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Since its humble opening in 2005, Xi’an 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, this cookbook helps home chefs make the dishes that fans of Xi’an Famous Foods line up for!
