The story of X’ian Famous Foods, as told by Jason Wang, CEO and son of the founder, David Wang:

After my dad and I went into business together, we went full-steam ahead. We opened up a spot in East Village (adjacent photo), tried out sit-down options, tested some new offerings, pulled some others, fought about menu items and trainings and the best way to cook dumplings. Then, and slowly, we figured out who we were as a company.

That company is this: Food first. REALLY good food, first. We still make our liang pi the old way, still hand-pull our noodles to order for that perfect bouncy bite. My dad is still in the kitchen personally making our chili oil, still getting burned when the oil gets too hot. He wears his burns proudly.

And he’s proud for a reason. His recipes, first presented in a tiny hole-in-the-wall, have brought lines down the block, television crews, restaurant critics, and many a foodie. They’ve necessitated baby strollers full of noodle sauce to be wheeled over to store locations in the dead of winter. Our fans have followed us since the days he pushed baby strollers full of noodle sauce to our first location in Queens. They hoard our chili oil packets and order noodle kits across the country, just so they can have a taste wherever they are. And his brand has grown beyond Queens after more than twenty (20) years in business, now with twenty (21) 100% family company-owned locations (no franchisees, no investors accepted) across prime neighborhoods in Manhattan, Brooklyn, and Queens — and as well as farther away in Boston and the Greater DC area.

Want in? Come on over. You’ll see exactly why we’re famous.