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Current Issue

ARN08/05

Publish Date：200805

Introduction:

For the Regional section, this month we delve into the world of Beijing Chinese food and what it really means to “eat Chinese” with Wendy Chan’s article. Jacqueline Newman explores the often underrated, colorful and tasty kinds of glutinous Chinese rice. For the inside scoop on California

Contact Info

Publishing Company: Smart Business Services, Inc.
Publishing Director: Betty Xie
Executive Editor: Chris Anderson
Managing Editors: Qingqing Ye
Feature Editors: Alex Ngyuen, Chris Holt
Associate Editors: Ivy Sun, Hui Qu
Art Director: Fuzhou Su
Art Design: Ying Zhang
Advertising: Grace Leung
Asian Restaurant News Reader Service: 510-668-0808
Back issues,Article Reprints/New or Renewal Subscriptions: 1-888-727-8881
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Email: arn@s-b-s.net

Garnish with Micro Greens

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Asian Restaurants and Culinary Trends

Bountiful Beans2008-01-31
Asia Unleashed2008-01-31
Travel With an Appetite2008-01-31
Help to Eat Locally2008-01-31
Pomegranate Sows Seeds of Popularity2008-01-31
Abalone----The Sexiest Food Alive?2008-01-31
Shochu Shines as New Trend from Japan2008-01-31

Dining Scene

Oriental Wok2008-01-31
China Lights2008-01-31
Homes Kitchen2008-01-31
Diamond Head2008-01-31
Dong Hai Grill2008-01-31

Recipes

Tuna Salad Sandwich2008-04-22
Tuna Macaroni Salad2008-04-22
Tuna Casserole2008-04-22
Tilapia with Pimiento Sauce2008-04-22
Spicy Garlic Shrimp with Coconut Rice2008-04-22
Spicy Crab Cakes with Horseradish Mayo2008-04-22
Smoked Salmon Pasta2008-04-22