{"id":60771,"date":"2018-10-31T15:19:53","date_gmt":"2018-10-31T14:19:53","guid":{"rendered":"https:\/\/www.horecatrends.com\/chinese-streetfood-chun-bings-jianbings-bij-junzi-kitchen\/"},"modified":"2018-11-08T09:56:49","modified_gmt":"2018-11-08T08:56:49","slug":"chinese-streetfood-chun-bings-by-junzi-kitchen","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/chinese-streetfood-chun-bings-by-junzi-kitchen\/","title":{"rendered":"Junzi Kitchen | Chinese streetfood bings"},"content":{"rendered":"

Junzi Kitchen is a new-generation restaurant serving Northern Chinese bings and noodle bowls. The restaurant was founded by a team of Chinese graduate students at Yale University with locations in New Haven and New York City. Junzi Kitchen combines Chinese culinary traditions and new ideas with a mission to connect more people and cultures through food. They serve chun bings which are getting a lot of attention as Chinese street food!<\/p>\n

What are Chinese bings<\/strong><\/h3>\n

The headliners of the menu at Junzi Kitchen<\/a> are the noodles and Chinese bings. The house-made chun bings is a Northern Chinese thin flour-pressed dough, which can be compared with a burrito. The wrap includes a mix of braised meats, flavorful sauce, stir-fried and pickled vegetables. The restaurant offers five chef-recommendations, or guest can get creative and build their own.<\/p>\n

Junzi Kitchen | Noodle bowls <\/strong><\/h3>\n

The noodle bowls are being served without broth and tossed in sauces, braised meats, vegetables and garnish. The knife noodles 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 originate from the basin of the longest river in Asia, the Yangtze river. These noodles are thinner, and chewier and are most often eaten with a lot of vegetables and scallions. They\u2019ve named them spring noodles in homage of the season they\u2019re most often eaten in.<\/p>\n

In addition to Northern Chinese style bings and noodles,\u00a0Junzi Kitchen offers more experiential menus, often through interdisciplinary collaborations in the formats\u00a0\u2018Junzi After Hours\u2019 and Chef\u2019s Table. The latest being a monthly, themed five-course seated dinner. Junzi Kitchen\u00a0just opened its\u00a0second New York City location in Greenwich Village July 2018 at the corner of Bleecker and Sullivan Streets, and will soon open\u00a0a Midtown location next to Bryant Park.<\/p>\n

Junzi Kitchen | Chef Lucas Sin<\/strong><\/h3>\n

Lucas Sin opened his first restaurant when he was 16, in an abandoned newspaper factory in his hometown of Hong Kong. Despite spending his Yale undergraduate years in the Cognitive Science and English departments, Lucas spent his weekends running restaurants out of his dorm. That project became known as Y Pop-up. Beyond Yale, Lucas has worked at Kikunoi Honten in Kyoto<\/a>, Modernist Cuisine in Seattle<\/a> and Nur in Hong Kong (which is closed).<\/p>\n","protected":false},"excerpt":{"rendered":"

Junzi Kitchen is a new-generation restaurant serving Northern Chinese bings and noodle bowls. 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