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Iron Pot Era (Changzhou Head Store)

农家菜 · ⭐ 4.4

聚湖东路302号（四季新城南门东行一百米）

Dishes

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  Pork Belly

  Pork belly is a cut from the pig's abdomen with alternating layers of fat and lean meat. It is commonly used in braising, stewing, or stir-frying. Its balanced fat-to-lean ratio provides rich texture and flavor without being greasy.
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  Pork Belly

  Pork belly is a cut of meat from the pig's abdomen, characterized by alternating layers of fat and lean meat, which gives it the name 'five-layered' or 'five-striped'. Common cooking methods include braising, stir-frying, or stewing. During cooking, the fat melts, resulting in tender meat with an aromatic flavor.
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  Tofu Skin

  Tofu skin, also known as百叶 or bean curd sheet, is a soy-based product made primarily from yellow beans. It has a pale yellow color, a delicate texture, and is as thin as paper. It can be prepared by mixing cold, stir-frying, or used as an ingredient. Commonly paired with vegetables, meat, or seafood in cooking to enhance texture and flavor.
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  Tofu Skin Shreds

  Tofu skin shreds are made from dried tofu sheets, sliced into thin strips and served chilled or briefly blanched. The dish has a smooth texture and mild flavor, commonly used in cold dishes or vegetarian meals.
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  Free-range Chicken

  Free-range chicken, raised in natural environments, has firm texture and rich flavor. Commonly cooked by steaming, stewing, or simmering to preserve its original taste. Main ingredients include free-range chicken and water, with ginger and scallions as seasonings.
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  Dried Beans

  A traditional Chinese home-style dish made with dried beans soaked and stir-fried with meat or vegetables, offering a rich and savory flavor.
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  Dried String Beans

  Dried string beans are made by sun-drying or air-drying fresh green beans. Main ingredient is green beans. Process includes washing, drying in the sun or low-temperature drying to preserve crispness. Commonly used in stews, stir-fries, or rehydrated before cooking.
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  Dried Green Beans

  Dry 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.
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  Pan-Fried Dumplings

  Pan-fried dumplings made with pork and cabbage, pan-seared until crispy on the bottom, offering a savory and tender bite.
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  Sweet Potato

  Sweet potato, also known as yam, is a nutritious root vegetable. It can be prepared in various ways—steamed, boiled, baked, or fried. A common method is to wash the sweet potato and boil it whole or in pieces in boiling water, or bake it in an oven until soft and tender. Sweet potatoes have a naturally mild sweetness, and once cooked, their skin peels off easily with a smooth, delicate flesh.
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  Sweet Potato Noodles

  Sweet potato noodles are made from sweet potato starch, steamed, cut into strips, and dried. They have a smooth, elastic texture and can be served cold, stir-fried, or in soups, making them a traditional Chinese staple food.
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  Pork Belly

  Pork belly, a cut of pork with alternating layers of fat and muscle, commonly used in Chinese home cooking for its rich flavor when braised or stewed.
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  Pan-fried Dumplings

  Pot 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.
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  Golden Bean Sprouts

  A dish made with fresh bean sprouts stir-fried with carrots, egg, and scallions. The sprouts are crisp and golden, offering a light, savory flavor.

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