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JUNE 25-29; JULY 2-6, 2014 LOG SHEET #2 SMITHSONIAN FOLKLIFE FESTIVAL AUDIO/VIDEO LOG SHEET LOGGER/VIDEOGRAPHER: Helen Mulkeen MEMORY CARD NUMBER- TASCAM #5 FILE NAME: FIVE SP-0099 MEMORY CARD NUMBER- ZOOM H2: FILE NAME: PRESENTER: Wang Peng, chef DATE/TIME: 6/27/2014 11:45 a.m PROGRAM: China Stage: Five Spice Kitchen GROUP NAME: REGION/STYLE: Huaiyang-Style DISH Squirrel Fish SIANGSU Province [[2 columned table]] | PERFORMER(S) | INSTRUMENT/OCCUPATION | | --- | --- | | WANG PENG | HUAI YANG Chef | CONTENTS/NOTES (continue on back): 1. Fish preparation - remove head, fillet procedure 2. Northern regional style cooking 3. Fresh fish preferred - squirrel fish used here is not what is used in China 4. Salt used as partial marinade 5. Fish fried in wok with corn oil 6. Chopped cucumber used 7. Ketchup used as ingredient here, also vinegar 8. Vinegar in China made from rice Fried until crispy Tail never detached from fish [[a picture of a fish]](filet/filet)