summer is here
here's what's in season at junzi
Native squash is an integral part of Northern Chinese cuisine, no matter the season. It has a tender, edible, and naturally sweet rind. We stir-fry squash with carrots, salt, and white pepper.
Garlic chives are the flowers parts of a garlic plant native to China. Sweet, savory, and crisp, stir-fried at Junzi with our tofu sauce. It's our employees' absolute favorite, across all seasons.
In Northern China, celery is commonly eaten blanched, for its crisp texture. Ours is blanched and dressed lightly with rice vinegar to bring out part of its naturally clean, sweet, grassy flavors.Native squash is an integral part of Northern Chinese cuisine, no matter the season. It has a tender, edible, and naturally sweet rind. We stir-fry squash with carrots, salt, and white pepper.
Because rice historically hasn’t grown well in Northern China, wheat has been the focal grain. There are lots of variations of bings, at Junzi, we specialize in the Northern chun bing ( 春饼 ) .
A chun bing is a thin flour-pressed dough. Our bing dough is just flour and water, mixed in-house just right for deliciousness.The chun bing is traditionally eaten to celebrate the arrival of spring, but we like to eat it all year round, just in case.
knife noodles ( 刀削面 )
Wide, wavy, rippled noodle with a variety of textures and thickness. The noodle originates from the Qin dynasty, the first imperial dynasty of China.
spring noodles ( 阳春面 )
Spring noodles originate from the basin of the longest river in Asia, the Yangtze river. The noodles are thinner, and chewier and are most often eaten with a lot of vegetables and scallions. We’ve named them spring noodles in homage of the seasons they’re most often eaten in.