Jin Bi Lai Earth Pot Chicken (Luzhi Ancient Town Branch)
Hot pot · ⭐ 3.6
Room 17, No. 9, Mingshi Road
Dragon Mate tips
If you are traveling in China to visit Suzhou, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Room 17, No. 9, Mingshi Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Farmhouse One-Pot Delight, Free-range Chicken, Cucumber Salad.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Suzhou
- Category: Hot pot
- Rating: 3.6
- Address: Room 17, No. 9, Mingshi Road
- Popular dishes: Farmhouse One-Pot Delight, Free-range Chicken, Cucumber Salad, Stewed Pork Ribs in Clay Pot, Stove Pot Chicken
China trip · China travel
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Dishes
Farmhouse One-Pot DelightFarmhouse One-Pot Fresh is primarily made with free-range chicken, pork, fresh bamboo shoots, and mushrooms. All ingredients are placed into a large pot,适量清水 is added, and it is slowly stewed for several hours until the ingredients are fully blended and the broth becomes rich and flavorful.
Free-range ChickenA dish made with free-range chicken, slow-cooked in a savory broth with aromatics for tender, flavorful meat.
Cucumber SaladCold cucumber salad is a simple home-style dish made primarily from cucumbers. After slicing, the cucumbers are mixed with seasonings to create a refreshing and crisp dish. The dish features a bright green color and a refreshing, crunchy texture, making it a popular appetizer in summer.
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.
Stove Pot ChickenStewed chicken in a clay pot is a dish primarily made with chicken, cooked with various spices and seasonal vegetables. Its distinctive feature lies in the use of a specially designed clay pot that ensures even heating, preserving the tender texture of the chicken. During cooking, flatbread is placed around the edge of the pot and steamed together, resulting in a crispy top and chewy bottom that absorbs the rich broth, creating a deliciously flavorful dish.
Tender Fish SkinA dish made from fresh fish skin, blanched and tossed with garlic, chili, and scallions for a crisp, tender texture and tangy-spicy flavor.
Pan-fried DumplingsPot stickers are a traditional Chinese pan-fried dumpling made primarily with pork and chives. To prepare, fill dumpling wrappers with the filling, arrange them neatly in a pan, add适量 oil, and fry until the bottoms turn golden and crispy. Then add a small amount of water and steam until the tops of the dumplings are fully cooked.
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.