Chen, Teresa 18(2): 5-7; 18(3): 11-12 and 19
Gray, Michael 18(1): 36-37; 18(2): 10; 27 and 35; 18(3): 26-28; 18(4): 21-22 and 26; 30; 33
Huang Heyu 18(2): 11-13
Lee, Hsi Ming 18(4): 5-6
Li, Vicky 18(4):15
London, Georges 18(4): 23 and 25
Newman, Jacqueline M. 18(1):20 and 24; 31-35 and 37; 5 and 37; 8-12; 28-30; 18(2): 14-15 and 37; 28-31; 32-35; 18(3): 13-15 and 23; 20-23; 24-25; 28; 32-37; 18(4): 7-8, 29; 9, 34; 12-13, 19; 14; 16-17, 26; 18-19; 20; 24-25; 27-28, 34; 31-32; 36-37
Salloum, Haleeb 18(3): 5-7
Sitsky, Bob 18(1): 23-24

American Chinese Cuisine by Frederic P. Miller, Agnes F. Vandome; and John McBrewster 18(2): 20
Ancient Art of Tea, The by Warren Peltier 18(3): 19
Asian American Dreams by Helen Zia 18(4): 20
Asian Grandmother’s Cookbook, The by Patricia Tanumilhardja 18(3): 16-17
Asian Noodles by Gary G. Hou, editor 18(2): 20-21
Celebrating Your Place At Our Table by Lawrence C.C. Chu 18(3): 16
China, A World of Food by Claire Hilbert 18(1): 21 and 22
Chinese Mind, The by Boye Lafayette De Mente 18(3): 18-19
Chinese Tea by Ling Yun 18(2): 20
Chop Suey: A Cultural History of Chinese Food in the United States by Andrew Coe 18(2): 10
Consider the Eel by Richard Schweld 18(2): 21
Dim Sum A Guide to Survival by Lisa Chan18(1): 21
Eating Chinese by Lily Cho 18(3): 18
Eaters Guide to Chinese Characters by James D. McCawley 18(2): 10
Encyclopedia of Mushrooms by Colin Dickinson and John Lucas 18(2): 30
Feasting and Fasting by Dorothy Duncan 18(2): 21
Flavors of Malaysia by Shusheela Raghavan 18(2): 19
Great Encyclopedia of Mushrooms The, by Jean Louis Lamaison and Jean-Paul Polese 18(2): 30
Growing Gourmet and medicinal Mushrooms by Paul Stamets 18(2): 30
Home dishes with Dried Seafoods by Irene Chan 18(1): 21
Mushroom Biology and Mushroom Products edited by Shu-tine Chang, John A. Boswell, and Siuwai Chiu 18(2): 30
Pearl Buck in China by Hilary Snyder 18(1): 24-25
Pearl of China by Anchee Min 18(2): 19-20
Sweet and Sour by John Jung 18(3): 17-18
Take-out Menu Cookbook, A by Carla Snyder & Meredith Deeds 18(1): 22
Tientsin: A Russian Immigrant Remembers by Bob Sitsky 18(1): 23-24
Ultimate Mushroom Book by Peter Jordan and Steven Wheeler 18(2): 30

Bulgogi 18(3): 23
Hunan Style Beef and Chicken 18(1): 15
Meat Paste 18(2): 9
Qianlong Mutton with Sauce 18(1): 29
Rose and Dang Gui with Mutton 18(3): 37
Sausages, Chinese-Korean Style 18(3): 15
Sesame Shredded beef 18(1): 14
Sichuan Beef Brisket 18(1): 35
Spicy Beef with Noodles 18(3): 6-7
Taiwanese Lettuce Cups 18(1): 18

Roselle Flower Tea 18(1): 21
Gui Hua Rice Wine 18(3): 37

Airy Batter 18(3): 37

Braised Chicken, Henan-style 18(4): 13
Chicken with Fermented Bean Curd 18(4): 17
Chicken with Lotus Blossom Petals 18(2): 7
Chicken, Sichuan Style 18(3): 6
Chicken Thighs with Spicy Salt 18(3): 23
Drunken Chicken 18(1): 35
Duck, Sweet Potato and Cabbage Stew 18(3): 10
Hot and Spicy Chicken Wings 18(2): 19
Lemon Chicken 18(1): 15
Pheasant Casserole 18(1): 30
Phoenix Wings 18(3): 16
Salty Chicken 18(3): 22
Stewed Chicken, Tiger Lilies and Black Woodear 18(2): 7
Summer Chicken 18(1): 30
Three-cup Stewed Chicken 18(1): 19

Chinese Chews 18(2): 21
Ginger Yam Rolls 18(2): 33-34
Jadeitie Balls 18(4): 19
Mango Pudding, Hong Kong Style 18(1): 7
Silver Ear Dessert 18(1): 12
Steamed Sponge Cake Squares 18(4):32

Beancurd Sticks and Many Mushrooms 18(2): 31
Bird’s Nest Cups 18(2): 35
Eggplant Pockets 18(4): 15
Fried Mixed Milks 18(2): 34
Lotus Seed Milk Custard 18(2): 34
Many Mushroom Dumplings 18(2): 31
Mushrooms and Hair Vegetable 18(2): 31
New Year Dumplings 18(1): 22
Rose/Roselle Pastries 18(2): 36
Ru Shan 18(2): 34
Stuffed Egg-Crepe Rolls 18(3): 17
Vietnamese-style Spring Rolls 18(4):5

Bean Curd Sheets with Hundred-year Eggs 18(4): 32
Eggplant Omelet 18(4): 31
Hundred Year Eggs and Silken Bean Curd 18(4): 32
Silk Squash and Egg Pancakes 18(4):32

Abalone in Wine Sauce 18(1): 35
Carp and Cucumber 18(4): 19
Crisp Fish Skin 18(4): 26
Eel-flavored Fish, Zhejiang-style 18(2): 37
Fish with Tree seeds and Pickled Cucumber 18(3): 23
Fish Paste 18(2): 9
Fresh Oysters in Black Bean sauce 18(1): 19
Gold Coin and Swimming Dragon 18(1): 30
Oysters in Citrus Honey 18(1): 34
Pan-grilled Tiger Shrimp 18(4): 6
Prawns in Sa Cha Sauce 18(1): 15
Shrimp and Many Vegetables for a Crowd 18(4): 35
Shrimp with Egg Whites 18(4): 31
Steamed Patagonian Tooth Fish 18(4): 6
Stir-fried Shrimp, Sichuan Style 18(3): 7
Straw Mushrooms and Crab Meat, Taiwanese Style 18(1): 19
Stuffed Fish Fillets, Shandong Style 18(2): 14

Fish Paste 18(2): 9
Hotch Potch Reunion Dinner Dish 18(4): 10
Jellyfish Head, Shrimp, and Chicken 18(1): 37
Meat Paste 18(2): 9
Shrimp, Olive Kernels, and Spiced Duck 18(3): 23

Braised Pork, Guangzhou-style 18(2): 18
Ma Po Bean Curd, Sichuan Style 18(2): 15
Pork Belly in Fish sauce 18(4): 26
Qianlong Pork Balls 18(1): 30
Salted Yolk-topped Steamed Pork 18(1): 18
Steamed Doufu and Pork Paste 18(2): 9

Bulgogi 18(3): 23
Five Grains 18(3): 15
Noodle Salad, Sichuan Style 18(3): 7

Barbecue Sauce 18(4): 11
Coconut Dipping Sauce 18(4): 6
Chili Sauce, Chinese-Korean Style 18(3): 15
Pickled Mixed Vegetables 18(3): 9
Plum Sauce 18(4): 11
Sichuan Pickled Vegetables 18(1): 35 and 37
Spring Roll Dipping Sauce 18(4): 5
Swiss Sauce 18(4): 10

Abalone, Monkey-head, and Chicken Soup 18(1): 12
Bean Curd and Shrimp Soup 18(3): 6
Beef Tendon and Sea Cucumber Soup 18(4): 29
Fish Soup, Hunan Style 18(3): 22
Old Cucumber Moon Scallop Soup 18(1): 7
Reishi Mushroom Soup 18(1): 11
Scallop Cream Soup 18(4): 6
Sea Cucumber for Soup 18(4): 8
Silver Ear Soup with Jasmine Petals 18(2): 7
Sweet Potato Scallop Soup 18(3): 10
Swordbelt Soup 18(2): 29
Vegetable Bean Curd Soup 18(1): 14

Abalone in Wine Sauce 18(1): 35
Pei Gong Dog’s Meat 18(3): 25
Sea Cucumber in Brown Sauce 18(4): 8
Sea Cucumber with Meat Sauce 18(4): 29
Sea Cucumber with Pork Balls 18(1): 18
Sea Cucumber with Vegetables 18(4): 29
Tricolor Pill Pockets 18(2): 29
Tripe Home-style 18(4): 26

Carrot and Daikon in Ginger Sauce 18(4): 17
Celtuce and Straw Mushrooms 18(2): 28
Eggplant in Spicy Sauce 18(1): 22
Eggplant, Sichuan Style 18(3): 7
For Life 18(4): 5
Fried Rape, Beijing-style 18(2): 18
Garlic Chive Flower Stalks 18(2): 6
Green Beans, Sichuan Style 18(3): 6
King Oyster Mushrooms with Tomatoes 18(1): 8 and 9
Ma Po Bean Curd, Sichuan Style 18(2): 15
Peas and Mushrooms 18(2): 31
Potato and Kimchi Pancakes 18(3): 15
Potato Strings in Black Vinegar 18(4): 17
Rice and Mustard Greens 18(3): 22
Safflower, Tofu, Chives, and Vegetarian Sea Bass 18(3): 37
Seven Layer Bean Curd Cake 18(1): 19
Shrimp-sauced Spinach, Shanghai Style 18(2): 18
Snow Peas and Pine Mushrooms 18(1): 10
Spicy Tofu, Sichuan Style 18(3): 7
Steamed Root Vegetables 18(4): 6
Taro-stuffed Oyster Mushrooms 18(1): 9-10

456 (New York City NY) 18(4): 24
Bar Shu (London, UK) 18(4): 23, 25
Chili Palace (Milpitas CA) 18(4): 35
Chinese Duck Village (Oakland Gardens NY) 18(1): 25
Da Jiang Nan Bei (Flushing NY) 18(2): 26-27
Deyi Peking Duck House (Flushing NY) 18(2): 26
Famous Sichuan (New York City NY) 18(3): 26
Fu Run Restaurant (Flushing NY) 18(2): 8
Gourmet Noodle & Delicacies (Flushing NY) 18(3): 28
Grand Szechuan (Bloomington IN) 18(4):22
He Nan Feng Wei (Flushing NY) 18(2): 22
He Nan Flavor Menu (New York City NY) 18(4): 13
Hung Ry (New York City NY) 18(4): 37
Jiang Li Restaurant (Flushing NY) 18(1): 26
Jing Fong (Claymont DE) 18(2): 10
Keefer Court (Minneapolis MN) 18(4): 26
Little Szechuan (St Paul MN) 18(4):22
M & T Restaurant (Flushing NY) 18(4): 30
Madame Chang (Panama City, Panama) 18(4): 24-25
Mandarin Chinese Restaurant (Jerusalem, Israel) 18(1): 27
Mandarin Tang Restaurant (Easton PA) 18(1): 14
Mu Lan (Cambridge MA) 18(1): 26-27
New Ruan’s Restaurant (Brooklyn NY) 18(2): 25

New Imperial Palace (Flushing NY) 18(2): 27 and 35
Petit Soo Chow (Cliffside Park NJ) 18(2): 35
Restaurant Wenzhou (Paris , France) 18(4):23
Rifu Restaurant (Flushing NY) 18(2): 24
Rural (Flushing NY) 18(2): 23-24
South Sea Village (Millbrae CA) 18(4): 11
Szechuan Gourmet (New York City NY) 18(2): 27
Szechuan Spice (Minneapolis MN) 18(4): 22 and 26
Tong Por Restaurant (Montreal, Canada) 18(2): 9
Wa Jeal (New York City NY) 18(3): 27
Waterfront International Enterprise (Flushing NY) 18(2): 8
Yangming (Bryn Mawr PA) 18(4): 21
Yi Lan Fan Zhuang (Flushing NY) 18(3): 27
Zen Peninsula (Millbrae CA) 18(4): 35

About bread soup 18(3): 8
Amelia Award for the editor 18(2): 8
American-Chinese food 18(2): 9
Autonomous towns in China 18(2): 9
Beverages 18(1): 6
Boar in the Chinese zodiac 18(3): 10
Bread in soup 18(3): 8
Bubble Tea 18(2): 37
Bubble Tea 18(3): 9
China’s first health food restaurants 18(4): 11
China’s great cuisines 18(2): 36-37
Chinatown before the Chinese 18(4): 37
Chinese cuisine styles 18(2): 13
Chinese health food restaurant 18(4): 11
Chinese people and eateries in Queens 18(2): 8
Chinese-Koreans or Korean-Chinese 18(4): 37
Coconuts and betel nuts 18(3): 8
Dim sum in Canada 18(2): 9
First seventeen years of this magazine 18(1): 6-7
Flushing’s many items 18(3): 8
Food for a crowd 18(4): 35
Fruit vinegars 18(1): 6
Hotch Potch reunion dinner 18(4): 10
Korean omelettes and rice cakes 18(3): 8
Kudos 18(1): 6; 18(2): 8; 18(4): 10
Mango pudding query 18(1): 7
Other wedding information 18(3): 8-9
Peppercorns 18(2): 8
Pilose are antlers 18(2): 8
Pork paste 18(2): 9
Pulled Noodles 18(4): 37
Restaurants Top 100 were taken to 18(4): 11, 35
Reunion Diner on New Year’s Eve Dish 18(4): 10
Roselle 18(2): 36-37
Sandpots 18(3): 9
Sauces to make at home 18(4): 11
Soy product use 18(2): 13
Sun moon fish 18(1): 7
Sweet potato use 18(3): 10
Swiss Sauce 18(4): 10
Taro in China 18(2): 9
Tibetan butter churn 18(1): 6
Top 100 event dinners for attendees 18(4): 11
Uygur foods 18(2): 9 and 13
Vinegar pouches and other beverages consumed 18(1): 6
Waterfront now Fu Run 18(2): 8
Where most Chinese live 18(3): 8
White crab mushrooms 18(1): 6-7