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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