Xi’an Food Gets Famous

This makes me a little happy…and a little sad. I’ve loved that Xi’an food has been my little secret. But after Anthony Bourdain discovered Xi’an Famous Foods in New York people are learning about the region’s spicy, tangy cuisine. Here are a couple of shots from restaurants I frequented when I lived in Xi’an, and a link to Business Insider’s profile of the New York chain.

Xi’an Famous Foods gets noticed again

Street Food

Meats, vegetables, and tofu ready to be skewered and grilled at a sidewalk eatery

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“Pants Belt Noodle”—a Xi’an specialty. Often served in the leftover broth from Spicy Fish Head. Sounds weird, tastes amazing!

 

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Xi’an Food–The Secret is Out!

"Pants Belt Noodle"—a Xi'an specialty. Often served in the leftover broth from Spicy Fish Head. Sounds weird, tastes amazing!

“Pants Belt Noodle”—a Xi’an specialty. Often served in the leftover broth from Spicy Fish Head. Sounds weird, tastes amazing!

A radical change between my two experiences in Xi’an was in food. In 1981 there were few restaurants and even for home cooks, the selection of ingredients was limited. When I returned in 2005, residents of the ancient city seemed to be making up for the culinary experiences they had been deprived of during the hard times of the late 20th century. Their exuberant cuisine could be sampled on the streets or in exclusive restaurants where willowy silk-clad waitresses brought dishes garnished with orchids.

Meats, vegetables, and tofu ready to be skewered and grilled at a sidewalk eatery

Meats, vegetables, and tofu ready to be skewered and grilled at a sidewalk eatery

One of our most memorable meals in 1982 happened when our student, Aaron Li, took us for yang ro pao mo—Xi’an lamb stew—at the one restaurant in town that served it. Now you can find restaurants all over town that serve the dish, as well as other local specialties: spicy noodles, “Xi’an hamburger,” dumplings, and soups seasoned with fiery red peppers and tongue-numbing Chinese peppercorns. The food is addictive and I try to replicate it at home when I can.

Xi’an cuisine has been in the U.S. for a few years, courtesy of Jason Wang, who started a little chain of restaurants in New York called Xi’an Famous Foods. http://xianfoods.com/

I eat there whenever I go to New York—the noodles are to die for but the Yang ro pao mo falls short of the true Xi’an experience. It’s definitely worth a visit. And just this week Jason Wang appeared on the public radio show The Splendid Table. http://www.splendidtable.org/story/xian-famous-foods-bringing-a-little-known-chinese-cuisine-to-new-york-city

Fish Head Soup (yü tou)