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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