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JUNE 25-29; JULY 2-5, 2014
LOG SHEET #9
SMITHSONIAN FOLKLIFE FESTIVAL AUDIO/VIDEO LOG SHEET
LOGGER/VIDEOGRAPHER: Deb Ramsey-Moor
MEMORY CARD NUMBER - TASCAM: #5 
FILE NAME: FIVESP_0106.wav
MEMORY CARD NUMBER - ZOO H2: 
FILE NAME: 
PRESENTER: Mu Qian              
DATE/TIME: 6/27/14, 5:00pm
PROGRAM: China                  
STAGE: Five Spice Kitchen
GROUP NAME: Yin Hesiqing performers
REGION/STYLE: Mongolian desserts

[[2 columned table]]
| PERFORMER(S) | INSTRUMENT/OCCUPATION |
| --- | --- | 
| Garidi | Mongolian cook/musician |
| Dabu | Mongolian cook/musician |


COMMENTS/NOTES (continue on back):
1. Mongolian Milk Tea, using inner Mongolian tea with pore dry leaves
2. Tea leaves steep in water. The milk texture is similar to tofu. 
3. With stirring and simmering, the milk thickens. 
4. Traditionally heated over cow dung fire. 
5. The role of milk tea in the culture is to wake someone up with warmth. 
6. It's made on the prairie, in the morning to warm you up. 
7. Can be had with meat. It's an everyday food. 
8. Blue tea is the tea of choice. It may come from Sichuan province. 
9. Are there milk tea cafes in Mongolia? Yes, tea houses with milk
10. tea are well seen in Mongolia. 
11. The tea continues to boil tea until ready for other ingredients. 
12. Ingredients are: millet and salt. Dried beef is added to milk tea sometimes. 
13. Mongolians drink it at night too. And can sleep easily with it.