The cuisine in Jiangsu and Zhejiang and Shanghai cuisine are integrated and developed, and the market has entered a reshuffle period, which is difficult to divide into two. Shanghai cuisine is good at braised and stir-fried, and thick oil red sauce is the typical feature, absorbing the practices of Hangzhou cuisine, Ningbo cuisine, Huizhou cuisine, Huaiyang cuisine, Suxi cuisine, etc., and Yuyuan Shanghai Restaurant is the leader in Shenzhen's local cuisine.

Yu Garden is certified as a "Five-Star Green Hotel" by the China Hotel Association, a "Famous Asian Restaurant", a Business Skills Authentication Catering Service Development Center of the State-owned Assets Supervision and Administration Commission of the State Council, and a "National Five-Star Gold Medal Enterprise in Catering". Since its opening in 2002, it has been respected by many celebrities, including Zeng Zhiwei, Ni Ping, Siqin Gaowa, Karen Mok, Liu Qingyun, Zheng Xiuwen, Zhao Wei, Guo Jingjing, Yang Yuying, Feng Xiaogang and other celebrities. In 2015, it was selected as one of the 50 Best Restaurants in China by Food & Wine, for "cooking with heart, retaining the thick red sauce of Shanghai's local cuisine, and presenting the style of high-end Shanghainese cuisine in a clean and neat way".

The Taihu Lake Boat Banquet is the "most seasonal" dinner in Yu Garden every year. Boat banquet and boat dishes have been used since ancient times, and boat farmers use fresh aquatic products and extraordinary cooking methods to make them. Every year after the fifteenth day of the first lunar month, the planners of Yu Garden will personally go to Suzhou and Wuxi to select the best ingredients and supply them for a limited time. The classic dishes of the Taihu Lake Boat Banquet take the whitebait, white fish, and white shrimp as the theme, and the ancient method of steaming wild white fish has always been the highlight of the boat banquet, the big white fish of about seven catties is first concocted overnight with yellow wine lees and mud lees, and then steamed after cleaning up the next day, the meat is delicate and smooth to eat, and the wine is fragrant, which is the first of the three whites of Taihu Lake. Jiangnan characteristics of the lion's head race over the size of the face, take the Jinhua famous product two black, fat and thin half, hand cut into grains and then add water chestnut crushed, inlaid with high oil salted egg yolk, first fried and then steamed, loose but not scattered, the traditional dishes to the extreme. According to the season, the dishes of the boat banquet are different every year, and you need to book in advance, 498 yuan/person.

Yu Garden, which does not have a boat banquet, is not inferior. On the basis of authentic traditional cuisine, Yu Garden continues to absorb foreign cultures, and has recruited famous Shanghai cuisine masters from the mainland and Hong Kong, and has done a good job in localization. The signature dish is steamed anchovy stuffed with ancient wine, and the ingredients are exquisite and the taste is excellent. Taking the ancient method of steamed anchovy as an example, the ingredients and heat are the threshold, and the fish will be scattered if you are not careful. Lard is used in the production, but here you will not feel the turbidity of lard at all, but a gentle fragrance, and the taste is clean and pure, which is really a must in the city.

In the season of hairy crabs, Yuyuan Garden is undoubtedly the first crab eating restaurant in Huaqiangbei, and every restaurant in Kerry Construction Plaza has a good reputation, which virtually makes Yuyuan Garden rise. When you come to Yu Garden, you can also feel the crab feast and experience a full range of innovative dishes from crab roe to crab meat. Appetizers include ginger vinegar sea urchin crab meat jelly sturgeon caviar, secret drunken crab and wind hand roll, crab meat and potato salad, salty and fresh with open taste buds; The main dishes are crab soup, golden gourd truffle, multigrain rice, cheese baked shrimp and crab bucket, crispy purple potato crab claws, fried scallops with crab roe and other dishes, which are fatty and attractive, and unique.

In addition to crabs, raw pan-fried, scallion oil noodles, and pickled tuk fresh are also quite distinctive. The crab roe xiaolongbao soup is full, and when you take a sip, the water juice overflows, and the taste is fresh and sweet. Xiaolongbao is one of the most popular dim sum in Yu Garden, from Huaiyang dim sum chef You Hongxia, who once served as the chief chef of Fuchun Tea House, and was invited to Yangzhou a few years ago. The fried rice cake with hairy crab is very flavorful, and the balance between sweet and salty is appropriate. The decoration of Yu Garden has a sense of age, the aesthetics are not quite in line with the style of the current young people, the service is not very enthusiastic, and an additional 10% service fee will be charged.