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JUNE 25-29; JULY 2-6, 2014 LOG SHEET #2 SMITHSONIAN FOLKLIFE FESTIVAL AUDIO/VIDEO LOG SHEET LOGGER/VIDEOGRAPHER: Jessica Bauserman MEMORY CARD NUMBER - TASCAM: 18 FILE NAME: FIVESP_150.wav MEMORY CARD NUMBER - ZOOM H2L FILE NAME: PRESENTER: Qiaoyun Zhang Xi Chen DATE/TIME: 7/5| 11:45 - 12:02 PROGRAM: Capsella Meatball Soup STAGE: Five Spice Kitchen REGION/STYLE: Huaiyang Cuisine Southeastern China [[2 columned table]] | PERFORMER(S) | INSTRUMENT/OCCUPATION | | --- | --- | | Chef Wang Peng | From Huai'an Jiangsu Province/ Huaiyang Style | CONTENT/NOTES (continue on back): 1. Making Chinese Meatball blended with Chinese Leek 2. Using Pork, Ginger, Green Onion 3. Meatballs have many different varieties 4. Depending on the Minority Group 5. Meatballs are eithered boiled or fried 6. Meatball symbolizes reunion of family 7. Members and Friends, always served 8. during the spring festival - The round shape is also symbolic of reunion - The Fired Meatball is a common picnic food - Chinese leek is a wild vegetable - Chinese diets are balanced to maintain