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JUNE 25-29; JULY 2-6, 2014 LOG SHEET # 5 SMITHSONIAN FOLKLIFE FESTIVAL AUDIO/VIDEO LOG SHEET LOGGER/VIDEOGRAPHER: Camille Connolly / Linn Bunch MEMORY CARD NUMBER - TASCAM: 18 FILE NAME: Fivesp_0142 MEMORY CARD NUMBER - ZOOM H2: N/A FILE NAME: N/A PRESENTER: Qiaoyun Zhang DATE/TIME: 7/3/14 2pm PROGRAM: China STAGE: Five Spice Kitchen GROUP NAME: Pickled and Diced Noodle REGION/STYLE: Qiang ethnic community of West Sichuan [[2 columned table]] | PERFORMER(S) | INSTRUMENT/OCCUPATION | | --- | --- | | Zewang Renqing | Cook | | Geluo Zhati | asst. cook | | Lin Macuo | asst. cook | | ShI Maomao | asst. cook | CONTENTS/NOTES (continue on back): 1. ingredients: potatoes wheat flour} 2 main ingredients because they are grown in the mountainous region where the Qiang live 2. 3. ground beef 4. diced garlic, ginger, chili pepper 5. cilantro 6. pickled vegetables (Napa cabbage or other green leaf veggies, eg.) 7. Salt 8. black pepper powder (Sichuan peppercorn) leaves of carrots) MSG (optional) Stir fry potatoes in veg. oil+ salt. Cook ground beef w/ pickled vegetables dry vegetables to be pickled, cook to 60-70%, pout in a pot with salt -seal w/ dirt, store for 10 days, →