Zhou Hei Ya (Gongyuan Bei Hu District Guoqing North Road Buxin Tian Di Branch)
小吃快餐 · ⭐ 4.0
No. 241 Zhongche Road, Wulipai Subdistrict, opposite Changsha Railway Station, Zhou Heiya Store No. 4, under Sanjiu Chuyun Building
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 No. 241 Zhongche Road, Wulipai Subdistrict, opposite Changsha Railway Station, Zhou Heiya Store No. 4, under Sanjiu Chuyun Building. 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, Braised Duck Feet.
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: No. 241 Zhongche Road, Wulipai Subdistrict, opposite Changsha Railway Station, Zhou Heiya Store No. 4, under Sanjiu Chuyun Building
- Popular dishes: Braised Lotus Root, Braised Tofu Cubes, Braised Duck Feet, Braised Duck Tongue, Colorful Duck Neck 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.
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.
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 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.
Colorful Duck Neck BonesA creative Chinese dish featuring duck neck bones coated with a colorful vegetable crust, deep-fried to crispy perfection.
Vacuum-packed Duck NeckVacuum-packed duck neck is a ready-to-eat food made from duck neck, marinated and braised, then sealed in vacuum packaging. Spices and seasonings are added during processing for even flavor.
Vacuum-Steamed Duck Neck DelightA delicately seasoned duck neck dish, slow-cooked under vacuum to retain tenderness and rich flavor.
Squid TentaclesSquid tentacles are a dish primarily made from fresh squid tentacles. To prepare, first clean the squid tentacles thoroughly, then cut them into appropriate lengths. Next, stir-fry them with seasonings such as garlic and chili, or grill them until golden and crispy. Finally, add seasoning to taste.
Duck WingsDuck wings are a dish made from duck wing parts, blanched and marinated, then cooked using braising, stewing, or frying methods.
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.