"I discovered the famous noodle dish, Zha Jiang Mian (or “fried sauce noodles”) while living in Beijing in 2010. I was obsessed with the hodgepodge of aged, rich, and salty ingredients over perfectly chewy noodles. I’d spend hours walking through neighborhoods, stopping at random street vendors, in search of the perfect bowl of Zha Jiang Mian. Those walks were the inspiration for this jerk. I hope it inspires you to get out and search down the things you love."
About Bonjerk:
"Chinese flavors were developed across centuries of craft and care.
"Bonjerk is my way of staying close to those flavors I grew up with—the ones that appeared on dim sum carts, at family dinners and in the meals that always made our house smell like home.
"Born in Hong Kong and raised in Kansas, I created Bonjerk as a flavorful confluence of those two worlds. Every new recipe starts with hours of experimenting in my kitchen.
"Our jerky is made with pork— the soul of Chinese cuisine. During the Shang Dynasty, pigs were kept indoors alongside families. A pig under your roof meant your house was lived in. It meant home.
"Honoring the animal is what led me to whole-animal butchery and to the belief that “farm to table” is a responsibility, not just a concept. We take pride in sourcing thoughtfully, with the goal of eventually using the entire animal across our product line."
