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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