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JUNE 25-29; JULY 2-6, 2014    

LOG SHEET # 3

SMITHSONIAN FOLKLIFE FESTIVAL
AUDIO / VIDEO LOG SHEET
LOGGER / VIDEOGRAPHER:  Julie Norris
MEMORY CARD NUMBER - TASCAM: #[[strikethrough]] 5 [[/strikethrough]]18  
FILE NAME: FIVESP_0082.wav
MEMORY CARD NUMBER - ZOOM H2: _____    
FILE NAME: __________
PRESENTER: Qiaoyun Zhang  
DATE / TIME:  6/25/2014, 1:15pm
PROGRAM: China        
STAGE:  Five Spice Kitchen
GROUP NAME: Kehhuaiyancan restaurant
REGION / STYLE:  Food & Health

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

CONTENTS / NOTES (continue on back):

1.  Shows tofu, ground peas, ginger, garlic, onion, peppers, ma po tofu, fermented bean paste
2.  Famous for spicy & flavorful tastes
3.  Named after a woman who began as a street vendor - people loved her tofu
4.  Put cubes of tofu in hot water
5.  8 systems of Chinese food
6.  Stir fry vegetables in oil w/other ingredients
7.  Reminds Zhang of home (different areas of China and their distinct styles)
8.  Boil tofu to make it hot inside 
Stirring Stirring
9.  Make a glaze on top of the dish - looks and tastes good
10.  Add cilantro for flair