Chinese Food Flavor and Fortune Award Winning Magazine

2010 INDEX

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
EGGS
FISH, SHELLFISH, EEL, SNAKE, and TURTLE
MIXED MEATS
PORK and PORK PRODUCTS
RICE, NOODLES, and GRAIN FOODS
SALADS, SAUCES, PICKLES, DRESSINGS, STUFFINGS
SOUPS and CONGEES
VEGETABLES and VEGETARIAN FOODS
UNUSUAL INGREDENTS
RESTAURANTS REVIEWED-DISCUSSED
TOPICS in LETTERS and NEWS and NOTES, and elsewhere

ARTICLES

Amelia Award winner for lifetime achievement in Chinese food history 17(3): 4, and 9
Apples 17(4): 29 and 30
Banquets at the Palace called Quan-xi are Man-Han Banquets 17(3): 31, 32, and 33
California Family of restauranteurs,1 17(4): 12, 13, and 14
China’s Influential Cuisines–Part I 17(4): 31, 32, 33, 34, and 37
Chinatown(s) in the USA 17(2): 13
Chinese Vegetarian Diets 17(3): 19, 20, 21, and 34
Chinese Regional Restaurants in Paris 17(2): 17, 18, and 19
Chow Mein 17(2): 2526, and 27
Chrysanthemum: Flowers and Leaves Bring Health and Happiness 17(3): 5, 6, and 7
Dongbei: Food Culture and Conditions 17(3): 10, 11, 12, and 14
Eating Grey Mullet with Sidney Mintz 17(2): 30
Fortune Cookie Maker (in japan) 17(4): 27 and 28
Ginseng: An Ancient Botanical 17(3): 26, 28, and 30
Growing Your Own Shiitake Mushrooms 17(4): 21 and 22
Guizhou Cuisine 17(1): 7, 8, 9, 10, and 25
Hakka 17(2): 31, 32, 33, and 34
Imperial Snack: A Beijing Street Food Dessert and Dietary Paradox 17(3): 25
In Memory of My Beloved Wife Amy 17(4): 35 and 36
Kumquats 17(1): 11, 12, 13, and 26
Lamb: A Ritual, Revered, and reviled Food 17(1): 19, 20, and 21
Letters to the editor 17(1): 14, 15, and 26; 17(2): 8, 9, 10, 14, and 34; 17(3): 8, 9; 17(3): 8 and 9; 17(4): 9
Memories of Ancestor Tables 17(4): 22
Ming Dynasty Foods and Food Behaviors 17(1): 16, 17, and 18
More About Jiu, China’s Alcoholic Beverages 17(2): 28 and 29
Mushrooms: Familiar and Less So–Part I 17(4): 15, 16, 17, 18, 19, and 20
On Many Menus: In many Boroughs 17(2): 35, 36, and 37
On Menus Around the World 17(3): 35, 36, and 37
On a Menu in Africa 174): 25
On Menus in Other Parts of the World 17(4): 26 and 28
Origins of Chinese Civilization 17(2): 16
Pu-er Tea: Kinds and Confusions 17(3): 27, 29, and 30
Qingdao and Its Food 17(1): 30 and 31
Shandong, Home to China’s Earliest Societies, sages, and Savory Foods 17(2): 11, 12, 15, and 19
Tea Ceremony Class 17(1): 36 and 37
Tea Harvest Seasons: In China and Taiwan 17(2): 5, 6, and 7
Tea Drinking by Minority Populations 17(4): 10, 11, and 14
Tiantai County Holiday Foods 17(4): 5, 6, 7 and 8
Top 100 Chinese restaurants 17(2): 23 and 24
Toronto Eateries and Asian Foot Prints 17(1): 35 and 37
Traveling with a Celebrity Chef 17(3): 13 and 14
Way of Soup 17(1): 5, 6, and 18
Weddings are Wonderful 17(3): 15, 16, 17, and 18
Yuan Mei: China’s Great Gastronome 17(1): 27, 28, and 29

AUTHOR/CONTRIBUTORS

Burton, Norah 17(3): 25
Chang, Irving Beilin 17(1): 32
Chen, Teresa M. 17(1): 5, 6, and 18; 17(3): 13 and 14; 17(4): 12, 13, and 14
Cheung, Sidney C.H. 17(2): 30
Heiss, Mary Lou 17(2): 5, 6, and 7
Karp, David 17(1): 11, 12, 13, and 26
London, Georges 17(2): 17, 18, and 19
Newman, Brett 17(4): 27 and 28
Newman, Leonard 17(4): 21 and 22
Newman, Jacqueline M. 17(1): 7, 8, 9, 10, and 25; 14, 15, and 26; 16, 17, and 18; 19, 20, 1nd 21;22, 23, and 24; 27, 28, and 29; 30 and 31; 33 and 34; 35 and 37; 36 and 37; 17(2): 8, 9, 10, 14, and 34; 8, 9, 10, 14, and 34; 11, 12, 15, and 19; 13; 16; 20, 21, 22, and 27; 23 and 24; 25, 26, and 27; 28 and 29; 3232, 33, and 34; 35, 36, and 37; 17(3): 5, 6, and 7; 15, 16, 17, and 18; 19, 20, 21, and 34; 22, 23, 24, and 34; 26,28, and 30; 27, 29, and 30; 31, 32, and 33; 35, 36, and 37; 17(4): 9; 10, 11, and 14; 15, 16, 17, 18, 19, and 20; 23, and 24; 26, and 28; 29 and 30; 31, 32, 33, 34, and 37
Spindler, Audrey 17(4): 25
Tang, Charles 17(4): 35 and 36
Xi Lifang 17(4): 6, 6, 7, and 8
Zhao Rongguang 17(4): 22
Zheng Nan 17(3): 10, 11, 12, and 14

BOOKS REVIEWED-DISCUSSED

Art of Chinese Cooking, The by Rebekah Lin Jewell 17(2): 22
Asian Dumplings 17(2): 21
Asian Dining Rules by Steven A. Shaw 17(1): 24 and 25
Bear and Fish Family Cookbook, The 17(2): 20 and 21
Beijing Eats 17(2): 27
China A ro Z by May-lee and Winberg Chai> 17(1): 25
China Survival Guide by Larry and Qin Herzberg 17(1): 24
Chinese Cooking 17(2): 22 and 27
Chinese Gastronomy 17(1): 27, 28, and 29
Classic Hong Kong Delicacies by Kitty Choi 17(1): 23
Country Driving by Peter Hessler 17(4): 24
Dim Sum in Hong Kong by Wai Shan Leung 17(3): 23 and 24
Easy Asian Noodles by Helen Chen 17(3): 22
Essential Guide to Customs and Culture, The by Kathy Flower 17(1): 25
Food and Cooking of South China by Terry Tan 17(1): 22 and 23
Good Broth Makes Good Dishes by Chung-pai Leung 17(1): 22
Home-cooked Taiwanese Cuisine by Hongzi Pan 17(1): 22
Homemade Sui Mei and Luo Mei by Wai Chan 17(3): 24 and 25
How to Cook a Dragon by Linda Furuya 17(2): 20
Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo 17(3): 22 and 23
Restaurant Companion, The, 2nd edition by Hope S. Warshaw 17(1): 24
Speak E-Z Chinese in Phonetic English by Fang Zhao and Timothy Green 17(1): 24
Stir-Frying by Grace Young 17(4): 23 Suan Garden Cookbook by Yuan Mei 17(3): 8
Taste of Home, A by Sam Leong 17(4): 23 and 24
Tea Enthusiasts Handbook, The by Mary Lou Heiss and Robert J. Heiss 17(3): 34
This is China edited by Yuan Haiwang 17(4): 24

RECIPES by CATEGORY

BEEF, VEAL, LAMB, and VENISON

Beef Packets 17(1): 9
Gold and Silver Venison 17((3): 32 and 33
Lamb Casserole Xinjiang Style 17(1): 21
Lamb Mongolian Style 17(1): 21
Lamb Dongbei Style 17(1): 21
Lamb, Beijing-style 17(1): 20
Mutton Skewers 17(1): 20 and 21

BEVERAGES

Chrysanthemum Tea 17(3): 6
Restoration tea 17(3): 30

BREADS

Green Onion Flatbreads 17(2): 21
Hakka Steamed Bread 17(2): 34
Uzbek Crispy Bread 17(1): 15

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

Browned Chicken, Sui-Yuan 17(1): 29
Chicken with Chrysanthemum Petal Sauce 17(3): 7
Chow Mein, Guangdong Style 17(2): 26
Crispy Boneless Duck 17(2): 14
Duck with Fermented Black Beans 17(2): 34
Duck with Mi Liang Fan 17(1): 25
Firecracker Chicken 17(2): 27
Fujian Chicken and Red Rice 17(4): 33
Guangzhou Paper-wrapped Chicken
Jiangsu Duck and Taro 17(4): 37
Salt-baked Chicken 17(2): 33
Walnut Duck 17(3): 33

DESSERTS, FRUITS, other SWEET FOODS

Apple Pancakes with Bean Paste 17(4): 30
Chongyang Cakes 17(4): 8
Eight Precious Pudding 17(3): 18
Iced bean Curd, Sui-Yuan 17(1): 28
Honeyed Apples 17(4): 30
Nai Lao 17(3): 25
Wife Cakes are Laopo Bing 17(3): 18

DIM SUM, DUMPLINGS, other SNACK FOODS

Bean Curd Pancakes 17(3): 20
Bian Shi 17(4): 8
Bamboo Pith Mushroom Dumplings 17(4): 17
Ching Ming Dumplings 17(4): 8
Crispy Pancake Sui-Yuan 17(1): 29
Hakka Dumplings 17(2): 33
Hongwu Bean Curd 17(1): 17
Hooded Combo 17(4): 13
Hubei Dragon Egg Rolls 17(1): 18
Jiao Bing Tong 17(4): 8
Meat Buns 17(1): 20
Mi Liang Fan 17(1): 10
Si Wa Wa 17(1): 10
Spiced Lamb Dumplings 17(2): 21 and 22
Stir-fried Bagels with Cabbage and Bacon 17(4): 23
Stuffed Chinese Black Mushrooms 17(4): 16 and 17

EGGS

Eggs with Aged tea 17(3): 30
Hunan Eggs, No Yolk 17(4): 37
Omelet Chrysanthemums 17(3): 21
Shrimp in Egg 17(2): 15
Steamed Salted Yolk with Ground Pork 17(1): 22

FISH, SHELLFISH, EEL, SNAKE, and TURTLE

Crispy Cod Fillet with Mango Salsa 17(4): 24
Deep-fried Fish with Apples 17(4): 30
Dragon and Phoenix 17(1): 18
Lotus Flower Fish 17(3): 33
Fish Soong, Sui-Yuan 17(1): 29
Flying Dragon 17(2): 8
Hakka Shrimp with Rice Wine 17(2): 33
Lettuce Wrap with Clam Meat Stir-fry 17(3): 14
Lobster Chow Main 17(2): 26
Stir-fried White Eel with Egg Souffle 17(1): 23
Swimming Gold Fish 17(2): 15
Yin-Yang Duo 17(4): 14

MIXED MEATS

Lion’s Cub Meatballs with Vegetables and Pasta ‘Mane’ 17(2): 20

PORK and PORK PRODUCTS

Ants Climbing a Tree 17(3): 22
Pork and Chrysanthemum Clay-pot 17(3): 7
Stewed Pork with Sauce, Sui-Yuan 17(1): 29

RICE, NOODLES, and GRAIN FOODS

Chicken Chow Mein UK 2007 17(2): 26
Chow Mein Guangdong 2010 17(2): 26
Chow Mein in the 1920's 17(2): 26
Eel Noodles, Sui-Yuan 17(1): 29
Glutinous Rice in a Lotus leaf 17(1): 23
Noodles with Beef 17(1): 14
Noodles with Lamb Sauce 17(1): 21
Seven Colours Pear; Rice Noodle 17(3): 24

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

Cold Dried Bean Curd 17(2): 10
Garlic Oil 17(3): 23
Guizhou Pickled Cabbage 17(1): 10
Hakka Pickled Vegetables 17(2: 32 and 33
Pickled Lotus Root 17(2): 12
Quick and Easy Pickled Cabbage 17(4): 14

SOUPS and CONGEES

Chicken Broth 17(1): 22
Dragon Soup 17(2): 8
Fish and Sour Soup 17(1): 9
Five-flavor Porridge 17(4): 8
Ginseng Chicken Broth 17(3): 28 and 30
Ginseng, Pork, and Pine Nut Soup 17(3): 30
Hakka Meat and Fish ball Soup 17(2): 33
Hot and Sour Chicken Soup 17(4): 19
Spicy Lamb Soup 17(1): 20
Tomato, Bean Curd, and Chicken Leg Mushroom Soup 17(3): 23
Vegetarian Chicken Soup with Lou Han 17(2): 8
Water Shied Hot Pot 17(3): 33
Yin Yang Health Soup 17(4): 19

UNUSUAL INGREDIENTS

Anhui Turtle with Ham 17(4): 32
Lamb Stomach Soup, Sui-Yuan 17(1): 29
Sea Cucumber and Roe 17(2): 19
Sea Cucumber and Scallions 17(2): 15
Sea Cucumber, Sui-Yuan 17(1): 29

VEGETABLES and VEGETARIAN FOODS

Bean Curd and Chicken of the Woods Mushrooms 17(4): 18
Bean Curd Spoons 17(3): 21
Button Mushroom Fans 17(4): 18
Crispy Spicy Monkey Head Mushrooms 17(4): 20
Chrysanthemum Stuffed Cabbage 17(3): 6
Chrysanthemum Greens 17(3): 6
Cold Dried Bean Curd 17(2): 10
Dongbei Cai 17(3): 12
Fried Bean Curd 17(3): 21
Fried Golden Winter Mushrooms 17(4): 20
Fried Milk 17(4): 9
Mock Fish in Sweet and Sour Sauce 17(3): 21
Monks Meal 17(3): 34
Northern Napa Cabbage 17(3): 14
Potatoes and Pickled Cabbage 17(1): 25
Rolled Stuffed Dry Bean Curd 17(3): 7
Straw Mushroom casserole 17(3): 34
Stuffed Okra 17(4): 9
Tea-stuffed Mushrooms 17(3): 30
Three Cup Chrysanthemum 17(3): 7
Tofu in a Pot, Meatless 17(2): 22

RESTAURANTS REVIEWED-DISCUSSED

Arco Iris (Ushuaia, Argentina) 17(3): 36
Bright Pearl Seafood restaurant (Toronto, Canada) 17(1): 37
Buddha Bodai Vegetarian Restaurant (New York City NY) 17(3): 20
Buddha Bodai Vegetarian Restaurant (Flushing NY) 17(3): 20
Chopstix (Brooklyn NY) 17(2): 35 and 36
Ciprianny (Villa Gessel, Argentina) 17(4): 26
Delices de Shandong (Paris, France) 17(2): 17 and 18
Dong Bei Yi Jia Ren (Scarborough, Canada) 17(1): 37
East Harbor Seafood (Brooklyn NY) 17(2): 36
Flushing Restaurant Inc. (Flushing NY) 17(3): 8 and 9
Guanyuan (Flushing NY) 17(2): 37
Hong Kong City BBQ (Tamarac FL) 17(4): 26 and 28
King Tsin Restaurant (Lodi CA) 17(4): 13
Lai Wah Heen (Toronto, Canada) 17(1): 35
Lan Sheng New York City NY) 17(2)” 36
Lu Xiang Yuan (Flushing NY) 17(2): 37
M & T Restaurant (Flushing NY) 17(1): 33 and 34; 17(3): 8; 28
Mandarin Tang Chinese restaurant (Easton PA) 17(4): 35 and 36
Mapo (Naperville IL) 17(1): 32
Mellies (Flushing NY) 17(2): 35
New Yen Ching Restaurant (Stockton CA) 17(4): 13
New Imperial Palace (Flushing NY) 17(2): 36 and 37
Palacio Danubio Axul (Santiago, Chile) 17(3): 35
Peking Restaurant (Stockton CA) 17(4): 13
Restauran Gran China (Montevideo, Uruguay) 17(3): 36 and 37
Restaurant Delices Sichuan (Paris, France) 17(2): 18 and 19
San Tung Restaurant (San Francisco CA) 17(4): 13
Shark’s Fin City (Toronto, Canada) 17(1): 37
Sky Dragon Chinese restaurant (Toronto, Canada 17(1): 35
Spicy House (Flushing NY) 17(2): 37
Sun’s Kitchen (Toronto, Canada 17(1): 35
Tai Wing Wah (Hong Kong) 17(2): 30
Todos Contentos Restaurants China (Buenos Aires, Argentina) 17(3): 37
Top 100 Chinese Restaurants 17(2): 23 and 24
Tsing Tao Restaurant (Stockton CA) 17(4): 13
Tsui Hung Lau, (Hong Kong) 17(2): 30
Yangzhou Chinese restaurant (Lukasa, Zambia) 17(4): 25
Yen Du Restaurant (Stockton CA) 17(4): 13
Yen Ching mandarin (Lodi CA) 17(4): 13

TOPICS in LETTERS and NEWS and NOTES, and elswhere

Abbreviations for Chuan and other Chinese food categories 17(1): 26
About autonomous regions and prefectures 17(1): 15
About hanging, Lanzhou, and chen noodles 17(1): 15
Amelia Award 17(3): 4 and 9; 17(4): 9
Baby Octopus 17(3): 8
Benefits of tea 17(2): 14
Boneless duck stuffed with chicken 17(2): 14
Chinatown restaurant tasting 17(2): 9
Chinese word for salad 17(2): 10
Chinese places, old and new spellings 17(2): 14
Chinese grocers in Israel 17(2): 9
Dough made with meat 17(3): 9
Dragon recipes 17(2): 8 and 9
Fish paste use 17(4): 9
Fish with and without scales 17(3): 8
Five Flavors Roast Pork recipe 17(4): 9
Food in London 17(2): 34
Fresh Mango and Chicken recipe error 17(1): 14
Fried Milk 17(4): 9
Hair seaweed 17(2): 10 and 14
How long Flushing has been a Chinese enclave 17(1): 14 and 15
Kejia bean curd 17(3): 8 and 9
Konnyaku 17(2): 14 and 34
Kudos 17(3): 8' 17(4): 9
Looking for book from Guizhou 17(4): 9
Lou han fruit 17(2): 8
Martin Yan tour 17(3): 13 and 14
Museum of the Chinese in America 17(2): 9
Numbers of Chinese in USA 17(2): 9
Pepper coming to China 17(3): 8
Persimmons 17(2): 34
Scotch eggs 17(2): 10
Shao means many food preparations 17(1): 26
Thousand year eggs 17(2): 9
Tibetan customs 17(1): 14
Uzbek breads 17(1): 15
Woman’s occupations during the Ming Dynasty 17(1): 14
Yuan Mei’s book 17(1): 27, 28, and 29; 17(3): 8

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