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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