China Food 2007 Issue 24 A Century-Old Chef' interprets Dalian seafood

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China Food
1000-1085
2007 Issue 24

A Century-Old Chef' interprets Dalian seafood
feng ye

..............page:56-封3

Onion——the Most "Common" Vegetable in Western Food
hong zuo

..............page:50-51

Truffle - Luxury Treasure (Part Ⅱ)
liu zhao run

..............page:48-49

Analysis on Food Poisoning and Preventative Measures
lei fang hua

..............page:46-47

Brief Talk on Staff Incentive of the Catering Enterprises (part Ⅰ)
hong zuo

..............page:44-45

Restaurant Operation in Detail
su zheng

..............page:42-43

Brief Talk on Personalized Service of the Catering Enterprises
zhang yang

..............page:40-41

Analysis on Non-Fixed-Term Labor Contract (Part Ⅰ)——The Meanings and Conclusion Conditions of Non-Fixed-Term Labor Contract
chai dan

..............page:38-39

Discussion on Chain Operation of the Catering Enterprises
song fu hua

..............page:36-37

JURGEN BEMMERL-EXECUTIVE CHEF OF THE RITZ-CARLTON BEIJING,FINANCIAL STREET
jin long zuo

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

Spain——A Kingdom of Wine (Part Ⅱ)
mo lao

..............page:32-33

The new-styled Guangxi dishes at Xinhuating
feng ye

..............page:30-31

Taste delicious food in paradise on earth
jiang zuo

..............page:28-29

Talk Liyuan Restaurant
hong ye

..............page:26-27

Innovate in heritage vigorously develop Hebei cuisine culture
qiao pei yu

..............page:24-25

Nourished earthen pot dishes to lead popularity
cai lei

..............page:22-23

Convergence of nutrition and dainty
bei wei

..............page:20-21

Inheriting and innovative research on the Huaian food culture
ding yu yong

..............page:54-55

Enjoy vinegar drinks nurture health
yu fang

..............page:53

The Booming 2007 accommodation and catering market
deng ting fu

..............page:53

The first edition of "The Michelin Tokyo Red Guidance" issued
xiao jiang

..............page:19

Soaring nutrition industry
xu ri

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

A pageant for catering professionals both at home and abroad
hong ye

..............page:16-17

Henan dishes of a known gourmet city
zhao zhi wei

..............page:14-15

Hotels to create romance at Christmas carnival night
qiu shi

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

The wonderful Christmas parties are good choice for restaurant operation
li zuo

..............page:12-13

Catering enterprises nationwide greet Olympics
hong ye

..............page:11

First lawsuit by Chinese business of long standing abroad
xu xing li

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

Rejuvenate Henan wine culture and reshape Henan wine brand
xu xing li

..............page:9

Wine producers make efforts to build channels for brand-oriented development
xiao jiang

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

A gathering of branded wines
zuo dong li

..............page:6-7

Concern Beijing snacks and their successors
zuo dong li

..............page:4-5