PART-TIME | WINNIPEG LOCATIONS CULNP-NA Culinary Workshops - CE

Learn the basics of the Chinese art of noodle pulling – Lamian – starting with the dough. This method of making dough is rich in history and symbolism. XiaoFe Zu, owner of Dancing Noodle and Red River College alumni, will show us how to make the dough using prairie durum wheat – considered the best in the world – and various kneading techniques: cat paw, tiger paw and tse – planing. Once you have made dough, you will learn to handpull noodles - an old Chinese art which repeatedly stretches the dough and folds it back onto itself to align the glutens and warm the dough for stretching.