Junzi Kitchen announces the launch of its five grain-inspired fall menu, available at all three New York and New Haven locations starting September 23, 2019, the day of the Fall Equinox.
It can be said that China was built upon the five grains. In the Han Dynasty, long before modern botanical categorization, the specific use of the number “five” had philosophical importance as much of the world was understood to be composed of the five elements, as well as the five directions, the five colors, the five tones, and the five tastes. Therefore, the five grains meant much more than the five most important crops in China; they were the very foundation of ancient agrarian society and civilization itself. Over the years, the identity of those five grains have varied; this year the five grains that Junzi is celebrating this fall are: soy, foxtail millet, barley, buckwheat, and red bean.
From chef & culinary director Lucas Sin, the fall menu is a celebration of the autumn harvest in ode to ancient Chinese grains—the first cultivated crops representing immense nutritional, economic, and spiritual importance for early Chinese civilization. The five grains also traditionally suggest a prosperous and fruitful year in Chinese culture. This fall, chef Lucas incorporated three out of the five grains—buckwheat, foxtail millet, and barley--to create the below exciting new offerings:
In addition to the above five grain-themed items, Junzi will continue to serve its popular Chicken and Kale Salad and add a new house tea, Blossom and Spice, that signals the warming flavors of autumn, featuring lightly sweet notes of orange blossom, cardamom, and apple cider vinegar, will be added to the fall menu lineup.
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