It's been over 20 years since I was in Xi'an but I still remember how great the food was and glad to see this this morning. I may not be over the dumpling barrage, however.
I made this for dinner two days ago. It was delicious! My noodles were not nearly as neat as his, but the slight variations in the thickness of the noodle gave them a really pleasant chewiness. This is definitely one i will make again.
I've never heard of this guy until now, and I could tell halfway through this video that he is one of those persons that rarely has a dish not come out perfect. That's what I aspire to, but I'm definitely not there, yet.
Having lived in NYC for many years I kinda developed a love-hate relationship with this restaurant. Xi’an famous food is the closest thing to authentic Northwestern Chinese cuisine you can get in the US. But the food they serve lack texture and details. The iconic aroma of deep fried chili pepper is always missing. The meat they use in noodles and pork burgers is juiceless as a result of overcooking. Chewy is not the word I would use to describe their noodles- they are simply thick, heavy, and amateurishly made. This restaurant will by no means survive in China but is faring well as an exotic choice for Americans and comfort food for Chinese immigrants. As a Xi’an native I have mixed feelings but I find myself going back there every now and then.
Xi'an Famous Foods is great. I eat at their NYC restaurants often and I always take visiting family and friends there. I highly recommend visiting Xi'an Famous Foods if you cizitn NYC. They have a good number of locations so fairly easy to visit. My personal favorite order right now is the NS1, the soup version of the Spicy Cumin Lamb noodles 🍜. Jason is a great spokesperson. He made this recipe and noodle pulling look easy. He knocked this video out of the park.
Whoa just came across this video today and I LITERALLY was just at Xi'an Famous Foods yesterday in the financial district in NYC for my last meal before flying out. AND I ordered this exact dish too. Found the restaurant on Google Maps while we were touring the area and wasn't even aware of the place's notoriety until another person in line spoke highly of the food. And it was delicious! Would 10/10 go back. The chili oil doesn't pull any punches.
traveling to NYC in a month and this place has just been added to my list. I studied abroad in Xi'An in college and I haven't had belt noodles since. Thank you!
Jason, would be nice if your t-shirt is imprinted with the word "biang" (for biang biang noodles). This is one of the most complex and artistic Chinese word 👍👍
You can easily find a Biang Biang noodle recipe online, that version doesn't use meat, but most of the same seasonings (with the exception of the tian mian jiang). Just make sure you have real Chinese black vinegar, it's such a delicious and key part of the dish.
Ate the lian pi at the previous smaller Bayard St, the guy up front refused to answer questions, so I just bought 2 takeout portions. And we never went back.
The key is to let it rest (aka let the gluten bind) for a long time. U can use bread flour, which has a higher gluten content and therefore shorten the rest time
may be the difference between the noodles he make and the xi'an noodles is that xi an noodles would put vegetables and chili powder on the top of noodles, and then pour hot oil to the chili powder to stimulate its flavor.
I used to get this all the time with a friend during covid times at different locations, which all ended up tasting exactly the same. haven't had it since
Totally missing out the soul of the Biang Biang Mien - to drizzle hot sizzling oil to the noodles at finishing to maximize the fragrance of ingredients !
I like your videos. Technical, but not too much for this newbie! Just curious, what do you do with all the wine you make? Do you sell it? Give it to friends and relatives? I've started a small vineyard and I'm a little worried about what I'm gonna do with all those grapes! Your answer might help me know what to do with mine! 😁
Excellent presentation of the recipe. I love he explained the reasoning behind little details. Their restaurant is all over in NYC. Maybe they should strive for wider audience, like chipotle. I can easily see a non-spicy version made
Where is the recipe? the only links i can find are for some ugly merchandise by a channel that does not link the recipe they are showing in their videos.
The reason why the noodle broken, it’s nothing to do with timing but with the flour you used. All purpose flour in the USA doesn’t have enough starch and gluten, meaning that your noodles are less bouncing and stretchy. If you used bread flour the noodles will never ever break as the gluten content is much higher. I’m Italian, and it’s the same when we make fresh pasta such as tagliatelle or pappardelle, we use “flour double zero” which it’s like bread flour, we would never use all purpose flour as it doesn’t have enough gluten.
