Past Articles for 1999

Carole Ball	On The Menu: A Rainbow in North Carolina
Cathy Ang	Tibetan Foods and Beverages
Charles F. Tang	Asian Chefs Competition
Imogene Lim	Achieving Balance: Tonic Soups
	Chow Mein Sandwiches
Irving Beilin Chang	Above Earth is Heaven, Below is Su Hong
	Chinese Herbs and Nutritional Foods
Jacqueline M. Newman	Shanghai Cuisine
	Ginger Revisited - By Request
	Chinese Cooking Techniques
	Asian Conference Report
	Bubble Tea
	TOPICS INCLUDE: Empress Salad; Spareribs in tea; Kudos; Conferences
	Tibet and Tibetan Foods
	Noodles: A Street and Home Food
	Dry Ingredient Know-how
	Chef Creativity: Michael Kang
	Pomegranate
	Bamboo Mushrooms
	Chinese Buffets: A Trend Worth Exploring
	Rice: A Most Important Grain
	Quince
	Fire Dragon, Langsat and other Toronto Delights
	TOPICS INCLUDE: Tea; General Tso; Back issues; Tea bricks; Ostrich meat; Community cookbooks
	Grace Chu: An Editor's Tribute
	On The Menu: Fujian Restaurants
	Ostrich: A New Chinese Restaurant Food
	Fujian: The Province and Its Foods
	Chinese Community Cookbooks
	TOPICS INCLUDE: Tangerine peel; Frog's leg soup; Herbs; Preserving ginger
	Tea Leaf Recipes
	Chinese English-Language Cookbooks: 100 Years of Content and Context
	TOPICS INCLUDE: Mail and zip codes; Kudos; Utah eatery; Mango pudding; Chow Mein sandwich; Jim Leff's book
	Tea: Tracing Travels and Tastes
M. Leung	Birds of a Feather, In a Wok Together
	Snakes and Spice and Bird's Nest Are Nice