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)
PRICES
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.
美食：在展示中国美食的“五香厨房”，两位中国厨师，除了展现自己拿手的淮扬菜以外，还将展示中国多个节庆节令的美食。这个区域不但美国观众好奇，也会吸引旅居海外的华人，因为所有的乡愁都有美食的记忆。
淮扬菜系中国八大菜系之一。它以选料严、制作精、香味佳、色形美而著称。据府志记载淮扬菜：”饮食华侈，制作精巧；市肆百品，夸视江表”。以其清鲜平和，健康养生，南北皆宜的特点为人们所喜爱，并在历史的长河中绽放出了绚丽的光彩，1949年中华人民共和国开国大典首次盛宴、1999年中华人民共和国50周年大庆宴会、2002年江总书记宴请美国总统乔治•布什等，都是以淮扬菜为主。