#xi'an famous foods
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Apr 10-11, Xi'an, China:
Arrived at Xi'an, didn't feel like going out to eat so we ordered delivery, and the food was delivered to our room by a robot! Apparently in the years since I visited last time, many big hotels in major cities/tourist destinations have implemented robots for delivering food and items up to rooms. Cool stuff.
Just for the fun of it, we ordered delivery again the next morning
Xi'an's famous roujiamo/肉夹馍, a little like a hamburger, but the meat inside (can be pork or beef; this one is beef since we ordered it from a Muslim-owned restaurant) is braised with a variety of spices:
Shaanxi province's specialty hulatang/胡辣汤, I like the strong pepper flavor. This is the street-food version though, so probably not the best:
Some commonplace Chinese street food, grilled cold noodles/烤冷面 and barbecued wheat gluten/烤面筋:
Also the box for the in-flight meal was cute. I definitely wasn't expecting a full meal being served on a 2-hour flight:
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What are your fave nyc places to eat? I'm visiting there soon and I want some new places to try
Oh this is my favorite subject. OK. Pause on everything else. As a disclaimer my favorite thing to do is dine out solo and eat at the bar with whatever paperbacks have been floating around in my bag. So my recommendations are geared toward that purpose. Off the top of my head:
Good Fucking Luck getting in but Dhamaka if you can manage. It's just that good. I am a ramen junkie and believe that Ippudo NY still has the best bowl of tonkotsu in the city, but I am also fond of Ichiran, Ivan Ramen, Momosan, and of course the OG Momofuku Noodle Bar. Other kinds of noodles: Xi'an Famous Foods remains legit, and get the sesame noodles + everything else at Hwa Yuan. A bowl of pasta and a negroni at I Sodi is one of my favorite luxuries. No No No has solid yakitori and ramen/sushi to boot. Cocoron on Delancey for curry dipping soba. Dirty French for slutty bistro fare and people-watching.
Darbar Grill is my favorite Indian buffet in Midtown; not that you should spend a lot of time in Midtown. Taste From Everest has really delicious, affordable Nepali food in Curry Hill. Ma La Project is old reliable for me and my mom on theater nights. You do in fact have to eat at Katz's Deli if you haven't yet, just go at like midnight after you've seen a show at Bowery Ballroom and you're hammered. Get khachapuri and a tarragon soda at Oda House. Somtum Der has Isan Thai cuisine that will knock your socks off and you absolutely MUST order the grilled coconut rice which comes on skewers and you can dip it into a pot of spicy broth from one of your other entrees. Heaven.
Also, go to Tomi Jazz and tell me how it is.
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I'll never move back to new york but god I miss xi'an famous foods
#I've craved it on and off for years ever since moving away but just these past few days the craving has been hitting HARD#ended up googling it and as I expected it's straight up a new york exclusive.#maybe I'll try to find something similar here but if it's not the same recipes I'm afraid it might not hit the same
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肥宅哈比人魔戒之旅-2023紐西蘭北島行(10) 生蠔自由Ｘ炸魚薯條Ｘ奧克蘭公寓式飯店賞屋
凌晨四點半左右我們披星戴月帶著鏟子來到了熱水海灘，但是走到挖洞的岩石邊才發現，這裡要挖洞製造溫泉的時機應該要在退潮的時候開始拼命挖，把海水留下來加熱，我們來得太晚了，已經開始漲潮了，而且速度比我們想像中的快，挖了兩下水已經快淹沒腳踝了，為了安全性只好果斷放棄挖溫泉，在沙灘上等待日出．所以來這裡玩必須要算準潮汐時間，而且沙灘挖洞其實也沒有想像中的輕鬆，所以這個景點其實蠻微妙的．只推薦年輕人來玩．
天亮之後拍的告示牌
只好撤退看太平洋最早的日出
這個岩岸後面的沙灘就是挖洞的地點，但是沒多久就被漲潮吞沒了
來了一個男人與一隻陪他看海的狗狗
可惜雲很厚的日出
回營區整理一下就繼續上路，沿著東海岸開回奧克蘭的旅程，這邊還是要說一下這裡住的Ｔｏｐ１０Holiday Park系列的營地，他是一個連鎖公司的營地，在各個地區和風景區經常都會有點，雖然收費相較其他營區貴一點，平均每人每晚要２０～３０紐幣，但是無論是公共設備或環境，都是有不錯的品質，通常不太會踩雷，而且選擇很彈性，無論是家庭小屋，或是單雙人床位，汽車旅館，營地帳篷等等都有，所以如果是開車旅行，訂這種有規劃的營地或是小木屋，也是不錯的選擇．
晚餐在營地吃的炸魚薯條
路上美麗的風景
途中我們停在一家有賣生蠔的餐廳吃午餐，這裡有賣新鮮的生蠔和青口，其實我們本來想去吃另一間有jumbo size生蠔的店，但是那間剛好因為假日沒開．這裡的生蠔只有小顆的，個頭差不多就是比較大一點的蚵仔，但是價格非常便宜．一打只要２０紐幣，而且吃起來非常鮮美，一點腥味都沒有．另外也有賣一些熱食，這裡的炸魚薯條和炸蠔餅也是蠻多人推薦的．其實紐西蘭吃生蠔青口的餐廳非常多，但是城市景區裡的價位也不低，像這種離海邊產地近，價格較便宜自產自銷的小餐館也有好幾間，可以仔細找尋．
Coromandel Oyster Company
生蠔自由
自己擺盤
炸魚薯條與炸洋蔥圈，這裡的炸魚薯條很傳統英式，好吃！
很濃很濃的青口海鮮濃湯，料很多，配麵包也好好吃．
抵達奧克蘭之後，我們入住了Adina Apartment Hotel Auckland Britomart，因為我們人數多，所以訂了三間房型，一間三房一廳，一間兩房一廳，一間就是一般的雙人床房，一進去雖然訂房時已經看過圖片，但實際上感受真的出乎意料的寬敞，這裡三晚一個人是五千多台幣，一個人一個晚上平均不到２０００台幣，以我們當時算是旅遊旺季快要結束，加上地點位於市中心，離火車站和知名的皇后街走路只要１５分鐘，這個價格算是相當划算，以我在訂房過程中的比較和搜尋，奧克蘭市中心的住宿如果要是旅館，通常至少２０００台幣起跳，再往下通常就是青旅類型的．總之還蠻推薦這間．
Adina Apartment Hotel Auckland Britomart
三房一廳樓中樓房型
兩房一廳房型
晚上吃了一間飯店附近的華人餐館西安飯莊，眾所周知奧克蘭是一個非常多華人移民的地方，這間主要賣得是道地的西安麵食，與台灣習慣清燉或醬油豆瓣的紅燒口味不一樣，這種澆滿一層紅油的牛肉麵，吃起來不是很辣但紅油非常香，羊肉湯麵也是湯濃馥郁，果然用這裡當地盛產新鮮的牛羊肉做出來的中菜，味道也不會太差．
Xi'An Food Bar 西安饭庄
吃飽飯逛個超市，散步回旅館，就結束這個吃吃喝喝拉車的一天，到這裡，露營車的旅程就告一段落，從這天開始，我們就會待在奧克蘭探險這個紐西蘭北島最大的城市啦！
待續
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EYE am going to nyc late next month to see a broadway show and im looking for food/bakery/babka recs!! Miss callous any faves???
Russ and Daughters
Net Cost Market
Barney Greengrass
Xi'an Famous Foods
Kossar's
Nish Nush
Vaselka
Sophie's Cuban
2nd Ave Deli
Green's Bakery
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Do you cook? Do you have good recipes to share?
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I love to cook.
This is a pretty broad question though. What kinds of things do you want recipes for?
I tend to make a lot of bean stews. White beans with rosemary is a favorite. Black beans with garlic. I'll throw in other things, but honestly, if you have decent quality dry beans, they don't need much.
I make my own chicken stock from bones, celery, carrots, and onions. I tend to just drink that because it's so good and never get around to making other soup from it.
Chickpeas with mint and parsley in a lemon and oil dressing is another favorite, but only if I've cooked the chickpeas myself. Canned beans have a revolting texture and no flavor.
TBH, I mostly make shit up or look up a recipe either online or from my mom's wall of cookbooks. Most of them are useless though. A lot of cookbooks are pretty and make good background reading but don't really help when I want to cook dinner.
The cookbooks I have used most often are:
The Foods and Wines of Spain by Penelope Casas
And Food of Japan by Shirley Booth:
They're both amazing and have so many cool traditional recipes. I wouldn't use either for more modern or fusion things though. Food of Japan is missing all of the lulzy Japanese spaghetti variants, for example.
I'm curious to try out my latest acquisition, Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop. I used to eat lunch there all the time, and their food was to die for.
And long ago, I remember this one being recced by a cookbook store for its usefulness for after-work meals that don't take a billion years (as opposed to the many gorgeous cookbooks that end up as coffee table books). I think I lost it in a breakup. I should get a copy!
Daisy Cooks by Daisy Martinez
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🥗 Spicy cucumber salad from 📍Xi'an Famous Foods on 23rd street! 💸$6.98
🥒🌶 unfortunately not very spicy, but still with strong sour and salty flavors as I had expected. This was the second half of my over-ordering from the restaurant, and with a side of rice this single container of cucumber has lasted me 3 meals. Lesson learned with these serving sizes!
📷 Follow me on instagram!
#xian#xianfamousfoods#food#cucumber#rice#chili#chilli#spicy#sour chopsticks#madison#madisonsquaregarden#ny#nyc#newyorkcity#new#york#newyork#new york#new york city#Food I Bought#mala
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Making Hand-Ripped Noodles & Pork From Xi'an Famous Foods | From The Tes...
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(PDF) Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop - Jason Wang
Download Or Read PDF Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop - Jason Wang Free Full Pages Online With Audiobook.
[*] Download PDF Here => Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop
[*] Read PDF Here => Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop
The long-awaited cookbook from an iconic New York restaurant, revealing never-before-published recipes AN EATER BEST COOKBOOK OF FALL 2020 A NEW YORK TIMES BEST COOKBOOK OF FALL 2020 A BALTIMORE SUN BEST COOKBOOK OF FALL 2020 A ROBB REPORT BEST COOKBOOK OF FALL 2020 A FOOD & WINE FALL 20 COOKBOOK PICK A WSJ MAGAZINE BEST-DESIGNED ITEM 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 ?atbread ?lled with caramelized pork to cumin lamb over hand-pulled Biang Biang noodles, this cookbook helps home cooks make the dishes that fans of Xi?an Famous Foods line up for while also exploring the vibrant cuisine and culture of Xi?an. Transporting readers to the streets of
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[N9] Pork "Zha Jiang" Hand-Ripped Noodles ($12.25), [N8] Spicy Hot Oil Seared Hand-Ripped Noodles ($12.25), [A1] Liang Pi "Cold Skin Noodles ($8.75), [B2] Spicy Cumin Lamb Burger ($6.75). Made our way to this small noodle shop after the Met. You can order from the guy at the cashier or from the machine next to him. The place is small and fits about less than 20 people. You order, pick up your food, and bus your table afterwards. The noodles were definitely on the spicy side since it’s Xi’an food. The noodles were freshly made and had great texture and the spices were starting a small fire in my mouth, but delicious nevertheless. On hot days (like today), the store gets hot and sweating profusely is normal when eating spicy food! Would definitely be back for more torture. Haha! 😋😍🍜 (at Xi'an Famous Foods) https://www.instagram.com/p/CfkGyhGPwW3/?igshid=NGJjMDIxMWI=
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Where Are the Best Places to Learn Kung Fu in China?
There are several best places to learn kung fu around China. Whether you are looking for external arts, such as Shaolin or Praying Mantis to the internal like Tai Chi, Qigong, and Bagua. Each region or area of China seem to have a dominant focus. Here we'll cover the main attraction areas here.
Shaolin Temple.
The Shaolin Temple is located in Henan province and is known worldwide. The current "head monk" is Abbot Shi Yongxin. His mission is to spread the brand of Shaolin Kung fu, and has been nicknamed "CEO Monk" because of his interest in cash cows. He has received criticism over the ways he manages the place. The place has become commercialized by him, the government and rise in tourism. Shifu Yan Lei, a 34th generation monk who studied at the temple for several years, mentions in the video "Shaolin Warrior Kung Fu Journey" that despite years of training, it did not prepare him for fighting.
Aside from this, many people still wish to travel and train here. Everyone has different reasons, just be clear about what you want out of it. For some it maybe the historical factor - it's the birthplace of Chinese Kung Fu and monks have been training here for thousands of years. It may be the experience of visiting the place and the mysteriousness around it. Maybe you enjoy modern wushu or any number of reasons.
There are many school located in Henan, both near the temple and surrounding area. Ta Gou is the largest kung fu school operating just below the Shaolin Temple.The quality of teaching will vary from master to master and school to school.
Wudang Mountain
Wudang mountain is the birth Qigong place of Wudang quan. There is a saying that in the north, Shaolin is respected, in the south Wudang is respected. These are the two main classifying groups in China. This style is considered internal and the styles practiced are Tai Chi, Bagua, Xingyi, and Baiji. Some students have complained that Wudang masters are secretive. This however is a tradition in their culture, some masters will only share their knowledge after many years of practice and the student is accepted as a "disciple".
Around this area are many mystical places and is very rich in culture. Many schools have been popping up here recently and there is the possibility of it becoming more commercialized in the future. A quick internet search shows several schools in prime locations that are open for foreigners.
Chen Village
Chen village also called Chenjiagou, is located in Henan province and is predominantly Tai Chi. It is a remote farming village that is very unassuming. They say there are 3,000 people in the village, 2,500 of them practice Tai Chi. There are several famous masters that teach here, from Chen Xiaoxing who runs the main school in the village to Wang Xi'an who also runs a large school. Many travelers come here to get in touch with the Tai Chi roots, as the atmosphere is very welcoming. Be prepared when coming here, it's a very modest place, but generally those that are coming here aren't looking for the comforts of life.
Beijing
There are many large wu shu schools around Beijing. This may be a better choice for those that want nicer living conditions. There are more foreigners and plenty of restaurants and the quality of teaching can be better. A couple of the school around here are:
The Beijing Wushu Institute, also called Beijing Sports University, is home to the Beijing Wushu Team and is the school where Jet Li trained at. The have high standards and produce many great masters. Other classes taught at the school are Qigong, gymnastics, and other various sports. The facilities are good. Beihai park is literally just outside.
Prepare Before You Go
Living conditions in the cities like Beijing will be better, some places are very comparable to western standards. You can buy western food and get around fairly easily.
Schools that are more remote are likely to have just the basics for living. Geographically the coastline is wealthier and the further inland you go, the more impoverished. In villages, electricity is used sparingly but you won't be without it, water is boiled for drinking and cooking. Heat is a luxury in the winter. You need more of an adventure spirit, to travel and train here. The experience can be very rewarding as you can remove yourself from modern everyday life, and enjoy what is your heart's desire.
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Dumpling Thieves Hit Xi'an Famous Foods | DESUS & MERO | SHOWTIME
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RECIPE: Pineapple Chicken (from Xi’an Famous Foods by Jason Wang)
Our small community of Chinese expats in Michigan was a jumble of families from all over China, so our potlucks were a melting pot of American food, Chinese American food, and traditional Chinese cooking. This dish is a result of those potlucks, a perfect example of how immigration and location can transform cultural flavors. Xi’an might not have a lot of sweet-and-salty combinations, but those flavors developed in other regions in southern China. Add in the influence of Chinese American takeout, and you get this: crispy bits of chicken in your classic sweet-and-sour sauce, with pineapple and ketchup (yes, ketchup). It’s exactly what you would think of when you think Chinese American food, but potentially better, fresher, from the take- out joint you wish were near your apartment.
One mother brought pineapple chicken to a Chinese New Year potluck, and my mom snagged the recipe to see if she could make her own version. Nothing about this dish was familiar to me back then, but when I have it now, it reminds me of a time when my family and I were trying so hard to blend into a new place, cooking with new ingredients. We ended up with flavors and combinations that on the surface looked strange but at their core struck something that felt like home (and tasted pretty damn good, too).
Serves 2
Ingredients:
5 ounces (140 g) boneless, skinless chicken breast, cut into 1½-inch (4 cm) pieces
½ teaspoon salt, divided
¾ teaspoon Shaoxing cooking wine, divided
⅓ cup plus ¼ teaspoon (48 g) cornstarch, divided
¼ teaspoon plus 2 cups (480 ml) plus 1 tablespoon vegetable oil, divided
1 tablespoon sugar
2 teaspoons white vinegar
⅓ cup (75 ml) ketchup
2-inch (5 cm) piece fresh ginger, peeled and thinly sliced into matchsticks
1 garlic clove, peeled and sliced
½ green bell pepper, cut into ¾-inch (2 cm) squares
½ red bell pepper, cut into ¾-inch (2 cm) squares
3½ ounces (100 g) canned pineapple cubes (if using a fresh pineapple, carefully remove and cut the flesh into 3⁄4-inch/2 cm cubes; reserve the shell)
1 green onion, white part only, cut into slivers
Directions:
Tenderize the chicken by lightly beating it with the blunt edge of a knife. This improves the texture and lets the seasoning sink into the meat.
In a medium bowl, add the chicken along with 1⁄4 teaspoon of the salt and 1⁄4 teaspoon of the cooking wine. Mix well to combine.
In a small bowl, make a slurry by combining 1⁄3 cup (45 g) of the cornstarch with 3 tablespoons water to form a paste. Mix in one direction to combine. Add 1⁄4 teaspoon of the vegetable oil and stir to combine.
In another small bowl, add the remaining 1⁄4 teaspoon salt and the remaining 1⁄2 teaspoon cooking wine, along with the sugar, white vinegar, and ketchup. Mix evenly in one direction. This is your sweet-and-sour sauce.
In a large skillet, pour in the 2 cups (480 ml) vegetable oil and set over medium heat. Make sure the slurry is not settled by stirring it in one direction. Right before the oil reaches the smoking point (about 400°F/200°C, or when you see it start to shimmer), dip each piece of chicken in the cornstarch slurry and then carefully place into the oil. Make sure not to overcrowd the pan, working in batches if necessary.
Cook the chicken on one side for 1½ minutes, flip over, and cook for another 1½ minutes. Remove to a plate. Repeat until all of the chicken pieces are fried.
In a small bowl, add the remaining 1⁄4 teaspoon cornstarch along with a splash of water to make a second slurry. Stir in one direction to combine.
Heat the oil once more over medium heat until just below smoking point (about 400°F/200°C, or when you see it start to shimmer). Return the chicken to the pan, working in batches if necessary, and cook until golden brown, 1 to 2 minutes.
In another large skillet that can hold all of the ingredients comfortably, heat the remaining 1 tablespoon vegetable oil over high heat. Add the ginger and garlic and cook for 1 minute, or until tender. Add the sweet-and-sour sauce and cook until slightly thickened, about 2 minutes.
Add the bell peppers and cook for about 2 minutes. Add the pineapple, green onion, and fried chicken and stir-fry for 1 minute. Add the second slurry you made and stir to combine. Cook for an additional 1 minute, then serve.
*Note: If you have a pineapple shell, spoon the chicken into the hollowed-out shell for a fun—if kitschy— presentation. Moms love that stuff.
The long-awaited cookbook from an iconic New York restaurant, revealing never-before-published recipes
AN EATER BEST COOKBOOK OF FALL 2020
A NEW YORK TIMES BEST COOKBOOK OF FALL 2020
A BALTIMORE SUN BEST COOKBOOK OF FALL 2020
A ROBB REPORT BEST COOKBOOK OF FALL 2020
A FOOD & WINE FALL 20 COOKBOOK PICK
A WSJ MAGAZINE BEST-DESIGNED ITEM
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 to cumin lamb over hand-pulled Biang Biang noodles, this cookbook helps home cooks make the dishes that fans of Xi’an Famous Foods line up for while also exploring the vibrant cuisine and culture of Xi’an.
Transporting readers to the streets of Xi’an and the kitchens of New York’s Chinatown, Xi’an Famous Foods is the cookbook that fans of Xi’an Famous Foods have been waiting for.
For more information, click here.
#abramsbooks#abrams books#Xian famous foods#xi'an famous foods#Jason wang#free recipe#recipe#Chinese food#Chinese recipe#pineapple chicken recipe#pineapple chicken
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Lamb noodle soup, Xi'an famous foods Check this blog!
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Food I Ate This Month Part 1~~
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Practising my noodle pull //Xi'anFamousFoods
#food#asian#spicy#noodles#peppers#xi'an famous foods#new york#nyc#Travel#foodporn#gastropost#foodie#foodspotting
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