In this hands-on class, students will learn the art of traditional Chinese pulled noodles (lā miàn) alongside the preparation of a versatile “mother sauce” that forms the backbone of countless noodle dishes. Participants will explore dough development, gluten structure, and the rhythmic pulling technique that transforms a simple mixture of flour, water, and salt into long, elastic strands of noodles. The class culminates in assembling a complete dish, pairing freshly pulled noodles with a deeply flavored, adaptable sauce. Chinese pulled noodles trace their origins back over 4,000 years, with early evidence found during the Han Dynasty. Lā miàn, meaning “pulled noodles,” became especially prominent in Northern China, where wheat-based foods dominate. Over time, noodle-making evolved into both a culinary craft and a performance art, with skilled chefs stretching dough into hundreds of strands in a matter of seconds. The concept of a “mother sauce” reflects a broader Chinese cooking philosophy: mastering foundational sauces allows for endless variation across regional cuisines.
Admission/Cost: $65
Location:
Societe Brewing Company
2415 San Diego Avenue
San Diego, CA
Dates and times:
Saturday, June 13 - 5:00 PM
Sunday, June 28 - 5:00 PM
