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Zhou Hei Ya (Guangzhou Metro Huadu Plaza Station Branch)

小吃快餐 · ⭐ 3.8

HDGC-9-1S, Huadu Square Station, Guangzhou Metro Line 9

Dishes

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  Spicy Sweet Braised Duck Neck

  Sweet and spicy braised duck neck is a dish primarily made with duck neck, which is marinated and then slowly simmered in a special braising sauce. The braising sauce typically includes spices such as star anise, cassia bark, bay leaves, chili peppers, ginger slices, and green onion segments, along with sugar and soy sauce for seasoning, giving the duck neck a rich, sweet-spicy flavor.
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  Zhou Black Duck Crawfish Balls

  Zhou Hei Ya crayfish balls feature crayfish balls marinated, fried or boiled, then infused with Zhou Hei Ya's special braising sauce. Crispy outside, tender inside, with rich braised flavor.
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  Sichuan-style Tengjiao Duck Wings

  Duck wings marinated and fried, then stir-fried with Sichuan pepper and chili for a spicy, numbing flavor.
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  Sichuan-style Tengjiao Duck Tongue

  A spicy and numbing dish made with duck tongues stir-fried in Sichuan pepper and chili, known for its bold flavor and crisp texture.
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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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  Beef Sauce

  Beef sauce is mainly made from minced beef, doubanjiang, chili, garlic, ginger, and other ingredients, blended by stir-frying or stewing to form a thick paste.
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  Bamboo Shoot Paste

  A savory paste made from bamboo shoots, commonly used as a condiment or flavor enhancer in Chinese cooking.
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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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  Lock-Fresh Fragrant Duck Breast

  Fresh duck breast marinated in secret spices, slow-cooked and sealed to retain juiciness and aroma.
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  Fresh-Sealed Lotus Root

  Stir-fried lotus root is a dish made primarily from fresh lotus root, sliced or cubed after peeling and briefly boiled or steamed to retain its crisp texture. A touch of salt, sugar, or vinegar may be added for flavor. The finished dish has a clear color and a refreshing crunch.
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  Fresh-Sealed Duck Head

  Fresh-lock duck heads are marinated with scallions, ginger, and cooking wine, then gently cooked or steamed at low temperatures to preserve their tenderness and natural flavor.
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  Spicy Sweet Small Fish

  A spicy and sweet snack made from small fish, deep-fried and stir-fried with chili, Sichuan pepper, and sugar.

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