東(dong)(dong)江(jiang)(jiang)菜(cai)新的(de)代表作——“東(dong)(dong)江(jiang)(jiang)東(dong)(dong)坡(po)(po)(po)宴”誕生了(le)(le)。東(dong)(dong)坡(po)(po)(po)會群(qun)仙、東(dong)(dong)江(jiang)(jiang)鹽(yan)焗雞(古法(fa))、東(dong)(dong)江(jiang)(jiang)釀豆腐、東(dong)(dong)江(jiang)(jiang)龍蜆(xian)、西湖聽韻(yun)、東(dong)(dong)江(jiang)(jiang)酥丸、梅菜(cai)東(dong)(dong)坡(po)(po)(po)肉、東(dong)(dong)坡(po)(po)(po)西湖蓮(lian)、西湖醋魚(yu)、羅浮(fu)四季(ji)青,十(shi)道菜(cai)十(shi)種不(bu)(bu)同的(de)烹調方(fang)法(fa),其中頗具創新意味的(de)東(dong)(dong)坡(po)(po)(po)會群(qun)仙和東(dong)(dong)江(jiang)(jiang)酥丸,前者以(yi)魚(yu)翅、蝦、蟹為(wei)主料,后者以(yi)東(dong)(dong)江(jiang)(jiang)菜(cai)中傳統的(de)酥丸配以(yi)進口(kou)海參,不(bu)(bu)但拓寬(kuan)了(le)(le)東(dong)(dong)江(jiang)(jiang)菜(cai)用料范圍,更提(ti)升了(le)(le)東(dong)(dong)江(jiang)(jiang)菜(cai)的(de)檔次。