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JUNY 25-29; JULY 2- 6, 2014
LOG SHEET #5

SMITHSONIAN FOLKLIFE FESTIVAL
AUDIO / VIDEO LOG SHEET

LOGGER / VIDEOGRAPHER: Deb Ramsey-Moor
MEMORY CARD NUMBER - TASCAM: #5
FILE NAME: FIVESP_0102.wav
MEMORY CARD NUMBER - ZOOM H2:
FILE NAME:
PRESENTER: Qiaoyun Zhang
DATE / TIME: 2:00 pm, 6/27/14
PROGRAM: China
STAGE: Five Spice Kitchen
GROUP NAME: Chinese chefs
REGION / STYLE: Sichuan style hot pot

[[2 columned table]]
| PERFORMER(S) | INSTRUMENT / OCCUPATION |
| --- | --- |
| Yumen Zhao | professional pastry chef |

CONTENTS / NOTES (continue on back):
1. Hot Pot creation, popular in Southwest China. Known for its spiciness and communal experience. Much dry chili pepper. Sichuan black pepper also added. Plenty of green onion, garlic, and ginger with celery. More oil is needed when starting the recipe.
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5. Bean paste are added with ginger / garlic. Garlic is roasted in pan. 
6. Spicy food is considered good for people living in humid climate. Good for health.
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8. Black peppercorns added. Black bean paste is added. Sugar is added to balance the spiciness. Add water to balance, along with stewed meat bones. Green onions go in last.
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10. There are non-spicy soups made to balance meal. Can be made with mushroom soup. The spiciness reflects the hype, passionate nature of the people. Soup is democratic and free-style, everyone eats together.
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13. Add mushrooms before meat, add beef and pork slices. Chicken and meatballs can be added too. Tofu added last. Black fongus added too.
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