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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.