West Lake Spring Catering Planning and Management Co., Ltd. is a veteran chain company, founded in the eighties of the twentieth century, mainly engaged in Hangzhou and Cantonese cuisine. Now it has four major brands: West Lake Spring, Jiangnan Chef, Jiangnan Taste and Yuexiu, covering Hangzhou, Shenzhen, Zhengzhou, Luoyang, Beijing and other places. Jiangnan Chef in Shenzhen has a total of 8 branches, and has been rated as "China's Top Ten Restaurants" and "International Famous Restaurants" by the China Hotel Association.

Jiangnan chef is in the middle and high-end positioning, from the decoration environment to the service are more suitable for business banquets, the production is more exquisite than the same group's West Lake Spring, Jiangnan taste, the dishes are more stir-fried and hot dishes, mainly Jiangsu and Zhejiang cuisine, supplemented by swallow abalone wings, settled in the MixC and other high-end shopping malls.

Jiangnan chefs are very good at handling chickens and ducks, and in addition to the rich fragrance of ginger wine boy chicken, the chicken also has an extra layer of tenderness. The dried duck bamboo shoot soup has a mellow texture and is full of fragrance. Hangzhou sauce duck is the flavor of Jiangsu and Zhejiang cuisine, the selection of mature duck as raw materials, after the first pickling sauce carefully made, its meat color jujube red, soy sauce fragrant oil, rich aftertaste, is the first dish of Jiangnan chefs. Dongpo elbow and sweet and sour pork ribs are also signature must-orders, but the sugar content of sweet and sour pork ribs is too high, and if you eat too much, you will have a sweet and greasy feeling. Longjing shrimp has a Q bomb taste, accompanied by Longjing tea, the taste is very fresh, but the quality of the product is unstable, and the time difference is good; The quality of the old Hangzhou fried buns is quite punctual, and the crispy base is just right, which is very popular in many Jiangsu and Zhejiang restaurants.

As a delicacy that has to be tried in Jiangsu and Zhejiang cuisine, anchovy is affected by the ingredients, and now there are fewer and fewer restaurants that can do it well. Anchovy is a wild species that was originally caught in the area of the Phu Xuan River, but now the production is scarce, and only artificially farmed fish species from Vietnam and other places can be used, and the same is true for white fish. Jiangnan chefs can also make the fish tender and sweet, and the freshness of the ingredients is worthy of recognition.

In Shenzhen, Jiangnan chefs deserve to become the representative of mid-to-high-end Jiangsu and Zhejiang cuisine. The decoration is atmospheric, the space is spacious, and you need to wait for a seat during the peak dining period, and the hall does not accept reservations. Slow serving has always been a major problem for Jiangnan chefs, and the order does not follow the first cold and then hot, and the service level is not worthy of the additional 10% service charge.