Jiangnan small restaurant, which is positioned as exquisite and fast in Jiangnan taste, mainly focuses on Jiangnan side dishes, small stir-fried and small snacks, and has opened many branches in Guangdong. Compared with Jiangnan Chef and West Lake Spring of the same group, the dishes are smaller, there are no large plates of sea bowls, no swallow abalone and winged ginseng, and the consumption is more close to the people, so there are long queues of diners every day, and family gatherings and friends are good choices.

There are many varieties of Jiangnan flavor dishes, the portion is not large, and the unit price is not high, so it is more suitable to order a few more side dishes to try. Chicken cabbage is the common name of Chinese cabbage seedlings in Shanghai, the taste and texture are more tender than the small cabbage, the taste is fragrant, and it is very popular with the locals in Suzhou and Hangzhou. The Jiangnan flavor of tofu skin chicken hair vegetables is stable, and repeat customers are familiar with the taste every time they come to eat, with a blend of salty and sweet, which is due to the fact that the ingredients themselves are fresh enough to maintain the standard, and they are eaten with meat dishes, and the taste is very good. Snow cabbage old tofu is also the traditional practice in Jiangsu and Zhejiang, snow cabbage is called "snow mushroom" in Suzhou and Hangzhou, and is called "Pai Cai" in the two lakes area, the color is fresh and fragrant after pickling, the taste is crisp, whether it is fried, steamed, boiled soup as a seasoning, or used on the table alone, it is very popular. Snow cabbage and old tofu can be said to be the best pairing, and the entrance is mixed with bean aroma and snow cabbage, and the aftertaste is endless. The production of dried bamboo shoots and duck soup is good, salty and fragrant, the duck is processed in place, not fat or fishy, and it is lighter than the spring of West Lake.

Jiangsu and Zhejiang cuisine is naturally the main theme of Jiangnan taste, but there is also no lack of Sichuan cuisine and other heavy flavor dishes, such as spicy temptation, golden soup flavor fish, spicy beef offal pot, etc., in Jiangsu and Zhejiang restaurants appear a little nondescript, the taste is naturally not as domineering as the authentic Sichuan restaurant, it is not recommended to try.