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Word: mandarin (lookup in dictionary) (lookup stats)
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...menu, which starts with superior spring rolls and delivers reliably satisfying Szechwan main dishes. This is a far better restaurant than its predecessor, House of China, which wasn't bad. Only the sameness about the sauces keeps it from greatness, the greatness we so yearn for in the leaderless Mandarin-Szcechwan cuisine of today...

Author: By Robert Nadeau, | Title: The Painted Dish | 11/1/1988 | See Source »

Several missionaries say they feel that the MTC didn't dadequately prepare them for communicating in a foreign country. Kristiina Harrison Sorensen '85-'87, who travelled to Taiwan, says that she could not speak much Mandarin Chinese until several months into her mission. "I got a lot better at learning to simplify my thoughts," she says...

Author: By Wendy R. Meltzer, | Title: World Travelers With a Purpose | 10/14/1988 | See Source »

...menu, which starts with superior spring rolls and delivers reliably satisfying Szechwan main dishes. This is a far better restaurant than its predecessor, House of China, which wasn't bad. Only the sameness about the sauces keeps it from greatness, the greatness we so yearn for in the leaderless Mandarin-Szcechwan cuisine of today...

Author: By Robert Nadeau, | Title: OUT TO LUNCH | 9/20/1988 | See Source »

...menu, which starts with superior spring rolls and delivers reliably satisfying Szechwan main dishes. This is a far better restaurant than its predecessor, House of China, which wasn't bad. Only the sameness about the sauces keeps it from greatness, the greatness we so yearn for in the leaderless Mandarin-Szcechwan cuisine of today...

Author: By Robert Nadeau, | Title: OUT TO LUNCH | 9/19/1988 | See Source »

...menu, which starts with superior spring rolls and delivers reliably satisfying Szechwan main dishes. This is a far better restaurant than its predecessor, House of China, which wasn't bad. Only the sameness about the sauces keeps it from greatness, the greatness we so yearn for in the leaderless Mandarin-Szcechwan cuisine of today...

Author: By Robert Nadeau, | Title: The Painted Dish | 9/16/1988 | See Source »

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