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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