Zhou Hei Ya (Kaidi One Center Branch, Yuelu District, Changsha)
小吃快餐 · ⭐ 3.9
No. 112 Chazishan East Road, Unit 58, Basement Level 1, CapitaLand Yizhong Center
Dragon Mate tips
If you are traveling in China to visit Changsha, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 112 Chazishan East Road, Unit 58, Basement Level 1, CapitaLand Yizhong Center. 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, Spicy Sweet Braised Duck Neck.
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: 3.9
- Address: No. 112 Chazishan East Road, Unit 58, Basement Level 1, CapitaLand Yizhong Center
- Popular dishes: Braised Soybeans, Braised Tofu Skin, Spicy Sweet Braised Duck Neck, Spicy Stir-Fried Chicken Wing Tips, Vacuum-roasted duck tongue
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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.
Spicy Sweet Braised Duck NeckSweet and spicy braised duck neck is a dish primarily made with duck neck, which is marinated and then slowly simmered in a special braising sauce. The braising sauce typically includes spices such as star anise, cassia bark, bay leaves, chili peppers, ginger slices, and green onion segments, along with sugar and soy sauce for seasoning, giving the duck neck a rich, sweet-spicy flavor.
Spicy Stir-Fried Chicken Wing TipsDry-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.
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-Sealed Duck LegVacuum duck leg is a dish primarily made with duck legs, which are marinated and then sealed in vacuum bags before being cooked using low-temperature slow cooking or high-pressure methods. During preparation, seasonings such as soy sauce, cooking wine, and spices are typically added to infuse flavor into the duck meat while keeping it tender and juicy.
Duck Neck GiftDuck Neck Gift is a dish made primarily with duck neck, which is braised. The main ingredient is duck neck, cooked slowly with spices and soy sauce to make it flavorful and chewy.