One of my absolute favorite places to eat in New York City is Xi’an Famous Foods. The flavors of the western Chinese restaurant make it a “don’t miss” option when visiting the city. You have a mix of Muslim influence and Chinese noodles that blend together to make a meal that is amazing. My favorite dish is the spicy cumin lamb hand ripped noodles in broth. It’s delicious, spicy, and slightly mouth-numbing.

Now I find out that CEO Jason Wang is releasing a cookbook! Xi’an Famous Foods: The Cuisine of Western China, from New York’s Favorite Noodle Shop* will come out next week (October 13, 2020). I am thrilled about the thought of reading through the whole story of the restaurant and getting access to a few previously unpublished recipes.

From Bookshop:

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 flatbread filled 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.

Needless to say, I’m stoked.

* This is an affiliate link and I will earn a small commission if you buy the book using my link.