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JUNE 25-29; JULY 2-6, 2014
LOG SHEET #3

SMITHSONIAN FOLKLIFE FESTIVAL AUDIO/VIDEO LOG SHEET
LOGGER/VIDEOGRAPHER: Deb Ramsey-Moor
MEMORY CARD NUMBER - TASCAM: #5
FILE NAME: FIVESP_0131.wav
MEMORY CARD NUMBER - ZOOM H2: 
FILE NAME:
PRESENTER: Levi Gibbs
DATE/TIME: [[/strikethrough]] 7/2/14, 12:30pm
PROGRAM: China
STAGE: Five Spice Kitchen
GROUP NAME:
REGION/STYLE: Northwestern Style Cuisine

[[2 columned table]]
| PERFORMER(S) | INSTRUMENT/OCCUPATION |
| --- | --- |
| Gao Fenglian | Grandmother cook |
[[right margin]] paper cutters also [[/right margin ]]
[[left margin]] O [[/left margin]]
| Fan Rongrong | granddaughter cook |

CONTENTS/NOTES (continue on back)
1. Northwestern-Style Salad, from Shan-Shi province.
2. Cold, pickled salad w/glass noodles. Made from potato flour.
3. Adding onions, garlic, black fungus, eggs. This becomes a thin egg omelette
4. Salad can be put into steamed buns
5. Can use corn oil, using a brush to spread the oil. Mung bean sprouts will be added
6. The omelette becomes a skin, lightly coating the pan. Flipping pancake after 
7. a few minutes. Eggskin is sliced into strips, will wrap around mung bean sprouts. 
8. Wild spiced were brought from China for this. Wildflowers are incorporated 
9. into it.
10. Mung beans are added to this. Chinese and American eggs taste the same.
11. Wood ear fungus is boiled, while sprouts cool. Fungus takes longer to cook. 
12. Wood ear fungus is different locally vs. in China. Everything is cooled before serving. 
13. Eggs are salted before serving.
14. Cook heats more oil in the pan. Spices and flowers are heated to open the flower.