Zhou Hei Ya (Hangzhou Binjiang District Yingchuangcheng Store)
小吃快餐 · ⭐ 3.5
Shop No. 91, Xiangyun Yayuan, Xixing Subdistrict
Dragon Mate tips
If you are traveling in China to visit Hangzhou, 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 Shop No. 91, Xiangyun Yayuan, Xixing Subdistrict. 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, Zhou Hei Ya BBQ Crawfish Flavor Meatballs, Sichuan-style Tengjiao 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: Hangzhou
- Category: 小吃快餐
- Rating: 3.5
- Address: Shop No. 91, Xiangyun Yayuan, Xixing Subdistrict
- Popular dishes: Braised Lotus Root, Zhou Hei Ya BBQ Crawfish Flavor Meatballs, Sichuan-style Tengjiao Duck Neck, Dry-Fried Spicy Chicken, Vacuum-roasted duck tongue
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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.
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.
Sichuan-style Tengjiao Duck NeckA spicy and aromatic dish made with duck necks stir-fried in Sichuan spices, featuring the numbing flavor of Sichuan peppercorns.
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.
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.
Fresh-Sealed Braised Duck NeckFresh-lock braised duck necks are marinated and slowly simmered in a special broth, absorbing rich flavors. No preservatives are added; freshness is preserved through low-temperature locking technology.
Fresh SquidFresh squid is the main ingredient, carefully processed and marinated with a specially prepared seasoning to ensure its delicious taste. During cooking, it is quickly stir-fried to lock in the natural tenderness of the squid, delivering an authentic seafood flavor.
Locked Fresh Duck Wing RootsFresh duck wing roots marinated in secret sauce and slowly cooked at low temperature to retain tenderness and flavor.
Sealed Fresh Duck LegLock-fresh duck leg dish made with duck thigh meat, seasoned with scallions, ginger, and garlic, then steamed after marinating. Features a bright red color, tender texture, and rich, fragrant taste.