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June 25-29; July 2-6, 2014 
LOG SHEET #2
SMITHSONIAN FOLKLIFE FESTIVAL
AUDIO/VIDEO LOG SHEET
LOGGER/VIDEOGRAPHER: Julie Norris
MEMORY CARD NUMBER - TASCAM: # [[strikethrough]] 5 [[/strikethrough]] 18 
FILE NAME: FIVESP 0081.wav
MEMORY CARD NUMBER - ZOOMH2: [[strikethrough]] 
FILE NAME: 
PRESENTER: [[strikethrough]] Qiaoyun Zhang [[/strikethrough]] Sue Tuohy 
DATE/TIME:6/25/2014
PROGRAM: China 
STAGE: Five Spice Kitchen
GROUP NAME: Kelihuaiyancai restaurant 
REGION/STYLE: Food & Health

[[2 columned table]]
| PERFORMER(S) | INSTRUMENT/OCCUPATION |
| --- | --- |
| Yuman Zhao | Beijing Chef |

CONTENTS/NOTES (continue on back):
1. Traditional Northern dumplings - famous, used in imperial palace - eating these in the winter makes you happy
2. Prepares flour ingredients to make skin - "jiaozi", cold water so not lumpy 
3. Can use different fillings - using pork today, 
4. Let flower mixture sit. Moonshaped kind of dumplings, dough does not rise.
5. Filling: cut pork thinly, add spring onions, ginger, raw egg white, spices, soysauce; mix MSO, sesame oil, small celery in hot water. Many optional 
6. Eat year-round, family makes them together 
7. Many different kinds of jiaozi
8. Roll up dough to tube, punch off pieces, mash them into small circles - very thin. Scoop in filling + pinch closed
9. Make a lot & freeze for later 
10. Experienced chef (20-30 yrs) - culinary school
11. Steam in boiling water for a few minutes - scoop out, use different sauces - vinegar, soy sauce, etc