Zhou Heiya (Qianjin Road Branch)
小吃快餐 · ⭐ 4.0
No. 71, Floors 1–2, Buildings 9, 10 and 11, Jiyuqiao Wanda Plaza (Phase II), Jiyuqiao Subdistrict
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. 71, Floors 1–2, Buildings 9, 10 and 11, Jiyuqiao Wanda Plaza (Phase II), Jiyuqiao Subdistrict. 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 Mushrooms, Braised Duck Heads, 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: Wuhan
- Category: 小吃快餐
- Rating: 4.0
- Address: No. 71, Floors 1–2, Buildings 9, 10 and 11, Jiyuqiao Wanda Plaza (Phase II), Jiyuqiao Subdistrict
- Popular dishes: Braised Mushrooms, Braised Duck Heads, Braised Duck Leg, Braised Duck Neck Bones, Vacuum-Roasted Duck Feet
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Dishes
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 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 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 Neck BonesBraised duck neck bones is a dish primarily made with duck neck bones as the main ingredient. The preparation process mainly includes marinating and braising, allowing the duck neck bones to fully absorb the braising sauce, resulting in a delicious flavor and tender meat.
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卤鸭翅中Vacuum-roasted duck wing tips are made from duck wing tips, marinated and cooked slowly in a vacuum bag with seasonings, then finished with high-heat baking. The vacuum environment ensures deep flavor penetration and tender meat.
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-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.
Fresh-Sealed Duck NeckLock-fresh duck neck is a cooked dish made primarily from duck neck, marinated and braised. It's soaked in various spices and seasonings, then slowly cooked or steamed at low temperature to retain moisture and flavor while keeping the meat tender.
Duck Meat JerkyDuck meat jerky is a savory snack made by curing and drying duck meat, resulting in a chewy texture and rich flavor.