Xi'an Famous Foods The cuisine of Western China, from New York's favorite noodle shop

Jason Wang

Book - 2020

"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 βatbread αlled 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." -- Amazon.com.

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Subjects
Genres
Cookbooks
Recipes
Published
New York : Abrams 2020.
Language
English
Main Author
Jason Wang (author)
Other Authors
Jessica K. Chou (author), Jenny (Photographer) Huang (photographer)
Item Description
Includes index.
Physical Description
303 pages : color illustrations ; 26 cm
ISBN
9781419747526
  • Introduction
  • The original track: laying the foundations in Xi'an
  • The remix: making it work in middle-of-nowhere America
  • The throwback: finding a new place to call home
  • The grind: making it in NYC
  • The party: work hard, play hard
  • The homecoming: rediscovering Xi'an
  • The (bitter)sweet stuff: our past and present.
  • Original track: How to cook rice
  • Five rules to boiling noodles
  • Roasted sesame seeds
  • Red chili powder
  • Garlic puree
  • XFF chili oil
  • Bone broth
  • XFF noodle sauce
  • XFF Liang Pi sauce
  • 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 serve 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
  • Eight treasures congee
  • Layered rice cake.
Review by Library Journal Review

Wang's father, David Shi, started Xi'an Famous Foods as a tiny stall selling the street food of his native western Chinese city, Xi'an. Many years later, as word spread and lines grew, Xi'an Famous Foods expanded to ten stores in New York. Xi'an cuisine is full of gutsy flavors with Szechuan peppercorns and chiles, but as befits a city on the Silk Road, it also includes spices more traditionally associated with Middle Eastern and Indian cooking, such as cumin and cardamom. Interwoven throughout recipes, such as Liang Pi "Cold Skin Noodles" and the signature Spicy Cumin Lamb, is an affecting immigrant story that traces the family's journey from provincial China to Michigan's Upper Peninsula to the urban core of the Northeast. Although we don't necessarily know what the future of restaurants will be, there are lessons here for surviving upheaval. VERDICT While challenging for beginning cooks, this enjoyable and readable offering features clear instructions and inspiring recipes that are well within the reach of the home kitchen. Wang's DIY ethos makes the hard work fun.--Devon Thomas, Chelsea, MI

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