China Food 2008 Issue 22 Talking about Chinese dietetic culture in South Korea

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China Food
1000-1085
2008 Issue 22

Talking about Chinese dietetic culture in South Korea

..............page:40-42

Wang Wenhan a faithful explorer dedicating to healthy catering career

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

Discussion on the history of Mudu mutton feast in Suzhou

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

To appreciate dough figurines of palace maids

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

Imported food and drinks will be predominant at the FHC

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

SanLu Milk Powder Event a lesson that alcoholic producers should learn so as to make their quality marketing is of great urgency

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

Who Should be Held Responsible for False Advertising

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

American Wines:God-given Vintage Wines

..............page:32-35

The delicious pastries combining traditional and innovative elements

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

Edible farm produce be aware of risks involved in industry chain integration

..............page:10-11

Discuss the strategies and methods for reducing kitchen costs

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

Li Zhidong addresses himself to condiments development for detectable flavors

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

The six notices for frying dishes

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

Vigorously reach a new height of the condiments exhibition industry

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

How to select the restaurant s location

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

Alluring delicacies

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

The six tasty and refreshing cold dishes

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

Good edible chrysanthemum in the chrysanthemum appreciation time

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

Delicacies from hotels around the country

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

Information

..............page:11,45,51,52-53

Zhang Yu Pioneer tailored a marketing strategy for "breakthrough"

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

Yangzhou Fish Noodle Soup

..............page:17

Traditional Chinese medicative diets and health care

..............page:8-9

Taste authentic cuisines of northeast China in early winter

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

Exquisite nutritive dishes

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

Jianghu Dishes are always welcome in winter

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

A study about updating production management model of cafeterias

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

Bai Qinghua a man who has engaged in culinary teaching,which is beneficial to young and old people for two decades

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

The Application and Development of Outward Bound in the Catering Industry

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