Jason Wang's Authentic Xian-Style Famous Noodles

S. Sheaffer: This cookbook wasn't a winner for my tastes. Maybe I'm not adventurous enough? I like lamb, but it's clear the author loves it. It could almost be considered a lamb cookbook there are so many lamb recipes. And I'm not brave enough to try tripe, gizzards, hearts or beef tendon. I bookmarked only 8 recipes that I might try. I bought the book because I like spicy Sichuan and Hunan-flavored food and Xi'an promised to be spicy -- and it is; unfortunately, the recipes just aren't what I see myself making. I very much wish that this book had had the "look inside" feature. If I could have viewed the index I wouldn't have bought the book.

United States on Sep 17, 2023

Jodi Henley: I love cookbooks where the writer's voice comes through, and this is one of the best I've read since the Nom Wah cookbook. I also like the recipes. However, the way it's organized into groupings that only make sense to the author makes it really hard to use. It's good enough for a five star but on ease of finding recipes you want to use it's a two. I mean, what does "remix" mean? Or "throwback"? It doesn't say noodles or chicken, or even main dishes. I wish it was more intuitive or just had a table of contents at the beginning of each section, or more descriptive section headings.

United States on Aug 28, 2023

Amazon Customer: The media could not be loaded.  Just received the book, was super excited to read and see the recipes but noticed, it’s upside down and backwards.
Opening from the front cover leads you to the index. And opening from the back cover leads to the table of contents. Also to read the content you have to flip the book because the content is upside down compared to the front and back covers. I assume this isn’t intentional? So I must’ve gotten unlucky and got a bad copy of the book

Canada on Jul 27, 2023

MistressViolet: Amazing! I cook a lot, so I am no stranger to recipes. Nowadays I can pretty much look at a recipe and know if it will be good or not. This book is full of recipes that I absolutely want to try. The layout is a little weird, with a good amount of referencing to other section, but these recipes look like they are to die for.

This book was available on KU, so I snatched it up for free, just to take a cursory look. I was so blown away, that by the time I was done looking at the KU version, I bought a hardcover version. I need these recipes in my life (in a tangible, hardcover format).

United States on Mar 21, 2023

Martin Lomas: Bought this for my girlfriend who missed these noodles from living in New York. It is comprehensive and delicious at every meal

United Kingdom on Feb 08, 2023

Amazon CustomerAmazon Customer: I really did enjoy the techniques, the pictures, stories and simply how this book is done. I sits on my bed table while i sleep and on the kitchen counter when i cook. I quickly made 2 recipes in it and it was a huge success among all friends at supper time. ah-ah that was easy. Get this book.

Canada on Oct 19, 2022

Ottawa, Canada: I have long been a fan of Xi'an Famous Foods in New York City. I am pleased to be able to make some of my favourite recipes from the restaurant now at home.

Canada on Mar 09, 2022

EPICurean M.EPICurean M.: I bought the Kindle version back in 2020, and tried to make the recipes in this book.
Most of the recipes are divided from their large batch of housemade sauces, condiments. Their stories come from a cultural standpoint of Xi'an cuisine of the North. Their immigrant story is very unique, and how their business was built on their food and his father's beginnings and how it grew within the family. Jason expanded their business within NY, and wanted to spread the culture through its cuisine.
The recipes are more approachable to all people in America, and those who visit their branches of the restaurants.
I have tried 5 recipes from.this book. I divided the recipes as I am the only one will eat it - it's mild spicy, warm spices, and very flavorful. The flavors and textures really sticks to you in a very good way! It's quite addictive because of the Sichuan peppercorns. Then the taste us amazing.
I made the XFF noodles sauce, chili oil, spicy and tingling beef and spicy and cumin beef skewers and the bean curd sheets, and the hot oil seared biang biang noodles.
The biang biang noodles is quite an experience making your own hand pulled noodles from scratch and with a...

United States on Mar 07, 2022

Jan: I read about this long awaited book. I've never been to XFF actually. But the recipes and the book are fun to read and most importantly, delicious to eat. Xi'an dishes, but with an added western twitch. Veeeery nice.

Germany on Dec 21, 2020

Steven: I mainly picked up this book because I have been a huge fan of the restaurant ever since a friend of mine who lived in Flushing told me about the opening of one of her favorite restaurants in the St Marks area of NYC that I used to frequent often back then. When Xian Famous Foods opened in the LES (Lower East Side for the unfamiliar), I had recently returned from my first trip to the Eastern Hemisphere to visit a friend who worked for the US Embassy in China. I spent a few months traveling to various places there and loved it (including Xi'an, but just briefly to see the Terra Cotta Soldiers). I was initially attracted to XFF in NYC by the very cheap prices for a filling, unique, and delicious meal (I think the lamb burger was only $2? Try finding prices like those in NYC!) but after a while I found myself having cravings and making the trek over to the LES for some good noodles in soup or a quick bite of the burgers.

Due to events of 2020 XFF has been (mostly) closed in NYC at the moment and when I heard about this book I wanted to try to see if I can get my XFF cravings satisfied at home. I was pleasantly surprised by this book! Originally I was expecting more of a...

United States on Oct 30, 2020