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1994 1(1) Hoisin Sauce, Featured Ingredient
1995 2(1) Sesame Oil, a featured ingredient
1995 2(2) Soy Sauce, a featured ingredient
1995 2(4) Ginger
1996 3(3) Five Spice Magic
1996 3(4) Cilantro
1997 4(2) A Taste of Chinese Sauces - Part I
1997 4(3) A Taste of Chinese Sauces - Part II
1997 4(4) A Taste of Chinese Sauces - Part III
1997 4(4) A Taste of Chinese Sauces: The recipes
1998 5(1) Five Tastes--Many Impacts
1998 5(1) Five-sauce Comparison
1998 5(3) Oyster Sauces: Content and Comparison
1998 5(4) MSG and Chinese Restaurants
1999 6(1) Ginger Revisited - By Request
2000 7(2) Soy Sauce, China's Liquid Spice
2000 7(3) Chinese Vinegar
2000 7(4) Tree Seeds
2001 8(1) Soy Sauce Favorites: A Tasting
2001 8(3) Vinegar: A Basic Taste
2002 9(2) Fuyu: China's Fermented Soy Bean Cheese
2003 10(1) Salt: An Ancient Chinese Commodity
2003 10(2) Soy Sauce: A Factory Visit and Tasting
2003 10(2) Chinese Spice Cupboard: Cinnamon
2003 10(3) Star Anise: A Dominant Chinese Spice
2003 10(4) Cloves: An early Chinese Spice
2003 10(4) Sugar: An Ancient Culinary and Medical Commodity
2004 11(1) Coriander in the Chinese Spice Cupboard
2004 11(2) Cumin: An Ancient SIlk Road Spice
2004 11(2) Chinese XO Sauce--A Connoiseur's Caviar
2005 12(1) Fennel: The New-old Chinese Spice
2005 12(2) Honey
2005 12(2) Spices: Mustard Seed
2005 12(3) Sauce Sources
2005 12(3) Turmeric: A Flavoring for Wine and Food
2006 13(4) Sesame as Seed and Oil
2007 14(1) Wasabi
2009 16(1) Salt and Sauce in the Chinese Culinary
2009 16(3) Garlic: A Common Chinese Ingredient
2011 18(3) Salt: In China and In Chinese Foods
2011 18(4) Vinegar
2015 22(2) Cinnamon in Traditional Chinese Cuisine
2016 23(2) Garlic and Ginger: Chinese Lore and Loves
2018 25(3) Fermented Red Doufu
2018 25(3) Seasonings, Spices, and Other Flavorings
2019 26(4) Sauces Condiments, and Pastes

                                                                                                                                                       
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