東(dong)(dong)(dong)(dong)江(jiang)(jiang)菜新的代表(biao)作——“東(dong)(dong)(dong)(dong)江(jiang)(jiang)東(dong)(dong)(dong)(dong)坡宴”誕生了。東(dong)(dong)(dong)(dong)坡會群(qun)仙、東(dong)(dong)(dong)(dong)江(jiang)(jiang)鹽(yan)焗雞（古法）、東(dong)(dong)(dong)(dong)江(jiang)(jiang)釀(niang)豆腐、東(dong)(dong)(dong)(dong)江(jiang)(jiang)龍蜆、西湖聽韻、東(dong)(dong)(dong)(dong)江(jiang)(jiang)酥丸(wan)(wan)、梅菜東(dong)(dong)(dong)(dong)坡肉、東(dong)(dong)(dong)(dong)坡西湖蓮、西湖醋魚、羅浮四季青，十(shi)道菜十(shi)種不同的烹調方(fang)法，其中(zhong)頗具創新意味的東(dong)(dong)(dong)(dong)坡會群(qun)仙和東(dong)(dong)(dong)(dong)江(jiang)(jiang)酥丸(wan)(wan)，前(qian)者以(yi)魚翅、蝦(xia)、蟹為主料(liao)，后者以(yi)東(dong)(dong)(dong)(dong)江(jiang)(jiang)菜中(zhong)傳(chuan)統的酥丸(wan)(wan)配以(yi)進口海(hai)參(can)，不但拓寬了東(dong)(dong)(dong)(dong)江(jiang)(jiang)菜用(yong)料(liao)范圍，更提升了東(dong)(dong)(dong)(dong)江(jiang)(jiang)菜的檔(dang)次。
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