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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, →