In 2004, the first West Lake Spring opened on the shore of West Lake, and in 2016, it has more than 20 branches, and it has grown rapidly. At present, West Lake Spring has a total of 8 branches in Shenzhen, and it is already a long-established Jiangsu and Zhejiang restaurant in Shenzhen. There are three Jiangsu and Zhejiang cuisine brands under West Lake Spring, Jiangnan Chef and Jiangnan Taste, and Jiangnan Chef is positioned as a boutique Jiangnan restaurant; West Lake Spring is positioned as a Jiangnan specialty restaurant, focusing on Jiangnan specialties, supplemented by Cantonese refreshments, and you can also eat roasted brine and swallow abalone wings. In 2005, the spring of West Lake was rated as one of the top ten hotels and international famous restaurants in China by the China Hotel Association, and the spring drunken anchovy won the "Golden Tripod Award" of the 6th International Food Festival, and the spring drunken anchovy and spring drunken crab were rated as "China's famous dishes".

Dried bamboo shoots and duck pot is the signature dish of West Lake in spring, using more than one year of farmhouse hemp duck and dried wild stalagmites in Tianmu Mountain, supplemented by dried bamboo shoots and Jinhua ham, and simmering for more than four hours. The duck meat produced in this way is crispy, thick but not greasy, and the milky white soup has a rich flavor. The traditional Dongpo meat can melt in the mouth, the meat is divided into three layers, just right, and the light wine aroma is accompanied by a glutinous and sweet texture, which can be called fat. Each hand-peeled Longjing shrimp is very plump, but the shrimp line is not very clean, and the taste is too light.

As a long-established Jiangsu and Zhejiang cuisine in Shenzhen, West Lake Spring does not have much innovation in taste and dishes, and can only maintain the standard. The environmental decoration is to take a fresh route, light green, gray and blue as the main tone, calm atmosphere, banquet guests is also a good choice. Compared with Jiangnan chefs, West Lake spring consumption is more popular, the service is more than enthusiastic, and the details are insufficient, and there will be chaos when the flow of people is large. For dishes that deal with home-cooked tastes, West Lake Spring has certain advantages, but the more expensive "big dishes" appear to be inexperienced. If you are not satisfied with the taste of a particular dish during the meal, you can negotiate a refund with the minister, which is stronger than many long-established restaurants.