東(dong)(dong)(dong)(dong)(dong)江(jiang)(jiang)(jiang)(jiang)菜(cai)(cai)新(xin)的代(dai)表作——“東(dong)(dong)(dong)(dong)(dong)江(jiang)(jiang)(jiang)(jiang)東(dong)(dong)(dong)(dong)(dong)坡(po)(po)宴”誕生了。東(dong)(dong)(dong)(dong)(dong)坡(po)(po)會群仙(xian)、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(niang)豆腐、東(dong)(dong)(dong)(dong)(dong)江(jiang)(jiang)(jiang)(jiang)龍蜆、西湖聽(ting)韻、東(dong)(dong)(dong)(dong)(dong)江(jiang)(jiang)(jiang)(jiang)酥(su)丸、梅菜(cai)(cai)東(dong)(dong)(dong)(dong)(dong)坡(po)(po)肉、東(dong)(dong)(dong)(dong)(dong)坡(po)(po)西湖蓮、西湖醋魚、羅(luo)浮四(si)季青,十道菜(cai)(cai)十種(zhong)不同(tong)的烹調方法(fa),其中頗(po)具創新(xin)意味的東(dong)(dong)(dong)(dong)(dong)坡(po)(po)會群仙(xian)和東(dong)(dong)(dong)(dong)(dong)江(jiang)(jiang)(jiang)(jiang)酥(su)丸,前者以魚翅(chi)、蝦(xia)、蟹為主(zhu)料(liao),后者以東(dong)(dong)(dong)(dong)(dong)江(jiang)(jiang)(jiang)(jiang)菜(cai)(cai)中傳統的酥(su)丸配(pei)以進口海參(can),不但拓寬了東(dong)(dong)(dong)(dong)(dong)江(jiang)(jiang)(jiang)(jiang)菜(cai)(cai)用料(liao)范(fan)圍,更提升了東(dong)(dong)(dong)(dong)(dong)江(jiang)(jiang)(jiang)(jiang)菜(cai)(cai)的檔次。