The Cuisine of Western China, from New York’s Favorite Noodle Shop

By Jason Wang

Text by Jessica ChouPhotographer Jenny Huang

Since its humble opening in 2005, Xian 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 atbread lled with caramelized pork to cumin lamb over hand-pulled Biang Biang noodles, this cookbook helps home cooks make the dishes that fans of Xian Famous Foods line up for while also exploring the vibrant cuisine and culture of Xian.

Transporting readers to the streets of Xian and the kitchens of New Yorks Chinatown, Xian Famous Foods is the cookbook that fans of Xian Famous Foods have been waiting for.

• Publication Date: October 13, 2020

Details:

• Trim Size: 8 x 10
• 304 pages