our fall menu
sweet potato, long beans, green cabbage, here for the new fall seasonal menu.
Chinese long beans, sometimes called yard-long beans, grow up to two and a half feet long and are harvested when they reach their maximum length for maximum sweetness. We blanch ours and dress it in a sesame smoked chive dressing.
Sweet potato translates in Chinese directly to “barbarian yam,” which is a nod to the Western import of the vegetable. It's shredded and wok-fried with white pepper, naturally sweet.
Like others in cool climates, Northern Chinese families cook a lot of cabbage, so different varieties of cabbage appear on our menu almost every season. In the fall, we stir fry green cabbage with soy sauce, aromatics, and fermented tofu.
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.