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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