Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop

Biographical Note:
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 a Crain's 40 Under 40.


Review Quotes:
"When I moved to New York to open Pok Pok, I ate at Xi'an Famous Foods probably two or three times a week for months, working my way through the menu of dishes that were unknown to me at that time but came blazing right up my alley. The spicy, herbaceous, meaty flavors and textures of Xi'an cuisine bowled me over; I was hooked. Today, I no longer live in NYC and one of the things I miss the most are XFF Liang Pi Cold Skin Noodles, so when Jason sent me this book I hoped to find the secrets that would allow me to replicate that haunting flavor here in the cold Pacific Northwest . . . and I'm happy to say that Jason has revealed all!"
-- Andy Ricker, James Beard Award-winning chef and author of Pok Pok

Review Quotes:
"Xi'an Famous Foods is one of the few restaurants I always make sure to eat at when I visit NYC. I'm so excited that this cookbook provides a way for me to have their yummy dishes on the West Coast."
-- Ali Wong

Review Quotes:
"Xi'an Famous Foods is one of the most delicious, craveable, and hottest restaurant concepts I've encountered in my life. There are days I've had three meals in their restaurants. For any cook or foodie, having access to these recipes is almost unfair. We're all about to level up."-- Richard Blais, winner of Top Chef All-Stars

Review Quotes:
"No one has done more for the popularization of the flavors of northwest China in the US 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

Review Quotes:
"With the publication of chef-restaurateur Jason Wang's cookbook Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop, people all over the world can create their own versions of these assertively spiced (but not all that incendiary), soul-warming dishes. And as an added bonus, the book offers something that Wang's restaurants can't--an unflinchingly honest and heart-wrenching account of his family's unlikely path to restaurant success."
-- Ed Levine, founder of Serious Eats and author of Serious Eater

Review Quotes:
"Jason and his family have introduced a generation of New Yorkers to the flavors of his hometown of Xi'an. I've been thrilled to watch him turn the original shop into a small empire, where my friends now know liang pi, tiger vegetables salad, and Mt. Qi pork with hand-ripped noodles. This book will bring these dishes to broader audiences. The flavors are from Xi'an, but many of the dishes are inventive new combinations--native to New York."
-- Jennifer 8. Lee, journalist and New York Times bestselling author of The Fortune Cookie Chronicles

Review Quotes:
"The debut cookbook from the New York City restaurant chain Xi'an Famous Foods is worth picking up whether or not you have slurped the restaurant's hand-pulled noodles. This is a book on how to operate a food business -- CEO Jason Wang outlines five lessons to know before diving into the business and strips away the glamor of running a restaurant empire. It's also a food history of the flavors of Xi'an, China. With so many layers to appreciate, Xi'an Famous Foods is a prime example of what a restaurant cookbook can be."-- Eater

Review Quotes:
"With its vibrant photography and storytelling, this book, written with Jessica K. Chou, is as satisfying to flip through as it is to cook from."-- The New York Times

Review Quotes:
"In this highly anticipated cookbook, Xi'an Famous Foods CEO Jason Wang reflects on the humble beginnings of his family business, founded in Queens by his father in 2005. But he also introduces readers to his birthplace of Xi'an -- the city that inspired the iconic noodle shop's most adored dishes, like biang biang noodles seared in oil with cumin-rubbed lamb."-- Travel + Leisure

Review Quotes:
"This book, written by Xi'an CEO Jason Wang, offers basic cooking skills for noodle-freaks like me who are adept at ordering Western Chinese food but completely inept at cooking it. I'm a devoted customer at the Xi'an noodle shops but never imagined those chewy spiced dishes were easy to make at home."-- CNN Travel

Review Quotes:
"Oftentimes, in cookbooks, the text is secondary to the recipes. But don't skip over the words in Xi'an Famous Foods--they serve as a cultural chronicle of both cuisine and the immigrant experience in America."-- Vogue

Publisher Marketing:

The must-have cookbook from the iconic restaurant, revealing never-before-published recipes.

"Vibrant photography . . . as satisfying to flip through as it is to cook from." ―New York Times

"For any cook or foodie, having access to these recipes is almost unfair." ―Richard Blais, winner, Top Chef All-Stars

"A cultural chronicle of both cuisine and the immigrant experience in America." ―Vogue

From a six-seat stall to a global culinary phenomenon, Xi'an Famous Foods has brought the complex, explosive flavors of Xi'an, China, and the province of Shaanxi to the New York City spotlight--and now to your kitchen.

The foods of Xi'an, the ancient capital of China and the eastern starting point of the Silk Road, are defined by a unique blend of Middle Eastern and Chinese flavors. Think hand-ripped, chewy biang-biang noodles, cumin-laced lamb, fiery chili oil, and savory rougamo (Chinese burgers).

In this long-awaited debut cookbook, founder Jason Wang and his father, David Shi, share their family's story of immigrant success and the recipes that built their culinary empire. This book dives into the region's culinary history alongside 75 recipes for signature dishes, including:

• The iconic Spicy Cumin Lamb Hand-Ripped Noodles
• The fragrant, peppery Spicy and Sour Lamb Soup
• Crispy, savory Stuffed Flatbreads (Roujiamo)
• Simple, foundational recipes for making their essential chili oil, versatile broths, and, of course, their perfect hand-ripped noodles from scratch.

This is more than a cookbook; it's a celebration of family, the Silk Road's culinary heritage, and the determination required to build a taste of home in a new world. Transport yourself to the busy streets of Xi'an with every flavorful bite.

Wang writes in his introduction: "Here it is, the never-been-told version of how the XFF empire came to be--the random weird pit stops along the way; the family drama behind the scenes; the labor hidden in the secret recipes, and, yes, some really f*cking good spicy cumin lamb."

This unique, extraordinary 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 and makes a perfect gift.

Review Citations:

• Library Journal 01/01/2021 pg. 88 (EAN 9781419747526, Hardcover) - *Starred Review

Contributor Bio:Wang, Jason
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 a Crain's 40 under 40.