XI'AN FAMOUS FOODS: THE CUISINE OF WESTERN CHINA, FROM NEW YORK'S FAVORITE NOODLE SHOP : The Cuisine of Western China, from New York's Favorite Noodle Shop
The Cuisine of Western China, from New York's Favorite Noodle Shop
Jason Wang, by (photographer) Jenny Huang, text by Jessica Chou
The long-awaited cookbook from an iconic New York restaurant, revealing never-before-published recipes
Since its humble opening in 2005, Xi'an Famous Foods has expanded from one stall in Flushing to 14 locations in Manhattan, Brooklyn, and Queens. CEO Jason Wang divulges the untold story of how this empire came to be, alongside thenever-before-publishedrecipes that helped create this New York City icon. From heavenly ribbons of liang pi doused in a bright vinegar sauce to flatbread filled with caramelized pork to cumin lamb over hand-pulled Biang Biang noodles, this cookbook helps home cooks make the dishes that fans of Xi'an Famous Foods line up for while also exploring the vibrant cuisine and culture of Xi'an.
Transporting readers to the streets of Xi'an and the kitchens of New York's Chinatown, Xi'an Famous Foods is the cookbook that fans of Xi'an Famous Foods have been waiting for.
Jason Wang is the CEO and owner of Xi'an Famous Foods, which has 14 locations. Wang was named an Eater Young Gun, a Zagat 30 under 30, a Forbes 30 under 30, and Crain's 40 under 40.
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