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JUNE 25-29; JULY 2-6, 2014
LOG SHEET #5

SMITHSONIAN FOLKLIFE FESTIVAL AUDIO/VIDEO LOG SHEET

LOGGER VIDEOGRAPHER: Deb Ramsey-Moor & Claire DeSoi
MEMORY CARD NUMBER - TASCAM: #5
FILE NAME: FIVESP_0133.wav
MEMORY CARD NUMBER - ZOOM H2:
FILE NAME:
PRESENTER: Longguang Huang
DATE/TIME: 7/2/14 2:00pm
PROGRAM: China
STAGE: Five Spice Kitchen
GROUP NAME:
REGION/STYLE: Huaiyang Style

[[2 column table]]
| PERFORMER(S) | INSTRUMENT/OCCUPATION |
| Wang Peng | master chef |

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CONTENTS/NOTES (continue on back):
1. Vegetarian Kidney (Huaiyang Style)
2. Originally a Buddhist monk dish. Bamboo, ginger, green onion, peppers,
3. Skillfully cut mushrooms. Mushrooms cut in the shape of flowers. Makes tiny
4. flowers. Vegetarianism has become more healthy/common in China.
5. Mushrooms can be made for a soup too. "Kidney flower" is the name for the mushroom
6. Shape. They are washed during preparation. Different mushrooms can be used. 
7. Men love kidneys in China. It's thought to be better for men's health.
8. For homestyle kidneys, they don't have to be cut so artfully.
9. Kidney flowers are in the shape of rolls. Winter/spring bamboo can be used.
10. Blackear mushroom, with onion and ginger is mixed in. Mushrooms are rolled
11. with toothpick holders. Buddhist are forbidden to eat meat. So this is very suitable.
12. Oil must be boiled to high temp: 150C. Corn oil/veg oil used.
13. Drain the water from the mushrooms before frying. Fry for 2min- or 
14. 1 minute with a higher flame.
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Transcription Notes:
Unsure what mark on left margin is. Left as "scribble"