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


After the comprehensive China: The Cookbook and the wonderful The Food of Sichuan, Xi’an Famous Foods brings you closer to the secrets of Chinese cuisine, this time from the northwestern province of Shaanxi. Jason Wang tells the story of the Xi’an chain of restaurants founded by his father, which first delighted New Yorkers and then gained worldwide fame.

The cuisine of this region is famous for in various types of noodles, as well as lamb and mutton dishes, but you will find much more in the book. Of course, a lot of space is devoted to the most famous dish of the region – biang biang noodles (broad and long noodles shown on the cover) – and a wide range of flavors rich in cumin, but there are also many unusual reci[es: “fish” (corn flour dumplings) in a celery broth, Brussels sprouts with dried prawn sauce, or a sweet soup-dessert with a snow mushrooms…

The recipes are intertwined with stories from family and restaurant chronicles, honest and full of humor. We recommend it to everyone who wants to cook something new or read some mouthwatering stories.

Truthfully, those lamb skewers were almost the only thing I would eat as a kid. They were irresistible to me – smoky, spicy, with a touch of char, snapping with crushed cumin seeds. Every other dish paled in comparison

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The lowest price ( April 22, 2024 ): 139,00  Category:

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