Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop
Since its humble opening in 2005, Xiāan 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 theĀ never-before-publishedĀ recipes that helped create this New York City icon.
From heavenly ribbons ofĀ liang piĀ doused in a bright vinegar sauce to ļ¬atbread ļ¬lled with caramelized pork to cumin lamb over hand-pulledĀ Biang BiangĀ noodles, this cookbook helps home cooks make the dishes that fans of Xiāan Famous Foods line up for while also exploring the vibrant cuisine and culture of Xiāan.
- Hardcover
- 304 Pages
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Description
Since its humble opening in 2005, Xiāan 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 theĀ never-before-publishedĀ recipes that helped create this New York City icon.
From heavenly ribbons ofĀ liang piĀ doused in a bright vinegar sauce to ļ¬atbread ļ¬lled with caramelized pork to cumin lamb over hand-pulledĀ Biang BiangĀ noodles, this cookbook helps home cooks make the dishes that fans of Xiāan Famous Foods line up for while also exploring the vibrant cuisine and culture of Xiāan.
- Hardcover
- 304 Pages
