The Hand-Ripped Noodle Empire That Took Over NYC — Handmade

The Hand-Ripped Noodle Empire That Took Over NYC — Handmade

On this episode of Handmade, Xi’an Famous foods CEO Jason Wang shows us what goes into hand-ripping three to five thousand noodle dishes a day at the family owned, fast-casual New York City-based sensation.

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49 thoughts on “The Hand-Ripped Noodle Empire That Took Over NYC — Handmade

  1. My dad open two resturants in San Rafael and Santa Rosa San Francisco north called the Great Wall but it went bankrupt- guess country cooking Taishan cooking did not do well in Middle Americas

  2. As a Chinese student here in the States, I really start to feel how the momentum is changing. Chinese restaurants in the past were only surviving, catering domestic customers, hence the birth of American Chinese food. Now the target audience has changed due to the skying rocketing surge of Chinese immigrants and students. We see dining places shift their focus toward authentic Chinese food, and they're thriving. Guess for this time, it's for the non-Chinese to join the party, instead of the other way around.

  3. I’m glad there are more to Chinese food then chop suey, sweet and sour pork and fried rice. This noodle dish is like a whole new level of Chinese food.

  4. very educational, i wonder why it takes from1960-2018 , for italians,cantonese to established their noodles in the usa. when will we see this type of noodle common in west virginia? noodles can help with the eonomic reality of poor people and teach some georgraphy too.

  5. Sha lo-mein. I have had the ordinary type where I lived on the West Coast. Store noodles do not come close. This fellow's noodles are an order of magnitude greater. Hat's off to making it the right way. Ng-koi!

  6. Strictly Dumpling's videos in Flushing introduced me to Xi'an food, and I finally got to have it in Vancouver. I hope I can make it to NYC eventually to try it there.

  7. biangbiang面 I don’t like it. China has many many different types of local noodles. China is vast and with long history.
    I live in Jiangsu, even in this single province, we have so many varieties of noodles…

  8. Carb alert. THEY WON'T LET YOU ADD EXTRA BEEF OR CHICKEN, they took that option away for some odd reason, don't know why it was such a big deal to pay for extra meat. A very hipsterish thing to do or he copied it from a college marketing book, but adding extra meat just means you're hungry.. You would think you're actually in deep china where meat is scarce when you go in there, but you're in Manhattan and you can't have extra meat… The concubine chicken, only has a few pieces of boney chicken in it, watch out for the bone shards. so, If you like a low carbs and a lot of protein, this isn't the place for you.

  9. Go to the Flushing Queens location on a weekly basis. Can attest this place is great, not just for the Chinese palate, as the clientele is very diverse ethnically.

  10. I thought the flipped father-son dynamic (Dad is the "artist" and son is the "businessman") was really neat. Of course, the food itself looks fantastic and, should the opportunity ever present itself, I'm all in!

  11. I went to this restaurant by chance when I was in NY. The food was amazing! It's super spicy. Unlike the spicy from Thai food that you felt the heat at the tip of your tongue. You felt the heat in your throat.

  12. What is the name of their restaurant and where is it? Its not in the video nor in description. I live in NY and never heard of them.

  13. "Proprietary sauce"

    My mom: challenge accepted
    Anyone else have parents who go to restaurants and Sherlock Holmes every single ingredient in each dish? It's become a family game now 😂

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