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.

ancient Chinese grains, reimagined  Inspired by the ancient Chinese ‘Five Grains’, the new menu highlights the first cultivated crops from roasted barley featured in our hot Barley Tea to foxtail millet crisps and toasted buckwheat in the Squash & Grain Salad.

ancient Chinese grains, reimagined
Inspired by the ancient Chinese ‘Five Grains’, the new menu highlights the first cultivated crops from roasted barley featured in our hot Barley Tea to foxtail millet crisps and toasted buckwheat in the Squash & Grain Salad.

vegetable-forward feast  As always, fresh vegetables are the stars of the show. This fall, we’re showing extra love to cool-weather crops like our roasted butternut squash with black sesame and tangy, lightly pickled red cabbage.

vegetable-forward feast
As always, fresh vegetables are the stars of the show. This fall, we’re showing extra love to cool-weather crops like our roasted butternut squash with black sesame and tangy, lightly pickled red cabbage.

symphony of seasonal flavor  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.

symphony of seasonal flavor
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.

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.