Zhou Heiya Duck (Huangxiao River Road, Baijia Branch, Jiang'an District, Wuhan)
小吃快餐 · ⭐ 4.4
No. 49 Huangxiaohe Road, 1st Floor, Baijia Supermarket
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. 49 Huangxiaohe Road, 1st Floor, Baijia Supermarket. 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 Mushrooms, Braised Squid.
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: 4.4
- Address: No. 49 Huangxiaohe Road, 1st Floor, Baijia Supermarket
- Popular dishes: Braised Lotus Root, Braised Mushrooms, Braised Squid, Braised Duck Leg, Braised Duck Tongue
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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 MushroomsBraised mushrooms is a dish primarily made with fresh mushrooms, which are soaked and then simmered together with seasonings. To prepare it, the mushrooms are blanched to remove any odor, then seasoned with soy sauce, sugar, star anise, cinnamon, and other spices, slowly braised over low heat until fully infused with flavor, allowing the mushrooms to absorb the rich broth thoroughly.
Braised SquidStewed squid is a dish made by blanching squid and then slowly simmering it in a seasoned sauce containing soy sauce, sugar, spices, and seasonings to absorb rich flavors.
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.
Signature Braised Duck WingsFresh duck wings simmered in a secret braising sauce for tender, flavorful results.
Spicy Duck BoardSauce Board Duck is a dish made primarily from duck meat, processed through marinating and baking techniques. Its distinctive feature lies in the use of a specially prepared sauce for marinating, allowing the duck meat to fully absorb the rich sauce aroma, then baked until the skin becomes crispy while the meat remains tender and juicy.
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.
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.
Duck Neck and Chicken CollarA spicy snack made from duck neck and chicken collar, slow-cooked in a special spice blend for rich flavor.