fall into new flavors
In Chinese food philosophy, eating well means eating seasonally. For our new fall menu, we’re focusing on seasonal vegetables, ancient Chinese grains, along with a rich symphony of flavors, textures, and colors.
bings or noodles?
Wheat and white chun bings (春饼)
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 Chinese chun bing.
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.
knife noodles (刀削面)
Wide, wavy, rippled noodle with a variety of textures and thickness. A staple of Chinese food, 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.