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Zhou Hei Ya (Nongjiangsu Station Store)

小吃快餐 · ⭐ 3.8

NJS-1-2G, Nongjiangsuo Station, Line 1, Guangzhou Metro, near Exit AD

Dishes

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  Braised Duck Tongue

  Braised duck tongues is a dish primarily made with duck tongues, which are first blanched and then slowly simmered in a specially prepared braising sauce until fully flavored. The braising sauce typically includes star anise, cassia bark, bay leaves, Sichuan peppercorns, light soy sauce, dark soy sauce, and rock sugar, giving the duck tongues a bright red color and a soft, chewy texture.
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  Braised Duck Neck Bones

  Braised duck neck bones is a dish primarily made with duck neck bones as the main ingredient. The preparation process mainly includes marinating and braising, allowing the duck neck bones to fully absorb the braising sauce, resulting in a delicious flavor and tender meat.
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  Dry-Fried Chicken Wing Tips

  A Sichuan dish featuring chicken wing tips stir-fried until crispy with chili and Sichuan peppercorns, delivering a spicy and numbing flavor.
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  Colorful Pack Zhou Hei Ya

  A specialty dish made with duck meat marinated in spices and braised until tender, featuring a rich, spicy flavor and vibrant color.
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  Colorful Duck Neck Bones

  A creative Chinese dish featuring duck neck bones coated with a colorful vegetable crust, deep-fried to crispy perfection.
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  Vacuum-packed Lotus Root

  Vacuum-packed lotus root is a dish primarily made with fresh lotus root. During preparation, the lotus root is washed and sliced, then vacuum-packed using a special process to preserve its original flavor and freshness. For cooking, it can be paired with simple seasonings and steamed or lightly stir-fried to maintain its crisp texture and nutritional value.
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  Vacuum-Packed Mushrooms

  Vacuum-packed mushrooms are fresh mushrooms washed, stemmed, sealed in vacuum bags, and sterilized at high temperatures for ready-to-eat or cooking use. Made from mushrooms only, no preservatives added, preserving original flavor and nutrients.
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  Vacuum-Packed Duck Wing Tips

  Vacuum-packed duck wing tips are marinated, sealed in vacuum bags, and cooked using low-temperature slow cooking or high-temperature sterilization. The result is tender, flavorful meat that's easy to store and eat.
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  Classic Duck Neck

  Classic duck neck is a popular snack made by slow-cooking duck necks in a spiced broth, resulting in a flavorful, tender, and spicy dish.
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  Duck Neck

  Duck neck is a dish primarily made from duck neck, prepared through marinating, roasting, or stewing. The meat is firm, the skin crispy, and the inner flesh tender and juicy. It can be seasoned with various spices and seasonings to enhance its flavor.

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