Zhou Heiya (Tianhe Lingzhan Plaza Branch)
小吃快餐 · ⭐ 3.7
Shop B124, Basement Level 1, Guangzhou Tianhe Link Plaza, No. 36 Machang Road
Dragon Mate tips
If you are traveling in China to visit Guangzhou, 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 Shop B124, Basement Level 1, Guangzhou Tianhe Link Plaza, No. 36 Machang Road. 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 Pig Trotters, Braised Duck Feet, Braised Duck Leg.
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: Guangzhou
- Category: 小吃快餐
- Rating: 3.7
- Address: Shop B124, Basement Level 1, Guangzhou Tianhe Link Plaza, No. 36 Machang Road
- Popular dishes: Braised Pig Trotters, Braised Duck Feet, Braised Duck Leg, Braised Duck Tongue, Dry-Fried Chicken Wing Tips
China trip · China travel
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Dishes
Braised Pig TrottersBraised pig trotters is a traditional dish primarily made with pig trotters. The preparation involves cleaning the pig trotters, marinating them in a specially prepared braising sauce, and then slowly cooking them until they are fully flavored and the meat is tender.
Braised Duck FeetBraised duck feet are primarily made from duck feet, which are first blanched and then slowly stewed in a pot with spices, soy sauce, sugar, and yellow wine. This allows the duck feet to fully absorb the flavor of the braising liquid, resulting in a soft, chewy texture.
Braised Duck LegBraised duck leg is a traditional dish primarily made with duck legs. The preparation involves washing the duck legs, marinating them in a specially prepared braising sauce, and then simmering them to allow the meat to fully absorb the rich flavors of the sauce. The finished braised duck leg has a deep color, tender and juicy meat, and an aromatic, savory fragrance.
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.
Dry-Fried Chicken Wing TipsA Sichuan dish featuring chicken wing tips stir-fried until crispy with chili and Sichuan peppercorns, delivering a spicy and numbing flavor.
Vacuum-Cooked EggVacuum eggs are cooked by placing eggs in vacuum bags and slowly heating them using low-temperature water bath. Main ingredient is egg, no additives added to preserve original flavor.
Vacuum-Packed Duck Wing TipsVacuum-packed duck wing tips are marinated, sealed in vacuum bags, and cooked using low-temperature slow cooking or high-temperature sterilization. The result is tender, flavorful meat that's easy to store and eat.
Classic Duck NeckClassic duck neck is a popular snack made by slow-cooking duck necks in a spiced broth, resulting in a flavorful, tender, and spicy dish.
Fresh-Sealed KelpFresh seaweed salad made with fresh kelp, cleaned, blanched to remove fishy taste, then mixed with seasonings like salt, soy sauce, and garlic, chilled for flavor infusion. Crisp texture preserves natural seaweed flavor.