![Transcription Center logo](/themes/custom/tc_theme/assets/image/logo.png)
This transcription has been completed. Contact us with corrections.
JUNE 25-29; JULY 2-6, 2014 LOG SHEET # 3 SMITHSONIAN FOLKLIFE FESTIVAL AUDIO/VIDEO LOG SHEET LOGGER/VIDEOGRAPHER: Alison Karfeld Memory Card Number - TASCAM: FILE NAME: Five Spice 0110 Memory Card Number - ZOOM H2: FILE NAME: PRESENTER: Xi Chen DATE/TIME: 6/28/14 12:30 PROGRAM: China STAGE: 5 Spice GROUP NAME: REGION/STYLE: Jade Shumai - Guangzhou Shaanxi Province [[2 columned table]] | PERFORMER(S) | INSTRUMENT/OCCUPATION | | --- | --- | | Zhao Yuman | chef | CONTENTS/NOTES (continue on back): 1. Guangzhou (near HK)- 2. SE style shumai 3. Bok choy ("Shanghai green"), winter bamboo, sausage, green onion, ginger, spinach, spin juice, flour 4. 5. 1) Boil Shanghai green, 1 min (less than), then put in ice water to keep green color 6. 7. 2) Dice bamboo shoots (1st skin it) with a butcher knife - need tender bamboo shoots 8. Story of why Shu mai call shu mai, hybrid of Chinese words for "we cook, we sell" (Soldiers tried these, didn't know what they were, asked locals, locals simply told them things we cook & we sell.) 3) Chop ginger 4A) Cook bamboo in hot water to get rid of sour taste. (1 min) 4B) Squeezing water from SH greens Shumai made of taro and sweet potato skin