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Zhou Heiya (Guangzhou Shuixi Metro Station Branch)

小吃快餐 · ⭐ 3.7

Shuixi Station, Line 7 Metro, SX-7-2S

Dishes

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  Zhou Black Duck Neck Pieces

  Zhou Hei Ya Spicy Duck Neck is made from fresh duck neck, carefully simmered using Zhou Hei Ya's unique braising technique to fully blend spices with the duck neck. The finished product has a deep color, tender and elastic texture, and an aromatic braised flavor.
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  Zhou Black Duck Spicy Crawfish Balls

  Spicy stir-fried fresh lobster and shrimp balls with chili, Sichuan pepper, ginger, and garlic, cooked quickly at high heat to retain tenderness.
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  Spicy and Sizzling Tofu Skin

  Spicy 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.
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  Spicy Stir-Fried Chicken Strips

  Dry-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.
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  Vacuum-Brined Mushrooms

  Fresh mushrooms cooked under vacuum to retain their natural flavor and tenderness, infused with a rich, savory broth.
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  Vacuum-Brined Eggs

  Vacuum-braised eggs are made by sealing eggs in a vacuum with seasoned broth and heating them. Main ingredients include eggs and braising liquid, typically containing soy sauce, star anise, cinnamon, and bay leaves. The vacuum process allows the broth to penetrate deeply, enhancing flavor.
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  Vacuum-Brined Duck Heads

  Vacuum-braised duck heads are made by cleaning duck heads, then seasoning with spices, soy sauce, sugar, and salt before slow-cooking or pressure-cooking in vacuum bags. The finished product has a bright red color, tender meat, and rich flavor.
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  Vacuum-Brined Duck Wing Tips

  Vacuum-braised duck wing tips are marinated, sealed in vacuum bags with braising sauce, and slowly cooked at low temperature to infuse flavor. No preservatives added, preserving the original taste of the ingredients.
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  Vacuum-Brined Duck Leg

  Vacuum-braised duck leg uses duck legs as the main ingredient. After marinating, they are placed in vacuum bags with braising sauce and slowly cooked at low temperature to infuse flavor. No additional oil is added during preparation, preserving the natural taste of the duck meat.
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  Sichuan-style Spicy and Sour Noodles

  Sour spicy noodles made with sweet potato starch noodles,搭配豆芽、木耳、花生米、香菜等辅料，用特制酸辣汤底煮制而成。汤底由辣椒油、醋、花椒、蒜末、姜片、酱油等调料调制，口感酸辣开胃。
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  Soy Sauce Duck Wing Tips

  Soy Sauce Duck Wing Tips is a dish made with duck wing tips as the main ingredient, marinated with soy sauce and spices, then pan-fried. The texture is tender, with a rich soy aroma and a slightly salty, five-spice flavor.
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  Locked Fresh Braised Lotus Root

  A Chinese cold dish made by slow-cooking fresh lotus root with spices like star anise, cassia bark, and bay leaves, resulting in a crisp texture and rich aroma.
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  Fresh-Sealed Braised Duck Neck

  Fresh-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.
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  Fresh-locked Edamame

  Lock-fresh edamame is made from fresh edamame beans, which are briefly blanched and then marinated with a specially crafted seasoning to preserve their tender texture and vibrant green color. During cooking, precise control of heat and time ensures that the nutritional content of the edamame is retained, delivering a naturally sweet and fresh flavor.
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  Fresh-Sealed Duck Neck

  Lock-fresh duck neck is a cooked dish made primarily from duck neck, marinated and braised. It's soaked in various spices and seasonings, then slowly cooked or steamed at low temperature to retain moisture and flavor while keeping the meat tender.

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