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2012 INDEX



ARTICLES
AUTHOR/CONTRIBUTORS
BOOKS REVIEWED-DISCUSSED
RECIPES by CATEGORY by food category,
BEEF, VEAL, LAMB, VENISON and OSTRICH
BEVERAGES
CHICKEN, DUCK, other POULTRY, CAMEL, and RABBIT
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 and STUFFINGS
SOUPS and CONGEES
VEGETABLES and VEGETARIAN FOODS
UNUSUAL INGREDENTS
RESTAURANTS REVIEWED and/or DISCUSSED
TOPICS in LETTERS and NEWS and NOTES, and elsewhere

ARTICLES

America’s Foods Come early to China 19(1): 12 and 14
Bai Food Specialties in Dali 19(4): 56 and 35
Bai Minority People and Their Foods 19(2): 17-20 and 33 and 37
Chestnuts Intrigue 19(2): 10-12
China’s Early Agriculture 19(4): 10-12
China’s Rice Economy 19(1): 11 and 14
Chinatown Noodle Houses 19(3): 5-6
Chinese Perspective, A 19(3): 30-31
Chinese Sweet Treats 19(1): 36 and 37
Chinese Minority Weddings–Part IV: About the Buyei, Dong, and Yao People 19(1): 30 and 31
Chinese Minority Weddings–Part V: Korean, Bai, Hani, Kazakh, Li, and Dai Peoples 19(2): 34-36
Chinese Cuisine in Iran 19(2): 13-16 and 23
Chinese Culinary History 19(1): 33 and 35
Chinese Hongzhou Cuisine Museum 19(4): 23
Cooking with Kublai Khan 19(4): 13-14
Dai and Their Dishes 19(3): 18-21 and 35
Dai Pai Dongs in China 19(4): 31
Dali: Old and New Cities 19(2): 5-6
Dong People and Their Foods 19(4): 20-22
Early Chinese Larders 19(2): 21 and 33
Eights are important 19(1): 15-16
Eggs of Many Kinds 19(4): 28-30 and 36
Foods of Beijing: China’s Royal Food 19(3): 9-12
Kaifeng: Capital and Culinary 19(3): 13-16
Kubla Khan: A Chinatown Gateway 19(4): 15-17
Licorice is a Chinese herb 19(3): 17 and 35
Martin Yan’s lifetime achievement award 19(1): 13
Soups: Sweet, Savory, and Super 19(4): 25-27 and 36
Stinky Foods and Their Customs 19(1): 18 and 34-35
Tea is terrific 19(4): 32-34 and 36
Tea Topics and Tales 19(2): 26-27
Tianjin and its Culinary Pleasures 19(2): 24-25 and 29
Winter Melon 19(3): 24-25 and 27
Wenzhou 19(1): 28-19 and 32
Yunnan: People, Places, and Culinary Pleasures, Part I 19(1): 5-7
Yunnan: People, Places, and Culinary Pleasures, Part 22 19(3): 32-34

AUTHOR/CONTRIBUTORS

Allen, Gary 16(3): 36-37; 19(3): 5-6
Anderson, E.N. 19(4): 13-14
Chong, Raymond Douglas (Zhong Weiming) 19(4): 15-17
Gray, Michael 19(1): 11 and 14; 23-24 and 31; 19(2): 21 and 33; 28-29; 21 and 33; 19(3): 5-6; 19(3): 26 and 28; 19(4): 18-19
Newman, Jacqueline M. 19(1): 5-7; 8-10 and 19; 12 and 14' 13; 15-16; 17 and 1920-22; 25-27; 28-29 and 32; 30-31; 35 and 37; 19(2): 5-6; 7-9 and 37; 10-12; 17-20, 33, and 37; 22 and 27; 22, and 27; 24-25 and 29; 26 and 27; 30-32; 34-36; 22 and 27; 24-25 and 29; 19(3): 7-8 and 36; 13-16; 17 and 35; 18-21 and 35-36; 22-23 and 27; 24-25 and 27; 29; 32-34; 37; 19(4): 7-9 and 14; 10-12; 20-22; 23; 24 and 36-37; 25-27 and 36; 28-30 and 36-37; 32-34
Maghsudi, Maneijeh 19(2): 13-16 and 23
Nytray, Kristen J. And Patterson, Lisa 19(1): 33 and 35
Salloum, Habeeb 19(3): 9-12
Wang Si 19(3): 30-31
Yu, Weijie 19(1): 18 and 34-35
Zhao, Rongguang 19(4): 31

BOOKS REVIEWED-DISCUSSED

100 Quick stir-fry Recipes by Hom, Ken 19(3): 22-23
A Tiger in the Kitchen by Tan, Cheryl Lu-lien 19(1): 22
Chinese Culinary Culture by Du Fuxiang and Li Xiaoqing 19(2): 22
Chinese Wine by Li Zhengping 19(4): 24 and 36
Classic Chinese Recipes by Hom, Ken 19(4): 37
Concise Chinese-English Dictionary of Food and Drink A by Feng Yuan 19(4): 36
Culinary Ephemera by Weaver, William Woys 19(2):22
Cultural Revolution, The by Gong, Sasha and Seligman, Scott D. 19(3): 23
Daily Life in China by Jacques Gernet 19(1): 17
Discover Shanghai by Eric N. Danielson 19(1): 21
Easy Chinese recipes by Low, Bee Yin 19(2): 27
Feeding the Dragon by Tate, Mary Kate and Tate, Nate 19)3): 22
Food and Cooking of Sichuan and West China, The by Tan, Terry
For All the Tea in China by Roase, Sarah 19(3): 22
Hong Kong Cooking at Home by Lewis, May-yin May 19(3): 23 and 27
New Beijing Cuisine by Jerome Leung 19(1): 20
Penang Heritage by Ong Jin Teong 19(1): 21
Stir Fry Dishes by Weng Maoan 19(1): 20
Un Tour Gastronomique de la Chine by Georges London 19(1): 22

RECIPES by CATEGORY

BEEF, LAMB, VEAL, VENISON, and OSTRICH

Baked Dried beef 19(3): 21Beech Mushrooms and Meat 19(1): 10
Beef Ribs with Bamboo Shoots 19(3): 16
Braised Ox Tendon 19(2): 7
Broiled Sheep Loin 19(4): 14
Deer Tendon Casserole 19(2): 7
Mongolian Lamb 19(3): 12
Spiced raw Beef 19(3): 34

BEVERAGES

Almond Tea 19(1): 37
Dong Oil Tea 19(4): 20
Licorice Herbal tea 19(3): 35
Pork Rib Tea 19(4): 34
Sweet Boba Milk Tea 19(2): 27

CHICKEN, DUCK, other POULTRY, CAMEL and RABBIT

Bejing Five-spice Chicken 19(3): 11
Beijing Duck 19(3): 10
Braised Camel Hoofs 19(1): 9
Braised Quail with Chestnuts 19(2): 12
Chicken and Chestnuts 19(2): 12
Chicken and Pears 19(3): 36
Chicken Steamed in a Yunnan Pot 19(1): 7
Duck and Dried Chestnut Casserole 19(2): 12
Duck Skin with Chestnuts 19(2): 11
Duck with Bamboo Pith 19(4): 24
Lamb Tripe Mushrooms with Poultry 19(3): 34
Marinated Duck Tongues 19(4): 33
Stewed Chicken with Boiled Chestnuts 19(2): 12
Tea-smoked Chicken 19(4): 34

DIM SUM, DUMPLINGS, other SNACK FOODS

Bean Jelly with Homemade Hot Sauce 19(4): 22
Beijing Dust 19(3): 12
Chinese Pancakes 19(3): 11
Coriander Cakes 19(1): 37
Dali Filled Flatbread 19(3): 33
Fried Cattle Skin 19(3): 21
Gobuli Dumplings 19(2): 25
Lotus Root Chicken sandwiches 19(4): 34
Meat Pies, Tianjin Style 19(2): 25
Pear Pancakes 19(1): 36
Potato Cakes with Chinese Sausage and Dried Shrimps 19(3): 27
Ru Shan is Milk fan 19(4): 35
Silk Squash Pancake Cubes 19(2): 33
Spiced Pea Jelly 19(4): 8
Steamed Moss Pie 19(3): 21
Stewed Plums, 19(4): 6
Stir-fry Winter Melon 19(3): 27
Stuffed Lichee and Loquat Fruits 19(1): 36
Stuffed Deep-fried Crullers 19(1): 10
Walnut Maltose Cakes 19(1): 37
Winter Melon Pumpkin Chips 19(3): 25
Xianqian Tang yuan Dumplings 19(1): 32

EGGS

Beijing-style Baked Eggs 19(3): 12
Eight Immortal Eggs 19(4): 30
Gold and Silver Eggs 19(4): 36
Meat in egg Wrapper 19(4: 30
Tea Eggs 19(4): 29
Thousand year Eggs on Noodles 19(4): 30

FISH, SHELLFISH, EEL, SNAKE, and TURTLE

Braised Winter Melon and Tofu ish Cake 19(3): 27
Eggs in Pumpkin 19(3): 35
Fish in Earthen Pot 19(2): 19
Fish on Greens 19(2): 20
Fish Skin with Garlic 19(1): 32
Fish Shreds Stew 19(1): 32
Fried Rice and Seafood in Pineapple 19(2): 9
Geoduck with Stir-fried Snow Peas 19(3): 8
Grilled Stuffed Fish 19(3): 35
Mango Fish Rolls 19(1): 36
Pan-fried Salmon in Fragrant Sauce 19(3): 23
Pickled Fish 19(2): 19
Six Item Squares 19(2): 20
Roasted Fish 19(3): 21
Shrimp Paste 19(4): 21
Shrimp with Long Jing tea 19(4): 34
Sour Carp with Noodles 19(3): 16
Squid in Orange Sauce 19(1): 37
Stewed Abalone 19(2): 29
Stir-fried Fish with Black Bean Sauce 19(3): 23
Stuffed Shrimp 19(2): 33
Tea=powdered Shrimp 19(4): 36
Tofu Fish Cake and Wintermelon 19(1): 10
Winter Melon and Seafood Casserole 19(3): 25

MIXED MEATS

Three -color Diamond Delicacies 19(4): 29
Three Delicacies 19(2): 20

PORK and PORK PRODUCTS

Meat Jelly 19(4): 35
Pork Tendons and Licorice 19(3): 35
Raw Meat, Bai-style
Red and Green Tomatoes with Pork 19(3): 34
Twice-cooked Spare Ribs with Fresh and Roasted garlic 19(1): 20

RICE, NOODLES, and GRAIN FOODS

Crossing Bridge Noodles 19(1): 7
Crispy Noodles with Spicy Pork 19(4: 37
Sour Rice 19(4): 22
Wenzhou Steamed Dough 19(1): 32
Zha Jiang Mian, Beijing Noodles with Meat Sauce 19(3): 11
Zhajiang Noodles 19(3): 12

SALADS, SAUCES, PICKLES, DRESSINGS and STUFFINGS

Bai-style Pickled Ginger 19(4): 22
Dai Tomato-mint Salad 19(3): 22
Fried Vegetable Omelette 19(4): 30
Oil-tea Sauce 19(4): 20
Picked Chilies 19(1): 7
Pickled Pears 19(4): 35
Poh Piah Spring Roll Sauce 19(1): 21
Soy-type Mushroom Sauce 19(2): 37

SOUPS and CONGEES

Carp Soup 19(4): 14
Chestnut Soup with Osmanthus Blossoms 19(2): 11
Congee of Beans, Nuts, and Grains 19(4): 36
Dry Fig Soup 19(1): 36
Egg Dumpling Soup 19(4): 30
Fujian Spinach Soup 19(4): 26
Hairy Vegetable Soup 19(4): 27
Hakka Vegetarian Soup 19(4): 27
Hot and Sour Soup 19(3): 11
Many Mushroom Soup 19(4): 27
Meat and Winter Melon Soup 19(3): 25
Mongolian Hotpot 19(3): 11
Pork Chop Soup-Casserole 19(4): 27
Vegetarian Hot and Soup 19(4): 27
Yellow Soup 19(4): 14

VEGETABLES and VEGETARIAN FOODS

Corn fritters 19(3): 33
Flaky Song Rong/Pine Mushrooms 19(3): 34
Fried Bean Jelly 19(3): 16
Henan-style Sweet Potatoes 19(3): 15
Mint and Tomatoes 19(3): 21
Pan-fried Silk Squash 19(2): 8
Simple Cauliflower 19(4): 8
Sour Chinese Cabbage 19(2): 37
Winter Melon and Egg Whites 19(3): 27

RESTAURANTS REVIEWED and/or DISCUSSED

101 Taiwanese Cuisine (Flushing NY) 19(4): 18
Brothers Jiang (Kunming, China) 19(1): 26
Café China (New York City NY) 19(3): 28
De Yi Ju Restaurant (Kunming, China) 19(1): 25
Duan’s Family Restaurant 19(3): 3-31
Everyday Gourmet Chinese Restaurant (Belize City, Belize) 19(2): 32
Feindship Chinese Restaurant (Belize City, Belize) 19(2): 33
Fu Zhao Lou Steampot Chicken Restaurant (Kunming, China) 19(1): 27; 19(3): 31
Golden Palace (Flushing NY) 19(4): 18
Gourmet Delicacies and Noodles (Flushing NY) 19(1): 29
Hunan Manor (New York City NY) 19(2): 28
Imperio Real (Guatemala City, Guatemala) 19(2): 31-32
Food Sing 88 Corporation (New York City NY) 19(2): 28; 19(3): 5-6
JYLCC Restaurant (Kunming, China) 19(1): 26-27
Lai Lai (Guatemala City, Guatemala) 19(2): 31
Lam Zhou ( New York City NY) 19(3): 5-6
Lao Difang (New York City NY) 19(3): 5-6
Lili’s Asian Cuisine and Sushi Bar (New York City NY) 19(4): 19
Mala Gold Medal Master, Yao’s Diner (Centereach NY) 19(3): 37
Michael’s Culinary Musings 19(4): 18-19
Mr. Noodle (Flushing NY) 19(3): 5-6
Nan Zhou (Philadelphia PA) 19(3): 5-6
New Beef King (New York City NY) 19(4): 18
North Dumpling House (Flushing NY) 19(1): 24
Restaurant Celeste Imperio (Guatemala City, Guatemala) 19(2): 31
Sheng Wang (New York City NY) 19(3): 5-6
Super Taste of Sheng Wang (New York City NY) 19(2): 29; 19(3): 5-6
Tasty Hand Pulled Noodles (New York City NY) 19(3): 5-6
Tian Jin (Chanhassen MN) 19(3): 26
Uncle Zhou’s Restaurant (Elmhurst NY) 19(1): 23
Yi-Hou (Guatemala City, Guatamals) 19(2): 30-31
Yi Palace (Wilmington DE) 19(1): 24-25
Yin Rong Image (Kunming, China) 19(1): 25-26

TOPICS in LETTERS and NEWS and NOTES, and elswhere

Bai foods 19(4): 8
Banquet arrivals 19(4): 19
Beech mushrooms 19(1): 10
Capital versus small ‘t’ in the recipes 19(2):
China’s elderly 19(1): 8
Chinese in New York City’s boroughs 19(1) 8; 19(2): 8: 19(4): 8-9; 8 and 9
Chinese in America 19(1): 17 and 19
Chinese take-out containers 19(4): 9
Details about this magazine 19(4): 7
Duanwu Festival 19(1): 10
Egg fruit 19(4): 9
Eating camel 19(1) 8-9
Five classics and Four Books, The 19(4): 7-8
Fish queries 19(4): 19
Galia melon: 19(1): 19
Hangzhou 19(1): 17
Hardy crops 19(4): 19
Herbal practitioner speaks out 19(4): 9
Jews and Hong Kong hotels 19(3): 29
Kaifeng 19(1): 19
Kinds of animal tendon 19(2): 7
Livable cities 19(3): 29
Meat in China 19(1): 17
Medicines when in China 19(2): 8-9
Museums in China 19(3): 29
Noodles 19(1): 8
Osmanthus flowers 19(4); 14
People in China 19(1): 17
Pigs in China 19(1): 9
Pineapple rice 19(2): 9
Population data 19(3): 29
Recommended amounts of tea 19(2): 7
Silk Squash with scrambled eggs 19(2): 8
Soy information sources 19(2): 8
Stuffed crullers 19(1): 10
Thai basil 19(1): 8
Tibetan Butter Churn 19(1): 19
Tofu fish cake 19(1): 9-10
Wormwood 19(1): 9

 
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