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!
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.
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.
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.
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.
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.
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.
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 👍👍
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.
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 !
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
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
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! 😁
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.
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
This was a great, concise video. Jason is a great presenter!
Thank you Jason for sharing your technique. I hope you come back and further educate us on you food experiences growing up.
Whoever is cleaning the grill in the background @7:20 is killing it! Go girl! 😅
🤣🤣7:19
pretty sure thats kendra
When you see a CEO who’s also a chef, you know these foods are legit!
Jason needs his own channel! He’s great!
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!
i love the guy behind the chef who carefully picked up the knife, so much respect :)
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.
More Asian representation, WE LOVE TO SEE IT! (also, yummmm 🤤)
I've seen Xi'an and these noodles featured several times and it's mouthwatering every time
Instead of saying mise en place Mr. Wang said, "mise'd out." I like it.
Everyone needs to buy his cookbook! It's awesome!!!
8:30 shout to to all the chefs that know how to do this
There’s a Xi’an restaurant in London called Xi’an Impressions and it’s BOMB. Sooooo sooo good.
There’s this restaurant called Murger Han also serves biang biang noodles.
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.
lol sounds like it's authentically mediocre. had a few of those experiences
*amatuer lol thats why they make more money than you’d ever make
Lack of deep chili aroma and heavy noodles probably due to line cooks not caring or lack of knowlege and skill for the food they produce. Unfortunate.
lol fake review, you’re not even Chinese liar
They lost me when discarding the oil used to fry the pork in. Why throw away all that flavour ?!
Like a true asian cook - measuring with your soul.
I've been wanting to try this for YEARS. Made it a few times and it was so good but I definitely need to try it in a restaurant or China lol
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.
Give Xi'an Famous Foods a try next time you're in NYC. Simply very tasty, and authentic.
Ethan Chlebowski did a really great comprehensive video about this too. It's nice getting to watch both of them & learn more about this dish 😊
Must- stop every time I'm in NY
Xi'an Famous Foods have very good noodles. Glad to see some representation
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.
This is one of those videos I want to reach into the screen and grab the plate.
I just had Xi'an for the first time for dinner yesterday- I got the pork and my friend got the beef and both dishes were so good
BEST NOODLE DISH ON EARTH #1 AND ONLY 🔥 🔥 🔥
Please reopen your shop in midtown Manhattan!!!
Best noodle dish in America!
In Berlin there’s a store called “Wen Cheng” they make the same noodles, but the prices for one portion are insane! 17€ for one portion!
😮
It’s worth it
Oh wow, I was just looking for videos of these Biang Biang noodles & you guys made one on this channel!
Yummm time for a trip to Xi’an for these, then maybe I’ll try to make for myself! 😂
The recipe looks so good
He’s a real Chinese young chef
represent, I LOVE THIS! truly authentic cultural food
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.
I love Xi'an famous.
Sad that your restaurant near Columbia University closed during the pandemic.
Any chance of a new one in this area?
Very Fresh Noodles, in Chelsea Market, taste better and have doper vibes ❤
Recipe breakdown please 🙏🏼
Looks amazing!!
whoa.. what a large wide noodles there.
Heh, definitely know where I'm stopping off for dinner tonight 🤤
Always love a delicious bowl of 𰻞𰻞 noodles 🍜🤤
This will be fun to make, thanks Jason!
I'm vegetarian, so I wouldn't make it the same way, but I might give it a try with shiitake mushrooms in place of the pork.
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.
this looks so good. wish I was able to try it at the restaurant
God i want some spicy tingly noodles now
Do the spicy tingly lamb face next!
can't wait to try it next week when visiting Manhattan!!!
I hope Chris doesn't see this. Cause it would be great to see him recreate this dish.
They left his chair in the background to keep us wondering
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 👍👍
does any1 know a specific place in sf chinatown to eat these i know it wont be the same but still wanna try
Would have been nice if he had listed the cooking wine and paste and where to get them.
Ohhhh I remember this dude & his legendary pops
There is no link to the recipe in the description…
Asian dont measure
Read the cookbook
That dish is awesome
That looks delicious.
8:28 I should call her
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.
Nicely said
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 !
Best noodle for me in the world
Im definitely making this soon
i love this guy
I always love noodles
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.
Outstanding! 💯
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
Soy sauce and black vinegar for the noodle sauce is 50/50 mix??
Just Awesome.
This makes me want to visit rural china
I'm gonna make that during the Lunar New Year :'DDDDD
西安炸酱面超好吃！
I have never had AP flour that could be stretched like that, WTF
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
You can slap me with those noodles anytime 😂
Whoa lol.
Amazing....❤
Looks delish!😋😋
Awesome 🎉🎉🎉
Next time, my dad brings me back to China, I will eat this bum bum noodles. Looks delicious.
Biang
Biang
Noodle
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! 😁
I remember my dad making these. basically Chinese style spaghetti.
1:30,
4:20,
9:40,
Anyone got measurements for this dough?
Very nice.
Very cool.
Is there a recipe?
I think I can make these…but first I gotta make croissant 😅
**Merle has entered the chat**
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.
Jason made a book with his recipes, seeing how helps better though
面光、手光、盆光 1:53
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.
I wish this could be made with gluten-free flour. Would that be possible?
probably not, but using wide rice noodles or bean noodles would be a decent substitute
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
Dohs noods are ripped brah
He looks quite cute 🤭😳
I Love Xi'an famous foods!!
🤤🤤🤤🤤🤤
chicken liver and intestines please
8:27
Why is he giving his recipe away?
Xi'ans dishes are incredibly salty... I personally found.
Hand pulled, noodles don’t rip.