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JUNE 25-29; JULY 2-6, 2014      

LOG SHEET #8

SMITHSONIAN FOLKLIFE FESTIVAL 
AUDIO/VIDEO LOG SHEET

LOGGER/VIDEOGRAPHER: Claire DeSoi
MEMORY CARD NUMBER-TASCAM: #5 FILE NAME: FIVESP_0136.WAV
MEMORY CARD NUMBER-ZOOM H2: - FILE NAME:
PRESENTER: Xi Chen  DATE/TIME: 7/2/14 415pm
PROGRAM: China STAGE: Five Spice Kitchen
GROUP NAME:
REGION/STYLE:

[[Two column table]]
| PERFORMER(S)| INSTRUMENT/OCCUPATION |
| Zhao Yuman | master chef |

CONTENTS/NOTES (continue on back):

1. Cold Noodles
2. Green onion, carrots, roast peanuts, noodle.
3. Mince green onion. Cold noodles are good for summer; there are all kinds.
4. In Sichuan, people like hot and spicy cold noodles.
5. Slice carrots while water boils, cut peanuts into small pieces.
6. Boil noodles 2-3 minutes; boil the carrots with them.
7. Soak the noodles immediately in cold water.
8. You can eat this served with cucumbers and peanuts.
9. Add green onion, sesame oil, salt. Can also add vinegar or spicy oil.
10. Add the minced peanuts last, when serving.
11.
12.