The long-awaited cookbook from an iconic New York restaurant, revealing never-before-published recipes Since its humble opening in 2005, Xian 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 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 Xian Famous Foods line up for while also exploring the vibrant cuisine and culture of Xian. Transporting readers to the streets of Xian and the kitchens of New Yorks Chinatown, Xian Famous Foods is the cookbook that fans of Xian Famous Foods have been waiting for. About author(s):Jason Wang is the CEO and owner of Xian 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 Crains 40 under 40.