Viewing page 366 of 400

This transcription has been completed. Contact us with corrections.

JUNE 25-29; JULY 2-6, 2014 
LOG SHEET #6
SMITHSONIAN FOLKLIFE FESTIVAL AUDIO/VIDEO LOG SHEET
LOGGER/VIDEOGRAPHER: PAUL MOTSUH / DEB RAMSEY-MOOR
MEMORY CARD NUMBER - TASCAM: [[strikethrough]] #5 [[/strikethrough]] 18 
FILE NAME: FIVESP_163.wav
MEMORY CARD NUMBER - ZOOM H2: 
FILE NAME: 
PRESENTER: Xi Chen
DATE/TIME: 7/6/14, 2:45PM
PROGRAM: China
STAGE: Five Spice Kitchen
GROUP NAME: Soup w/ Salted Meat & Bamboo Shoots
REGION/STYLE: Huai'an, Jiangsu || Shanghai cuisine

[[2 columned table]]
| PERFORMER(S) | INSTRUMENT/OCCUPATION |
| --- | --- |
| Wang Peng | Huaiyang Chef |

CONTENTS/NOTES (continue on back):
1. Chinese salted pork belly, winter bamboo shoots, melted tofu.
2. bamboo boiled 4-5 min to get sour taste out. also boiled
3. meat & tofu. chicken broth, salt, chicken powder, ginger,
4.  ↑
5. remove some salt.
6. green onion. Boil 40 min
7.
8.
15 min

Transcription Notes:
The numbers are not aligned with the notes.