東(dong)(dong)(dong)(dong)(dong)江(jiang)(jiang)(jiang)(jiang)菜(cai)(cai)新的(de)代表(biao)作——“東(dong)(dong)(dong)(dong)(dong)江(jiang)(jiang)(jiang)(jiang)東(dong)(dong)(dong)(dong)(dong)坡(po)宴”誕生(sheng)了。東(dong)(dong)(dong)(dong)(dong)坡(po)會(hui)群仙、東(dong)(dong)(dong)(dong)(dong)江(jiang)(jiang)(jiang)(jiang)鹽焗雞(古法(fa))、東(dong)(dong)(dong)(dong)(dong)江(jiang)(jiang)(jiang)(jiang)釀豆腐、東(dong)(dong)(dong)(dong)(dong)江(jiang)(jiang)(jiang)(jiang)龍蜆(xian)、西湖聽韻、東(dong)(dong)(dong)(dong)(dong)江(jiang)(jiang)(jiang)(jiang)酥(su)(su)丸(wan)、梅(mei)菜(cai)(cai)東(dong)(dong)(dong)(dong)(dong)坡(po)肉、東(dong)(dong)(dong)(dong)(dong)坡(po)西湖蓮、西湖醋魚、羅(luo)浮四季青,十道(dao)菜(cai)(cai)十種(zhong)不同(tong)的(de)烹調方法(fa),其中頗(po)具創新意味(wei)的(de)東(dong)(dong)(dong)(dong)(dong)坡(po)會(hui)群仙和東(dong)(dong)(dong)(dong)(dong)江(jiang)(jiang)(jiang)(jiang)酥(su)(su)丸(wan),前者以(yi)魚翅、蝦、蟹為主料,后者以(yi)東(dong)(dong)(dong)(dong)(dong)江(jiang)(jiang)(jiang)(jiang)菜(cai)(cai)中傳統的(de)酥(su)(su)丸(wan)配以(yi)進口海參,不但(dan)拓寬了東(dong)(dong)(dong)(dong)(dong)江(jiang)(jiang)(jiang)(jiang)菜(cai)(cai)用(yong)料范圍,更提(ti)升(sheng)了東(dong)(dong)(dong)(dong)(dong)江(jiang)(jiang)(jiang)(jiang)菜(cai)(cai)的(de)檔次。