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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!