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June 25-29; July 2-6, 2014 LOG SHEET #8 SMITHSONIAN FOLKLIFE FESTIVAL AUDIO/VIDEO LOG SHEET LOGGER/VIDEOGRAPHER: Mary B Considine / Alison Karfeld MEMORY CARD NUMBER - TASCAM: FILE NAME: Five Spice.0115 MEMORY CARD NUMBER - ZOOM H2: FILE NAME: PRESENTER: Luonggong Huang DATE/TIME: 6/28/14 4.15 pm PROGRAM: China STAGE: GROUP NAME: Sour Poached Fish- Miao REGION/STYLE: Weiyung [[2 columned table]] | PERFORMER(S) | INSTRUMENT/OCCUPATION | | --- | --- | | Ming Mo | Chef | CONTENTS/NOTES(continue on back): 1. Dao, Dai people - spicy & sour, characterizer all 2. food. This dish made it into a Broadway play "Chinglish" 3. Pour oil into walk (dog wok 1st) 4. Usually eat this dish in November (also festival of Miao people) 5. Sour & spicy is popular taste combination. Sour taste comes from pepper (also bamboo shoots and tomato and fragrant grass, hot pepper are made from leaves of) Serves 6-8 Typically uses 1 pct, for time saving, prepping sauce * fish in 2 diff pots today -> add cold water into wok -> Prep of fish (oil pot 1st)