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JUNE 25-29; JULY 2-6, 2014   
LOG SHEET #1
SMITHSONIAN FOLKLIFE FESTIVAL 
AUDIO/VIDEO LOG SHEET
LOGGER/VIDEOGRAPHER: Deb Ramsey-Moor
MEMORY CARD NUMBER - TASCAM: #5 
FILE NAME: FIVESP_0098, wav
MEMORY CARD NUMBER - ZOOM H2: 
FILE NAME:
PRESENTER: Jing Li  
DATE/TIME: 6/27/14, 11:00am
PROGRAM: China  STAGE: Five Spice Kitchen
REGION/STYLE: Northeastern cuisine

[[2 columned table]]
| PERFORMER(S) | INSTRUMENT/OCCUPATION |
| --- | --- |
| Fenglian Gao | Northeastern cook |
| RongRong Fan | Grand-daughter of cook |

CONTENTS/NOTES (continue on back):
1. Northeast pancake features sour, sweet, salty, bitter,
2. Flour is a staple in Northeast China. Food is considered as broad as the sky. What they cook is a specific example of Chinese life and style in the home as well as restaurants. Zhanshi province doesn't have much vegetation, so flour foods like buns, noodles, and other carb foods are staples and comfort foods. This is a bonding experience.
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7. For the dough, you see the spice, dough and oil come together in the bowl.
8. The spice comes from a specific flower, whose leaves are harvested.
9. The seeds are harvested in the summer, between July and September.
10. The longer the leaves are stored the more fragrant they become.
11. The spice is rolled inside the dough. Each house has its own style
12. The pan is brushed with oil, then a foot-wide pancake is created.
13. Pancakes are very large, naturally. Heating and measuring is guess work.
14. Takes strength to roll the dough.