Department of FoodieDepartment of Foodie
Fast-casual spot for Chinese chun bing (savory pancakes) & noodles, with a late-night weekend menu.
What to order: Shanghai Scallion Noodles with Lion’s Head Meatballs · Tomato Egg Noodles with Slow‑Braised Pork · house‑made teas (e.g., ginger rose tea or hawthorn tea)From Google Maps reviews.
Rock-hard noodles. I ordered the rice noodle with braised beef. The rice noodles are too hard without tenderness, feeling like undercooked. I brought the bowl to the staff and they apologized and remade one for me. The new one came back no better than the first one. They are just consistently bad. Either your staff needs more training of how to cook rice noodles properly, or your recipe and SOP (if they exist at all) need to change. Staff is good, they tried to be helpful, but unfortunately th
Instant favorite! Junzi does not use any nuts in their kitchen and they have many items without sesame, which is labeled on their menu. I was able to have Chinese food for the first time in years without my allergies flaring up. So far I’ve tried the Tomato Egg Noodles with Slow-Braised Pork (pictured) and a similar bowl with the Shanghai Scallion sauce and chili oil (which I liked even more). The steamed vegetable dumplings are also delicious. The folks working there are super nice too. So glad
I came around lunch time and the line wrapped around the customers eating their meals making it odd to pass by. I noticed the menu trays were empty, so I had limited time to pick. There are additional offerings by the counter that were not on the sign. The beef soup bowl was nice in itself - the beef was ample and very tender. The soup was a bit salty and oily, but easy to drink. The noodles were decent and a bit mushy - there didn't seem to be a way to swap it out when ordering. The venue was f
From the Jan 30, 2025 health inspection. Lower-priority items are listed after the serious ones.
Flies were present in the space.
Cold food was held above 41°F, warm enough for bacteria to grow.
Hot food was held below 140°F, cool enough for bacteria to grow.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Gaps, cracks, or clutter make it easy for pests to get in and nest.