Since its humble opening in 2005, Xiean Famous Foods has expanded from one stall in Flushing to 14 locations in Manhattan, Brooklyn, and Queens. 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 ofeliang piedoused in a bright vinegar sauce to ?atbread ?lled with caramelized pork to cumin lamb over hand-pulledeBiang Biangenoodles, this cookbook helps home cooks make the dishes that fans of Xiean Famous Foods line up for while also exploring the vibrant cuisine and culture of Xiean.

Product Details

9781419747526
Hardcover
10.3 in H | 8.3 in W
304 Pages

Published by Harry N. Abrams