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JUNE 25-29; JULY 2-6, 2014 LOG SHEET #2 SMITHSONIAN FOLKLIFE FESTIVAL AUDIO / VIDEO LOG SHEET LOGGER/VIDEOGRAPHER: Claire DeSoi MEMORY CARD NUMBER - TASCAM: CFCH 18 FILE NAME: FIRESP-0130.wav MEMORY CARD NUMBER - ZOOM H2: — FILE NAME: PRESENTER: Jing Li DATE/TIME: 7/2/14 1145 AM PROGRAM: China STAGE: Fire Spice Kitchen GROUP NAME: REGION/STYLE: Huaiyang style [[2 columned table]] | PERFORMER(S) | INSTRUMENT/OCCUPATION | | --- | --- | | [[strikethrough]] W [[/strikethrough]] Peng Wang | master chef | CONTENTS/NOTES (continue on back): 1. Duck blood was original dish—traditionally considered very healthy; today = meatball soup with winter melon 2. Soup is beneficial to your body in the summer to cool you down 3. Slice scallions and ginger into small pieces; use a spoon to ball the melon 4. When you mix everything, make sure you mix in only one direction 5. this is Huayung cuisine—south of Shanghai. 6. In a formal meal, you have cold dishes first, then soup, then main meal, but this varies by region. 7. Put melon balls into boiling water with 2 tsp salt. This is a fast dish. 8. Gas stores are on the rise in China, especially in urban homes, but traditionally it was coal or even hay 9. Roll the meatballs with your hands—squeeze them with your hands. Faster to do. 10. Chinese dishes emphasize color—it has to be beautiful visually. 11. Put sesame oil in your dish while the [[strikethrough]] dish co [[/strikethrough]] food cooks. 12. Use long thin strips of scallion and carrot to garnish at the bottom of the dish. 13. Take meat: melon balls out and put them in your dish first, then pour liquid. 14. Serve warm. 15. 16.