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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)