14(2): 7
Beef Dumplings 15(3): 37
Black and White Rice-wrapped Dumplings 15(3): 36
Black Rice Dumplings 15(4): 7
Boiled Stir-fried Soybeans 13(4): 7
Chicken and Egg-yolk Rice Rolls 15(4): 30
Coddled Eggs, Chinese Style 11(4): 29
Corn Buns 14(2): 24
Deep-fried Money Rolls 11(3): 37
Dongbei Sour Cabbage Dumplings 14(2): 9
Dofu Balls 11(1): 28
Dragon Boat Festival Zongzi 15(2): 13
Eggplant Dumplings 15(3): 36
Har Gao 15(3): 35
Jiaozi 14(2): 7
Lucky Rolls 13(4): 22
Pancake Packages 13(4): 33
Salty Zongzi 11(4): 7
Seaweed-wrapped Dumplings 15(3): 36
Shanghai Pork and Crabmeat Dumplings 15(2): 36
Shanghai Sweet Wontons 15(2): 37
Shrimp-rolled Dumplings 15(3): 37
Siu Mai 15(2): 12; 15(3): 35
Spinach Soy Milk Custard 13(2): 24-25
Tea-smoked Beancurd 14(3): 10
Tofu-wrapped Fish Dumplings 15(3): 35
Triangular Millet Dumplings 15(1): 11
Uppmanga are Mangoes in Brine 11(1): 8
Vegetable Dumplings May May 15(2): 23

FISH, SHELLFISH, EEL, SNAKE, and TURTLE

Alison's Steamed Fish Rolls 11(4): 18
Bean Sprouts, Carrot, and Salted Fish 15(1): 16
Beancurd Dong Jiang with Fish Paste 13(2): 26
Bitter Melon, Fish, and Preserved Vegetable 14(4): 35
Black Pepper Shrimp 11(1): 12
Brussel Spouts stuffed with Shrimp Paste 14(4): 21
Chef Cheng's Fish with Ginger 11(4): 18
Chinese Yam and Scallops 14(3): 8
Clams, Pork, and Salted Eggs 15(4): 30
Conpoy Fried Rice 11(2): 37
Crab and Shrimp Balls 15(4): 11
Crab Egg Foo Yung 11(2): 20
Crab Fu Yung 11(4): 30
Crab in Bamboo Steamer Basket 15(4): 11
Crab Wrapped in Caul 12(2): 31
Crab Cakes with Wasabi and Ginger 14(1): 17
Crabmeat with Tofu 13(1): 38
Crabs, Sichuan Style 15(4): 14
Crabs with Black Bean Sauce 15(4): 11
Crispy Squirrel Fish in Garlic Sauce 11(2): 19-20
Crunchy Baby Eel 15(2): 36
Deep-fried Fresh Squid 12(1): 8
Dried Oysters and Mushrooms 14(3): 25
Dried Scallop and Bean Curd 14(4): 6
Fancy Fish Balls 15(4): 19
Fennel-flavored Fish 12(1): 16
Fish Head Casserole with Tofu 15(1): 37
Fish in Mango Sauce 13(2): 9
Fish Maw and Vegetables 11(3): 27
Fish Maw Rolls 11(3):27
Fish, Olive Kernels, and Mushrooms 14(1): 33
Fish Rolls 12(2): 28
Fish Salad 13(4): 24
Fish with Bitter Melon 15(2): 17
Fish with Mustard Seeds 12(2): 38
Fragrant Curry Squid 13(3): 36
Fried Egg with Shrimp and Thousand Year Egg 13(1): 37
Fried Fresh Milk 12(4): 29
Fried Iced Beancurd with Shrimp Roes 14(2): 21
Fried Milk 11(4): 6
Garlic Scallops 15(1): 18
Golden Hook with Silver Strip 15(1): 25
Halibut B.V. (Bob's Version) 14(3): 23
Hunan Mushroom Sandwiches 15(3): 17
Jellyfish and Crab Meat, Very Old Style 13(2): 21
Jellyfish and Roast Duck 13(2): 8
Jellyfish and Cucumbers 13(2): 21
Jellyfish with White Radish 13(2): 8
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
Monkfish with Wasabi Mayonnaise 14(1): 17
Mushrooms Topped with Crab Meat 13(1): 37-38
Mussels with Hotbed Leeks 12(4): 33
Oysters, Taiwanese Style 14(1): 17
P.F. Chang's Imperial Black Cod 14(1): 29
Pearl Column Scallops 12(4): 32
Pickled Mussels with Garlic 13(4): 24
Prawns on Rice Crusts 15(1): 18
Preparing Dried Shark's Fins 14(1): 26
Pumpkin, Bitter Melon and Dried Fish 15(1): 25
Raw Fish 15(3): 6
Razor Clams and tripe in Black Bean Sauce 12(2): 16
Red Snapper with Mangosteen 12(2): 10
River Shrimp in Wine sauce 12(4): 15
Salted Fish and Rice 15(3): 21
Sauteed Scallop and Egg White 15(3): 16
Scallops Steamed in Shell with Garlic and Black Bean Sauce 15(3): 23
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
Shredded Fish Rolls 12(4): 15
Shrimp Balls with Fish Maw 15(4): 21
Shrimp, Peppers, and Olive Kernels 14(1): 33
Shrimp with Mangosteen 12(2): 10, 32
Shrimp with Rambutan 15(3): 17
Shrimp Wrapped in Tofu Skin 12(2): 31
Shrimp-stuffed Fish Maw 11(3): 26
Shrimp-stuffed Fruit 15(1): 31
Sliced Abalone and Baby Bokcai 11(3): 37
Song Salted Fish and Rice, Modernized 15(3): 21
Spicy Sea Cucumber 13(1): 26, 36
Squid with Kidneys 12(1): 8, 10
Squid with Mustard Seed and Greens 12(2): 34
Steamed Cabbage Rolls 12(2): 24-25
Steamed Carp 11(1): 34
Steamed Fish Cakes 14(4): 33
Steamed Fish with Ginger and Scallions 13(2): 23
Steamed Hairy Crabs 15(4): 11
Steamed Shark Fin Bundles 14(2): 34
Stewed Sea Bass with Wolfberries 12(2): 38
Stir-fried Frozen Squid 12(1): 8
Stir-fried Shrimp with Chinese Celery 13(3): 16
Stone Cooked Fish Fillet 13(2): 34
Stuffed Bitter Melon 15(2): 17
Stuffed Fresh Squid 12(1): 10
Stuffed Sea Cucumber 11(3): 37-38
Taro Balls with Shrimp and Chestnuts 12(4): 15
Three Cups Squid 13(1): 38
Tomato Shrimp with Mango 12(3): 23
Turtle Casserole 11(4): 9
Turtle Stew 11(4): 9
Vinegar Carp 12(4): 14
Wasabi-flavored Sea Cucumber 14(1): 16
Yue Shang Fish with Tea Oil 14(3): 37

PORK and PORK PRODUCTS

Almonds with Minced Pork 11(4): 16
Asparagus, Mushrooms, and Pork 14(2): 19
Baked Meatballs and Cabbage 13(1): 36-37
Barbecued Pork 11(3): 12
Black Rose Beauties 14(3): 8
Braised Belly Pork 15(2): 37
Eggplant with Pork Sung 12(1): 7
Eggs, Old Shanghai Style 15(2): 37
Five Flavors Roast Pork 15(4): 12
Fried Pork Chops with Rose Tea 13(2): 27
Fried Pork in Oyster Sauce 14(1): 30
Hakka Pok with Tofu 14(4): 33
Hazel Nuts and Pork 11(4): 37
Licorice-flavored Mixed Meats 13(1): 21, 34
Licorice Pork at the Palace 13(1): 6
Licorice-sweetened Pork Shanks 13(1): 21
Long Beans and Pork Wontons 12(4): 8
Mandarin Five-flavor Boneless Pork Chops 15(4): 13
Mapo Dofu 14(4): 12
Mo Shu Rou 12(4): 35
Penis and Seafood 15(4): 17
Pork and Fish Maw Casserole 11(3): 26
Pork Rolls 15(1): 11
Pork Spare Ribs in Lotus Leaf 14(3): 23
Pork Sung 12(1): 7
Pork with Bean Curd and Chinese Celery 13(3): 15-16
Preserved Sausage and Beancurd Skin Rolls 14(2): 21
Roast Pork Pieces 13(3): 36-37
Spareribs, Licorice, Mo-er, and More 13(1): 34
Spareribs with Bitter Melon 15(2): 9
Spareribs with Chestnuts 15(4): 34
Steamed Rice Sticks and Spare Ribs on Lotus Leaf 11(1): 30
Stewed Potato with Dried Scallops and Preserved Duck Egg 13(2): 28
Stewed Spare Ribs with Fish Maw Sauce 11(3): 27
Stir-fried Pork with Lotus Two Ways 14(3): 13
Stuffed Tomatoes with Pork 11(4): 26
Sweet and Pungent Chop Suey 11(3): 29
Turtle with Ham and Web 11(4): 26
Vegetable Harvest 13(2): 33

RICE, NOODLES, and GRAIN FOODS

Black Rice 15(4): 6
Black Rice Balls 11(3): 9
Black Rice in Lotus Leaf 11(3): 9
Conpoy Fried Rice 11(2): 32
Breakfast Noodles 12(3): 35
Dry-fried Glass Noodles 15(4): 20
Eight-treasure Mixed Grain Rice 11(3): 22
Fujianese Rice 15(3): 8
Jai is a Buddha's Delight 11(4): 28
Lovers Rice 11(3): 8
Lyumyan-Noodles in Meat and Vegetable Sauce 11(2): 11
Mashed Potatoes with Curry 13(4): 26
Mifirfan-Rice, Apricots, and Raisons 11(2): 11
Mouse-tail Noodles 11(3): 33
Pan-fried Noodles, Northern Style 11(2): 34
Pilou 11(1): 37
Pumpkin Rice 13(4): 30
Quail Eggs, Rock Sugar, and Noodles 11(4): 30
Shanghainese La Mian with Sauteed Minced Pork 12(4): 22
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
Zhejiang Mein 14(3): 21
Zodiac Noodles 14(2): 27

SALADS, SAUCES, PICKLES, DRESSINGS, STUFFINGS, and more

Backyard Asian Coleslaw 12(1): 25-26
Bellfruit and Jellyfish Salad 12(4) 35
Black Bean Sauce 12(3): 25
Black Pepper Sauce 12(3): 26
Chili Oil 13(4): 21
Crunchy and Tangy Fresh Lotus Salad 12(3): 22
Don Siegel's Crystallized Ginger 13(3): 32
Dry XO Sauce 12(4): 22
Duck Salad with Flavors of Asia 15(3): 24
Eggplant, Cumin, and Black Bean Salad 14(4): 22
Five-spice Chile Tea-rub 11(2): 21
Garlic Oil 14(3): 26
Ginger Paste 12(3): 7
Hakka Chili Sauce 14(4): 33
Hakka Garlic Sauce 14(4): 33
Hoisin Sauce 12(3): 26
Mango Sauce 12(3): 26
Non Flower-pepper Mix 12(3): 6
Pickled Cabbage 11(2): 35
Pickled Long Beans 13(3): 26
Plum sauce, made in advance 11(1): 6
Plum Sauce, for now 11(1): 6
Ponzu Sauce 12(1): 25
Sesame Oil Flavored Sauce 13(4): 23
Uppmanga are Mangoes in Brine 11(1): 8
XO Sauce 11(2): 37

SOUPS and CONGEES

Banquet Soup 13(2): 23
Barbecued Pork and Noodle Soup 11(3): 12
Bean Curd Soup 12(1): 14
Bird's Nest, Chicken, and Ham Soup 13(3): 21
Bird's Nest Congee 15(3): 26
Bird's Nest Soup 15(4): 19
Black Rice Congee 11(3): 9
Black Rice Soup 12(3): 20
Black-skinned Chicken Soup 13(3): 22
Chicken Ball and Fig Soup 15(3): 12
Chop Suey Soup 11(3): 29
Coconut Dessert Soup with Mango 14(4): 20
Corn and Chicken Soup 14(4): 23
Dry Squid and Vegetable Soup 12(1): 10
Duck Congee 12(1): 19
Egg Drop Soup 11(4): 30
Eight Treasure Congee 13(4): 32
Fig Soup Hubei Style 15(3): 12
Figs in Hotpot 15(3): 13
Fish Congee 11(1): 38
Fish Maw Soup 11(3): 26
Fruit Soup, Hubei Style 15(3): 12
Gingko Nuts and Dried Bean Curd Soup 11(4): 37
Gluten and Bean Curd Soup 14(4): 30
Honey Soup Elixir 12(2): 22
Honeyed Congee 12(2): 22
Hot and Sour Soup, the Ancient Way 12(3): 34
Hot Pot, Northern Style 13(3): 10
Imitation Shark's Fin Soup 14(2): 34
Lingzi Soup 13(1): 16
Lohan and Longan Sweet Soup 15(1): 11
Lotus Leaf Congee 14(3): 13
Melon, Luo Han and Longan Soup 15(2): 19
Noodle Soup, Sichuan Style 13(3): 9
Pork Soup with Dried Geckoes 15(4): 6
Pumpkin, Almond, and Kiwi Soup 14(4): 11-12
Pumpkin Soup 15(1): 25
Shark's Fin Soup 14(2): 33
Sharksfin with Fresh Sea Crab Meat in Thick Soup 13(2): 26
Smoked Tea Congee 14(3): 10
Sour and Spicy Soup with Shark's Fins and Sea Cucumber 13(2): 25
Soy-based Lu Stock 14(4): 19
Sparerib Soup with Watercress and Dried Figs 12(3): 23-24
Spare Rib Soup with Wolfberries 12(2): 36
Stewed White Fungus with Papaya 14(4): 20
Stuffed Fresh Squid 12(1): 10
Sun-Moon Mollusc, Green Radish and Carrot Soup 11(3): 7
Tofu Soup Monk Wen Si Style 15(1): 25
Turtle Soup 11(4): 9
Vegetarian Duck and Noodle Soup 12(1): 32
Wild Mushroom Soup 13(1): 10
Winter Melon Chowder 15(3): 22
Wolfberries and Matrimony Vine Soup 12(2): 38
Wrapped Congee 14(3): 24
Zhanjiang Casserole Lauren 15(2): 8-9

VEGETABLES and VEGETARIAN FOODS

Almond Bean Curd with Loquats 15(1): 30
Amaranth and Bamboo Shoot 14(1): 18
Backyard Asian Coleslaw 12(1): 25
Basil Eggs 13(1): 37
Bean Threads and XO Sauce 11(2): 38
Bean Curd with Salt and Spices 11(2): 35
Bean-paste Stuffed Loquats 15(1): 33
Black Rice in Lotus Leaf 11(3): 9
Boiled Amaranth with Preserved Duck Eggs 14(3): 20
Braised Straw Mushrooms with Chinese Celery 13(3): 16
Braised Gluten 14(4): 30
Cabbage Sauteed with Green Chilies and Coconut 11(1): 12
Cashews, Mushrooms, and Vegetables 11(4): 37
Cauliflower Manchurian 12(3): 32
Cauliflower with Jinhua Ham in Cream Sauce 11(1): 29
Chestnuts and Celery Cabbage 11(2): 36
Chestnuts and Hair Vegetable 11(2): 26
Chestnuts and Kidneys 11(3): 6
Chinese Chestnuts and Celery 11(4): 37
Chinese Long Beans with Fennel and Basil 13(3): 23
Chow Mein Sandwich 15(3): 25
Curry Pumpkin and Potato 15(4): 23
Dong Vegetables 14(3): 36
Eggplant, Cumin, and Black Bean Salad 14(4): 22
Five-flavored Tofu 11(3):22
Flying Dragon Silk Squash 15(3): 23
Fried Bean Sprouts 14(1): 9
Fried Cabbage 14(1): 9
Fried Gluten 14(4): 30
Fried Milk 11(4): 6
Frozen Bean Curd and Sprouts 15(3): 7
Fruit and Vegetable Chop Suey 11(3): 14, 29
Fruit-flavored Mock Fish 15(1): 31
Ginger and Carrot Stir-fry 15(4): 21
Gingko Nuts, Cabbage, and Bamboo Shoots 12(4): 14
Golden Vegetable Wraps 15(2): 8
Honeyed Potatoes 12(2): 22-23
Jai 14(2): 13
Jai-Buddha's Delight 14(2): 13
Jai is a Buddha's Delight 11(4): 28
King Oyster Mushroom, Tofu, and Peas 13(1): 36
Long Beans and Sacha Sauce 13(3): 28
Long Beans, Bean Sprouts, and Red Peppers 13(3): 26
Lucky Rolls 13(4): 22
Lucky Sea Vegetable Rolls 12(2): 25
Macanese Vegetarian Samosas 11(3): 28
Mapo Dofu 14(4): 12
Mashed Potatoes with Curry 13(4): 26
Mock Chicken 13(4): 22
Mushroom Tapenade 15(1): 20
Oil-blanched Vegetables with Mint 14(4): 33
Olive Kernels, Gingko Nuts, and Vegetables 11(4): 38
One Minute Bean Sprouts 14(1): 9
Peanuts with Spicy Salt 11(4): 38
Pickled Cabbage 11(2): 35
Pickled Eggplant, Sichuan Style 12(3): 21
Pickled Long Beans 13(3): 26
Pine Nuts and Crispy Bokcai 11(4): 38
Potatoes Twice, with Chinese celery 13(3): 34
Preserved Duck Eggs and Bitter Melon 11(4): 30
Pumpkin Pie(s) 11(1): 30
Pun Choi 14(3): 6
Rice-stuffed Lotus Stems 14(3): 13
Salted Taro 11(1): 6
Sauteed Mixed Mushrooms 15(2): 22
Shoe-string Potatoes 15(3): 26
Shredded Sour Potatoes 14(2): 24
Spiced Cabbage 12(2): 34
Spicy Bean Curd 14(1): 19
Spinach Soy Milk Custard 13(2): 24-25
Spinach with Tangy Soy and Sesame Dressing 12(2): 20
Steamed Eggplant 14(2): 23
Stewed Gluten with Vegetables 14(4): 30
Stir-fried Chinese Cabbage 14(1): 9
Stir-fried Festival Gourd 12(4): 29
Stuffed Bamboo Fungus with Tofu 13(1): 37
Sweet and Sour Pickled Cabbage 12(3): 32
Tasty Vegetarian New Year Noodles 11(1): 36
Tea-smoked Bean Curd 14(3): 10
Vegetable Harvest 13(2): 33
Vegetarian Curry 11(1): 31, 38
Vegetarian Duck 12(1): 19, 32
Vegetarian Kidney with Celery 11(3): 22
Vegetable Packages with Durian 13(2): 38
Vegetarian Shark's-fins 12(4): 29
XO Sauced Cucumber and Bitter Melon 11(2): 37
Yao Chili Mushrooms 15(4): 17

RESTAURANTS REVIEWED-DISCUSSED

888 Seafood Restaurant (Rosemead CA) 14(2): 25
ABC Wok Restaurant (Philadelphia PA) 12(1): 12
Alishan House Restaurant (Alishan Country, Taiwan) 13(4): 12
Amber (Hong Kong, China) 15(1): 35
Ancient Ginger (St James NY) 12(4): 23-24
Asia Café (Philadelphia PA) 12(1): 12
Asia Restaurant (Boppard, Germany) 13(1): 33
Asian Bistro Hong (Baden-Baden, Germany) 13(1): 28
Asian Restaurant Sales 14(1): 35
Asiatique (Louisville KY) 11(1): 35
August Moon Bistro (Louisville KY) 11(1): 35
Banquet Hall (Shanghai, China) 15(2): 35
BBQ King House (Chicago IL) 11(1): 36
Big Fish Seafood Restaurant (Boston MA) 14(1): 24, 25
Big Bowl (Chicago IL) 15(1): 10
Blue Ginger (San Diego CA) 14(1): 25
Bobby Chinns (Hanoi, Vietnam) 14(1): 27
Bombay Mahal (Sunnyside NY) 11(3): 15-16
Brandy Ho's (San Francisco CA) 12(4): 26-27
Buddha Bodai Vegetarian (New York NY) 13(2): 29
Buon Sapore (Rome, Italy) 13(4): 5, 34-35
Café Kaskar (Brooklyn NY) 11(1): 9; 11(2): 23
Canton (San Francisco CA) 13(2): 17
Capital Seafood Chinese Restaurant (Monterey CA) 14(2): 31
Cha Ca La Vong (Hanoi, Vietnam) 14(1): 32
Chang-Cheng (Basel, Switzerland) 13(1): 28
Changsho (Cambridge MA) 14(1): 25
Charlie Trotters (Chicago IL) 15(1): 10
Chef Chu's (Los Altos CA) 12(2): 11-12
Chef Jia's (San Francisco CA) 12(4): 26
Chef Lee's Peking II (Columbus GA) 12(3): 15-16; 12(4): 8
Cherry Street Chinese Kosher Vegetarian Restaurant (Philadelphia PA) 12(2): 7
Chin Chin (Taipei, Taiwan) 13(4): 12
China Delight (Portland OR) 13(1): 15
China Dynasty (Amherst MA) 15(3): 8
China Pearl Dim Sum & Restaurant (Boston MA) 14(1): 24
China Pearl Dim Sum & Restaurant (Woburn MA) 12(4): 24, 28; 14(1): 24
China Plaza (Istanbul, Turkey) 15(1): 7
China Restaurant Xiao (Worms, Germany) 13(1): 38
China Sea Restaurant (Austin TX) 11(1): 39
Chinatown (Rome, Italy) 13(4): 5, 34-35
Chinatown Brasserie (New York NY) 15(3): 33
Chinees Restaurant Peking (Ghent, Belgium) 12(4): 28
Chinese Mirch (New York NY) 11(2): 14, 28; 11(3): 16
Ching Ching Desserts (Hong Kong, China) 15(1): 35-36
Chongqing (Vancouver, Canada) 11(1): 32
Chopstick (South Elmhurst NY 11(2): 14; 11(3): 15
Chopsticks (Trier, Germany) 13(1): 33
Chou's Shrimp Rolls (Tainan, Taiwan) 13(4): 35
Ci Lin (Rome, Italy) 13(4): 5, 34-35
Cinbüfe Kologlu Mah (Istanbul, Turkey) 15(1): 5
Congee (New York NY) 13(1): 22
Cravings Catering (Detroit MI) 11(3): 18
Crystal Jade (Shanghai, China) 15(2): 36
Cuisine (Hong Kong, China) 15(1): 35-36
Da Dong Roast Duck Restaurant (Beijing, China) 15(3): 32
David's Kitchen (Salt Lake City UT) 12(2): 29
David's Mai Lai Wah (Philadelphia PA) 12(1): 11
David's Taiwan Cuisine (Elmhurst, NY) 11(2): 21
De Lange Muur (Brugge, Belgium( 12(4): 12
Diamond on Eighth (Brooklyn NY) 13(4): 18
Din Tai Fung (Taipei, Taiwan) 13(4): 13
Din Tai Fung Dumpling House (Arcadia CA) 14(1): 36, 37
Dongbei Fu Ren (Flushing NY) 14(2): 9, 26
Dr. Duck Livestock Products (Loudong Townsip, Taiwan) 13(4): 35
Dragon and Phoenix Restaurant (Shanghai, China) 15(2): 36
Dragon Beard Candy (Philadelphia PA) 13(3): 6
Dragon Chinese Restaurant (Hanoi, Vietnam) 14(1): 27
Dragon Chinese (Istanbul, Turkey) 15(1): 6
Dumpling House (New York NY) 14(3): 28; 14(4): 31; 15(3): 18-19
Dynasty (Detroit MI) 11(3): 18
East Manor (many locations in New York) 13(2): 15; 15(2): 29
East Melange Restaurant Buffet (Hamden CT) 13(1): 22
Eastern Hand-pulled Noodles (New York NY) 13(2): 16; 13(3): 32
Eastern Noodles (New York NY) 12(3): 14, 33
Emerald Chinese Seafood Restaurant (San Diego CA) 14(1): 31
Emperor's Choice (Chicago IL) 11(1): 36; 15(1): 10
Everett C&C (Brooklyn NY) 13(4): 18
Evergreen Plaza Hotel (Taipei, Taiwan) 13(3): 27-28
Excellent Dumpling House (New York NY) 13(3): 6
Far East Cafe (San Francisco CA) 12(1): 24
Flower Palace Restaurant (Shanghai, China) 15(2): 36
Fong Chong Ta House (Portland OR) 13(1): 14
Fu Yuan (Taipei, Taiwan) 13(2): 20-21
Fujianese Restaurant (Hoi An, Vietnam) 14(1): 12
Fullmoon Towns Restaurant (Hoi An, Vietnam) 14(1): 12
Full Sing (Antwerp, Belgium) 13(1): 27-28
George's Sandwiches (Philadelphia PA) 12(1): 12
Golden Dragon (Swinoujscie, Poland) 11(2): 15-16
Golden Dragon (Taipei, Taiwan) 13(4): 11
Golden Lotus (Bali, Indonesia) 11(1): 11-12
Golden Palace (Flushing NY) 14(4): 15
Golden Shopping Mall eateries (Flushing NY) 13(4): 17
Gong Delin Restaurant (Shanghai, China) 15(2): 35
Good Day (Portland OR) 13(1): 14
Good Luck Café (Philadelphia PA) 12(1): 12
Goulden Rivier (Brugge, Belgium) 12(4): 10, 12
Grand Sichuan Eastern (New York NY) 11(3): 31
Grand Sichuan International (New York NY) 13(3): 11, 17-18
Grand Sichuan International-Chelsea (New York NY) 11(3): 31
Great Eastern Restaurant (San Francisco CA) 14(3): 32-33
Great Hong Kong (Istanbul, Turkey) 15(1): 6
Green Village (San Gabriel CA) 15(2): 11
Home Select Buffet (Astoria NY) 15(1): 15
Hon's (Vancouver, Canada) 11(1): 31
Hong Bin Lou (Istanbul, Turkey) 15(1): 6
Hong Far Low (Portland OR) 14(4): 27
Hong Kong Chon Long (Kyoto, Japan) 15(2): 21
Hong Kong Flower Lounge (Millbrae CA) 12(3): 28=29
Hong Kong Haus (Trier, Germany) 13(1): 33
Hong Kong Station (New York NY) 13(2): 16
Hong-Zhao-Bi (Chengdu, China) 13(2): 10, 32
Hotel China Restaurant Lotus (Bernkastel, Germany) 13(1): 28, 33
Hotel Nikko (Hanoi, Vietnam) 14(1): 23
HSF Restaurant (New York NY) 13(1): 17
Huifeng (Shanghai, China) 15(2): 36
Hung Far Low (Portland OR) 14(4): 27
Il Popolo (Rome, Italy) 13(4): 5, 34-35
Imperial Palacio (Tijuana, Mexico) 13(3): 5, 33-34
Imperial Tea Court (San Francisco CA) 12(3): 30
Indian Oasis (Fresh Meadows NY) 11(3): 15
Islamic Cuisine (San Gabriel CA) 11(2): 24
J & L Mall various eateries (Flushing NY) 13(4): 17
Jai Yun (San Francisco CA) 12(2): 13, 30-31
Jasmine (San Diego CA) 14(1): 25, 31
Ji-Ben Farm Products (Benqiao City, Taiwan) 13(4): 35
Jia Quan (Philadelphia PA) 12(1): 12
Jin Wah Seafood Restaurant (Portland OR) 14(4): 28
Joseph Poon's (Philadelphia PA) 12(1): 11-12; 13(1): 29
Kanton (Traben-Trabach, Germany) 13(1): 33
Ken's Kitchen (San Francisco CA) 14(3): 32
Kin's Kitchen (Hong Kong, China) 15(1): 35-36
King Tin (Corvallis OR) 14(4): 28
King Wah (Chicago IL) 11(1): 36
Kirin (Vancouver, Canada) 11(1): 32
Koi Palace (Daly City CA) 12(4): 25
Kowloon (Seattle WA) 11(4): 19-20
Kum Rong Restaurant (New York NY) 11(3): 31
Lai Hoo (Copenhagen, Denmark 11(2): 15-16
Lakeside Chinese Deli (Philadelphia PA) 12(1): 12
Lan's Gua-bao (Taipei, Taiwan) 13(4):
Lan Zhou Hand Drawn Noodle House (Philadelphia PA) 12(1): 12; 12(2): 7
Lao Fan Dian (Shanghai, China) 15(2): 35
Le Colonial (Chicago IL) 15(1): 10
Lee Man Fong Restaurant (Hanoi, Vietnam) 14(1): 27
Lee Peng (Trier, Germany) 13(1): 33
Lee'S (Boston MA) 12(4): 24
Lei Garden (Hong Kong, China) 15(1): 35-36
Li Yuan Chun (Flushing NY) 11(4): 10; 12(2): 6
Liao-Chiao (Taipei, Taiwan) 13(4): 35
Liaoning Restaurant (Flushing NY) 14(2): 9; 26; 14(3): 7-8
Linfa (Strasbourg, France) 13(1): 33
Lin's Taiwanese Cuisine (Elmhurst NY) 13(4): 16
Lishiu Restaurant (Beijing, China) 15(1): 25
Little Lamb Restaurant (Flushing NY) 14(2): 36
Lo Bolang (Shanghai, China) 15(2): 36
Lotus East II (Mount Sinai NY) 14(3): 17-18; 15(1): 29-30
Lucky Star (Ho Chi Min City, Vietnam) 14(1): 11-12
Lu-Din-Gee Cafe (San Gabriel CA) 13(2): 36-37
Lum Yuen (Portland OR) 13(1): 14
M & I International Food (Brooklyn NY) 11(2): 36
Macau Street (Monterey Park CA) 14(1): 14, 36
Mai Anh (Andernach, Germany) 13(1): 27
Manchurian Special Flavour Jiaozi Restaurant (Beijing and other Chinese cities) 14(2): 5, 14
Mandarette (Los Angeles CA) 13(2): 37
Mandarin (Salt Lake City UT) 12(2): 29
Mao Wu (Shuangliu County-Sichuan, China 13(2): 22-23
Marina Real Chinese (Kusadasi, Turkey) 15(1): 7
McDonalds (many cities in China) 13(2): 35; 13(4): 5, 34
Mei Lai Wah Coffeehouse (New York NY) 13(1): 17
Michael Ly's (Philadelphia PA) 12(1): 11
Ming Dynasty (New York NY) 13(4): 18
Ming Garden (Istanbul, Turkey) 15(1): 7
Ming's (Edison NJ) 11(4): 20, 32
Misigisaq (Sisimut, Greenland) 11(2): 31
Mission 261 (San Gabriel CA) 11(2): 24-25
Momofuku Noodle Bar (New York NY) 15(3): 32
Mon Kiang (San Francisco CA) 12(4): 27
Monte Rosa (Portland OR) 13(1): 13
Mostly Mississippi (many places in the state) 13(1): 11-12
Mulan (Flushing NY) 15(3): 32; 15(4): 27
Mustard Greens Contemporary Chinese (Philadelphia PA) 13(1): 31
Nanxiang Steamed Buns Restaurant (Shanghai, China) 15(2): 35
NBC Seafood (Monterey Park CA) 11(2): 25
New Bo Ky Restaurant (New York NY) 12(1): 24
New Canton (New York NY) 12(1): 24
New Concept (Monterey Park CA) 13(2): 19
New Golden Palace (Philadelphia PA) 13(1): 31
New Golden Gate (Boston MA) 14(1): 24
New Good Day Restaurant (Portland OR) 13(1): 14
Ngan Dihn Chinese Restaurant (Ho Chi Min City, Vietnam) 14(1): 12
Number 1 Hotpot (Taipei, Taiwan) 13(4): 12
Ocean Jewel Seafood (Flushing NY) 13(4): 17; 15(1): 29-30, 32; 15(2): 7
Ocean Kings (Singapore) 11(4): 8-9
Old Mandarin Islamic Restaurant (San Francisco CA) 12(3): 29-30; 14(2): 28
Old Shanghai (Shanghai, China) 15(2): 36
Oriental Delight (Antwerp, Belgium) 13(1): 27-28
Oriental Food (New York NY) 13(4): 18
P. F. Chang's China Bistro (many locations in United States) 14(1): 28, 29; 14(2): 27
Palacio Imperial (Tijuana, Mexico) 13(3): 5, 33-34; 15(2): 28
Pan Hsi (Guangzhou, China) 15(3): 33
Peach Farm Restaurant (Boston MA) 14(1): 24
Pearl at MGM Grand Hotel (Las Vegas NV) 12(3): 6
Peking Inn (Camarillo CA) 13(2): 19, 36
Peking Saikan (Kobe, Japan) 12(1): 37
Petit Suzhou (New York NY) 13(2): 6, 9
Phillipe (New York NY) 14(4): 34
Pho 24 (many locations in Vietnam) 14(1): 32
Pho Mai (Temecula CA) 14(1): 31
Phoenix, The (Chicago IL) 11(1): 36
Phuy Hong (Bronx NY) 13(4): 18
Pine and Crane Tower Restaurant (Suzhou, China) 15(3): 30
Queens High Pearl Seafood (Elmont NY) 13(4): 16
Quoc Trieu (Hanoi, Vietnan) 14(1): 27
R & G Lounge (San Francisco CA) 12(3): 27-28; 14(2): 27; 14(3): 14
Ray's Café and Tea House (Philadelphia PA) 12(1): 11
Red Wall (Chengdu, China) 13(2): 10, 32
Restaurant 456 (New York NY) 14(1): 34
Restaurant Canton (San Francisco CA) 14(3): 33
Restaurant China (Brugge, Belgium) 12(4): 9-10
Restaurant Lotus Garden (Basil, Switzerland) 13(1): 28
Restaurant Mandarin (Boppard, Germany 13(1): 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
Restaurant Sing kee (Antwerp, Belgium) 13(1): 27-28
Rising Tide (Philadelphia PA) 12(1): 11
Rits Hotel Restaurant (Taipei, Taiwan) 15(3): 16
Roll and Dough (New York NY) 15(3): 33
Royal Tangra Masala (Hew Hyde Park NY) 11(2): 14, 28; 11(3): 15
Sam's NoodleShop & Grill (New York NY) 11(3): 11
Sang Kee (Philadelphia PA) 12(1): 11; 12(2): 7
Sha-lin Noodle House (Vancouver, Canada) 11(1): 31-32
Shang-Hai (Boppard, Germany) 13(1): 33
Shanghai (Chicago IL) 11(1): 36
Shanghai Garden (Detroit MI) 11(3): 18
Shanghai Gate (Allston MA) 14(1): 25
Shanghai Terrace (Chicago IL) 15(1): 10
Shangri-la (West Bloomfield MI) 11(3): 18
Shenzhen Seafood Restaurant (Portland OR) 14(4): 28
Shin Yeh (Taipei, Taiwan) 13(4): 13
Southern Sky (Philadelphia PA) 12(1): 12
Spring Moon Restaurant (Hong Kong, China) 15(1): 35-36
Steak House Winebar & Grill (Hong Kong, China) 15(1): 35-36
Sundou Dumpling Restaurant (New York NY) 13(4): 29-30
Sun Sui Wah (Vancouver, Canada) 11(1): 32
Sungari Pearl (Portland OR) 14(4): 27-28
Susanna Foo's (Philadelphia PA and suburbs) 12(1): 11; 15(2): 20
Sweet-N-Tart Cafe (New York NY and Flushing NY) 13(3): 31
Tai Pan Bakery (Detroit MI) 11(3): 18
Takoyake (Flushing NY) 12(3): 13
Talk of the Town (Jackson Heights NY) 11(2): 14, 28; 11(3): 15
Tan Wai Lou Chinese Restaurant (Shanghai, China) 15(2): 36
Tangra Masala (Elmhurst NY) 11(2): 13; 11(3): 15-16; 13(4): 16
Tao of Tea (Portland OR) 13(1): 13-14
Taste of West Lake (Flushing NY) 12(4): 23
Tasty Dumpling (New York, NY) 14(3): 28
Thai China Siam (Tucson AZ) 14(4): 17
Thuy Trang (Detroit, MI) 11(3): 18
Tian Sing (San Francisco CA) 14(3): 29, 32
Ton Kiang (San Francisco CA) 12(2): 12-13
Tong Hai Fish Village (Taichung, Taiwan) 13(4): 13
Tuck Hing (Philadelphia PA) 12(1): 11
Vanessa's Dumpling House (New York NY) 13(4): 31; 14(3): 28, 31; 14(4): 31; 15(3): 30,33
Vanessa's Dumplings (New York NY) 15(3) 30
Waterfront International Enterprises (Flushing NY) 13(3): 31-32; 13(4): 16-17; 14(2): 26
Whampoa Club (Shanghai, China) 15(2): 36
White Bear (Flushing NY) 13(4): 16
Wok Man Express (Andernach, Germany) 13(1): 27
Wong Wong (Philadelphia PA) 12(1): 11
Wong's King Seafood Restaurant (Portland OR) 13(1): 15; 14(4): 26-27
World Tong Seafood Restaurant (Brooklyn NY) 12(3): 37; 13(4): 17
Xiao Li (Salt Lake City UT) 12(2): 29
Xiao Nan Guo (Shanghai, China) 15(2): 11
Xiiaoting Seafood Restaurant (Shanghai, China) 15(2): 35
Xing (New York NY) 13(2): 29
Yan Can (Santa Clara CA) 14(3): 29
Yanfu Renjia (Chengdu, China) 13(2): 10
Yangzhou Restaurant (Shanghai, China) 15(2): 35
Yank Sing (San Francisco CA) 12(3): 30; 15(3): 33
Yi-Shiang (Taipei, Taiwan) 13(4): 35
Yuen Yuen Restaurant (New York NY) 13(4): 29
Yung Kee Restaurant (Hong Kong, China) 15(1): 35-36
Zen Teahouse (Philadelphia PA) 12(1): 11
Zheng's Garden (Baden-Baden, Germany) 13(1): 28
Zhong Hua (Swinoujscie, Poland) 11(2): 15-16

TOPICS in LETTERS and NEWS and NOTES, and elswhere

A&B Lobster House 11(1): 6
Allasiafood.com 12(2): 6
All Asia Food Expo 12(2): 6
Almond and drumstick mushrooms 13(1): 35
Almond kernals 15(1): 8
An item in Simple Cooking 12(1): 38
Angela Cheng update 13(2): 31
Animals of the zodiac 11(2): 6
Apple plaster 15(2): 8
Articles published in this magazine (See Flavor and Fortune)
Asian American Restaurant Association 15(2): 29
Asian Americans in the census 12(1): 6-7
Asian Art Museum (in San Francisco) 12(4): 27, 33
Asian Metro Food magazine 14(2): 6
Asian Restaurant News 14(4): 17
Asian restaurant numbers are growing 11(4): 31
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
Barbecued meat seasonings 11(1): 14
Beard House and Chef Peng S. Looi 11(1): 35
Beijing Olympics 13(1): 35
Beijing speciality 15(4): 7
Belfast Sparkling Cider 14(1): 34; 14(2): 18
Bird's nest 15(1): 11
Birthday banquet 15(2): 7
Bitter melon is kerala 15(2): 9
Best of Citysearch 11(3): 31
Black grass jelly 13(2): 31
Black rice 15(4): 6-7
Boars head mushrooms 15(3): 6
Boba, aka bubble tea 12(1): 34
Bone egg 12(1): 34
Book in Swedish 11(4):
Books with a moral 14(1): 10
Brown basil seeds 15(2): 15
Buckwheat flour noodles 13(4): 6
Buddha's fruit or lohan 15(1): 8
Buddha's hand citrus 13(3): 6
Buddhism 12(2): 28-29
Call for books for China fund 13(3): 32
Calendar 11(2): 6
Cat's ear noodles 13(4): 6
Census data 12(1): 6
Chef Chu celebrates 35 years 12(3): 14
Chef Peng Looi 11(1): 35
Chinese acculturation 11(4): 31
Chinese almonds 15(1): 8
Chinese balls 11(3): 6
Chinese caloric consumption 12(1): 36
Chinese cookbook collection 13(3): 37; 14(1): 34
Chinese crullers 15(3): 6
Chinese Culture Center of San Francisco 12(4): 27
Chinese Culture Center in Tucson AZ 14(4): 9
Chinese census data in the US 15(3): 8
Chinese Immigrant population 14(2): 16
Chinese-Korean food 11(3): 31
Chinese on other continents 15(1): 17
Chinese pastry 11(1): 14
Chinese Pig Year 14(2): 35
Chinese restaurant kitchens 13(3): 6, 36
Chinese Restaurant News 14(4): 17
Chinese restaurant sales 14(1): 8
Chinese take-out 15(3): 13
Chinese wedding customs 12(2): 7
Chinese writing 14(4): 8
Chinese-Korean food 11(3): 31
Cooking cats and dogs 11(3): 33
Chopstick etiquette 14(4): 8
Chop suey Query 11(3): 7
Chuen Hing Trading in New York 13(1): 17
Chung Young Festival is Double Ninth 14(3): 25
Citrus peel 15(2): 10; 15(3): 7
Citysearch 2003 winner 11(3): 31
Comment on Rosengarten Report 11(2): 6
Conpoy as health food 13(4): 7
Cookbook trickery 14(1): 8, 9; 14(4): 8-9
Cooking with Geckoes 15(4): 6
Crack seed 13(4): 30
Crossing the bridge noodles 13(2): 6
Din Tai Fung 14(2): 16
Do Chinese cook cats and dogs 11(3): 33
Do Chinese drink milk 11(4): 6
Dong Qing tea 12(4): 12
Dongbei food 14(3): 7-8
Dorothy Duncan book award 15(2): 15
Double Ten 13(1): 34
Dragon beard candy 11(2): 8; 13(2): 30; 13(3): 6
Dragon bones 15(1): 8
Dragon boat Recipe correction 11(4): 7
Dragon fruit 14(2): 6-7; 14(3): 7; 14(4): 9
Early Chinese restaurants, tea, and written records 12(1): 6-7
Eating silkworms 15(3): 7
Eating black roses 14(3): 8
Edame beans 13(4): 7, 9
Eel rejection 14(1): 33
Eight Treasure tea 13(2): 31
Eight Immortals 12(4) 6
Eight regional cuisines 13(4): 9
Empress Hollow Corn Bread cakes 15(4): 7
Ethnic cuisines in the United States 15(3): 8
Exploding Asian populations 13(1): 35
Explore New York City Chinatown booklet 12(3): 13
Fast food eateries in China 15(4): 7
Finger-cut noodles 13(3): 32
First Chinese restaurant in the United States 12(1): 34
Fish maw 12(2): 7
Flavor and Fortune information 14(1): 8; 14(2): 15; 14(4): 8; 15(1): 8
Food for winter 11(4): 31
Food in different seasons 12(1): 7, 34
Food used on coins 11(4): 6
Foods in Macao 14(3): 6-7
Fortune tea 13(3): 14
Freezing dofu 15(3): 7
Fried bean sprouts 14(1): 9
Fried cabbage 14(1) 9
Fritillarie 15(2): 8
Fujianese cookbook information 15(3): 9
Fuzhou distiller's grain 12(2): 7, 16
Geckoes 15(4): 6
Getting skin crisp 11(4): 7
Ginger 13(3): 32
Goji berries and leaves 13(4): 30, 33; 15(2): 8
Gorgon Fruit 15(2): 8
Grated cheese powder 12(2): 27-28; 12(4): 8
Great Era Oriental Imports shop in Portland OR 13(1): 14
Green tea candy 13(2): 31
Halal restaurant 12(2): 6
Hakka foods 11(4): 6
Haw fruit on a stick 14(2): 16
Herbal tea safety 14(1): 34
History 1878 Style 15(1): 36
History: Ken Hom style 15(1): 36
Imperial robe illustrations 13(3): 36; 14(1): 6
India's first Chinese community 15(2): 30
Jiaoze 14(2): 7
Japanese fortune cookies 15(4): 6
Jean George in Shanghai 11(4): 7
Jellyfish 13(3): 31-32
Kerala (aka bitter melon) 15(2): 8
Kiangche cuisine 14(1): 9, 30
King Wu , father of China's bakery trade 15(3): 30
Ku Ding Tea 12(4): 17
La Choy 11(3): 33; 12(4): 16
La Choy sprouts au gratin 11(3): 33
Languages spoken in China 13(1): 35
Lapsung Souchong Tea 14(1): 35, 37
Making salted duck eggs 13(4): 7
Malls in China 14(1): 34
Mango pudding an 'in' dessert 13(2): 29
Mangosteen 15(2): 30
Mary Sia's 1935 cookbook 11(1): 6
Meiling's Dumpling book award 15(2): 30
Metro Asian Food 14(2): 6
Meyer lemons 12(2): 28
Ming Wo cookware 11(1): 31
Minority and Hakka foods 11(4): 6
Most popular Chinese dish in the United states 15(3): 7
Multi-grain rice 15(2): 7
Museums in China 13(2): 30
New York City's Chinatown 12(3): 13
Olive kernels 14(1): 33
Olympics in Beijing13(1): 35; 15(3): 13
Oyster sauce 14(1): 30
Pearl's James Beard dinner 12(3): 6-7
Pet peeves 13(2): 29
Petit Suzhou restaurant in New York 13(2): 6, 9
Pinyin 11(3): 6
Plum sauce 11(1): 6
Population explosions 11(3): 32
Pork floss 12(1): 7
Portland Oregon's Classical Chinese Garden 13(1): 13-14
Preserved duck eggs 15(1): 37
Province names in pinyin, and other spellings 11(3) 6-7
Pu-er tea 11(4): 31, 38
Pun-choi 14(3): 6
Purchasing tea 13(3): 14
Qing emperor 's food 13(1): 6; 15(2): 7
Raw fish 15(3): 6
Restaurant food history 14(2): 16
Restaurant plaque 15(3): 8
Rice in South and Wheat in North 13(4): 7
Roasted/Barbecued meats 11(4): 6
Rooster domestication 12(2): 6
Roselle cakes 14(1): 10
Safety of herbal teas 14(1): 34
Salted duck eggs 13(4): 7
Sandou or 'Plenties' 12(4): 6
Sauce Culture forum 15(3): 28
Sea slugs 14(4): 9
Seasonal foods 12(2): 29; 12(4): 29
Sea rats 14(2): 16; 14(4): 9
Seaweed powder 11(2): 8
Sichuan pepper substitute 12(3): 6
Sikpun 15(1): 36-37
Silkworms 15(3): 7
Smilax China 11(2): 8
Snails 11(3): 31-32
Source for ingredients 15(2): 7
Soy sauce for pain relief 14(3): 7
Soybeans 12(2): 28
Spinach nest 12(1): 6
SPIRAL patient information in Asian languages 12(3):38
Steamed soup dumpling restaurant history 14(2): 16
Sun-moon fish 11(3): 7
Swatow style 12(2): 6
Swedish books 11(4): 31
Sweetened wines 13(4): 7
Tables and chairs for eating 14(1): 8
Taiwanese-Japanese food influences 12(3): 13
Tamari 13(4): 33
Tangerine peel 15(3): 7
Taste of Chinatown 14(3): 6
Testing the bride 12(1): 36
Tiger bone and meat use 12(1): 34
Top 100 Chinese Restaurants 2005 13(1): 18-19
Tripe 12(1): 6; 12(2): 6
Tucson Chinese Cultural Center 14(4): 9
Twelve Sacred Imperial Ornaments 14(1): 35
Upton Tea Quarterly 13(3): 12-13
Use of new foods,, dried foods, and unusual foods 11(3): 6
Uwajimaya in Portland OR 13(1): 14
Wanchai Ferry dinner kits 15(2): 10
Web sources and use 11(1): 34; 11(2): 6; 11(3): 31; 12(3): 12; 15(2): 7
What is grated cheese powder
White and other teas 12(3): 7-8; 13(1): 6, 34
World's biggest mall in Beijing 14(1): 34
Zhejiang tea 12(4): 9; 13(3): 31
Zodiac 11(2): 6
Zhongzi recipe error 11(2): 6

 
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