Close

Zhou Hei Ya (Fukangcheng Branch, Kunming Economic Development Zone)

小吃快餐 · ⭐ 3.6

Fukangcheng Jingkai Center, Longhui Road

Dishes

• 

  Five-Spice Duck Tongue

  Five-spice duck tongues are made by blanching and marinating duck tongues, then stewed with five-spice powder, soy sauce, and cooking wine. The tender texture and rich flavor make it a popular cold dish or drink accompaniment.
• 

  Sliced Duck Gizzard

  A dish made by slicing duck gizzards, marinating them, and quickly stir-frying for a crisp and savory taste.
• 

  Zhou's Spicy Duck Intestines

  Zhou Hei Ya braised duck intestine is a dish primarily made with duck intestine. After cleaning, the duck intestine is slowly simmered in a specially prepared braising liquid, allowing it to fully absorb the rich flavors of the sauce. The finished product has a crisp and elastic texture.
• 

  Tiger Tiger Duck

  A Sichuan-style dish featuring whole duck marinated, fried, and stir-fried with chili and Sichuan peppercorns, delivering a bold, spicy flavor.
• 

  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.
• 

  Lock Fresh Braised Duck Tongues

  Lock Fresh Braised Duck Tongues is a dish made primarily with duck tongues, prepared through a braising process. Fresh duck tongues are combined with spices and seasonings, then slowly stewed to retain their tender texture.
• 

  Fresh-Sealed Lotus Root

  Stir-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.
• 

  Locked Fresh Sauce-Steamed Duck

  A delicately seasoned duck dish, marinated in a secret sauce and slowly cooked to preserve its freshness and rich flavor.
• 

  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.
• 

  Fresh-Sealed Duck Tongues

  Lock-fresh duck tongue is a dish featuring duck tongues as the main ingredient, cleaned and marinated with seasonings, then gently cooked or steamed at low temperature to retain moisture and freshness, preserving its tender texture.
• 

  Fresh-Sealed Duck Neck Bones

  Lock-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.

Reviews