China Food 2008 Issue 18 A person who Introduces Indian black tea to Chinese market

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China Food
1000-1085
2008 Issue 18

A person who Introduces Indian black tea to Chinese market
gao hui

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

Chine's universities successful catering serivce during the Games
hong ye

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

New look of moon cakes made by Beijing's time-honored catering enterprises
xiao jiang

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

The development of China's wine growing areas
xu xing li

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

How Penglai growing area recreate new edge of development?
han yong qi

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

Analysis of the teaching effects of culinary nutrition and hygiene curriculum of secondary vocational schools
zhao zhi zuo

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

The foreign food safety supervision and management system
liu bei chen

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

A Shandong Cuisine's chef showed his cooking skills in Jilin Province
ye zi

..............page:47

Danish Cheeses More Romantic Flavors than Tales
long zuo

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

How to build the catering enterprises core competitiveness
zhao yan feng

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

Appreciation of exquisite moon cakes
qiao pei yu ; shen zhan tao

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

Shaowei Feast-a famous banquet of the Tang Dynasty
kong run chang

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

Yeast ,a wonder substance for human's health
mo shi

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

A research on service profit chain of theme hotel
zhong jian lan ; chen xue qiong

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

The exquisitely-made Chao-shan seafood
qiu pang tong

..............page:15

Soup and gravy in cuisine
dong shou cong

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

Talking about "tie" and "jian"
li wei ; bu yan qing

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

Promote the combinstion of the medicative diet techniques and modern culinary technologies
chen zhi yan

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

Hundreds of Chinese and foreign culinary elite will have a competition in autumn
hong ye

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

Spicy sense in various tastes
yi xian yong

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

On Non-Competition Provisions of the Law of the People's Republic of China on Employment Contracts
zhang zuo

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

The French and aperitif party
xiao jiang

..............page:43

A Sicilian chef's cheese feelings
ye zi

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

Wine for Life(Part Ⅱ)
xu xue mei

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

Portuguese Wines One of the World's Three Vintage Wines
mo lao

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

Homely dishes and feudal official dishes showcased
jiang nan

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

Staple foods also crazy
liu yun liang

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

Five kinds of fashionable hotpot dishes
liu zhi zhong

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

Colorful healthy banquets
qiao pei yu ; chen zhi tian

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

A good chef is good at using soup
zuo dong li ; li feng xin

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

Good Sichuan Cuisine in autumn
qiao pei yu ; tian qiu ming

..............page:22