BROADCASTS.com

One of the many reasons I love doing Special Sauce is I get to interview people who shed light on various parts of the food culture I know very little about. People like Jason Wang. Wang and his father, David Shi, are the co-propietors of Xi'an Famous Foods, the fast-casual Chinese food concept that introduced New Yorkers to dishes like as lamb burgers, liang pi "cold skin" noodles, and the legendary lamb face salad that's unfortunately no longer on the menu. \u2028 Wang emigrated with his family from the city of Xi'an, China, when he was eight, and life was not easy for the Wang family. "My father's work life in the U.S. is kind of what you would imagine it to be [for] someone who is a middle-aged immigrant from China who doesn't speak any English," Wang says. "There's only a few things that he could really do in this country, and one of those would be working in a restaurant." \u2028 Wang's father would be away for weeks or even months at a time working at restaurants all along the Eastern seaboard. Meanwhile, the family lived in Queens, NY, in the basement of someone else's home. His dad "would take a bus somewhere, and someone would pick him up from the restaurant [he was employed by], and he would basically live in the boss's house with the other workers," Wang says. "So in middle school and high school, I wouldn't see him for at least one or two weeks [at a time]." \u2028 Wang's family really wanted him to get a college education, and his mom and dad ended up saving up enough, when combined with some scholarship money, to send him to Washington University in St. Louis. While he was away at school, his father finally was able to leave his itinerant restaurant work behind. Shi had saved up enough money to open a bubble tea franchise in one of the subterranean food courts that dot the Chinese-American enclave of Flushing, Queens. And that's where X'ian Famous Foods was born in 2005.

Besides selling bubble tea, Wang says his father also "sold some food on the side from our hometown, namely our cold skin noodles, our liangpi, the burgers, and a little bit of the noodles. It was just a side thing." And, after a brief stint at Target after graduation, Wang joined his father.

During our conversation, Wang offers up a concise description fo the defining elements of the food he and his father make and sell. "Traditionally," Wang says, "every region of China has a few words to sum up their food. Like, Sichuan is 'mala,' so it's spicy and tingly. That's their profile. Our profile is xi\u0101ng l\xe0 and su\u0101n. So 'su\u0101n' means sour. 'Xi\u0101ng l\xe0' means fragrantly spicy. So that's kind of how our food is. If you've had our food before, you see a lot of use of the black vinegar, a lot of use of, of course, the red chilies."

Wang's story, his father's story, and the story of Xi'an Famous Food's beginnings, had me riveted. When you listen, I think you'll be mesmerized as well.

The full transcript for this episode can be found over here at Serious Eats:\xa0https://www.seriouseats.com/2019/05/special-sauce-jason-wang-on-the-origins-of-xian-famous-foods.html\xa0

\xa0