Because rice historically hasn’t grown well in Northern china, wheat has been the focal grain. After being grounded and mixed into water it forms the dough for bing. Eventually, people shaved strands of bing dough into boiling water. We now call those strands of flour noodles.
At Junzi, we focus on two specific iterations of Northern bing — chun bing and noodles. We add in braised meats, Chinese vegetables, pickles, garnish, sauce. Everything’s prepared in front of you in about a minute.