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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)