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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