Xuzhou griddle-pot chicken 徐州地锅鸡
Xuzhou griddle-pot chicken is featured among the local specialties of Jiangsu.
Chicken simmers in a seasoned iron pot with flatbreads around its edge. Dip the bread into the sauce.
How it is made
Chicken pieces simmer in a seasoned iron pot while pieces of dough are fixed around its rim. Part of each bread cooks against the hot metal and part absorbs steam and sauce.
Flavour & texture
The chicken is savory and tender; the breads contrast browned outer sections with soft, sauce-soaked edges.
Local roots & traditions
Xuzhou's ground-pot chicken makes the cooking vessel part of the meal and is usually eaten communally. Restaurants may vary the chili and accompanying vegetables.
How to order Xuzhou griddle-pot chicken
Confirm the pot size and whether additional rim breads cost extra.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Crab-and-pork lion's head 蟹粉狮子头 →
Minced pork is combined with crab meat or roe, formed into large meatballs and gently cooked in broth or another moist preparation. The loose mixture is handled carefully to preserve tenderness. The meatballs are soft enough to yield easily, with rich pork balanced by a delicate crab aroma and surrounding broth.
Nanjing salted duck 南京盐水鸭 →
Duck is salted and gently cooked in a seasoned liquid, then cooled and chopped into bone-in slices. The method emphasizes curing and controlled cooking rather than roasting the skin crisp. The skin remains pale and supple, while the meat is firm, juicy and evenly salty. Aromatics should support the duck's own flavor.
Questions before you order
What name should I show when ordering?
Show 徐州地锅鸡 for Xuzhou griddle-pot chicken. Confirm the pot size and whether additional rim breads cost extra.
Sources & reading
Recipes and servings vary between kitchens.