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東(dong)(dong)(dong)(dong)(dong)(dong)江(jiang)(jiang)(jiang)(jiang)菜(cai)(cai)(cai)新(xin)的(de)代表作——“東(dong)(dong)(dong)(dong)(dong)(dong)江(jiang)(jiang)(jiang)(jiang)東(dong)(dong)(dong)(dong)(dong)(dong)坡(po)宴”誕生了。東(dong)(dong)(dong)(dong)(dong)(dong)坡(po)會群仙、東(dong)(dong)(dong)(dong)(dong)(dong)江(jiang)(jiang)(jiang)(jiang)鹽焗雞（古法）、東(dong)(dong)(dong)(dong)(dong)(dong)江(jiang)(jiang)(jiang)(jiang)釀(niang)豆腐、東(dong)(dong)(dong)(dong)(dong)(dong)江(jiang)(jiang)(jiang)(jiang)龍(long)蜆、西湖(hu)(hu)聽(ting)韻、東(dong)(dong)(dong)(dong)(dong)(dong)江(jiang)(jiang)(jiang)(jiang)酥丸(wan)、梅菜(cai)(cai)(cai)東(dong)(dong)(dong)(dong)(dong)(dong)坡(po)肉、東(dong)(dong)(dong)(dong)(dong)(dong)坡(po)西湖(hu)(hu)蓮、西湖(hu)(hu)醋魚、羅浮(fu)四季青，十(shi)道(dao)菜(cai)(cai)(cai)十(shi)種不(bu)(bu)同(tong)的(de)烹調(diao)方法，其(qi)中(zhong)(zhong)頗具創新(xin)意味的(de)東(dong)(dong)(dong)(dong)(dong)(dong)坡(po)會群仙和(he)東(dong)(dong)(dong)(dong)(dong)(dong)江(jiang)(jiang)(jiang)(jiang)酥丸(wan)，前者以(yi)(yi)魚翅、蝦、蟹為主料，后者以(yi)(yi)東(dong)(dong)(dong)(dong)(dong)(dong)江(jiang)(jiang)(jiang)(jiang)菜(cai)(cai)(cai)中(zhong)(zhong)傳統(tong)的(de)酥丸(wan)配(pei)以(yi)(yi)進口海(hai)參，不(bu)(bu)但(dan)拓寬了東(dong)(dong)(dong)(dong)(dong)(dong)江(jiang)(jiang)(jiang)(jiang)菜(cai)(cai)(cai)用料范圍，更提升(sheng)了東(dong)(dong)(dong)(dong)(dong)(dong)江(jiang)(jiang)(jiang)(jiang)菜(cai)(cai)(cai)的(de)檔次。