The local specialty dishes provided by the old hotel are among the best among the old and new peers. The store pays great attention to the characteristics of dishes, emphasizing fresh feeding and meticulous picking. If you don't take it fresh, you don't need it alive, especially fish and shrimp, you must be alive and kicking. In years of research and development practice, the old restaurant has applied different cooking methods to different raw materials and different parts, absorbed the cooking characteristics of Jiangsu, Zhejiang and Anhui, and changed the thick oil red sauce into original flavor, cooking, fragrant, crisp, fresh and tender without losing nutrients, thus developing and enriching the local cuisine and forming a unique Shanghai flavor. The famous dishes with signature features include Babao duck, shredded pork, Babao spicy sauce, etc. It is a variety cooked by crab meat and tofu. Generally, restaurants stir-fry crab meat in a pot, then add white tofu, soup and seasoning, stew and cook, then thicken the pot.

The practice of the old restaurant is: the crab powder is stewed with slow fire, fried into yellow tofu, and cooked with soup and seasoning, so the crab flavor is more intense and the tofu is hot and tasty. It has been loved by Chinese and foreign guests for many years, and the characteristic variety Kousansi, which sells well all the year round, is a well-known local dish in Shanghai. The so-called three silk, is Jinhua ham silk, bamboo shoots and cooked chicken breast silk; The manufacturing method is as follows: firstly, put a well-trimmed mushroom in the buckle, then divide the shredded ham into three parts, put it in the buckle at three corners, and make it close to the wall. In the remaining three gaps, put shredded bamboo shoots in two, and put the cooked shredded chicken breast in the other gap, and fill the cooked shredded leg meat in the middle, then add a proper amount of seasoning and soup, steam it thoroughly in the cage, cover it in the soup bowl, and pour it into the flavored clear chicken soup.

The finished product is gorgeous in color, red and white, so it is also called "three silk buttons for gold and silver", and it is regarded as a auspicious symbol of mountains of gold and silver because it forms a mountain. In the old days, the wedding banquet of wealthy rural families in Shanghai suburbs took three silk buttons as the main course, one was to flaunt the grade of the banquet, and the other was to win a good fortune. The kitchen gang can only make exquisite buttons to show off their skills. Three-wire buckle has always been a high-quality variety, and the producer should not only have exquisite knife skills, but also have skilled picking and skills, and the operation is very complicated; The selection of materials is also very particular, so so far, in restaurants serving Shanghai cuisine, it is rare for companies to supply "three-silk buckle" as a regular variety.

The old restaurant not only has a number of technicians who are first-class in knife skills and picking skills, but also summarizes the standard procedures of "three-shredded pork" in the aspects of material selection, maturity, knife work, picking, steaming, soup making, utensils and so on, thus ensuring the quality of the dishes, and making "three-shredded pork", a local traditional dish with a long history, inherit and carry forward well and become a color collection.