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JUNE 25-29; JULY 2-6, 2014    

LOG SHEET #2

SMITHSONIAN FOLKLIFE FESTIVAL 
AUDIO/VIDEO LOG SHEET

LOGGER/VIDEOGRAPHER: Camille Connolly, Linn Bunch
MEMORY CARD NUMBER - TASCAM: 18 
FILE NAME: Fivesp-019.wav
MEMORY CARD NUMBER - ZOOM H2: ___
FILE NAME: [[strikethrough]] [[?]] [[/strikethrough]]
PRESENTER: Xi Chen  
DATE/TIME: 7/3/14 11:45am
PROGRAM: China    
STAGE: Five Spice Kitchen
GROUP NAME: __________________
REGION/STYLE: Zong Zi w/Meat Filing

[[Two column table]]
| PERFORMERS | INSTRUMENT/OCCUPATION |
| Zhao Yuman | senior pastry chef |

CONTENTS/NOTES (continue on back):
1. ingredients: dried bamboo leaves, boiled for 20 min.
2. pork, seasoned
3. ginger
4. green onion, chopped
5. string for tying
6. sticky rice, 1st soaked for 2 hours mince meat into small pieces, no skin, add soy sauce
7. Zongzi is Dragon Boat festival, cusiine, w/meat , or green beans
8. or red bean
dark soy sauce helps make the color better add galt, chicken powder, oyster sauce, sesame oil, little bit sugar, mix together, let sit for 2 hours you can replace pork with beef add dark soy sauce vs. light is more salty soaked sticky rice, mix not too much