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

Really interesting book. Not a cookbook and not a story book, a little of both. We have made some of the recipes and really liked them so far. We did make a few changes to the ingredients but not many (not fans of lamb, for example). I hope to make many more recipes from it!

This is a great book and story. The noodles are easy and delicious

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 stand mixer. When it's cooked, it's chewy in texture but still a fun eating experience. I substituted few ingredients because I didn't have any. I used low sodium soy sauce, Kashmir red chilies. These recipes are excellent, a fun cooking and eating experience at home. There are a few reviews that recipes are difficult like the chili oil, spicy and tingling sauce. Methods using a hand whisk, use an immersion blender or hand mixer,if you don't want to mix and stand for a long time., Recipes are well thought,, redeveloped from the original and are addictively delicious. I highly recommend pouring the oil outside your patio.

I received my cookbook today and spent a couple hours reading it. The cookbook exceeded my expectations, which includes family history as well as recipes that go beyond the Xi’an Famous Foods restaurants. I discovered Xi’an Famous Foods during my daughter’s Junior year at NYU. I was so upset it took her so long to discover it, it’s that good! I plan on starting with, and perfecting, a basic dish with Biang-Biang noodles. Next I’ll move on to XFF spicy and sour dumplings, a personal fav. Did you know it’s normal to freeze dumplings for future use?! Who knew, now I won’t feel like a shortcut cheat! There’s a recipe for “West Fu “Pretzels” “ They look so pretty and I can’t wait for an opportunity to surprise my young adult children with them! This cookbook will keep me busy for years! UPDATE 10/28/2020: According to my daughter, the Biang-Biang noodles and Mt. Qi Vegetables tasted just like the restaurant (my first attempt she said I cut the vegetables too small, but my second attempt was just right). Tonight I made dumplings, dumpling skin dough and spinach dumpling filling, without the Sichuan peppercorns, because she doesn’t like spice. She said it was the best dumplings she’s ever had. For myself I made spinach dumpling skin dough with the pork and chives dumpling filling. I used the XFF dumpling sauce XFF chili oil for the dish I remembered at the restaurant.

I have enjoyed both reading this memoir:cookbook and cooking from it. It is a great immigrant’s story, the kind we need to hear in these xenophobic times, but it’s also an excellent introduction to regional Chinese cuisine. It’s not exhaustively encyclopedic like Fuchsia Dunlop’s work, but it is accessible, fun, and you can definitely produce some very delicious food by following the recipes provided. There’s a nice range of recipes from beginner to advanced, but most are going contain high levels of capsicum and Sichuan peppercorns. I’m no chili head, so I’ve had to cut the heat level markedly in recipes accordingly.

This Asian cookbook is a joy to use—beautiful photos, well-written recipes, and very easy to understand. I’ve been having a lot of fun cooking from it and truly enjoying the process. A wonderful addition to my kitchen!

Tolles Kochbuch. Einziges mir bekanntes zur Xian Küche. Schöne Bilder und Geschichten, aber auch übersichtliche Rezepte. habe schon mehrere Sachen nachgekocht.

Very good recipe book, lot of fun, lot of tips and knowledgeable. I recommend

Som introduktion till kökets smaker och kombinationer är den utmärkt! Härliga genomgångar av de viktigaste ingredienserna och kombinationerna t ex. Som receptbok däremot är den rätt omöjlig. Instruktioner och tips är utspridda på andra ställen än där själva receptet finns, och trots att det står att ingrediens A, B och C är nyckeln till en viss rätt finns de sen inte med i receptet alls… förvirrande.

If you love noodles this is a great book to try, very happy