Zhou He Ya (Hu Yi Cheng Yongwang Branch)
小吃快餐 · ⭐ 4.1
TB004, Part of B1 and Ground Floors, Dongguan First International Huiyicheng Zone B, No. 200, Hongfu Road
Dragon Mate tips
If you are traveling in China to visit Dongguan, this restaurant is worth a stop for great food. This restaurant is located at TB004, Part of B1 and Ground Floors, Dongguan First International Huiyicheng Zone B, No. 200, Hongfu Road. 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 Duck Neck, 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: Dongguan
- Category: 小吃快餐
- Rating: 4.1
- Address: TB004, Part of B1 and Ground Floors, Dongguan First International Huiyicheng Zone B, No. 200, Hongfu Road
- Popular dishes: Braised Lotus Root, Braised Duck Neck, Braised Duck Leg, Braised Duck Tongue, Signature Braised Duck Feet
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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 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.
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 FeetSignature Braised Duck Feet features tender duck feet simmered in a secret spice blend, delivering rich flavor and satisfying texture.
Vacuum-Packed MushroomsVacuum-packed mushrooms are fresh mushrooms washed, stemmed, sealed in vacuum bags, and sterilized at high temperatures for ready-to-eat or cooking use. Made from mushrooms only, no preservatives added, preserving original flavor and nutrients.