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Chang, Irving Beilin Star Anise: A Dominant Chinese Spice
  Fuyu: China's Fermented Soy Bean Cheese
Fong, Stella Chinese Vinegar
Goldberg, Sharon Hoisin Sauce, Featured Ingredient
  Soy Sauce, a featured ingredient
  Sesame Oil, a featured ingredient
Greenberg, Patricia Soy Sauce, China's Liquid Spice
Koveos, Eva Ginger
  Cilantro
  Five Spice Magic
  A Taste of Chinese Sauces - Part III
  A Taste of Chinese Sauces - Part I
  A Taste of Chinese Sauces - Part II
  Five Tastes--Many Impacts
Newman, Jacqueline M. Cloves: An early Chinese Spice
  Sugar: An Ancient Culinary and Medical Commodity
  Chinese Spice Cupboard: Cinnamon
  Salt: An Ancient Chinese Commodity
  Soy Sauce: A Factory Visit and Tasting
  Chinese XO Sauce--A Connoiseur's Caviar
  Cumin: An Ancient SIlk Road Spice
  Coriander in the Chinese Spice Cupboard
  Sauce Sources
  Turmeric: A Flavoring for Wine and Food
  Spices: Mustard Seed
  Honey
  Fennel: The New-old Chinese Spice
  Sesame as Seed and Oil
  Wasabi
  Garlic: A Common Chinese Ingredient
  Salt: In China and In Chinese Foods
  Vinegar
  Garlic and Ginger: Chinese Lore and Loves
  Fermented Red Doufu
  Seasonings, Spices, and Other Flavorings
  Sauces Condiments, and Pastes
  A Taste of Chinese Sauces: The recipes
  Five-sauce Comparison
  Oyster Sauces: Content and Comparison
  Ginger Revisited - By Request
  Tree Seeds
  Soy Sauce Favorites: A Tasting
  Vinegar: A Basic Taste
Sing, Joe MSG and Chinese Restaurants
Weijie, Yu Cinnamon in Traditional Chinese Cuisine
Zhou Hongcheng Salt and Sauce in the Chinese Culinary

                                                                                                                                                       
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