Viewing page 170 of 400

This transcription has been completed. Contact us with corrections.

JUNE 25-29; JULY 2-6, 2014
LOG SHEET #8

SMITHSONIAN FOLKLIFE FESTIVAL
AUDIO/VIDEO LOG SHEET

LOGGER/VIDEOGRAPHER: Anna Goodman and Emma Chait
MEMORY CARD NUMBER - TASCAM: CFCH 18
FILE NAME: FiveSP_0126.wav
MEMORY CARD NUMBER - ZOOM H2:
FILE NAME:
PRESENTER: Long guang Huang
DATE/TIME: 6/29/14 4:15
PROGRAM: China
STAGE: Five Spice
GROUP NAME: Steamed Bun with fillings
REGION/STYLE: Shaanxi province (Shanghi)

[[2 columned table]]
| PERFORMER(S) | INSTRUMENT/OCCUPATION |
| --- | --- |
| Zhao Yuman | Pastry Chef |

CONTENTS/NOTES (continue on back):
1. Steamed buns popular across China as a main dish or alt. to rice. 
2. Same dough as noodles.
3. Preparations very important for cooking.
4. Use two butcher knives at the same time to dice [[strikethrough] "stoke"? [[/strikethrough]] poke belly pork
5. Green onion & ginger take out bad pork smell. 
6. Family activity to make steam buns.
7. These buns are small like dumplings.
8.