Everything’s prepared in front of you in about a minute. What will you find at Junzi during the day? Two iterations of northern bing: chun-bing and noodle bowls with components that include your choice of braised meats, Chinese vegetables, pickles, garnish, and sauce. The result is an experience that challenges the way you think about Chinese food. "I wanted to show people that Chinese food can be simple, healthy, and satisfying, something you can eat every day," said co-founder Yong Zhao. Nostalgia for the spring flavors of home led the fellow Yale grad students to launch Junzi Kitchen. Instead of growing food on their own, supermarkets became a predominant food source for families out of convenience, but it was clear that something special was being lost in the process. Junzi co-founders Ming Bai, Wanting Zhang, and Yong Zhao grew up in a transitional time in northeast China when the population was experiencing many modernizations. And now on 21 Broadway in New Haven at Junzi Kitchen which opened this week. It’s become a year-round staple in northern China where you can find it in street carts, restaurants, and on sunday dinner tables. Its origins as a humble culinary tradition are tied to the Qin dynasty (265 - 240 ad), when chun-bing was prepared with fresh spring ingredients to signal the spring harvest and a return to the land. A chun-bing (spring-pancake), is traditionally eaten to celebrate the arrival of spring in chinese culture.
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