DSC_8270_4.jpg
DSC_8215_4.jpg
summer_picnic_4.jpg
Junzi sept 20-31.jpg
DSC_8270_4.jpg

bings


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.

SCROLL DOWN

bings


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.

Chun Bing 春饼
Chun bing 春饼 is a northern Chinese thin flour-pressed dough, a perfect parcel of braised meats, flavorful sauce, stir-fried and pickled vegetables. Looking for spicy Chinese food? We’ve got options. Choose from five chef-recommendations, or get creative and build your own.

* in season late-fall

chef recommended bings

TOFU & LONG BEANS
garlic chili sauce, grilled tofu, long beans*, bean threads

PORK & GREEN CABBAGE
garlic chili sauce, braised pork, green cabbage* , pickled daikon, cilantro

MUSHROOM & SWEET POTATO
sweet bei sauce, king oyster mushrooms, sweet potato* , kale, chive ash

BEEF & CUCUMBER
sweet bei, sliced beef shank, bean sprouts, cucumber, scallions

CHICKEN & KALE
roasted sesame, chicken thigh, bean sprouts, kale, sweet shallots

DSC_8215_4.jpg

noodles


At Junzi Kitchen, we serve both specialize in spring noodles and knife noodles. Order a noodle bowl and customize your toppings.

noodles


At Junzi Kitchen, we serve both specialize in spring noodles and knife noodles. Order a noodle bowl and customize your toppings.

Noodle Bowls  拌面 
We specialize in northern Chinese noodles tossed in sauces, braised meats, vegetables and garnish, served without broth. Knife noodles 刀削面 are wide, wavy, rippled noodles 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 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.

* in season late-fall

chef recommended noodles

FURU TOFU + green cabbage + long beans
furu sesame sauce, griddle-seared tofu, green cabbage*, long beans*, bean threads

TOMATO PORK + green cabbage
tomato egg sauce, braised pork hock, green cabbage*, pickled daikon, cilantro

JAJA MUSHROOM + sweet potato
jaja sauce, grilled king oyster mushrooms, stir-fried sweet potato*, kale, smoky chive ash

JAJA BEEF
jaja sauce, sliced beef shank, stir-fried bean sprouts, fresh cucumber, scallions

FURU CHICKEN
furu sesame sauce, grilled chicken thigh, stir-fried bean sprouts, kale, sweet shallots

(Vegetarian options available.)
(Gluten free? Substitute with kale or rice noodles.)

summer_picnic_4.jpg

drinks


Drinks at Junzi Kitchen. We have housemade teas, nostalgic juiceboxes, and craft soda

drinks


Drinks at Junzi Kitchen. We have housemade teas, nostalgic juiceboxes, and craft soda

tea_cheers_jasmine and harthworn (1).jpg

House-brewed Teas

jasmine
floral, sweet
pu'er tea
earthy, a little sweet
oolong tea
refreshing, unsweetened
hawthorn tea
pink, tart, non-caffeinated

Premium Cold-brews

lychee black tea
ceylon black tea, lychee, cane sugar
gunpowder rose
gunpowder green tea, rose buds, cane sugar

Artist Collaboration Spring Water

junzi spring water
illustration by Ming and Zhongkai
for more information about how to participate, email m@junzi.us

Never grow up

vitasoy juiceboxes
soy milk
lychee juice
mango juice
chysanthemum tea
lemon tea

Junzi sept 20-31.jpg

on the side


our side dishes at Junzi Kitchen that go perfectly with a bing or noodle bowl.

on the side


our side dishes at Junzi Kitchen that go perfectly with a bing or noodle bowl.

on the side

smashed cucumbers
quick pickled with red cabbage in black vinegar, garlic, and sesame

chilled spiced beef shank (nyc exclusive)
braised for 3 hours with star anise, black cardamom, and cloves. Thinly sliced and served chilled.