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Zhou Heiya (Tianbeilu Branch, Shunyi District)

小吃快餐 · ⭐ 3.6

Unit W-01, 1st Floor, Tianyun Pavilion, Tianzhu Garden

Dishes

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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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  Vacuum-Brined Lotus Root

  Vacuum-braised lotus root is a dish made with fresh lotus root, blanched and sealed in a container with a seasoned broth (typically containing soy sauce, star anise, cinnamon, and bay leaves), then slowly cooked at low temperature. The vacuum environment allows the broth to deeply penetrate the lotus root, resulting in a soft, flavorful texture.
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  Vacuum-Brined Eggs

  Vacuum-braised eggs are made by sealing eggs in a vacuum with seasoned broth and heating them. Main ingredients include eggs and braising liquid, typically containing soy sauce, star anise, cinnamon, and bay leaves. The vacuum process allows the broth to penetrate deeply, enhancing flavor.
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  Vacuum-Brined Duck Heads

  Vacuum-braised duck heads are made by cleaning duck heads, then seasoning with spices, soy sauce, sugar, and salt before slow-cooking or pressure-cooking in vacuum bags. The finished product has a bright red color, tender meat, and rich flavor.
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  Vacuum-Brined Duck Wing Tips

  Vacuum-braised duck wing tips are marinated, sealed in vacuum bags with braising sauce, and slowly cooked at low temperature to infuse flavor. No preservatives added, preserving the original taste of the ingredients.
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  Vacuum-Brined Duck Leg

  Vacuum-braised duck leg uses duck legs as the main ingredient. After marinating, they are placed in vacuum bags with braising sauce and slowly cooked at low temperature to infuse flavor. No additional oil is added during preparation, preserving the natural taste of the duck meat.
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  Sichuan-style Spicy and Sour Noodles

  Sour spicy noodles made with sweet potato starch noodles,搭配豆芽、木耳、花生米、香菜等辅料，用特制酸辣汤底煮制而成。汤底由辣椒油、醋、花椒、蒜末、姜片、酱油等调料调制，口感酸辣开胃。
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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 Braised Chicken Feet

  Lock-fresh braised chicken feet, made from fresh chicken feet that are carefully processed and marinated with a blend of spices and Chinese herbs. Through a unique braising technique, the chicken feet fully absorb the flavorful broth, resulting in a tender, juicy texture and rich aroma.
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  Fresh-Sealed Braised Duck Neck

  Fresh-lock braised duck necks are marinated and slowly simmered in a special broth, absorbing rich flavors. No preservatives are added; freshness is preserved through low-temperature locking technology.

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