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JUNE 25-29; JULY 2-6, 2014                   
LOG SHEET#3
SMITHSONIAN FOLKLIFE FESTIVAL
AUDIO/VIDEO LOG SHEET
LOGGER/VIDEOGRAPHER: Deb Ramsey Moor
MEMORY CAR NUMBER - TASCAM: #5 
FILE NAME: FIVESP_0100.wav
MEMORY CAR NUMBER - ZOOM H2: 
FILE NAME:
PRESENTER: LONGGUANG HUANG 
DATE/TIME: 12:30 p.m.,6/27/14
PROGRAM: China STAGE: Five Spice Kitchen
GROUP NAME: Southern Cuisine Chefs
REGION/STYLE: Ginzho Boneless Spicy Chicken

[[2 columned table]]
| PERFORMER(S) | INSTRUMENT/OCCUPATION |
| --- | --- |
| MING MO | SOUTHERN CUISINE |

CONTENTS/NOTES (continue on back):
1. Chinese traditional Dragon Boat festival. The Southwestern chef is also
2. a musician. Guizho is a multi-ethic province in China. Chicken and pork
3. are traditional fare. Usually Chinese eat chicken with bones. This dish is
4. different. Hot peppers are commonly used. He learned to make dish in high
5.school. His family owned the restaurant.
6. Chicken I disced finely. He was in a cookery for 3 years, before becoming a
7. musician. There is sour soup, sour wine, and toher similar foods prepared in
8. the same style. He's preparing it in the same stule as home.
9. The stove is lit and oil heated in the pan.
10. Audience asked if there is meaning to sweet dishes. They equate
11. smoothness and happiness in life. Bitterness and sweetness balance flavors.
12. Sourness is preferred to spicy. Ginger, peppers, and spice are important to
13. the meal. Lots of hot pepper. This is one of the hottest dishes.
14. One of the hottest peppers is in Guizho province. You will need oil to cover chicken.

Transcription Notes:
Not sure if this was a proper way to transcribe how they wrote along the bulleted numbers