The classic Subang cuisine in Deyuelou enjoys a good reputation at home and abroad, because Suzhou has a vast territory and abundant products. Originated from a collection of famous teachers and strong technical force, it is good at supplying authentic Subang dishes, pays attention to extensive materials and pays attention to cooking methods. The dishes are different in four seasons, pure and mellow, salty with sweetness, clear soup but not too little, juicy but not greasy, crisp and rotten without losing its shape, smooth and tender without losing its taste, and good in color, fragrance, taste and shape. Hundreds of traditional famous dishes, such as Jiangsu-style sauce duck, clear shrimp, Sweet and Sour Mandarin Fish, Dafei soup, jujube paste cake, and Soviet-style boat dishes, have been preserved, and the names of the moon have been innovated without losing time: Deyue Tongji, themoon Zhegui, Xishi Playing with the Moon, etc., and the unique Suzhou-style "Spring Banquet", "Summer Banquet" and "Winter Banquet" have been created in a big way. And published an album book as "Suzhou Taste". Deyuelou became the preferred representative of Subang cuisine.

Deyuelou is a collection of famous teachers, with strong technical force. It inherits Su Bang dishes, pays attention to perfection, pays attention to color, fragrance, taste and shape, and maintains its original flavor. It supplies more than 3 varieties all year round, and is equipped with seasonal dishes in spring, summer, autumn and winter. Famous dishes include: Squirrel Mandarin Fish, Deyue Tong Chicken, Xishi Wanyue, Honey Juice Fire Formula, Cordyceps Fuli Duck, Shrimp with Biluo, Jujube Mud Cake, and Su-style Boat Point. He is especially good at making boat dishes and boat dishes handed down from the Ming Dynasty and the first banquet in Wuzhong.