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Past Articles for Issue 9(2)

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Green Tea: Health Perspectives
Summer  20029(2)
Soy Milk in Many Forms
Summer  20029(2)
Chinese Ethnic Minorities and Their Foods
Hmong, The
Summer  20029(2)
Chinese Food in Central and South America
Chinese Flavors of Peru
Spring  20029(2)
Chinese Food in China, Hong Kong, and/or Taiwan
Hong Kong Since the Changeover, concluded
Summer  20029(2)
Letters to the Editor
TOPICS INCLUDE: Bamboo pith; Conpoy; Fat Boy; Stuffed Mushrooms with Chicken dish
Summer  20029(2)
Newman's News and Notes
TOPICS: 25-year-old restaurant; Chinese table manners; Tea; Pangi nut; Hong Kong Culture and Society-- A book review
Summer  20029(2)
Martin Yan: A Prolific and Terrific Author
Summer  20029(2)
Chinese Calligraphy: The Art of Written Language
Summer  20029(2)
Restaurants in Multiple Parts of the World
Five-star Restaurants: In Singapore, Tokyo, and Peru
Summer  20029(2)
On Menus: In Flushing, A Boston suburb, and Cancun
Summer  20029(2)
Sauces, Seasonings, and Spices
Fuyu: China's Fermented Soy Bean Cheese
Summer  20029(2)

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