knife noodles ( 刀削面 )
The bing, in its original form in Ancient China, was just a circular dough. And that dough would have been shaved with a knife directly into boiling water, creating a wavy, rippled noodle of a variety of textures and thickness. The noodle originates from the Qin dynasty, the first dynasty of Imperial 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.
"what is a bing?"
Because rice historically hasn’t grown well in Northern China, where the Junzi Kitchen founders grew up, wheat has been the focal grain. After grinding and mixing wheat into water, it forms the dough for bing. There are lots of variations of bings, at Junzi Kitchen, we specialize in the Northern chun bing.
Chun bing (“spring” bing) is a thin flour-pressed dough used to wrap meats and vegetables. The chun bing is traditionally eaten to celebrate the arrival of spring.
whole wheat bing
Traditionally, chun bings are eaten on the first day of spring. A whole wheat bing is a bit more toasty in flavor than our white bing.
White bings are a chewy, thin wrap made in-house. Their texture, stretch, and sweetness is entirely from the wheat flour. Our bing dough is just flour and water, mixed just right for deliciousness.
our winter menu
Red cabbage only gets prettier when it’s pickled; the tougher leaves soften and become more fragrant after a short pickle in rice vinegar, peppers, sugar, and salt.
We slice and stir-fry our cauliflower at a very high temperature with soy sauce, aromatics, and fermented tofu for subtle sweetness.
Of the hundreds of varieties of sweet potatoes, white sweet potatoes are perhaps the most often stir-fried in Northern China. Before they’re stir-fried, we wash them vigorously to retain its texture.