This transcription has been completed. Contact us with corrections.
JUNE 25-29; JULY 2-6, 2014 LOG SHEET # 7 SMITHSONIAN/FOLKLIFE FESTIVAL AUDIO/VIDEO LOG SHEET LOGGER/VIDEOGRAPHER: Anna Goodman and Emma Chait MEMORY CARD - TASCAM: CFCH18 FILE NAME: FiveSP_0125.wav MEMORY CARD - ZOOM H2: FILE NAME: PRESENTER: Norah Yeh DATE/TIME: 6/29/14 3:30pm PROGRAM: China STAGE: Five Spice GROUP NAME: Fried Pork Belly w/ Vinegar REGION/STYLE: Fujian Province: South East coast [[ 2 columned table ]] | PERFORMER(S) | INSTRUMENT/OCCUPATION | | --- | --- | | shi xiao wei | | CONTENTS/NOTES (continue on back): 1. like to use sugar in the South for this dish, not in the north 2. a very popular dish in the south 3. puts sliced tomato & cucumber in sides of dish, uncooked noodles in center 4. tomato & cucumber (cold) balance deep fried foods (Hot) 5. Southern Chinese like to eat rice noodle as [[strikethrough]] [[?]] [[/strikethrough]] rice is a staple crop. 6. Pork is the standard meat 7. Red wine sauce originated in Fuzhou 8.
Transcription Notes:
unable to read strikes out word