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

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  • Lamb dumpling filling (羊肉饺子馅)

    • IvyManning on June 07, 2021

      Nice twist to the usual pork dumplings. I am going to add garlic next time.

    • Jardimc on January 10, 2021

      Excellent flavour, but a bit too salty. I would recommend using half the salt in the recipe, as the chili oil recommended for dipping is adequately salty. I would definitely make this again.

  • Hot-and-sour soup (酸辣汤)

    • meggan on March 07, 2021

      I used fresh shiitake and put in a few more mushrooms than called for. I thought it needed a little more sour so we put in a squeeze of lime but then it was as good as any restaurant hot and sour.

  • Pork zha jiang (炸酱)

    • EmilyR on April 13, 2021

      I made this using ground chicken, though I'm sure it's even better with ground pork belly. Excellent flavor and comparable to what they have at the restaurant.

  • Zha jiang noodles with wasabi (芥末炸酱面)

    • EmilyR on April 13, 2021

      Though I used store bought noodles for the sake of time, I really enjoyed the layers of flavor - again comparable to the restaurant.

  • Tiger vegetables salad (老虎菜)

    • EmilyR on April 13, 2021

      This was always one of my favorite dishes at the restaurant and each time I visited I wanted to figure out what was in it and what made it some interesting. Definitely make an effort to source the Chinese celery, but it is so flavorful. I'd cut a touch of sugar in the dressing, but my kids helped make that and may have been a little heavy handed.

  • XFF noodle sauce (秘制调面汁)

    • EmilyR on April 13, 2021

      This is dead simple to make and adds the authentic flavor that is just like in the restaurant. For what it's worth, I'm not typically a fan of star anise or fennel, however I used them and now I'm pleased that I have a recipe where I can use these rather than being neglected in my spice drawer.

  • Spicy Asian cucumber salad (凉拌小黄瓜)

  • Spicy steamed potato hash (洋芋叉叉)

    • abengal on June 14, 2021

      Being tired, did this as mashed potatoes with the spices and then the sauce on top. Did not strain the sauce as the red was very pretty. Would make again. Went well with the stewed oxtail which was made with osso buco due to a mistake when shopping.

  • Stewed oxtail (腊汁牛尾)

    • abengal on June 14, 2021

      Made with osso buco instead of oxtail but still good. Note to self: 30 minutes pressure cooker for 1 kg meat, don’t double the water, try 5 cups next time. Did not have the licorice root so left it out. Did not have white cardamom pods, only green so used 6 green for a double recipe. Surprisingly not too sweet despite the sugar.

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  • ISBN 10 1419747525
  • ISBN 13 9781419747526
  • Linked ISBNs
  • Published Oct 13 2020
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Abrams

Publishers Text

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.

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