Viewing page 213 of 400

This transcription has been completed. Contact us with corrections.

JUNE 25-29; JULY 2-6, 2014

LOG SHEET #9

SMITHSONIAN FOLKLIFE FESTIVAL
AUDIO/VIDEO LOG SHEET

LOGGER/VIDEOGRAPHER: Deb Ramsey-Moor
MEMORY CARD NUMBER-TASCAM: #5 FILE NAME: FIVESP_0137.WAV
MEMORY CARD NUMBER-ZOOM H2: FILE NAME:
PRESENTER: Qiaoyun Shang DATE/TIME: 7/2/14, 5:00PM
PROGRAM: China STAGE: Five Spice Kitchen
GROUP NAME:
REGION/STYLE: Qiang Ethnic Traditions (Sichuan province)

CONTENTS/NOTES (continue on back):

1. Qiang Drinking Culture with brothers
2. Barley wine is the common beverage. Barley is washed and stir fried in a
3. large wok. No oil. Roasted, The use wooden stick with wok.
4. Then the barley is boiled. Wine has a smoky taste.
5. Barley shouldn't be boiled for too long. Sweet/sour taste can be changed for gender.
6. Yeast and barley are put into a big wok. The wok is covered in plastic wrap, this keeps
7. it warm. When 2-3 days have passed, the barley is ready. You then store it in a
8. big pot. Ashes from the wood help to seal the pot. It's put in the storage underground.
9. When you want to drink it, you must boil water 2 hours in advance.
10. Cakes can be made from barley too. There's a particular way to drink it
11. At weddings and funerals, you drink from 2-3 straws. 30% alcohol
12. The wine will be toasted to different Qiang wine[strikethrough] goods. Sky, mountain.
13. river gods.
14. An order of men will drink the wine, but keep adding water. Temp 60°C.