Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop
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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 the never-before-published recipes 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.
"No one has done more for the popularization of the flavors of northwest China in the U.S. than Xi’an Famous Foods. This impressive new cookbook goes far beyond XFF’s most recognizable dishes, providing a cultural education through Jason’s personal lens. It’s distinctly Xi’an Famous Foods, a blend of Chinese and American sensibilities.”
-Serena Dai, editor of Eater NY
Jason Wang is the CEO and owner of Xi’an Famous Foods, which has multiple locations in NYC. Wang was named a James Beard Foundation Awards Nominee for Outstanding Restaurateur, an Eater Young Gun, a Zagat 30 under 30, a Forbes 30 under 30, and a Crain’s 40 under 40.