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

SMITHSONIAN FOLKLIFE FESTIVAL AUDIO/VIDEO LOG SHEET

LOGGER/VIDEOGRAPHER: MARY B. CONSIDINE
MEMORY CARD NUMBER - TASCAM: 
FILE NAME: -0109
MEMORY CARD NUMBER - [[strikethrough]] ZOOM H2:
FILE NAME: [[/strikethrough]]
PRESENTER: Jing Li [[strikethrough]] Cumin Pork [[/strikethrough]]
DATE/TIME: 6/28/14 11:45
PROGRAM: China
STAGE: S SPICE
GROUP NAME: Cumin Pork
REGION/STYLE: NW China

[[2 columned table]]
| PERFORMER(S) | INSTRUMENT/OCCUPATION |
| --- | --- |   
| Yan Tien | Cumin Pork |

[[left margin]] MARINADE
-Salt
-Vinegar
-Oyster Sauce
-Soy Sauce
-Sticky rice powder
-Egg Yolk [[/left margin]]

CONTENTS/NOTES (continue on back):
1. Welcome- "Have you eaten" traditional question of
2. greeting
3. NW Province of China - Yangtze
4.
5. Yan Tian also is a paper cut artist (inheritor)
6. Dish is prepped in advance. Dice pork and marinate
7. before skewering on toothpick.
8. Add veg. oil to hot walk. In China, don't really use ovens, mostly stove top. Temp based on experience, not measurement. Also can be made with beef or lamb  (Tien likes that better!) Process similar to a deep fry. In her hometown, people mostly