January 8-14th: Xi’an Famous Foods by Jason Wang

From the iconic noodle shop in New York City, Xi’an Famous Foods Transports you to Xi’an’s street markets through Chinatown’s kitchens. Giving us the vibrant flavors of Western China with a dose of humor & drama.

XI’AN FAMOUS FOODS

By Jason Wang with Jessica K. Chou

APPETIZERS

Biang-Biang Noodles   page 58   hand-ripped noodles, napa cabbage, celery, scallions, Garlic Purée (page 37), XFF Noodle Sauce (page 43)   13

Spicy Cumin Chicken Skewers   page 202   marinated & grilled chicken thigh, Red Chili Powder (page 35), Homemade Green Onion Oil (page 195), XFF Spicy & Tingly Sauce (page 194), roasted sesame seeds   14

Lamb Potstickers   page 119   ground lamb filling with oyster sauce, ginger & cabbage, Roasted Sesame Seeds (page 34), XFF Dumpling Sauce (page 44), XFF Chili Oil (page 40), scallions   16

SOUP

Hot & Sour Soup +   page 75   pork loin, tofu, assorted mushrooms, black vinegar, scallions, chili oil   12

ENTRÉES

Dry Pot Chicken +   page 130   pan-fried chicken thighs, bell pepper, red onion, tamari, five spice, jasmine rice   29

Spicy Cumin Fish +   page 213   marinated & fried Eagle Creek rainbow trout, Sichuan peppercorn, scallion & chili oil, jasmine rice, blistered shishito peppers   34

Mt. Qi Pork*   page 175   stir-fried pork belly, red chili sauce, ginger, scallions, napa cabbage, hand-ripped noodles   34

Beef Stew with Potatoes   page 90   aromatic braised short rib, oyster sauce, chili & garlic, tomatoes, cilantro   39

DESSERT

Rice Cake +   page 285   steamed in bamboo leaf, local honey, orange supremes   7

   +Denotes a dish that can be prepared gluten free

*Michigan Food Law warns of certain risks associated with the consumption of raw or undercooked proteins