![Transcription Center logo](/themes/custom/tc_theme/assets/image/logo.png)
This transcription has been completed. Contact us with corrections.
JUNE 25-29; JULY 2-6, 2014 LOG SHEET #7 SMITHSONIAN FOLKLIFE FESTIVAL AUDIO/VIDEO LOG SHEET LOGGER/VIDEOGRAPHER: JESSICA BAUSERMAN ALISON KARFELD MEMORY CARD NUMBER - TASCAM: 18 FILE NAME: FIVESP_0155.wav MEMORY CARD NUMBER - ZOOM H2: FILE NAME: PRESENTER: DATE/TIME: 7/5 | 3:30 PROGRAM: CHINA SQUIRREL FISH STAGE: FIVE SPICE KITCHEN GROUP NAME: SQUIRREL FISH CHINA REGION/STYLE: Huai yan, Jiangsu, Suzhou [[2 columned table]] | PERFORMER(S) | INSTRUMENT / OCCUPATION | | --- | --- | | WANG PENG | CHEF | CONTENTS/NOTES (continue on back): 1. Suzhou(?) [[crossed out]] q [[/crossed out]] cuisine 2. Prep of fish - get rid of head, tail, bones → Rock fish (At home they use grass carp). 3. 4. Carving skills very important - sliced into shape of squirrel 5. Fish Esp. popular at spring festivals, symbolizes fortunate, successful 6. new year. - Don't eat the head or tail 'cause that foretells an 7. unfortunate new year (just keep it). 8. - Fry fish @ 100°C - Fish bones not thrown away, used to make soup - Sauce made of vinegar, ketchup, veggie oil, sugars' sautee - Pour sauce over top of fish