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bings & noodles


At Junzi, we focus on two types of Northern chinese bing — chun bing and noodles. We add in braised meats, seasonal vegetables, pickles, garnish, sauce. Everything’s prepared in front of you in about a minute.

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.

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bings & noodles


At Junzi, we focus on two types of Northern chinese bing — chun bing and noodles. We add in braised meats, seasonal vegetables, pickles, garnish, sauce. Everything’s prepared in front of you in about a minute.

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.

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sides & drinks

 
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junzi after hours


Small plates & cocktails from chef Lucas Sin.
Available Fridays and Saturdays 10:30pm to 1:30am at our NYC store.

junzi after hours


Small plates & cocktails from chef Lucas Sin.
Available Fridays and Saturdays 10:30pm to 1:30am at our NYC store.

 

 

a taste of junzi after hours

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night lunch - new haven


our late-night menu in our new haven location that features chinese street foods — fried chicken, jian bings, coal-roasted sweet potatoes, mala noodles — and also experimental dishes from our crew and local chefs.
available late night every friday and saturday at our new haven location | 10:30am-1:30am

night lunch - new haven


our late-night menu in our new haven location that features chinese street foods — fried chicken, jian bings, coal-roasted sweet potatoes, mala noodles — and also experimental dishes from our crew and local chefs.
available late night every friday and saturday at our new haven location | 10:30am-1:30am

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featured ingredients


featured ingredients


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chive ash

Chive ash is chive confit taken overboard. Chinese chives are gently cooked in oil for a couple hours until they almost burn, then the garlicky flakes are dehydrated and used to give bings and bowls a bit of a smoky edge.

matchstick potatoes

Matchstick potatoes are a mainstay of chun bing street carts in Northern China. At Junzi Kitchen, Yukon Gold potatoes are cut and washed of excess starch, then blanched and stir-fried with rice vinegar and salt. The resulting matchstick potatoes have a tangy brightness with a little bite.

kale

Our kale is intentionally massaged so to wilt and become a silky, heartier leaf. It’s then dressed lightly with a garlicky oil we make of smoked Chinese chives.

furu sesame

Our most popular sauce, made from fermented tofu, sesame paste, soy sauce, and vinegar. It’s creamy, intense, funky.

mushrooms

King oyster mushrooms, a hearty and buttery mushroom native to China, are toasted and stir-fried with carrots, soy sauce, and scallions.