Zhou Hei Ya (Train Station Branch)
小吃快餐 · ⭐ 4.0
Shop adjacent to the ticket hall of Changsha Railway Station
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 Shop adjacent to the ticket hall of Changsha Railway Station. 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 Soybeans, Braised Tofu Skin, Braised Duck Heads.
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: Shop adjacent to the ticket hall of Changsha Railway Station
- Popular dishes: Braised Soybeans, Braised Tofu Skin, Braised Duck Heads, Braised Duck Neck, Vacuum-Roasted Duck Feet
China trip · China travel
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Dishes
Braised SoybeansBraised soybeans is a dish made from fresh soybeans, blanched and then simmered with various spices and seasonings. The beans are cooked with fennel seeds, cinnamon, Sichuan pepper, ginger, soy sauce, salt, and sugar until fully flavored.
Braised Tofu SkinStewed bean curd sheets is a dish made primarily from bean curd sheets, which are soaked and then slowly simmered in a seasoned broth with spices like star anise, cinnamon, and Sichuan pepper to absorb rich flavors.
Braised Duck HeadsBraised duck heads is a traditional dish featuring duck heads as the main ingredient. The duck heads are first cleaned and prepared, then slowly simmered in a specially prepared braising sauce until fully flavored. The braising sauce is made by simmering a blend of spices and seasonings, giving the duck heads a unique taste.
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.
Vacuum-Roasted Duck FeetVacuum-roasted duck feet, marinated and slow-cooked in a vacuum bag, then high-temperature roasted for tender, flavorful results.
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 Lotus RootVacuum-packed lotus root is a dish primarily made with fresh lotus root. During preparation, the lotus root is washed and sliced, then vacuum-packed using a special process to preserve its original flavor and freshness. For cooking, it can be paired with simple seasonings and steamed or lightly stir-fried to maintain its crisp texture and nutritional value.
Vacuum-Steamed Duck Neck DelightA delicately seasoned duck neck dish, slow-cooked under vacuum to retain tenderness and rich flavor.
Duck Bone SoupDuck bones are simmered with spices to create a rich, savory broth.