How Jun Dynasty built a loyal following in Tucson since 2013 [PHOTOS]

(Editor's note: this article includes photographs of comped dishes)

Sichuan restaurant Jun Dynasty has served Tucson diners since 2013, focusing on steady flavors and reasonable prices. Today, general manager Jacob Yeung says consistency remains the goal.

A restaurant built on consistency

Owners Jojo Chan and Edwin Hui opened Jun Dynasty in 2013 at 2933 E. Grant Rd.. which previously housed Amereno's Little Italy. Both worked in real estate and the automotive industry beforehand. Both love food, and both wanted to bring more authentic Chinese cuisine to Tucson, Yeung said.

In the early years, Chan and Hui managed the restaurant almost every day. They learned the industry and built their team. Yeung began gradually taking over management in 2019. He uses data and standard operating procedures to improve consistency.

"We’ve grown since then, but the key has always been consistency," Yeung said.

Many employees have stayed with the restaurant for more than a decade. Likewise, local regulars visit every week because they can count on the same flavors at a reasonable price. The team now includes more than 30 employees.

Navigating COVID-19 and rising costs

COVID-19 brought the restaurant's biggest challenge.

"We stayed open for takeout and held prices steady during that period," Yeung said.

With community support, the team later renovated the dining room. They also upgraded kitchen equipment before welcoming guests back. Since then, food, labor, and operating costs have climbed significantly. Even so, Yeung said the restaurant works to maintain consistent quality and reasonable prices.

Sichuan dishes with familiar favorites

Chan and Hui wanted a Sichuan restaurant where they could bring the whole family, from grandparents to children, Yeung said. That goal shaped the focus on traditional, made-from-scratch cooking.

The menu pairs Sichuan dishes alongside familiar favorites, such as orange chicken. As a result, diners can explore while still enjoying something they know. Protein choices include tofu, and the menu offers vegetarian- and vegan-friendly options.

Jun Dynasty takes its name from its original chef, Jun, who worked there from July 2013 to November 2014. The two sides developed different visions and parted ways, and Jun returned to Phoenix. Yeung said the team appreciates his early contributions.

The restaurant's Chinese name, He Shun Yuan (和顺园), represents harmony, teamwork, and prosperity.

The kitchen team

Executive chef Yu Wang comes from Tianjin, China. He has spent his entire career in kitchens. Chan and Hui recruited him shortly after he arrived in Los Angeles, and he has stayed for more than a decade.

The team also includes former owners of Gee's Garden and Golden Phoenix. Together, they bring years of experience from Tucson's Chinese restaurant community.

Chan later developed two more restaurants, Noodleholics and Go Dim Sum, to give the community more variety.

Signature dishes and key flavors

The Flaming Chili Oil series delivers bold Sichuan heat and numbing spice. Diners can choose their protein, including tofu. Go for the combo of both beef and tofu.

Walnut Shrimp pairs freshly fried shrimp with a creamy house-made sauce.

Chow fun, a stir-fry of wide, flat rice noodles, ranks among Yeung's own most frequent orders.

"I love the wide, flat rice noodles," Yeung said.

Kung Pao dishes round out the signature list. They combine vegetables and protein in a flavorful sauce.

The sautéed green beans also draw repeat orders. Yeung credits simplicity and technique.

"I think the secret is keeping something simple and doing it consistently well," Yeung said.

Chefs cook the beans over high heat in a wok. Sichuan peppercorns add aroma and a gentle tingling sensation. The kitchen also relies on doubanjiang, a fermented chili and broad bean paste. In addition, cooks prepare a seasoned soy sauce blend with Shaoxing cooking wine and fried minced garlic.

Where newcomers should start

Yeung recommends Firecracker Chicken or Shrimp for diners new to Sichuan food. The kitchen fries it fresh to order, with plenty of Sichuan heat and numbing spice.

"Our staff loves it too — they often ask the kitchen to make some to share as a snack," Yeung said.

He also emphasized the restaurant's increased focus on catering — options range from $12 to $24 per person.

Looking ahead

Jun Dynasty has no expansion plans for now. "We don’t have any changes or expansions planned at the moment," Yeung said.

Instead, the team will keep its focus on food, service, and prices. Visitors from New York and Chicago, including winter residents, often compliment the quality. Those comments mean the most to Yeung.

Yeung wants Jun Dynasty to be Tucson's first thought when someone says, "let’s go out for Chinese food."