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JUNE 25-29; JULY 2-6, 2014

LOG SHEET #7

SMITHSONIAN FOLKLIFE FESTIVAL 
AUDIO/VIDEO LOG SHEET 

LOGGER/VIDEOGRAPHER: Deb Ramsey-Moor
MEMORY CARD NUMBER - TASCAM: #5
FILE NAME: FIVESP-0135.wav
MEMORY CARD NUMBER - ZOOM H2: __
FILE NAME: _____________
PRESENTER: Quaiyun Zhang 
DATE/TIME: 7/2/14, 3:30 pm 
PROGRAM: China 
STAGE: Five Spice Kitchen 
GROUP NAME: _____________
REGION/STYLE: Qiang ethnic cuisine 

| PERFORMER(S) | INSTRUMENT/OCCUPATION |
| [[strikethrough]] [[?]] [[strikethrough]] Xingxui Li | Quiang cook |

CONTENTS/NOTES (continue on back): 

1. Potato Rice Cake, favorite food of cook. "Foreign potato" food is translation. 
2. There are two ways to eat it is in a soup with veg, or separate with sauce. 
3. Sichuan peppercorn powder is also used. In the soup, you stirfry veg in oil. 
4. Garlic and ginger go in first. Pickled napa cabbage is used. Can be any greens. 
5. Traditional Qiang dish. Potato can be baked, fried, stir-fried, etc. 
6. Can add more vegetable to recipe. Harvest the cabbage, then add salt. 
7. Can be done with or w/o salt. Store veg for 10 days to pickle vegetable. 
8. Peel potatoes and cool them down. Vigorously mash potatoes in bowl, 
9. They use stone grinders back home. 
10. No rice is involved, but cake looks like rice cake. They eat a lot of flour and corn
11. in Qiang culture. They eat lots of starch. 
12. Preserved meat is used regularly, they don't go into town for food, 
13. Qiang eat lots of wild vegetable. Can be hard work, but the work represents 
14. the times of hardship and work. 
15. Potato should be sticky by the end.