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JUNE 25-29; JULY 2-6, 2014    

LOG SHEET # 1

SMITHSONIAN FOLKLIFE FESTIVAL
AUDIO/VIDEO LOG SHEET

LOGGER / VIDEOGRAPHER:  Deb Ramsey-Moor

MEMORY CARD NUMBER - TASCAM: [[strikethrough] #15 [strikethrough]] 18   
FILE NAME: FIVESP_0080.wav
MEMORY CARD NUMBER - ZOOM H2: N/A    
FILE NAME: __________
PRESENTER: [[strikethrough]]Peng Wang, Yuman Zhao[[/strikethrough]] Qiaoyun Zhang  
DATE/TIME:  6/25/2014, 12:00pm
PROGRAM: China        
STAGE:  Five Spice Kitchen
GROUP NAME: Shanghai Chefs
REGION/STYLE:  Food & Health

[[2 column table]]
| PERFORMER(S) | INSTRUMENT / OCCUPATION |
| Peng Wang | Beijing Chef |
| [[strikethrough]] Yuman Zhao [[/strikethrough]] |   |

CONTENTS / NOTES (continued on back):
1.  Bitter melon w/minced fish (presents ingredients)
2.  Bitterness is considered good for health in summer
3.  Bhi-yang-pe cuisine is mild using mostly seafood, stir fry, veg at
4.  low temperature.  Considered healthier style,
5.  Any fish can be used for fish balls, dicing of fish demonstrated
6.  Cutting techniques are important.  Fish is a sign of abundance in the
7.  New Year.  Family traditional and local dish.  Includes onion and ginger.
8.  Will be steamed. Grind the fish into a fish puree.  Add starch.
9.  There are 4 parts to Chinese food, color, smell, taste, appearance.
10.  The knife flattens all the contents.  Southeast China is known for its
11. delicacies, especially in precise cutting.  Comes from family of chefs.
12.  Fish is the chef's specialty.  Freshness is the key, keeping the flavor in tact.
13.  The squash is used on salads and as a juice.  Cucumber and cherry are
14. cut into ornamental decoration.  You can heat the plate or steam
15.  pieces in water.  It will be sticky in taste.  Add vegetable oil to brighten dish.