Zhou Heiya (Luyu Road Branch, Wuchang District, Wuhan)
小吃快餐 · ⭐ 4.1
No. 1023, Building D1, Optics Valley World City, Luoyu Road (next to China Construction Bank)
Dragon Mate tips
If you are traveling in China to visit Wuhan, this restaurant is worth a stop for great food. This restaurant is located at No. 1023, Building D1, Optics Valley World City, Luoyu Road (next to China Construction Bank). 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, Sweet and Spicy Duck Feet, Braised Duck Gizzard.
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: 4.1
- Address: No. 1023, Building D1, Optics Valley World City, Luoyu Road (next to China Construction Bank)
- Popular dishes: Braised Lotus Root, Sweet and Spicy Duck Feet, Braised Duck Gizzard, Braised Duck Neck, Roasted Duck Collar Bones
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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.
Sweet and Spicy Duck FeetA dish of duck feet braised in a sweet and spicy sauce, tender and flavorful.
Braised Duck GizzardStewed duck gizzard is a dish made primarily from duck gizzards, simmered slowly with spices, soy sauce, and sugar after blanching. The gizzards are tender and absorb the rich flavor of the broth.
Braised Duck NeckSoy sauce duck neck is a dish primarily made with duck neck. The duck neck is first marinated, then slowly simmered in a specially prepared braising sauce until fully flavored. Finally, it is dried and cut into bite-sized pieces.
Roasted Duck Collar BonesRoasted duck collar bones marinated and grilled to perfection, offering a crispy exterior and tender, flavorful 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-Packed Duck WingsVacuum duck wings are made by marinating duck wings, sealing them in vacuum bags, and cooking slowly at low temperatures or under pressure. Seasonings like soy sauce, cooking wine, and ginger are typically added for flavor.
Fresh-Sealed Duck Neck BonesLock-fresh duck neck bones are marinated and slowly cooked or steamed to retain tenderness, then fried or roasted for a slightly crispy surface and enhanced aroma. Golden in color, tender meat with rich poultry flavor.