Zhou Heiya (Xinzhou Street Store)
小吃快餐 · ⭐ 3.9
No. 82-2 Xinzhou Avenue
Dragon Mate tips
If you are traveling in China to visit Wuhan, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 82-2 Xinzhou Avenue. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Braised Lotus Root, Braised Tofu Cubes, Zhou Hei Ya Lock Fresh Duck Neck Bones.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Wuhan
- Category: 小吃快餐
- Rating: 3.9
- Address: No. 82-2 Xinzhou Avenue
- Popular dishes: Braised Lotus Root, Braised Tofu Cubes, Zhou Hei Ya Lock Fresh Duck Neck Bones, Vacuum-Roasted Duck Feet, Vacuum-roasted卤鸭翅中
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Dishes
Braised Lotus RootBraised lotus root is a dish primarily made with lotus root as the main ingredient, which is first blanched and then slowly simmered with various spices and seasonings. After slicing or cubing the lotus root, it is cooked in a pot with star anise, cassia bark, soy sauce, rock sugar, and other seasonings to fully absorb the rich flavors of the broth.
Braised Tofu CubesStewed tofu cubes is a dish primarily made with tofu slices. The tofu is cut into pieces and slowly simmered in a specially prepared braising sauce, allowing it to fully absorb the rich flavors of the sauce. The braising sauce is typically made by simmering ingredients such as soy sauce, sugar, star anise, cassia bark, and Sichuan peppercorns.
Zhou Hei Ya Lock Fresh Duck Neck BonesFresh duck neck bones marinated in a secret sauce and preserved using lock-fresh technology for rich flavor and tender texture.
Vacuum-Roasted Duck FeetVacuum-roasted duck feet, marinated and slow-cooked in a vacuum bag, then high-temperature roasted for tender, flavorful results.
Vacuum-roasted卤鸭翅中Vacuum-roasted duck wing tips are made from duck wing tips, marinated and cooked slowly in a vacuum bag with seasonings, then finished with high-heat baking. The vacuum environment ensures deep flavor penetration and tender meat.
Vacuum-roasted duck tongueVacuum-roasted duck tongues are made by first braising duck tongues with spices and seasonings, then slowly cooking them in vacuum bags at low temperatures to maintain a tender texture.
Vacuum-Roasted Braised Duck Neck BonesFresh duck neck bones marinated in a secret sauce and slowly roasted under vacuum for tender, flavorful results.
Locked Fresh MushroomsA dish featuring fresh mushrooms preserved through low-temperature locking technology, ensuring their natural flavor and tenderness are retained.
Fresh-Sealed Duck NeckLock-fresh duck neck is a cooked dish made primarily from duck neck, marinated and braised. It's soaked in various spices and seasonings, then slowly cooked or steamed at low temperature to retain moisture and flavor while keeping the meat tender.
Duck Neck and Mushroom MixA dish featuring duck neck and mushrooms braised in a secret-spiced sauce, resulting in rich, savory flavors and tender meat.