Praise for Xi'an Famous Foods

“When I moved to New York to open Pok Pok, I ate at Xi’an Famous Foods probably two or three times a week for months, working my way through the menu of dishes that were unknown to me at that time but came blazing right up my alley. The spicy, herbaceous, meaty flavors and textures of Xi'an cuisine bowled me over; I was hooked. Today, I no longer live in NYC and one of the things I miss the most are XFF Liang Pi Cold Skin Noodles, so when Jason sent me this book I hoped to find the secrets that would allow me to replicate that haunting flavor here in the cold Pacific Northwest . . . and I'm happy to say that Jason has revealed all!”
James Beard Award–winning chef and author of Pok Pok

“Xi'an Famous Foods is one of the few restaurants I always make sure to eat at when I visit NYC. I'm so excited that this cookbook provides a way for me to have their yummy dishes on the West Coast.”

“Xi’an Famous Foods is one of the most delicious, craveable, and hottest restaurant concepts I’ve encountered in my life. There are days I’ve had three meals in their restaurants. For any cook or foodie, having access to these recipes is almost unfair. We’re all about to level up.”
winner of Top Chef All-Stars

“No one has done more for the popularization of the flavors of northwest China in the US than Xi’an Famous Foods. This impressive new cookbook goes far beyond XFF’s most recognizable dishes, providing a cultural education through Jason’s personal lens. It’s distinctly Xi’an Famous Foods, a blend of Chinese and American sensibilities.”
editor of Eater NY

About the Author

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.

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