yong zhao, co-founder, ceo, photographer

yong zhao, co-founder, ceo, photographer

When I eat chun-bing, I think of my school years. Chinese school kids usually go home for lunch, but when my friends and I wanted to feel independent, we’d make up some excuse to tell our parents about why we had to stay at school during lunchtime, and hang out playing soccer in the courtyard instead. Then we’d grab a quick meal at a chun-bing joint just around the corner—the chun-bing we ate there were pretty simple, just beef strips and lettuce in wheat wraps, mostly. Or when my friends and I went to the swimming pool together, there’d always be a lady selling potato chun-bing off the back of her bicycle, and we’d eat them while relaxing after a swim. When I was in college at Peking University there was a chun-bing station in the cafeteria, and because it was quick and I could get them to go, I’d often eat chun-bing three or four times a week. My friends got so used to seeing me with a wrap in my hand that they took to calling me ‘Mr. Bing.’ That’s part of what inspired me to start Junzi Kitchen. I wanted to show people that Chinese food can be simple, healthy, and satisfying, something you can eat every day.”

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