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.

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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.

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"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.

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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.

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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.

 

in season:
our winter menu

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red cabbage

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.

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cauliflower

We slice and stir-fry our cauliflower at a very high temperature with soy sauce, aromatics, and fermented tofu for subtle sweetness.

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white yam

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.

 
braised beef shank A lot of unpopular, throwaway cuts in the US are premium cuts in China that have very specific, flavorful preparations. Beef shank, in particular, is a tender cut of beef from the leg. The muscle is marbled by tendon, which breaks down during our 3 hour braise with star anise, black cardamom, and cloves. It cools and rests overnight before it’s sliced thinly and served warm.

braised beef shank

A lot of unpopular, throwaway cuts in the US are premium cuts in China that have very specific, flavorful preparations. Beef shank, in particular, is a tender cut of beef from the leg. The muscle is marbled by tendon, which breaks down during our 3 hour braise with star anise, black cardamom, and cloves. It cools and rests overnight before it’s sliced thinly and served warm.

braised pork hock Pork hock is another vastly undervalued cut that’s a luxury in Northern China. Like the beef, the pork is braised gently on the bone in a sweeter liquid of brown sugar, bay leaves, ginger, and fennel. After it rests overnight, the pork is deboned, chopped up with the skin and served warm.

braised pork hock

Pork hock is another vastly undervalued cut that’s a luxury in Northern China. Like the beef, the pork is braised gently on the bone in a sweeter liquid of brown sugar, bay leaves, ginger, and fennel. After it rests overnight, the pork is deboned, chopped up with the skin and served warm.

seared chicken thigh The building blocks of most Northern Chinese chicken marinades are ginger, rice wine, and salt. We take that as a starting point and add galangal, garlic, cumin, and rice vinegar. The chicken thighs are then split and hard-seared on the griddle.

seared chicken thigh

The building blocks of most Northern Chinese chicken marinades are ginger, rice wine, and salt. We take that as a starting point and add galangal, garlic, cumin, and rice vinegar. The chicken thighs are then split and hard-seared on the griddle.

chili oil Almost all Chinese restaurants either carry sriracha or make their chili oil. At Junzi, we make ours with Tianjin chilies, sichuan peppercorns, and smoky cayenne. This is the garnish we recommend to give meals a kick.

chili oil

Almost all Chinese restaurants either carry sriracha or make their chili oil. At Junzi, we make ours with Tianjin chilies, sichuan peppercorns, and smoky cayenne. This is the garnish we recommend to give meals a kick.

 
matchstick potatoes Matchstick potatoes are a mainstay of chun bing street carts in Northern China. At Junzi Kitchen, Yukon Gold potatoes and blanched and stir-fried with rice vinegar and salt to give them tangy brightness with a little bite.

matchstick potatoes

Matchstick potatoes are a mainstay of chun bing street carts in Northern China. At Junzi Kitchen, Yukon Gold potatoes and blanched and stir-fried with rice vinegar and salt to give them tangy brightness with a little bite.

pickled daikon Daikon is a common Chinese radish that we pickle with carrots in rice vinegar for about a week to take the bite out. The acidity is a natural complement to the chun bing and noodle dishes.

pickled daikon

Daikon is a common Chinese radish that we pickle with carrots in rice vinegar for about a week to take the bite out. The acidity is a natural complement to the chun bing and noodle dishes.

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.

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.

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

chive ash

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

 
beansprout There are two staples that are always eaten with chun bing. The first is matchstick potatoes and the second being bean sprouts stir-fried with Chinese chives with a little white pepper and rice vinegar. For most chun bings, we recommend having both as a base.

beansprout

There are two staples that are always eaten with chun bing. The first is matchstick potatoes and the second being bean sprouts stir-fried with Chinese chives with a little white pepper and rice vinegar. For most chun bings, we recommend having both as a base.

cucumber Our cucumbers are cured overnight for more of a crunch.

cucumber

Our cucumbers are cured overnight for more of a crunch.

bean thread Also known as glass noodles, these noodles are made with mung bean and tossed with chili flakes and sesame oil. Bean threads are an especially good textural addition well in chun bings.

bean thread

Also known as glass noodles, these noodles are made with mung bean and tossed with chili flakes and sesame oil. Bean threads are an especially good textural addition well in chun bings.

shrimp salt To give our bings and noodles the Northern Chinese signature seafood flavour, we toast and grind up dehydrated shrimp shells to make shrimp salt. The natural salinity of the ocean gives the shrimps a salty quality, hence shrimp salt.

shrimp salt

To give our bings and noodles the Northern Chinese signature seafood flavour, we toast and grind up dehydrated shrimp shells to make shrimp salt. The natural salinity of the ocean gives the shrimps a salty quality, hence shrimp salt.

 

noodle sauces

jaja Jaja is our take on “zhajiang noodles,” or fried sauce noodles—perhaps the most representative dish of Beijing. Fermented black beans and soy bean paste are mixed and fried in ginger scallion oil until fragrant, then blended into a paste.

jaja

Jaja is our take on “zhajiang noodles,” or fried sauce noodles—perhaps the most representative dish of Beijing. Fermented black beans and soy bean paste are mixed and fried in ginger scallion oil until fragrant, then blended into a paste.

tomato egg Tomatoes stir-fried with egg is probably the one dish most representative of Chinese homestyle cooking. Our version also has ginger and scallions for a little sweet and sour flavor.

tomato egg

Tomatoes stir-fried with egg is probably the one dish most representative of Chinese homestyle cooking. Our version also has ginger and scallions for a little sweet and sour flavor.

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

furu sesame

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

 

bing sauces

sweet bei The most common chun bing sauce in Northern China is a Beijing-style sweet bean sauce made from fermented soy beans and wheat. This is often served with Peking duck and is the predecessor to the similar tasting hoisin.

sweet bei

The most common chun bing sauce in Northern China is a Beijing-style sweet bean sauce made from fermented soy beans and wheat. This is often served with Peking duck and is the predecessor to the similar tasting hoisin.

savory soy A more rustic sauce often eaten in chun bing is the yellow soy bean paste, which varies wildly depending on regional style. We cook ours down with shiitake mushrooms, onions, and scallions for a hint of sweetness and a savory mushroom flavour.

savory soy

A more rustic sauce often eaten in chun bing is the yellow soy bean paste, which varies wildly depending on regional style. We cook ours down with shiitake mushrooms, onions, and scallions for a hint of sweetness and a savory mushroom flavour.

garlic chili Every Northern Chinese restaurant boasts their proprietary blend of seasoning for braises, sauces and hot pots. We make ours in the style of mala hot pot seasoning with sichuan peppercorns and chilies, then mix it into fermented chilies with a hint of brown sugar. This sauce’s spice level is comparable to sriracha.

garlic chili

Every Northern Chinese restaurant boasts their proprietary blend of seasoning for braises, sauces and hot pots. We make ours in the style of mala hot pot seasoning with sichuan peppercorns and chilies, then mix it into fermented chilies with a hint of brown sugar. This sauce’s spice level is comparable to sriracha.

roasted sesame Freshly roasted sesame seeds are blended with Chinese soy bean paste, rice vinegar, and soy sauce to make a creamy, nutty dressing.

roasted sesame

Freshly roasted sesame seeds are blended with Chinese soy bean paste, rice vinegar, and soy sauce to make a creamy, nutty dressing.