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JUNE 25-29; JULY 2-6, 2014 LOG SHEET # 8 SMITHSONIAN FOLKLIFE FESTIVAL AUDIO/VIDEO LOG SHEET LOGGER/VIDEOGRAPHER: Helen Mulkeen MEMORY CARD NUMBER - TASCAM #5 FILE NAME: FIVE SP_0105.WAV MEMORY CARD NUMBER - ZOOM H2: FILE NAME: PRESENTER: [[Strikethrough]] [[?]] [[/strikethrough]] ELEANOR YUNG DATE/TIME: 6-27-2014 4:15 PROGRAM: China STAGE: Five Spice Kitchen GROUP NAME: Wang Peng Chef Recipe (REGION/STYLE:) Brewed Bamboo Shoots [[2 columned table]] | PERFORMER(S) | INSTRUMENT/OCCUPATION | | --- | --- | | Wang Peng | Brewed Bamboo Shoots | CONTENTS/NOTES (continue on back): 1. Ideally use spring bamboo shoots 2. Corn starch placed on bamboo shoots 3. Put some oil on knife 4. Mixture put on steamer for 2 minutes 5. Slice cucumbers for decoration 6. No MSG used in this recipe 7. 8. Translation of word "brewed" more like paste in English 9. This would be the 3rd course in a 10 course meal 10. The bamboo is different here from the one in China. 11. Bamboo shoots are good fir high blood pressure and cholesterol. 12. Winter, water, and spring bamboo has different flavors