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Zhou Hei Ya (Jinan Jingyi District Jingyi Road Store)

小吃快餐 · ⭐ 3.8

No. 94 Jingyi Road, first and second shops from the east end of the shop front

Dishes

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  Boneless Duck Neck and Duck Feet

  Boneless duck neck and feet are slow-cooked in a spiced broth, resulting in tender, flavorful meat with a rich, aromatic taste.
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  Braised Duck Heads

  Braised 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.
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  Sichuan-style Tengjiao Duck Neck

  A spicy and aromatic dish made with duck necks stir-fried in Sichuan spices, featuring the numbing flavor of Sichuan peppercorns.
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  Dry-Fried Spicy Chicken

  Dry-fried chili chicken is a dish primarily made with chicken, using dried chilies and Sichuan peppercorns as辅料, stir-fried at high heat to make the chicken dry, fragrant, and crispy. The chicken is cut into pieces, marinated to absorb flavor, then stir-fried together with chilies and peppercorns until golden and crispy, delivering a unique dry fragrance.
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  Spicy Stir-Fried Chicken Wing Tips

  Dry-fried chili chicken wing tips is a dish made primarily from chicken wing tips, stir-fried with dried chilies and various spices. After stir-frying, the chicken wing tips become crispy on the outside and tender inside, infused with the rich aroma of chilies and spices, presenting an appealing color.
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  Spicy and Sizzling Tofu Skin

  Spicy and sizzling tofu skin is a Sichuan dish made with tofu skin, chili peppers, and Sichuan peppercorns, fried and stir-fried. It has a crispy exterior and tender interior, with a spicy and fragrant flavor.
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  Spicy Stir-Fried Chicken Strips

  Dry-fried spicy chicken strips are made from chicken breast, sliced into thin strands. Accompanied by dried chili peppers, Sichuan peppercorns, and other spices, the dish is stir-fried dry until golden and crispy. The dish features a bright red color, with the chicken strips offering a spicy, numbing, savory, and aromatic flavor, delivering a rich and varied texture.
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  Vacuum-Packed Duck Wing Tips

  Vacuum-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.
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  Vacuum-packed duck gizzard

  Vacuum-packed duck gizzard is a dish primarily made from duck gizzards. After cleaning and slicing or shredding, the ingredients are marinated with seasonings, then processed through vacuum packaging and high-temperature sterilization to preserve the original flavor and texture of the ingredients.
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  Vacuum-packed Duck Neck

  Vacuum-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.
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  Soy Sauce Duck Wing Tips

  Soy Sauce Duck Wing Tips is a dish made with duck wing tips as the main ingredient, marinated with soy sauce and spices, then pan-fried. The texture is tender, with a rich soy aroma and a slightly salty, five-spice flavor.
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  Fresh-Sealed Duck Neck Bones

  Lock-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.

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