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Asanovic, Susan Buddha's Delights
Chang, Angela Vegetables: The Chinese Passion
Chang, Irving Beilin Meat Substitutes, Kitchen Knowledge
  Bamboo Shoots
  Crunchy Potatoes
  Vegetarian Practices in China, Kitchen Knowledge
  How to Use Vegetable Protein in Chinese Cooking
  Kitchen Knowledge about Winter Melon
  Vegetable Choices and Concepts
Chang, Wonona Wong Bitter Melon
  A Pure Vegetarian
Doubrava, Christina M. Bok Choy Is Bai Cai, and part of a big Family
Newman, Jacqueline M. Mushrooms are Magnificent
  Silk Squash
  Long Beans Are Twins
  Chinese Celery
  Chinese Yam
  Sea Asparagus
  Lotus: Loved, Luscious, and Honored
  Chinese Pumpkin
  Bitter Melon
  Chinese Chestnuts
  Algae: Chinese Tastes and Treats
  Chinese Vegetarian Diets
  Mushrooms: Familiar and Less So--Part I
  Mushrooms: Familiar and Less So--Part III
  Mushrooms: Familiar and Less So--Part II
  Chestnuts Intrigue
  Beancurd: History of an Ancient Protein Source
  Veggie Buds are Mustard Greens
  Yams: Perennial Tasty Tubers
  Bitter Melons Need Love
  Fermented Black Beans
  Water Shield
  Sea Vegetables, Part 2
  Taro: Best Not Eaten Raw
  Vegetables: Unusual in the Western World
  Chinese Olives and Their Leaves
  Sea Vegetables, Part 1
  Mustard Greens: Plain and Perky
  Vegetarianism: An Update
  Bamboo Shoots: An Update
  Onions and Some Relatives
  Bitter Melon: Not Always Loved
  Eggplant: Hated Is Now Loved
  Eggplant: Hated Is Now Loved
  Bamboo Mushrooms
  Chinese Mushrooms: Tree Ears
  Chinese Black Mushrooms
  Chinese Mushrooms: Tree Oysters
  Paddy, Golden Needle, Pom Pom, and the Mushroom of Immortality
  Sea Vegetables: An Immortality Elixir
  Sweet Potatoes, Yams, and the Yam Bean
  Lotus: A Plant with many Purposes
Newman, Leonard Growing Your Own Shiitake Mushrooms
Si, Wang Lotus: a favorite Vegetable in Hubei
Tsai, Sirina Dou Miao
Weijie, Yu Arrowhead: History and Consumption

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