Join Jason Wang, CEO of Xi’an Famous Foods, in the Bon Appétit Test Kitchen as he prepares hand-ripped noodles with Pork Zha Jiang meat sauce. A specialty from his hometown of Xi’an, China these handcrafted noodles paired with pork sauce and a dash of chili oil are one of the signature dishes on the menu at Xi’an Famous Foods.
Director/Producer: Parisa Kosari
Director of Photography: Kevin Dynia
Editor: LJ D’Arpa
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Associate Culinary Producer: Stevie Stewart
Associate Producer: Oadhan Lynch
Camera Operator: Eric Brouse
Audio: Lily Van Leeuwen
Production Assistants: Brianna Figueroa, Alex Mitchell
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Justin Symonds
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
These noodles keep getting featured all the time all over the internet huh? lol. Well, fair enough. If it works, it works.
Awesome ????????????
i love this guy
Ohhhh I remember this dude & his legendary pops
chicken liver and intestines please
Is there a recipe?
Everyone needs to buy his cookbook! It's awesome!!!
Outstanding! ????
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.
Please put some garlic aside
This will be fun to make, thanks Jason!
I thought he'd present it and say "xi'an xi'an" sort of like a 'tadaa"
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
This is one of those videos I want to reach into the screen and grab the plate.
this looks so good. wish I was able to try it at the restaurant
Noodle dishes are merely carbs with flavouring, especially the thick ones. Slave food.
Looks amazing!!
I think I can make these…but first I gotta make croissant ????
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.
Nicely said
I have never had AP flour that could be stretched like that, WTF
Heh, definitely know where I'm stopping off for dinner tonight ????
No wok? C'mon…
Después del cataclismo que vivió este canal hace algunos años por razones de público conocimiento, me parece muy interesante que le estén dando un giro al contenido hacia comida del mundo, de todos los colores y fragancias… es como si Bon Appetit hubiera aprendido algo y ahora se hace planetario, multicultural de verdad, en el contenido y no solo en la forma.
There is no link to the recipe in the description…
Thank you Jason for sharing your technique. I hope you come back and further educate us on you food experiences growing up.
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I remember my dad making these. basically Chinese style spaghetti.
Like a true asian cook – measuring with your soul.
Do the spicy tingly lamb face next!