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JUNE 25-29; JULY 2-6, 2014
LOG SHEET #9

SMITHSONIAN FOLKLIFE FESTIVAL AUDIO / VIDEO LOG SHEET

LOGGER/VIDEOGRAPHER: Alison Karfeld / Jessica Bauserman
MEMORY CARD NUMBER - TASCAM: 18
FILE NAME: 5-spice 0157.wav
MEMORY CARD NUMBER - ZOOM H2:
FILE NAME:
PRESENTER: Nora Yeh
DATE/TIME 7/6/14 5 PM
PROGRAM: China
STAGE: 5 Spice KITCHEN
GROUP NAME:
REGION/STYLE: Five Spice Roll - Minnan Style (Fujian, SE Coast

[[2 columned table]]
| PERFORMER(S) | INSTRUMENT / OCCUPATION |
| --- | --- |
| SHAOWEI XU | CHEFS |
|   | COOKING MINNAN-STYLE FIVE SPICE ROLL] |

CONTENTS / NOTES (continue on back):
1. Intro of food -
2. ground pork, mushroom shiitake (dried, then softened in water), water chestnut, scallion, green onion, chicken stock (powder), 5-spice ginger, anis [[anise]], fennel cinnamon, cloves [[strikethrough]] [[illegible]] [[/strikethrough]], cornstarch
3.
4. add veggie oil
5. - DISH IS MADE FOR LUNCH OR DINNER FOR ALL SEASONS
6.
7. PLACES THE GREEN PART OF THE SCALLION AT THE BOTTOM OF THE BAMBOO STEAMER TO PREVENT STICKING AND FOR AROMA
8.
- THE HEAT FROM THE STOVE TOP WOULD BE MUCH HOTTER - STEAMING SHOULD NOT TAKE LONGER THEN 8-10 MINUTES