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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.