Zhou Hei Ya (Chaoyang Dalianpo Subway Station Branch)
小吃快餐 · ⭐ 3.5
Building 1, No. 3 Courtyard, Dingfu Jiayuan South Community, Chaoyang North Road, 1st Floor, Units 1–2
Dragon Mate tips
If you are traveling in China to visit Beijing, 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 Building 1, No. 3 Courtyard, Dingfu Jiayuan South Community, Chaoyang North Road, 1st Floor, Units 1–2. 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: Dry-Fried Spicy Chicken, Spicy and Sizzling Tofu Skin, Spicy Stir-Fried Chicken Strips.
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: Beijing
- Category: 小吃快餐
- Rating: 3.5
- Address: Building 1, No. 3 Courtyard, Dingfu Jiayuan South Community, Chaoyang North Road, 1st Floor, Units 1–2
- Popular dishes: Dry-Fried Spicy Chicken, Spicy and Sizzling Tofu Skin, Spicy Stir-Fried Chicken Strips, Vacuum-packed Lotus Root, Vacuum-Cooked Egg
China trip · China travel
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Dishes
Dry-Fried Spicy ChickenDry-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.
Spicy and Sizzling Tofu SkinSpicy 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.
Spicy Stir-Fried Chicken StripsDry-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.
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-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.
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.
Custom Insulated BagA custom insulated bag is a food item with a dough wrapper and customizable fillings such as meat, vegetables, or soy products. The filling is wrapped in dough and steamed or baked into a sealed package that retains heat for convenient transport and eating.
Fresh-Sealed Chicken Wing TipsFresh chicken wing tips are carefully marinated and cooked to preserve their tender texture. During cooking, precise control of heat and time ensures the ingredients retain their natural flavors, highlighting the inherent freshness of the chicken wing tips.