铁锅青年地锅鸡(万达金街旗舰店)
苏北土菜 · ⭐ 4.5
Rooms 120–122, Building 3, No. 55 Gaoping Street; adjacent to the Dinosaur Sculpture in Wanda Golden Street, Exit No. 3
Dishes
Stewed Pork Ribs in Clay PotStir-fried spare ribs in a clay pot is a dish featuring pork ribs as the main ingredient, typically boiled and then stewed with potatoes and green peppers, finally pan-fried in an iron pot until slightly charred for tender meat and rich flavor.
Stewed Chicken in Earthen PotA traditional Chinese dish featuring chicken stewed in an earthen pot with potatoes and peppers, known for its rich flavor and rustic cooking style.
Handmade Pan-Fried FlatbreadA traditional Chinese flatbread made by hand, rolled thin and pan-fried until golden brown, often served with sauces or side dishes.
Sichuan-style Pickled Pepper Fish SkinSpicy pickled pepper fish skin is a dish primarily made with fish skin as the main ingredient and pickled chili peppers as the辅料. The fish skin is carefully processed to remove any fishy odor while preserving its smooth and tender texture. The spicy and sour flavor of the pickled chilies perfectly blends with the fish skin, creating a dish that offers both the freshness of the sea and the appetizing kick of the pickled peppers.
Salted EdamameSalted boiled soybeans is a cold dish primarily made with fresh soybeans. The soybeans are blanched and then simmered with salt, star anise, cinnamon, and other spices, then cooled before serving. No complex seasonings are added during preparation, highlighting the fresh and tender texture of the soybeans.
Salted PeanutsSalted peanuts is a cold dish made primarily with peanuts, boiled in water with salt, star anise, cinnamon and other spices to infuse flavor. No complex seasonings are added during preparation, preserving the original aroma and crisp texture of the peanuts.
Farewell My ConcubineBàwáng Biéjī is a traditional Chinese dish primarily made with softshell turtle and chicken. The ingredients are simmered together with spices and seasonings over low heat until the meat becomes tender and the broth turns rich and flavorful.
Black-footed Free-range RoosterA traditional dish made with free-range rooster, slow-cooked in a secret sauce, resulting in tender meat and rich flavor.