Picture a young boy from Xi’an, China, dreaming of lamb skewers and hand-pulled noodles, only to transform New York City’s food scene with those very flavors—meet Jason Wang! As the visionary behind Xi’an Famous Foods, Wang took his family’s humble food stall and turned it into a culinary empire, serving up bold Western Chinese dishes. His cookbook, Xi’an Famous Foods: The Cuisine of Western China, from New York’s Favorite Noodle Shop, invites food lovers to recreate his iconic recipes, blending memoir and mouthwatering cuisine in a way that’s as heartfelt as it is delicious.
With a knack for storytelling and a passion for his heritage, Wang has become a leading voice in the food world, proving that a good noodle can change everything. His journey from a Flushing basement to 14 restaurant locations is a tale of grit, flavor, and family.
The Making of Jason Wang
Born in Xi’an, a historic city along the Silk Road, Jason Wang grew up surrounded by the sour-spicy flavors of Shaanxi cuisine, heavily influenced by Muslim culinary traditions. At age eight, he moved to the United States, where his family faced the challenges of immigrant life. Wang’s father, David Shi, a seasoned chef, opened a bubble tea shop in Flushing, Queens, in 2005, but it was the side dishes—noodles and lamb burgers inspired by Xi’an street food—that stole the show. Jason, then a college student at Washington University in St. Louis, saw the potential and jumped in, experimenting with recipes in his dorm room. Forget the corporate path he’d planned—this was his calling.
Jason Wang’s Unforgettable Flavors
Wang’s culinary legacy shines through Xi’an Famous Foods, a chain that grew from a single stall to a New York City icon, praised by the likes of Anthony Bourdain. His signature dishes, like biang biang hand-ripped noodles with cumin lamb and liang pi cold skin noodles, are bold, chewy, and packed with vinegar, chili, and Sichuan pepper. These recipes, rooted in Xi’an’s Muslim Quarter, blend Chinese and Middle Eastern spices, offering a unique taste that’s both comforting and adventurous.
In 2020, Wang published Xi’an Famous Foods: The Cuisine of Western China, from New York’s Favorite Noodle Shop, a cookbook that’s part recipe collection, part memoir. It dives into dishes like spicy cumin lamb burgers and hong shao spare ribs, with detailed instructions for mastering noodles at home. Critics, including The New York Times and Vogue, hailed its vibrant photography and cultural storytelling, calling it a “chronicle of cuisine and the immigrant experience.” Wang’s writing is straightforward, laced with humor and occasional salty language, reflecting his no-nonsense approach to food and life.
Beyond the cookbook, Wang’s influence extends to his restaurants’ expansion and media appearances, from No Reservations to food festivals alongside chefs like Andrew Zimmern. His ability to make Xi’an’s cuisine accessible while staying true to its roots has redefined Chinese food in America.
Why Jason Wang Matters
Jason Wang didn’t just bring Xi’an’s flavors to New York—he introduced a generation to the complexities of Western Chinese cuisine, often overshadowed by Cantonese or Sichuan fare. His restaurants and cookbook have made dishes like liang pi and rou jia mo household names, while his story of family, immigration, and hustle resonates deeply. Named to Forbes 30 Under 30 and Crain’s 40 Under 40, Wang’s impact transcends food, inspiring entrepreneurs and home cooks alike to embrace authenticity and innovation.
By sharing his heritage, Wang has carved out a space for Shaanxi cuisine in the global food scene, proving that a small stall can spark a big movement. His work continues to bridge cultures, one noodle at a time.
- Born: Xi’an, China (exact date unavailable)
- Key Work: Xi’an Famous Foods: The Cuisine of Western China, from New York’s Favorite Noodle Shop (2020)
- Awards: Eater Young Gun, Zagat 30 Under 30, Forbes 30 Under 30, Crain’s 40 Under 40
- Notable Mentions: Featured on No Reservations, Food(ography), and in The New York Times
Ready to slurp some biang biang noodles or whip up a spicy lamb burger? Grab Wang’s cookbook and dive into his bold, soul-warming world of Xi’an cuisine!