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JUNE 25-29; JULY 2-6, 2014 LOG SHEET # 5 SMITHSONIAN FOLKLIFE FESTIVAL AUDIO / VIDEO LOG SHEET LOGGER / VIDEOGRAPHER: Julie Norris MEMORY CARD NUMBER - TASCAM: [[strikethrough]] # [[/strikethrough]] 18 FILE NAME: FIVESP_0084.wav MEMORY CARD NUMBER - ZOOM H2: - FILE NAME: PRESENTER: Joanna Lee DATE / TIME: 6/25/2014, 3:00pm PROGRAM: China STAGE: Five Spice Kitchen GROUP NAME: Kelihuairyancai REGION / STYLE: Food & Health [[2 columned table]] | PERFORMER(S) | INSTRUMENT / OCCUPATION | | --- | --- | | Peng Wang | Beijing chef | CONTENTS / NOTES (continue on back): 1. Hong Kong style steamed fish 2. Gutted & cleaned fish, wipe salt on outside, ginger (peeled), raw thin strips to garnish, scallions 3. Depends on heat & stove to steam fish 4. Foods must be complete - cook whole thing - Chinese philosophy 5. Chinese hate idea of overcooking food - has to be just right. 6. [[strikethrough]]Amt of oil [[/strikethrough]] Chinese also believe in importance of color in a dish 7. The process of putting garnish on is somewhat ceremonial (switching pans) 8. Fish = abundance in Chinese - seen as a good luck. Fish very important in Chinese cuisine, esp in South. All important dishes include fish 10. Use grouper to be fancy, cheaper to use tilapia 11. Best part (cheek) of the fish (brain area w/soy sauce is good) 12. Steamers very effective (two levels)