Noodlin’ Around! Food Demo

In the Noodlin’ Around! food series, some of Toronto’s top chefs, from family style kitchens to modern restos, will explore a breadth of noodle dishes to wrap you in succulent splendour.

Chefs Wang Peng and Zhao Yuman will demonstrate a variety of noodle dishes including:
Yangchun noodles (Plain noodles in clean soup )
Noodles served with scallions and oil
Huai’an Chow Mein (Fried noodles)

Everyone: FREE

Saturday, July 12, 2014
1:30PM – 2:30PM
South Orchard Tent
235 Queens Quay West, Toronto Ontario

Chinese noodles have a long and well-established history as one of the oldest food staples in the world, with a lineage dating as far back as 1,900 years ago to the Eastern Han Dynasty. From spaghetti to ramen, noodles across the globe can trace their roots to Chinese cuisine and trade routes. There are a variety of noodle making methods such as twisting, paring, stirring, brushing, rubbing, pressing, rolling, leaking and pulling. Noodle culture is as rich and diverse as China itself. For example, in the south, they are prepared with duck eggs, combined with “fun” or rice. But northern noodles tend to be broader, softer, more pliable and made with “mian” or wheat flour, usually without the use of eggs.

Wang Peng 汪鹏
Wang Peng is from Huai’an, Jiangsu Province, home to one of the most influential cuisines in China, the Huaiyang style. Since finishing his studies in the Yizhou Chef School, he has worked as the head chef in many fine restaurants. He has been honored for his expertise in Huaiyang cuisine, which is characterized by artistic presentation as well as original tastes. In 2010, he received the title of Culinary Master of China from the China Hotel Association.

Zhao Yuman 赵玉曼
Zhao Yuman of Shaanxi Province is a senior pastry chef. Educated at the Shaanxi Culinary School, Zhao has acquired expertise in preparing both Asian cuisines and Western pastries. She is especially skilled at making Huaiyang-style pastries, which typically utilize noodles, decorative buns and pastries, flour-based figurines, and pancakes. Her signature dishes include Huaiyang tea crispy dough twists, soup dumplings, dough sculptures, sugar modelings, and Cantonese-style desserts.