celebration of all seasons

According to Chinese food philosophy, eating well means eating seasonally. One must cook with natural elements that complement the elements of our body. Learn more about our seasonal vegetable-forward menu, inspired by northern Chinese staples:

Garlic Chives  韭菜花 Garlic chives are the flowering parts of a garlic plant native to China. Stir-fried at junzi to preserve its original texture; crisp, savory and herbaceous with a hint of garlic. Garlic chives are our team's absolute favorite vegetable across all seasons.

Garlic Chives 韭菜花
Garlic chives are the flowering parts of a garlic plant native to China. Stir-fried at junzi to preserve its original texture; crisp, savory and herbaceous with a hint of garlic. Garlic chives are our team's absolute favorite vegetable across all seasons.

Buddha's Palm  佛手瓜 Native to Central America, this versatile squash—also known as chayote—has found popularity around the world, including China where it’s known as Buddha’s Palm. At Junzi, we thinly slice and stir-fry the green squash with salt and white pepper to enhance its naturally crisp texture.

Buddha's Palm 佛手瓜
Native to Central America, this versatile squash—also known as chayote—has found popularity around the world, including China where it’s known as Buddha’s Palm. At Junzi, we thinly slice and stir-fry the green squash with salt and white pepper to enhance its naturally crisp texture.

Bok Choy  白菜 Often found in home gardens and local farms throughout northern and southern China, boy choy is a classic Chinese leafy vegetable. A key ingredient to the first junzi signature salad bowl and best enjoyed with ginger sesame dressing, it is crunchy, refreshing, vegan and gluten-free.

Bok Choy 白菜
Often found in home gardens and local farms throughout northern and southern China, boy choy is a classic Chinese leafy vegetable. A key ingredient to the first junzi signature salad bowl and best enjoyed with ginger sesame dressing, it is crunchy, refreshing, vegan and gluten-free.

Chinese Long Beans  长豆角 Sometimes called  yard-long beans , Chinese 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.

Chinese Long Beans 长豆角
Sometimes called yard-long beans, Chinese 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  地瓜 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.

Sweet Potato 地瓜
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.

Green Cabbage  圆白菜 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.

Green Cabbage 圆白菜
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.

bings or noodles?

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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.

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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.

noodle sauces

jaja  Jaja is our take on “zhajiang noodles,” or fried sauce noodles—perhaps the most representative dish of Beijing. Fermented black beans and soy bean paste are mixed and fried in ginger scallion oil until fragrant, then blended into a paste.

jaja
Jaja is our take on “zhajiang noodles,” or fried sauce noodles—perhaps the most representative dish of Beijing. Fermented black beans and soy bean paste are mixed and fried in ginger scallion oil until fragrant, then blended into a paste.

tomato egg  Tomatoes stir-fried with egg is probably the one dish most representative of Chinese homestyle cooking. Our version also has ginger and scallions for a little sweet and sour flavor.

tomato egg
Tomatoes stir-fried with egg is probably the one dish most representative of Chinese homestyle cooking. Our version also has ginger and scallions for a little sweet and sour flavor.

furu sesame  Our most popular sauce, made from fermented tofu, sesame paste, soy sauce, and vinegar. It’s creamy, intense, funky.

furu sesame
Our most popular sauce, made from fermented tofu, sesame paste, soy sauce, and vinegar. It’s creamy, intense, funky.

bing sauces

sweet bei  The most common chun bing sauce in Northern China is a Beijing-style sweet bean sauce made from fermented soy beans and wheat. This is often served with Peking duck and is the predecessor to the similar tasting hoisin.

sweet bei
The most common chun bing sauce in Northern China is a Beijing-style sweet bean sauce made from fermented soy beans and wheat. This is often served with Peking duck and is the predecessor to the similar tasting hoisin.

garlic chili  Every northern Chinese restaurant boasts their proprietary blend of seasoning for braises, sauces and hot pots. We make ours in the style of mala hot pot seasoning with sichuan peppercorns and chilies, then mix it into fermented chilies with a hint of brown sugar. This sauce’s spice level is comparable to sriracha.

garlic chili
Every northern Chinese restaurant boasts their proprietary blend of seasoning for braises, sauces and hot pots. We make ours in the style of mala hot pot seasoning with sichuan peppercorns and chilies, then mix it into fermented chilies with a hint of brown sugar. This sauce’s spice level is comparable to sriracha.

roasted sesame  Freshly roasted sesame seeds are blended with Chinese soy bean paste, rice vinegar, and soy sauce to make a creamy, nutty dressing.

roasted sesame
Freshly roasted sesame seeds are blended with Chinese soy bean paste, rice vinegar, and soy sauce to make a creamy, nutty dressing.

all season toppings

ginger scallion chicken   The building blocks of most Northern Chinese chicken marinades are ginger, rice wine, and salt. We take that as a starting point and add galangal, garlic, cumin, and rice vinegar. The chicken thighs are then split and hard-seared on the griddle.

ginger scallion chicken

The building blocks of most Northern Chinese chicken marinades are ginger, rice wine, and salt. We take that as a starting point and add galangal, garlic, cumin, and rice vinegar. The chicken thighs are then split and hard-seared on the griddle.

braised pork hock   Pork hock is another vastly undervalued cut that’s a luxury in Northern China. Like the beef, the pork is braised gently on the bone in a sweeter liquid of brown sugar, bay leaves, ginger, and fennel. After it rests overnight, the pork is deboned, chopped up with the skin and served warm.

braised pork hock

Pork hock is another vastly undervalued cut that’s a luxury in Northern China. Like the beef, the pork is braised gently on the bone in a sweeter liquid of brown sugar, bay leaves, ginger, and fennel. After it rests overnight, the pork is deboned, chopped up with the skin and served warm.

braised beef shank   A lot of unpopular, throwaway cuts in the US are premium cuts in China that have very specific, flavorful preparations. Beef shank, in particular, is a tender cut of beef from the leg. The muscle is marbled by tendon, which breaks down during our 3 hour braise with star anise, black cardamom, and cloves. It cools and rests overnight before it’s sliced thinly and served warm.

braised beef shank

A lot of unpopular, throwaway cuts in the US are premium cuts in China that have very specific, flavorful preparations. Beef shank, in particular, is a tender cut of beef from the leg. The muscle is marbled by tendon, which breaks down during our 3 hour braise with star anise, black cardamom, and cloves. It cools and rests overnight before it’s sliced thinly and served warm.

griddle-seared tofu   What's cool with our tofu is that we cook our tofu with tofu: at the last stage of grilling our tofu, we baste crisped tofu bits in a sauce made of soy, aromatics, and fermented tofu.

griddle-seared tofu

What's cool with our tofu is that we cook our tofu with tofu: at the last stage of grilling our tofu, we baste crisped tofu bits in a sauce made of soy, aromatics, and fermented tofu.

king oyster mushrooms   At Junzi, we use king oyster mushrooms, a magnificently thick and buttery mushroom native to China. The mushrooms are traditionally toasted for color and stir-fried with carrots, soy sauce, and scallions. We’ve known for a while that the mushrooms are a favorite main for our regulars.

king oyster mushrooms

At Junzi, we use king oyster mushrooms, a magnificently thick and buttery mushroom native to China. The mushrooms are traditionally toasted for color and stir-fried with carrots, soy sauce, and scallions. We’ve known for a while that the mushrooms are a favorite main for our regulars.

kale   Our kale is intentionally massaged so to wilt and become a silky, heartier leaf. It’s then dressed lightly with a garlicky oil we make of smoked Chinese chives.

kale

Our kale is intentionally massaged so to wilt and become a silky, heartier leaf. It’s then dressed lightly with a garlicky oil we make of smoked Chinese chives.

pickled daikon   Daikon is a common Chinese radish that we pickle with carrots in rice vinegar for about a week to take the bite out. The acidity is a natural complement to the chun bing and noodle dishes.

pickled daikon

Daikon is a common Chinese radish that we pickle with carrots in rice vinegar for about a week to take the bite out. The acidity is a natural complement to the chun bing and noodle dishes.

cucumber   Fresh premium grade English cucumbers, freshly prepared every morning. Lightly cured overnight for more of a crunch.

cucumber

Fresh premium grade English cucumbers, freshly prepared every morning. Lightly cured overnight for more of a crunch.

beansprouts   Stir-fried with Chinese chives with a little white pepper and rice vinegar, in a wok. For most chun bings, we recommend having beansprouts as a base.

beansprouts

Stir-fried with Chinese chives with a little white pepper and rice vinegar, in a wok. For most chun bings, we recommend having beansprouts as a base.

chive ash   Chive ash is chive confit taken overboard; Chinese chives are gently cooked in oil for a couple hours until they almost burn. The garlicky flakes are dehydrated and used to give bings and bowls a bit of a smoky edge.

chive ash

Chive ash is chive confit taken overboard; Chinese chives are gently cooked in oil for a couple hours until they almost burn. The garlicky flakes are dehydrated and used to give bings and bowls a bit of a smoky edge.

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.

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.

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.