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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
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