Zhou Hei Ya (Shuijiahu Hongmei Valley Branch, Changfeng County)
小吃快餐 · ⭐ 3.5
Shop BS002, Hongmeigu Project, Changxin Road, Shuijiahu Town
Dishes
Zhou Black Duck Spicy Crawfish BallsSpicy stir-fried fresh lobster and shrimp balls with chili, Sichuan pepper, ginger, and garlic, cooked quickly at high heat to retain tenderness.
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 Braised Duck FeetSpicy braised duck feet made with duck feet, blanched and simmered slowly with spices, soy sauce, sugar, and cooking wine. Tender yet chewy with rich flavor.
Vacuum-Brined MushroomsFresh mushrooms cooked under vacuum to retain their natural flavor and tenderness, infused with a rich, savory broth.
Vacuum-Brined EggsVacuum-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.
Vacuum-Brined Duck HeadsVacuum-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.
Vacuum-Brined Duck LegVacuum-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.
Soy Sauce Duck Wing TipsSoy 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.
Locked Fresh Braised EdamameA Chinese cold dish made by slow-cooking fresh edamame with spices like star anise and cinnamon for a savory, aromatic flavor.
Locked Fresh Braised Lotus RootA 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.
锁鲜卤虎皮凤爪锁鲜卤虎皮凤爪以鸡爪为主要食材，经过焯水、油炸处理使其表皮起皱成虎皮状，再加入香料和调味料进行卤制，使鸡爪充分吸收卤汁风味。
锁鲜卤鸭锁骨锁鲜卤鸭锁骨以鸭锁骨为主要食材，经过腌制后放入特制卤汁中慢火炖煮，使肉质软嫩入味。卤汁通常包含八角、桂皮、香叶、花椒等香料，通过长时间熬制形成浓郁风味。