China Food 2008 Issue 20 Li Jiangguo Highlighting common dishes

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China Food
1000-1085
2008 Issue 20

Li Jiangguo Highlighting common dishes
zuo dong li

..............page:4

Wang Liansheng Making Cuisine of Northeast Chins artistic
zuo dong li

..............page:5

Su Xibin:A wonderful joruney from military career to the catering sector
zuo dong li

..............page:6

DAN is conducive to the food safety and monitoring field
mo shi

..............page:7

The emerging Chinese soybean food industry seeks development
xiao jiang

..............page:8

East water city Gourmet paradise
hong ye

..............page:10

Delicacies in the Yangtze Deita impressions on Nanhu Lake
hong ye

..............page:12

The city of hot spring greets all quarters of guests the famous leisure city makes vistitors nationwide enjoyable
a bing

..............page:13

Psychological analysis on Chinese catering consumers
xu hong tu ; jin sheng lang

..............page:14

What should we do after the Games?
han yong qi

..............page:16

The development and promotion of Guangxi Cuisine
hao zhi kuo

..............page:18

Come to know nitrate and nitrite in food
zhao xiu ling

..............page:20

Carry forward civilian food culture,dig out the essence of popular dishes
xiao jiang

..............page:21

Tricholoma matsutake:a king of mushrooms
ye zi

..............page:24

Nutrition and delicacy derive from nature
qiu shi

..............page:26

A concession in olden days is today's gourmet garden
wang yun

..............page:30

The savory seafood from Lv Yuan
qiu shi

..............page:32

Fult-bodied cuisines of Northeast China are filled with terroir
qiu shi

..............page:34

Sichuan cuisines are always well served
bei wei

..............page:36

Pestries: the delicious vegetarian food
qiao pei yu

..............page:38

Countless Tofu pudding flavorings
qiao pei yu

..............page:40

Beautiful scenery alluring dishes
jiang nan

..............page:28

"Golden key"service of hotels
liu ren min

..............page:42

The Application and Significance of Labor Dispatching in the Catering Industry
liu wei zuo

..............page:44

Australian Cheeses Unique Cheese Flavors
long zuo

..............page:46

Concerns about Milk Powder Safety
xu xue mei

..............page:48

Irish Cuisine The Temptantions of Gourmet Paradise
mo lao

..............page:50

The development of China s wine growing areas
xu xing li

..............page:52

Chinese wine brands need to build"three-dimensional" competitivences
tang wen long

..............page:54