Viewing page 80 of 400

This transcription has been completed. Contact us with corrections.

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: #5 
FILE NAME: FIVESP_0103.wav
MEMORY CARD NUMBER -ZOOM H2:
FILE NAME:
PRESENTER: 
DATE/TIME: 6/27/14, 
PROGRAM: China  STAGE: Five Spice Kitchen
GROUP NAME: Fujin/Chenzhou Puppeters/cooks
REGION/STYLE: Southeast Chinese Fujin cuisine

[[2 columned table]]
| PERFORMER(S) | INSTRUMENT/OCCUPATION |
| --- | --- |
| XU, Shao Wei | puppeteer/chef | 
| FU, Duan Feng | puppeteer/chef |

CONTENTS/NOTES (continue on back):
1. Fried Pork Belly w/ Vinegar
2. MSG is added, in this recipe with fried rice noodles.
3. Tapioca starch is added, but regularly Asian starch is used.
4. Black vinegar is used. You can feel the warmth of oil to determine heat. Salt is added too, with sugar.
5.
6. Custom made outfits are worn from China for this occasion.
7. Chenzhou diet is not so spicy. Mostly women cook.
8. Puppet theater master comes on stage to promote Fried Pork dish.
9. Vinegar from close-by province (Yuan Chin) is better because it penetrates the meat. Vinegar is good for digestion. He claims you will lose weight with this dish. Puppet master leaves podium. 
10.
11.
12. Audience asks if other pork can be used. Noodles are dry when fried
13. Black vinegar is only found in Asian markets.
14. Tray is typically lined with vegetables before pork is presented.