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Xi'an Famous Foods : the cuisine of Western China, from New York's favorite noodle shop / Jason Wang with Jessica K. Chou ; photography by Jenny Huang.

Available copies

  • 0 of 2 copies available at LARL/NWRL Consortium.
  • 0 of 2 copies available at Lake Agassiz Regional Library. (Show preferred library)

Current holds

1 current hold with 2 total copies.

Location Call Number / Copy Notes Barcode Shelving Location Status Due Date
Breckenridge Public Library 641.5951 WAN (Text) 33500013455704 New Checked out 10/07/2021
McIntosh Public Library 641.5951 WAN (Text) 33500013455712 New Checked out 10/07/2021

Record details

  • ISBN: 9781419747526
  • ISBN: 1419747525
  • Physical Description: 303 pages : color illustrations ; 26 cm
  • Publisher: New York : Abrams , 2020.

Content descriptions

General Note:
Includes index.
Formatted Contents Note:
Original track: How to cook rice -- Five rules to boiling noodles -- Roasted seasame seeds -- Red chili powder -- Garlic puree -- XFF chili oil -- Bone broth -- XFF noodle sauce -- XFF Liang Pi souce -- XFF dumpling sauce -- Daily bread -- Longevity noodles -- Liang PI "cold skin noodles and seitan: what it is and how to make it -- Biang-biang (or hand-ripped) noodles -- Hot oil-seared biang-biang noodles -- How to serve anything over rice -- How to make anything as a burger -- How to seve anything with noodles -- How to serve anything with noodles in soup -- The Remix: Makeshift vinegar -- XFF ramen -- Fried chicken wings with XFF spices -- Fiddlehead fern salad -- Hot-and-sour soup -- Brussels sprouts with shrimp sauce -- Blistered tiger shishito peppers -- Five-flavor beef shank -- Pork Juan Bing -- Pineapple chicken -- Hong Shao "red braised" spareribs -- Beef stew with potatoes -- Pork Zha Jiang -- Zha Jiang noodles with wasabi.
The throwback: Starter salads -- Spicy and sour carrot salad -- Julienned potato salad -- Spicy Asian cucumber salad -- Seitan salad -- Dumplings -- Dumpling skin dough -- Spinach dumpling filling -- Lamb dumpling filling -- Pork and chives dumpling filling -- Pot stickers -- XFF spicy and sour dumplings -- XFF spicy and sour dumplings soup -- Eggs and tomatoes -- Dry pot chicken -- Twice-cooked pork belly -- Beef and ginkgo congee -- The hot pot -- Spicy and tingly hot pot broth -- Herbal hot pot broth -- The grind -- Tiger vegetables salad -- Lamb meat soup -- Lamb pao-mo soup -- Liang pi "cold skin noodles" -- Stir-fried Liang pi "cold skin noodles" -- Concubine's chicken -- Spicy and tingly beef -- Stewed pork -- Spicy cumin lamb -- Mt. Qi Pork -- Mt. Qi vegetables -- Stewed oxtail -- The party -- Spicy and tingly lamb face salad -- Stewed lamb spine -- Skewers -- XFF spicy and tingly sauce -- Homemade green onion oil -- Spicy and tingly boiled bean curd sheet skewers -- Spicy and tingly boiled beef tripe skewers -- Spicy cumin fish tofu skewers -- Spicy cumin buns -- Spicy cumin chicken skewers -- Spicy cumin chicken heart skewers -- Spicy cumin chicken gizzard skewers -- Spicy cumin beef skewers -- Spicy cumin beef tendon skewers -- Spicy cumin pig intestines skewers -- Spicy cumin lamb skewers -- Spicy cumin squid skewers -- Spicy cumin whole fish -- Fresh watermelon soju cocktail -- Green tea and Hennessy -- Yogurt-flavored soju cocktail -- Fruit plate
The homecoming: Spicy steamed potato hash -- Spinach cakes -- Hoolah soup -- Beef Xiao Chao Pao-Mo soup -- Little "fish" in celery broth -- Spicy and sour mung bean jelly -- Five nuts and seeds "chowder" -- Sesame Liang Pi "cold skin noodles" -- Hong Shao braised striped bass -- Iron pot lamb stew -- Steamed celery bites -- Steamed rice-coated lamb -- West Fu "pretzels -- The (bitter)sweet stuff -- Hard-candied fruits on a stick -- Sweet soup with white wood ear mushrooms -- Mountain yam with osmanthus syrup -- Candy "silk" sweet potatoes -- Sweet fermented rice soup -- Tangyuan (with sesame or hawberry filling) -- Chilled rice cake with honey -- "Zeng Gao" rice cake -- Elight treasures congee -- Layered rice cake.
Summary, etc.:
"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 fans have been waiting for.
Author Notes

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.

Subject: Cooking, Chinese.
Restaurants > New York (State) > New York.
Cooking, Chinese.
New York (State) > New York.
Genre: Cookbooks.

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