"Like at Jessie “Jun” Wong’s Szechuan, in Roseville, the noodles, dumplings, and buns are all made from scratch, in-house, so gossamer and pliant skin is expected on her menu at Jun, her trendier outpost. But what sets these Szechuan dumplings apart is that slick chili broth — with a subtle heat that crawls over your tongue then across your lips — weightless yet somehow deeply aromatic. Best to consume on-premise. Jun also serves stellar xiao long bao, or soup dumplings, brimming with ground pork and chicken broth." - Jon Cheng, Justine Jones
JUN Szechuan
