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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 throw 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 throw 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


at night we host night lunch, a late-night menu featuring Chinese street foods such as fried chicken, jian bings, coal-roasted sweet potatoes and mala noodles. Occasionally up-and-coming chefs, including our employees and friends, work with our chef on a munchies menu that excites and pushes them. 

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night lunch


at night we host night lunch, a late-night menu featuring Chinese street foods such as fried chicken, jian bings, coal-roasted sweet potatoes and mala noodles. Occasionally up-and-coming chefs, including our employees and friends, work with our chef on a munchies menu that excites and pushes them.