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Zhou Hei Ya (Qiugui Street Olinziyuan Branch)

小吃快餐 · ⭐ 3.8

No. 69, Qiugui Street, Aolin Ziyuan Phase II, Building 2, Floor 1, Shop No. 3

Dishes

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  Zhou Black Duck Crawfish Garlic Shrimp Balls

  Zhou Hei Ya Crawfish Garlic Shrimp Balls is a fusion dish featuring main ingredients such as crawfish, shrimp balls, garlic, and Zhou Hei Ya's special seasoning. To prepare, clean the crawfish and shrimp balls, then stir-fry them with garlic, chili, ginger slices, and other辅料 until fragrant, add the seasoning, and finally stir-fry together with the seafood ingredients until well infused with flavor, then reduce the sauce and serve.
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  Dry-Fried Spicy Chicken

  Dry-fried chili chicken is a dish primarily made with chicken, using dried chilies and Sichuan peppercorns as辅料, stir-fried at high heat to make the chicken dry, fragrant, and crispy. The chicken is cut into pieces, marinated to absorb flavor, then stir-fried together with chilies and peppercorns until golden and crispy, delivering a unique dry fragrance.
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  Spicy and Sizzling Tofu Skin

  Spicy and sizzling tofu skin is a Sichuan dish made with tofu skin, chili peppers, and Sichuan peppercorns, fried and stir-fried. It has a crispy exterior and tender interior, with a spicy and fragrant flavor.
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  Spicy Stir-Fried Chicken Strips

  Dry-fried spicy chicken strips are made from chicken breast, sliced into thin strands. Accompanied by dried chili peppers, Sichuan peppercorns, and other spices, the dish is stir-fried dry until golden and crispy. The dish features a bright red color, with the chicken strips offering a spicy, numbing, savory, and aromatic flavor, delivering a rich and varied texture.
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  Roasted Duck Feet in Braising Sauce

  A dish made by braising duck feet and then roasting them until tender and flavorful, with a slightly crispy exterior.
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  Vacuum-packed Lotus Root

  Vacuum-packed lotus root is a dish primarily made with fresh lotus root. During preparation, the lotus root is washed and sliced, then vacuum-packed using a special process to preserve its original flavor and freshness. For cooking, it can be paired with simple seasonings and steamed or lightly stir-fried to maintain its crisp texture and nutritional value.
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  Vacuum-packed Duck Neck

  Vacuum-packed duck neck is a ready-to-eat food made from duck neck, marinated and braised, then sealed in vacuum packaging. Spices and seasonings are added during processing for even flavor.
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  Soy Sauce Duck Wing Tips

  Soy Sauce Duck Wing Tips is a dish made with duck wing tips as the main ingredient, marinated with soy sauce and spices, then pan-fried. The texture is tender, with a rich soy aroma and a slightly salty, five-spice flavor.
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  Fresh-Sealed Chicken Feet

  Fresh-lock chicken feet are made from chicken claws, cleaned and blanched, then seasoned with soy sauce, ginger slices, and green onions. Slow-cooked or steamed at low temperature to maintain tenderness, sealed to preserve flavor.
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  Fresh Squid

  Fresh squid is the main ingredient, carefully processed and marinated with a specially prepared seasoning to ensure its delicious taste. During cooking, it is quickly stir-fried to lock in the natural tenderness of the squid, delivering an authentic seafood flavor.
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  Sealed Fresh Duck Leg

  Lock-fresh duck leg dish made with duck thigh meat, seasoned with scallions, ginger, and garlic, then steamed after marinating. Features a bright red color, tender texture, and rich, fragrant taste.

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