Zhou Heiya Duck (Changsha Wuyi Square Branch)
小吃快餐 · ⭐ 4.0
Room 103, No. 202, Wuyi West Road (next to Wuyi Square Bus Stop)
Dragon Mate tips
If you are traveling in China to visit Changsha, this restaurant is worth a stop for great food. This restaurant is located at Room 103, No. 202, Wuyi West Road (next to Wuyi Square Bus Stop). 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 Boneless Chicken Feet, Braised Duck Tongue, Braised Goose.
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: Changsha
- Category: 小吃快餐
- Rating: 4.0
- Address: Room 103, No. 202, Wuyi West Road (next to Wuyi Square Bus Stop)
- Popular dishes: Braised Boneless Chicken Feet, Braised Duck Tongue, Braised Goose, Colorful Duck Wing, Colorful Duck Neck Bones
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Dishes
Braised Boneless Chicken FeetA dish made by braising boneless chicken feet in a seasoned sauce, resulting in tender and flavorful meat.
Braised Duck TongueBraised duck tongues is a dish primarily made with duck tongues, which are first blanched and then slowly simmered in a specially prepared braising sauce until fully flavored. The braising sauce typically includes star anise, cassia bark, bay leaves, Sichuan peppercorns, light soy sauce, dark soy sauce, and rock sugar, giving the duck tongues a bright red color and a soft, chewy texture.
Braised GooseBraised goose is a dish made primarily from goose meat, marinated and slowly cooked in a special braising sauce. The sauce typically includes soy sauce, star anise, cinnamon, bay leaves, Sichuan peppercorns, ginger, and scallions to infuse the meat with rich flavor and aroma.
Colorful Duck WingA dish featuring duck wings marinated and steamed with colorful vegetables like bell peppers and mushrooms, offering a vibrant appearance and tender texture.
Colorful Duck Neck BonesA creative Chinese dish featuring duck neck bones coated with a colorful vegetable crust, deep-fried to crispy perfection.
Spicy Braised Duck NeckThe duck neck bones are first blanched, then simmered slowly in a seasoned broth made with spices, soy sauce, sugar, and cooking wine, allowing the meat to fully absorb the rich flavors of the braising liquid. The finished dish has a glossy red color, tender meat, and a subtle spicy aroma.
Sweet and Spicy Lotus RootSweet and spicy lotus root is a dish made primarily with lotus root. The root is sliced, blanched, then stir-fried with chili, sugar, vinegar, and seasonings to absorb the sweet-spicy flavor. A touch of light soy sauce and cornstarch thickens the sauce for better texture.
Duck NeckDuck neck is a dish primarily made from duck neck, prepared through marinating, roasting, or stewing. The meat is firm, the skin crispy, and the inner flesh tender and juicy. It can be seasoned with various spices and seasonings to enhance its flavor.