東(dong)(dong)(dong)江菜(cai)新(xin)的(de)代表作——“東(dong)(dong)(dong)江東(dong)(dong)(dong)坡(po)(po)宴”誕(dan)生了。東(dong)(dong)(dong)坡(po)(po)會群(qun)仙、東(dong)(dong)(dong)江鹽(yan)焗雞(古法)、東(dong)(dong)(dong)江釀豆(dou)腐、東(dong)(dong)(dong)江龍蜆、西(xi)(xi)湖(hu)聽韻、東(dong)(dong)(dong)江酥(su)丸(wan)、梅菜(cai)東(dong)(dong)(dong)坡(po)(po)肉、東(dong)(dong)(dong)坡(po)(po)西(xi)(xi)湖(hu)蓮、西(xi)(xi)湖(hu)醋(cu)魚、羅浮四季青(qing),十(shi)道(dao)菜(cai)十(shi)種不同的(de)烹調方法,其中頗具創新(xin)意味的(de)東(dong)(dong)(dong)坡(po)(po)會群(qun)仙和東(dong)(dong)(dong)江酥(su)丸(wan),前者(zhe)以(yi)魚翅、蝦、蟹為主料(liao),后者(zhe)以(yi)東(dong)(dong)(dong)江菜(cai)中傳(chuan)統的(de)酥(su)丸(wan)配以(yi)進口(kou)海(hai)參,不但拓寬了東(dong)(dong)(dong)江菜(cai)用料(liao)范(fan)圍,更(geng)提升(sheng)了東(dong)(dong)(dong)江菜(cai)的(de)檔(dang)次。