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JUNE 25-29; JULY 2-6, 2014
LOG SHEET #8
SMITHSONIAN FOLKLIFE FESTIVAL 
AUDIO/VIDEO LOG SHEET
LOGGER/VIDEOGRAPHER: ALISON KARFELD 
MEMORY CARD NUMBER - TASCAM: 18 
FILENAME: 5_SPICE_0156.wav
MEMORY CARD NUMBER - ZOOM H2:
FILENAME:
PRESENTER: Jean Miop (sp?)
DATE/TIME: 7/6/14 4:15
PROGRAM: China
STAGE: 5 spice
GROUP NAME: Sichuan Hot Pot
REGION/STYLE: Yunnan Province shares border w/sichuan province

[[2 Columned Table]]
| PERFORMER(S) | INSTRUMENT/OCCUPATION | 
| --- | --- |
| Shi Yu Wang |   |

CONTENTS/NOTES (continue on back):
Dry Style
- spicy, tongue-numbering, hua zhao (sp?) Chinese chili pepper corns, formerly used as anaestetic.
veg oil (Chinese food never uses olive oil, interferes w/ flavor)
scallion, green onion, ginger, garlic, dried chili pepper, anis seed (5-legged spider) & numbing hot spice.
add slices beef & pork, (chicken, crab, shrimp etc. would be fine too) and hot dog
- when meat half-cooked, add bean sprout, celery, winter melon, turnip, bell peppers
- add hot pot sauce - soy/fermented bean curd, 5 spice
- simmer then add chicken broth