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JUNE 25-29; JULY 2-6, 2014 
LOG SHEET #7
SMITHSONIAN FOLKLIFE FESTIVAL 
AUDIO/VIDEO LOG SHEET
LOGGER/VIDEOGRAPHER: Deb Ramsey-Moor
MEMORY CARD NUMBER - TASCAM: #5
FILE NAME: 164.wav
MEMORY CARD NUMBER [[strikethrough]] - ZOOM H2:   
FILE NAME:  [[/strikethrough]]
PRESENTER: Jean Miao
DATE/TIME: 6 July 14, [[strikethrough]] T [[/strikethrough]] 3:30 pm
PROGRAM: China  STAGE: 5 Spices
GROUP NAME:
REGION/STYLE: Sichuan Mapo Tofu

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

CONTENTS/NOTES (continue on back):
1. Very spicy dish. Soft version of tofu.
2. "Broad bean paste" used in it.
3. Sichuan ground peppercorns and chilies inside.
4. Peppercorns are numbing, citrusy foods.
5. Tofu simmers in water. Chicken broth added.
6. Sesame oil added, salt (light amount)
7. Taste is changed for [[strikethrough]] flavor [[/strikethrough]] individual preference.
8. Beef can inhance it, but may not be necessary.
9. Broth/sauce thickens.
10. Sichuan peppercorns used to be used as ancient novacaine for dental extraction.
11. Huaiyang cuisine is mild/sweet
12.
13.

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