Chinese Hand-Pulled Noodles in the Making

Gene Wu hand-pulling noodles in his restaurant kitchen

 It’s just a few weeks before Chinese New Year’s, which falls on February 10th this year. In anticipation, the Lowell Folklife Series presents “Noodling: The Art of Chinese Hand-Pulled Noodles.” This cooking demonstration on Monday, January 28th will be presented by Chef Gene Wu, owner of   Gene’s Chinese Flatbread Cafe in Chelmsford, MA.

Wu will share his knowledge and skill in making and serving hand-pulled noodles. Known as “biang, biang mian,” these broad noodles are made from dough that is cut, rolled out, and stretched.  It’s a dramatic thing to see, as Gene pulls the dough, flings it in the air, slaps it down on the counter several times, and then throws it into a pot of boiling water.

Gene Wu grew up in Xi’an, the capital of central China’s Shaaxi Province, a region noted for its noodle soups and flatbread. Menu items at Gene’s restaurant are mostly derived from his grandfather’s recipes.

In addition to talking about Chinese noodle traditions, Wu will demonstrate how to hand-pull noodles. He will then attempt to teach someone from the audience how to do it.

Date:   Monday January 28, 2013

Time:  7:30 p.m.

Place:  Event Center, Boott Cotton Mills Museum, 115 John Street, Lowell, MA 01852

More information

Questions? Call Maggie at 978-275-1719.
No reservations are necessary.

PS  Thanks to Jen Meyers who attended Wu’s demonstration and posted this  — nice photos of several audience members trying their hands at pulling noodles.

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