Zhou Heiya (Wanda Plaza Branch, Chang'an District, Shijiazhuang)
小吃快餐 · ⭐ 3.7
Zhou Heiya, B1 Floor, Gate No. 3, Chang'an Wanda Plaza, 100 meters east of the intersection of Tanggu Street and Jinshan Street
Dragon Mate tips
If you are traveling in China to visit Shijiazhuang, 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 Zhou Heiya, B1 Floor, Gate No. 3, Chang'an Wanda Plaza, 100 meters east of the intersection of Tanggu Street and Jinshan Street. 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 Chicken Feet, Braised Chicken Wing Tips, Braised Duck Feet with Sichuan Peppercorns.
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: Shijiazhuang
- Category: 小吃快餐
- Rating: 3.7
- Address: Zhou Heiya, B1 Floor, Gate No. 3, Chang'an Wanda Plaza, 100 meters east of the intersection of Tanggu Street and Jinshan Street
- Popular dishes: Braised Chicken Feet, Braised Chicken Wing Tips, Braised Duck Feet with Sichuan Peppercorns, Braised Duck Wings with Sichuan Pepper, Zhou Hei Ya BBQ Crawfish Flavor Meatballs
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Braised Chicken FeetBraised chicken feet is a traditional dish primarily made with chicken feet as the main ingredient. The preparation involves cleaning the chicken feet thoroughly, marinating them in a specially prepared braising sauce, and then slowly cooking them until they are fully flavored and develop an appealing color.
Braised Chicken Wing TipsMarinated chicken wing tips are slowly simmered in a rich braising sauce until fully infused with flavor. The braising sauce is made by simmering a blend of spices and seasonings, giving the chicken wing tips their distinctive aroma and taste.
Braised Duck Feet with Sichuan PeppercornsBraised duck feet with Sichuan pepper is a dish made by slow-cooking duck feet in a seasoned broth with spices, soy sauce, and sugar, then finished with fresh Sichuan pepper for aroma and depth.
Braised Duck Wings with Sichuan PepperA flavorful dish made by slow-cooking duck wings in a spiced broth with Sichuan pepper for a numbing, aromatic taste.
Zhou Hei Ya BBQ Crawfish Flavor MeatballsZhou Hei Ya Crawfish BBQ Flavor Shrimp Balls, made from fresh crawfish meat finely processed and infused with Zhou Hei Ya's unique BBQ spices, then carefully seasoned to create shrimp balls. With a tender texture and rich BBQ flavor, it's an innovative culinary delight.
Sweet and Spicy Preserved Duck NeckSweet and spicy preserved duck neck, blending the dual flavors of sweetness and spiciness. Made from fresh duck necks, carefully marinated and cooked using a unique process to lock in the delicious taste. The skin is slightly crispy while the meat inside remains tender and juicy, offering a sweet-spicy flavor that's spicy without being harsh—truly unforgettable. This dish is not only delicious but also rich in protein and various nutrients, making it an excellent choice for snacks.
Braised Chicken Feet with Tiger SkinHǔpí Jīzhǎo is made primarily from chicken feet. The chicken feet are deep-fried until the skin becomes crispy and bubbled, then marinated with seasonings to absorb flavor. Finally, they are steamed to allow the taste to penetrate into the inner parts, creating a texture resembling tiger skin.
Fresh-Sealed Lotus RootStir-fried lotus root is a dish made primarily from fresh lotus root, sliced or cubed after peeling and briefly boiled or steamed to retain its crisp texture. A touch of salt, sugar, or vinegar may be added for flavor. The finished dish has a clear color and a refreshing crunch.
Fresh-Sealed Duck Neck BonesLock-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.