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JUNE 25-29; JULY 2-6, 2014 LOG SHEET #7 SMITHSONIAN FOLKLIFE FESTIVAL AUDIO/VIDEO LOG SHEET LOGGER/VIDEOGRAPHER: Camille Connolly/Linn Bunch MEMORY CARD NUMBER - TASCAM: 18 FILE NAME: FIVESP - 0144.WAV MEMORY CARD NUMBER - ZOOM H2: FILE NAME: PRESENTER: Qlooyun Zhang DATE/TIME: 7/3/14 3:30 P.M. PROGRAM: China STAGE: Five Spice (China Kitchen) GROUP NAME: Qiang Ethnic Community of Western Sichuan REGION/STYLE: Cured Meat w/ Fried Potato [[2 columned table]] | PERFORMER(S) | INSTRUMENT / OCCUPATION | | --- | --- | | Li Xingxiu | cook & embroiderer | CONTENTS/NOTES (continue on back): [[strikethrough]] 1. 2. 3. 4. 5. 6. 7. 8. [[/strikethrough]] - pork - usually raised by family - animals are killed @ end of warm weather - animals are salted & hung & then dried for about [[strikethrough]] [[?]] [[/strikethrough]] month. - dried meat is usually soaked for 30 minutes before adding to the recipe - most of these villages are in remote areas of China; w/ limited fresh foods available - Can also cure beef & chicken - Popular options are to 1) stir-fry w/ potatoes or 2) stir-fry with available plants/vegetation