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JUNE 25-29; JULY 2-6, 2014 LOG SHEET # 6 SMITHSONIAN FOLKLIFE FESTIVAL AUDIO / VIDEO LOG SHEET LOGGER / VIDEOGRAPHER: Deb Ramsey-Moor MEMORY CARD NUMBER - TASCAM: [[strikethrough]] #5 [/strikethrough]] 18 FILE NAME: FIVESP 0085.wav MEMORY CARD NUMBER - ZOOM H2: N/A FILE NAME: PRESENTER: Xi Chen DATE / TIME: 6/25/2014, 3:30pm PROGRAM: China STAGE: Five Spice Kitchen GROUP NAME: Soups & Stews REGION / STYLE: Southern China, like Guang Zhou [[2 columned table]] | PERFORMER(S) | INSTRUMENT/OCCUPATION | | --- | --- | | Peng Wang | Beijing Chef | CONTENTS / NOTES (continue on back): 1. Pork Rip Soup with Bitter Squash, mostly Southern China 2. The purpose of the broth process is to make it transparent 3. Ribs boil in water for 40 minutes, adding green onion and ginger 4. Melon simmers in long strips 5. Very easy to make at home. This is considered healthful to blood 6. pressure to cook this style of soup with melon. 7. Peng Wang started cooking at a professional college in Nanjing. 8. He's now the cooking manager of a restaurant, but used to own a hotel. There are many branches of his culinary restaurants. 9. He can cook all 7 varieties of Chinese cuisine. 10. He never cooks at all. He was asked to cook bear paws and a giant salamander. It's his first time in the US. 11. What's his favorite Dim Sum? Boat dim sum 12. What are the different types of Chinese dishes,