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bings and noodles


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.

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bings and noodles


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.

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night lunch


night lunch is our late-night menu that features chinese streets foods — fried chicken, jian bings, coal-roasted sweet potatoes, mala noodles — and also experimental dishes from our crew and local chefs.

night lunch


night lunch is our late-night menu that features chinese streets foods — fried chicken, jian bings, coal-roasted sweet potatoes, mala noodles — and also experimental dishes from our crew and local chefs.

Only available between 10:30 pm to 1:30 am, Friday and Saturday