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Zhou Heiya (Mengshida Branch, Qingshanhu District)

小吃快餐 · ⭐ 3.9

Room 152, Building 3, Hengmao Mengshidai International Plaza, No. 408 Beijing East Road (next to Heise Jingdian on 1st floor)

Dishes

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  Spicy Sweet Braised Duck Neck

  Sweet and spicy braised duck neck bones, made by marinating duck neck bones and slow-cooking them in a special seasoned broth with star anise, cinnamon, bay leaves, and chili for rich 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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  Dry-Fried Spicy Chicken

  Dry-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.
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  Spicy Stir-Fried Chicken Wing Tips

  Dry-fried chili chicken wing tips is a dish made primarily from chicken wing tips, stir-fried with dried chilies and various spices. After stir-frying, the chicken wing tips become crispy on the outside and tender inside, infused with the rich aroma of chilies and spices, presenting an appealing color.
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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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  Vacuum-Brined Lotus Root

  Vacuum-braised lotus root is a dish made with fresh lotus root, blanched and sealed in a container with a seasoned broth (typically containing soy sauce, star anise, cinnamon, and bay leaves), then slowly cooked at low temperature. The vacuum environment allows the broth to deeply penetrate the lotus root, resulting in a soft, flavorful texture.
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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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  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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  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。
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  Locked Fresh Braised Squid

  Fresh squid braised in a secret sauce, preserving its tender texture and rich flavor.
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  Locked Fresh Braised Duck Heads

  Fresh duck heads braised in a secret sauce to lock in flavor, resulting in tender and aromatic meat.

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