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JUNE 25-29; JULY 2-6, 2014 LOG SHEET #5 SMITHSONIAN FOLKLIFE FESTIVAL AUDIO/VIDEO LOG SHEET LOGGER/VIDEOGRAPHER: Emily Wewhouse MEMORY CARD NUMBER - TASCAM: CFCH18 FILE NAME: FIVESP_93 [[strikethrough]] 88 [[/strikethrough]] .wav MEMORY CARD NUMBER - ZOOM H2: FILE NAME: PRESENTER: Nora Yeh [[strikethrough]] OC [[/strikethrough]] DATE/TIME: 6/26/14 2:00-2:45 p.m. PROGRAM: Rumbary Spring Roll STAGE: Fire Spice Kitchen GROUP NAME: [[strikethrough]] Nora Yeh [[/strikethrough]] REGION/STYLE: [[2 columned table]] | PERFORMER(S) | INSTRUMENT/OCCUPATION | | --- | --- | | Xu Shaowei | chef | | Fu [[strikethrough]] du [[/strikethrough]] Duanfeng | chef | CONTENTS/NOTES (continue on back) 1. Specialty, not what would eat have in US restaurant, mainly vegetable dish 2. SE coast of China, closest province to Taiwan, same dialogue as [[strikethrough]] Mongol [[/strikethrough]] 3. Ingredients- many pre-made, otherwise would take too long 4. Deep fried rice noodle, ground peanut filling, leek, cilantro, carrots, seaweed 5. Oyster already made, tofu- w/ white sugar celery, sweet peas, water chestnut 6. chestnut w/ pork & green onions 7. Any kind of cooking oil can be used in wok 8. Can't find small oysters in US that can in China, small ones not legal in US At home would make spring roll wrap by himself (chef) Can put sweet, hot sauce on it if you want Usually eaten Aug 15 - mid April, wrapping in round so emphasizes family getting back together, often each family member can bring on ingredient each and all get together and combine for meal Explained different tastes of different regions of China (general terms)