Iron Pot Years Earth Pot Chicken (Qian Deng Branch)
农家菜 · ⭐ 4.2
First Floor, Junlin Commercial Plaza, No. 496 Nanpu Dong Road (next to ICBC)
Dragon Mate tips
If you are traveling in China to visit Suzhou, this restaurant is worth a stop for great food. This restaurant is located at First Floor, Junlin Commercial Plaza, No. 496 Nanpu Dong Road (next to ICBC). It is a 农家菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Beef Meatballs with Filling, Native Chicken, Dried Green Beans.
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: 农家菜
- Rating: 4.2
- Address: First Floor, Junlin Commercial Plaza, No. 496 Nanpu Dong Road (next to ICBC)
- Popular dishes: Beef Meatballs with Filling, Native Chicken, Dried Green Beans, Stove-fired Pot Chicken, Pan-fried Dumpling Pancake
China trip · China travel
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Dishes
Beef Meatballs with FillingBraised beef balls made with fresh beef, seasoned and mixed until sticky, shaped into balls with fillings like shrimp, pork or vegetables inside, cooked by boiling or frying.
Native ChickenFree-range local rooster, prepared by boiling or braising in clear water. Main ingredients include the chicken and seasonings like ginger, scallions, and cooking wine. Cooking carefully controls heat to keep the meat tender.
Dried Green BeansDry beans are made by sun-drying fresh beans until they lose moisture, resulting in a deep green or yellow-brown color. Before cooking, they must be soaked in water to restore their softness. They are commonly stewed with meat, absorbing the meat juices to become flavorful, and can also be stir-fried or used in soups.
Stove-fired Pot ChickenA rustic dish of chicken stewed with potatoes and vermicelli in a clay pot over an open fire, known for its rich flavor and smoky aroma.
Pan-fried Dumpling PancakePotstickers are traditional Chinese dumplings made by wrapping pork and cabbage in a flour-based dough, shaped into a half-moon, then pan-fried until the bottom is golden and crispy, with a juicy, tender filling.