Allen, Gary 16(3): 36-37
Chang, Irving Beilin 16(2): 16-17
Cheng, Shirley Shuliang 16(1): 30, 33
Chong, Raymond 16(1): 15-17
Hom, Ken 16(1): 14, 17; 16(2): 8-9, 11; 16(3): 8
Huang, Heyu 16(3): 5-7, 15, 31
Innis, Drew 16(4): 9-10
Newman, Leonard 16(2): 31, 35-36
Newman, Jacqueline M. 16(1): 5, 22, 19; 6-8, 13; 11-12, 24; 18-19; 20-22; 25-28;
    31, 34-35; 32, 36; 16(2): 10-11; 12-13; 14-15; 18-22, 30; 23-27, 30; 28-30;
    32-34; 16(3): 9-11; 12-13, 15; 16-19; 20-22; 23-31; 32-35; 16(4): 8, 10;
    11-13, 33; 14-15, 33; 16-18; 19-21, 33; 22-26; 27-29; 30-32
Osumi, Tony 16(1): 15-17
Salloum, Habeeb 16(2): 5-7
Spiller, Harley 16(4): 34
Wang Si 16(4): 5-7, 10
Zhou, Rongguang 16(3): 14
Zhou Hongcheng 16(1): 9-10; 16(4): 34

100 Best Sauces by Kitty Choi 16(2): 18
Architecture of San Francisco, The by Philip P. Choy 16(3): 19
Berkshire Encyclopedia of China (in 5 volumes) by Linsun Cheng et al., editors 16(4): 26
Blue Eye Dragon Taiwanese Cooking by Jade and Muriel Chen 16(4): 22
Chef Andy’s Amazing Ingredients by Andy Wai 16(3): 18
Chinese Food Made Easy by Ching-he Huang 16(2): 19-20
Chop Suey: A Cultural History of Chinese Food in the United States by Andrew Coe 16(4): 25-26
Cooking from the Heart by Sami Scripter and Sheng Yang 16(4): 23-24
Culinary Nostalgia by Mark Swislocki 16(3): 19
Dainty Treats by Gigi Wong 16(3): 17
Easy Chinese Stir-fries by Helen Chen 16(4): 23
Fish by Chiu-Fai Tsoi 16(1): 20
Fortune Cookie Chronicles by Jennifer 8 Lee 16(1): 21
Haute Chinese Cuisine by Yuji Wakiya 16(3): 16
How the Chinese Eat Potatoes by Dong Qu and Kaiyun Xie 16(4): 22-23
Iron Chef Chen’s Knockout Kitchen by Kenichu Chen 16(4): 25
Island of Seven Cities by Paul Chiasson 16(2): 21
Magic Lantern and Other Tales from the Han Chinese, The by Haiwang Yuan 16(4): 26
Man Who Loved China, The by Simon Winchester 16(2): 22
Miracle Meals by Gigi Wong 16(3): 17
Mystique of Chinese Culinary Creations, The by Irene Kwok Tom 16(3): 18-19
New York City’s Chinatown by Josephine Tsui Yueh Lee 16(1): 22
Old Tea Service Classic by Danying Guo and Jianrong Wang (16)2): 21
Quick and Easy Chinese by Nancie McDermott 16(2): 20-21
Report from Xunwu by Mao Zedong 16(2): 22
Sensations by Sam Leong 16(2): 20
Serve the People: A Stir-fried Journey Through China by Lin-liu Jen 16(2): 18-19
Southeast Asian Flavors by Robert Danhi 16(3): 17-18
Stay Forever Young by Chung-man Mak 16(1): 21
Tradition of Soup, A by Teresa M. Chen 16(4): 24-25
Woman Who Ate Chinatown, The by Shirley Fong-Torres 16(1): 20
World of Soy, The by Chee-Beng Ta and Sidney W. Mintz 16(1): 21-22

Barbecued Lamb Kebobs 16(2): 6
Beef Tripe with Mustard Sauce 16(3): 22
Beef Stew with Banana Blossoms and Eggplant 16(4): 24
Beef, Sweet Potatoes, and Coconut 16(4): 29
Beef with Yautiao 16(1): 13
Fried Beef and Star Fruit 16(1): 19
Konjac Rolls with Sesame Sauce 16(1): 24
Potato Pancake with Greens and Beef 16(4): 12
Shin Beef 16(3): 13
Stewed Beef with Sugar Cane 16(4): 14
Stir-fried Beef Tongue 16(3): 16

Apple and Star Fruit Claypot 16(1): 19
Boiled Chicken–Ao Yao style 16(3): 31
Chestnut and Chicken Pot 16(1): 21
Chicken Chinese Style 16(4): 18
Chicken, Stewed Shaoxing Style 16(1): 35
Chicken Tag 16(4): 17
Chicken with Coconut 16(4): 28
Chicken with Garlic and Chili 16(3): 21
Cucumber with Chicken Shreds 16(2): 13
Drunken Chicken 16(1): 35
Duck with Young Ginger 16(2): 18
Duck with Hair Vegetable 16(3): 15
Giblets and Rice Wine Lees 16(4): 33
Poached Chicken in Spiced Tea 16(3): 18
Soy Sauce Chicken Wings 16(2): 21
Spicy Roast Chicken 16(2): 7

Coconut Custard, Chinese Style 16(4): 29
Egg Scroll 16(4): 18
Jellied Coconut Milk 16(3): 10
Jiaozi 16(2): 7
Kiwi Yang 16(4): 18
Pan-fried Lotus Root Cake 16(4): 15
Stir-fried Pidan and Xiandan 16(2): 17

Crab Stick and Turnip Casserole 16(1): 24
Crab, Radish, and Noodle Casserole 16(1): 24
Fish with Pickled Greens 16(4): 21
Gung Bao Squid 16(2): 34
Konjac Stew 16(1): 24
Lotus Leaf-wrapped Fish 16(3): 21
Lychee Stuffed with Curried Crab 16(2): 20
Pickled Chinese Celery with Dried Shrimp 16(2): 13
Shrimp with Two Fruits 16(1): 19
Squid Pancake 16(2): 34
Squid with Black Bean Sauce 16(2): 33
Steamed Grouper in a Winter Melon Box 16(1): 20
Steamed Squid with Silk Squash 16(2): 34
Stir-fried Squid, Cantonese Style 16(2): 33
Stuffed Fresh Squid 16(2): 33

Bouyei Blood Stew 16(4): 33
Braised Pork–Ao Yao style 16(3): 31
Coconut Spare Ribs 16(4): 29
Hairy Melon with Pork 16(1): 7
Lotus Root Disks 16(1): 13
Many Sausage Sticky Rice 16(1): 13
Ping Go Pork 16(4): 18
Pork Bone Beauty Broth 16(2): 29
Pork Loin with Garlic Sauce 16(3): 21
Pork with Star Fruit 16(1): 19; 16(2): 29
Pumpkin and Pork with Scallions 16(3): 18
Red Bean Curd, Pork, and Potatoes 16(4): 13
Ribs and Beans 16(3): 21
Rice and Sausage in Claypot 16(3): 22
Spareribs in Double Red Sauce 16(4): 15
Spareribs with Turnip 16(1): 35
Steamed Pork Patty with Salt-cured Egg 16(2): 17
Stuffed Lotus Root 16(1): 34

Hainan Fried Rice 16(4): 29
Heihelou - Black Noodles 16(2): 7
Red Congee 16(2): 15
Rice Rolled in Lettuce–Ao Yao style 16(3): 15
Rice in Intestine–Ao Yao style 16(3): 7
Yangzhou Fried Rice 16(3): 19

Hainan Fried Rice 16(4): 29
Heihelou - Black Noodles 16(2): 7
Red Congee 16(2): 15
Rice Rolled in Lettuce–Ao Yao style 16(3): 15
Rice in Intestine–Ao Yao style 16(3): 7
Yangzhou Fried Rice 16(3): 19

Buddha’s Rice Soup 16(2): 30
Chicken Soup with Ginger and Wolfberries 16(4): 22
Fish Soup with Greens and Coconut 16(4): 28
Fish Soup with Star Fruit 16(1): 19
Hot and Sour Soup, Harbin-style 16(1): 12
Hot and Sour Five-flavor Squid Soup 16(2): 34
Madame Song’s Fine Fish Soup 16(2): 29
Mom’s Chinese-style Borscht 16(4): 24
Nourishing Sesame Egg Soup 16(2): 29
Pork and Intestine Soup 16(4): 21
Roast Duck Noodle Soup 16(2): 19
Seaweed Soup 16(3): 11
Yangrou Paomo Bread and Mutton Soup 16(2): 6

Celtuce with Cloud Ears 16(1): 7
Chilled Seaweed 16(2): 13
Cold Eggplant 16(2): 13
Creamy Simmered Broccoli Stems 16(4): 25
Deep-fried Vegetarian Eel 16(3): 17
Dou Miao with Garlic 16(3): 21
Dried Bamboo Shoots–Ao Yao style 16(3): 31
Eggplant, Cauliflower, and Potatoes Dongbei Style 16(4): 13
Fried Eggs with Bitter Melon 16(3): 17
Fried Peppers and Potatoes 16(4): 12
Homemade Fermented Red Taro-Curd 16(3): 12
Hot And Spicy Diced Potatoes 16(4): 23
Hot Potatoes 16(4): 13
Imitation Shark’s Fin with Egg Yolk 16(1): 8
Kelp with Golden Mushrooms 16(3): 11
Konjac Rolls with Sesame Sauce 16(1): 24
Making Konjac Products 16(1): 11
Manchu Potato Shreds 16(3): 22
Many Mushrooms 16(3): 22
Potato Cake and Bottle Gourd 16(4): 33
Stir-fried Konjac Vegetables 16(1): 24
Wok-seared Spinach 16(4): 23

A Fan Ti (Flushing NY) 16(4): 31
A Simple Diet (Hangzhou, China) 16(1): 5, 22
Baozi Inn (London UK) 16(2): 25-26
Billy Kwong Chinese Eating House (Sidney, Australia) 16(3): 26-27
Buddakan (New York City NY) 16(1): 30, 33
Buddha Bodai Kosher Vegetarian Chinese Restaurant 16(2): 23
Café China Seafood Restaurant (Cairns, Australia) 16(1): 27
Chao Zhou (Flushing NY) 16(4): 30
Chicken Shark’s Fin & Sea Food Restaurant (Shanghai, China) 16(3): 28
China Noodle Bar (Cairns, Australia) 16(1): 27
China Palace Restaurant (Cairns, Australia) 16(1): 28
China Quick (Marrakech, Morocco) 16(3): 24-25
Chinese Experience (London UK) 16(2): 25
Din Tai Fung (Taipei, Taiwan) 16(1): 14, 17
Dongbei Four Seasons Dumpling King Restaurant (Shanghai, China) 16(3): 28
Eastern Hand-pulled Noodles (New York NY) 16(4): 32
Empress of China (San Francisco CA) 16(2): 31, 35, 36
Far east Café (Los Angeles CA) 16(1): 15-17
Flower Drum (Melbourne, Australia) 16(1): 25-26
Ginkgo (Queenstown, New Zealand) 16(1): 28
Golden Boat Chinese Restaurant (Cairns, Australia) 16(1): 27-28
Golden China (Casablanca, Morocco) 16(3): 25-26
Golden Dragon (San Francisco CA) 16(3): 37
Hand-pulled Noodle Inc. (New York NY) 16(4): 32
Harbour Village (San Francisco CA) 16(3): 37
Hong Kong East Ocean Seafood Restaurant (Emeryville CA) 16(3): 16(3): 30-31
Hua Rong Restaurant (Elmhurst NY) 16(2): 24
Hunan House (Flushing NY) 16(4): 30-31
Ice Fire Land (Flushing NY) 16(2): 24
Jia Rong Restaurant (Shanghai, China) 16(3): 29
Kenneth Lo’s Memories of China (London UK) 16(2): 25
Lakeside Chinese Restaurant (Queenstown, New Zealand) 16(1): 28
Lan Zhou Hand Pulled Noodle (Brooklyn NY) 16(4): 32
Lanzhou Hand Pulled Noodles (New York NY) 16(4): 32
Le Mandarin (Annecy, France) 16(2): 27
Le Pekin (Annecy, France) 16(2): 27, 30
Li Tai Pe (Lucerne, Switzerland) 16(2): 27
Manchurian Special Flavor Jiaozi Restaurant (Shanghai, China) 16(3): 27-28
Mellie’s (Flushing NY) 16(4): 30
Memories of Hong Kong (Queenstown, New Zealand) 16(1): 28
Nanxiang Steamed Bun Restaurant (Shanghai, China) 16(3): 27
New Broadway Seafood Restaurant (Elmhurst NY) 16(2): 24-25
Pacificana (Brooklyn NY) 16(4): 32
Peking Palace (Cairns, Australia) 16(1): 27
Red Egg (New York City NY) 16(2): 23-24
Royal Dishes at the Wang Run Xing (Hangzhou, China) 16(1): 23
Shang (New York City NY) 16(3): 23-24
Shark’s Fin Restaurant (Melbourne, Australia) 16(1): 26
Shen Da Cheng (Shanghai, China) 16(3): 29
Taste of China (Cairns, Australia) 16(1): 27
Top Delice (Interlaken, Switzerland) 16(2): 27
Tse Yang (Geneva, Switzerland) 16(2): 26
Veg (London UK) 16(2): 26
Wuchen’s China Bistro (Christchurch, New Zealand) 16(1): 28
Wumizhou Hot Pot (Shanghai, China) 16(3): 27
Xin Tien Di (Bangkok, Thailand) 16(3): 8
Yank Sing (San Francisco CA) 16(3): 30

Asian statistics 16(1): 6; 16(2): 14
Beijing restaurants 16(4): 14
Bird’s nests 16(1): 32
Cat’s ear pasta 16(4): 33
Celtuce 16(1): 7
Chestnuts 16(1): 13
Chinese mushrooms 16(3): 12
Chinese New Year 16(1): 6
Chinese sausages 16(1): 13
Daliang style 16(1): 13
Dongba writing 16(1): 36
Dongjiang dishes 16(1): 6
Entertainment industry 16(2): 14
Fermented taro curd 16(3): 12
Fermented doufu 16(4): 14
Grinding beans 16(4): 33
Hair melon 16(1): 7
Imitation shark’s fin 16(1): 8
In Turkey 16(2): 14-15
Kudos 16(2): 14, 15
Liquid broth concentrate 16(1): 36
Lotus root sandwich 16(4): 14-15
Min food 16(4): 15
Moon cakes 16(1): 8
Museums in China 16(4): 14
Muslims in China 16(1): 32-36
Recipe corrections 16(2): 15; 16(3): 12
Red bean congee 16(2): 15
Red wine lees 16(4): 15
Restaurant closings 16(3): 37
Shaved ice 16(2): 14
Spice list 16(3): 13
Sugar Cane 16(4): 14
Susanna Foo 16(1): 6-7
Yautiao 16(1): 13