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JUNE 25-29; JULY 2-6, 2014. LOG SHEET # 6 SMITHSONIAN FOLKLIFE FESTIVAL AUDIO/VIDEO LOG SHEET LOGGER/VIDOEGRAPHER: Emily Newhouse Lily Zhang MEMORY CARD NUMBER - TASCAM: CFCH18 FILE NAME: FIVE SP_0094[[strikethrough]] 88[[/strikethrough]].wav MEMORY CARD NUMBER - ZOOM H2: FILE NAME: PRESENTER: Qiaoyun Zhang DATE/TIME: 6/26/14 2:45-3:30 PROGRAM: Salted Meat & Bamboo shoot soup STAGE: Five Spice Kitchen Group Name: REGION/STYLE: South Eastern China ([[strikethrough]] Shanghai area? Huoi Huai Yany[[/strikethrough]] Huai um [[2 columned table]] | PERFORMER(S) | INSTRUMENT/OCCUPATION | | --- | --- | | Quiaoyun Zhong | interpreter/translation| | Peng Wang | chef | CONTENTS/NOTES (continue on back): 1. ingredients- bamboo shoot, green onion, ginger, meat, bean curd 2. 3. meat - add salt, pepper, stir and let stay for 3-4 days 4. cut ingredients into small pieces 5. Boil bamboo, meat, tofu ~60°C 6. add scallions, ginger 7. stir fry peppercorn, salt in skillet, stir curing meat 8. use hands to cover meat w/ salt and peppercorn. wait 12 hours. Flip. wait 12 hours. add salt to soup decoration Ready to eat!