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

“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

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. Recipes include:

• Tiger Vegetables Salad
• Lamb Meat Soup
• Liang Pi “Cold Skin Noodles”
• Spicy Cumin Lamb
• XFF Spicy and Sour Dumplings
• Spicy Cumin Lamb
• Beef and Ginkgo Congee
• Herbal Hot Pot Broth
• Spicy Cumin Whole Fish
• Spicy and Tingly Beef
• And more!

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.

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.