vegetable-forward
In Chinese food philosophy, eating well means eating seasonally. For our new menu, we’re focusing on fresh ingredients that are in season, along with a rich symphony of flavors, textures, and colors.
vegetable-forward feast
At our kitchen, fresh vegetables are the stars of the show. Get stir-fried vegetables and fresh herbs to top off every bowl.
NEW: Sichuan Grilled Pork!
Inspired by Sichuan-style double-cooked pork, our new grilled pork shoulders are marinated with real Sichuan doubanjiang (fermented fava bean paste) and single-origin chili peppers. Balanced by roasted red peppers for that sweet and spicy.
symphony of seasonal flavors
Sweet and savory, roasted and toasted, rich and delicate—our dishes are all about finding balance while creating interesting flavor combinations with varied textures and colors that’s a feast for the eyes and stomach.
our noodles
Tomato Egg Noodles
西红柿鸡蛋面 vt.
Beijing Jaja Sauce Noodles
老北京素炸酱面 ⓥ
Shanghai Scallion Noodles
上海葱油面 ⓥ
Spicy Sesame Noodles
蒜蓉辣芝麻酱面 ⓥ s
Furu Sesame Noodles
腐乳芝麻酱面 ⓥ s
Sour and Spicy Sauce Noodles
酸辣拌面 ⓥ
bowl toppings
Mapo Tofu (new!)
Wok tossed tofu with our house made spicy mapo sauce made with Sichuan peppercorns and fermented fava bean paste.
Lion’s Head Meatballs
Shanghai style giant pork meatballs made with minced pork and braised in a soy marinate with Chinese spices.
Firecracker Chicken
Marinated and seared in our house-made firecracker sauce with real Sichuan peppercorns, Tianjin chili pepper, and premium soy sauce.
Braised Beef
Fresh beef shank marinated in house made soy marinate and slow-braised to fall-apart tender.
Griddled Tofu
Naturally vegan and gluten-free, our griddle top tofu is hand cut in cubes for the perfect bite.
Sichuan grilled pork
Thinly sliced pork shoulder with roasted red peppers grilled in Sichuan spices
Cantonese BBQ chicken
Chopped char siu style barbecue chicken with soy sauce, aromatics, and honey.
Slow-braised Pork
The juiciest, most tender pulled pork slow-braised with 8 Chinese spices. Great with rice bowls and sauce noodles.
Chinese broccoli (new!)
Lightly blanched, Chinese broccoli is one of our all-time favorite super greens.
beans sprouts
Stir-fried with a little white pepper and rice vinegar, in a wok.
stir-fried cabbage
Hearty winter green cabbage, lightly charred on the grill and sweetened by thick, luxurious slices of leeks: a robust welcome to the winter.
Fresh Cucumbers
Fresh premium English cucumbers, freshly prepared every morning. Perfect for balancing out any decadent saucy meats.
pickled red cabbage
Bright, colorful, balanced with a quick pickle, red cabbage adds that perfect crunch to any bings or bowls.
corn
It’s corn! It has the juice. I can’t imagine a more beautiful thing.
squash & carrots (new!)
Fresh premium grade English cucumbers, freshly prepared every morning. Lightly cured overnight for more of a crunch.
crispy shallots
Thinly sliced fresh shallots dehydrated and oven roasted to add that crunch to Cantonese BBQ chicken or griddled tofu bowls.
cilantro
Cilantro came to China from Europe by way of the Silk Road. Now it’s an essential part of the tomato egg noodle bowls, balancing out the sweet with a bit of refreshing bitterness.
scallion
One of the three aromatics fundamental to all the building blocks of Chinese cooking, young scallions are the perfect balance for rich savory sauces like jaja.
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.