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I bought this book as a big fan of XFF and enthusiastic home cook of regional Chinese food. But unfortunately I found these recipes extremely hard - they feel almost written to stop you bothering rather than to encourage you. The author insists you cook everything in small batches, from scratch, with minimal substitutes, tells you that you will do a bad version, and still says these are simplified versions of the restaurant dishes. If XFF were a Michelin-starred restaurant, I would understand their reluctance to simplify things for the home cook. But as it this, I found this book a pleasant read but totally unusable for cooking.
I was looking forward to this book and to practice making Xi'an noodle dishes. I also liked the premise of a book that is part autobiographical, part recipe book. Unfortunately, nearly every single page comes with at least one s*** or f***, which I find quite unappetizing when I'm trying to pick what to cook next. Maybe a future edition of the book can tone it down with the vulgarity? As is, the language is so bad I'm tempted to return it.