Hangzhou cuisine has two beautiful days in Shanghai, one is the grandmother's house, green tea, new Bailu, Gui Manlong and other cheap chain brands as the representative, they have set off a wave of Hangzhou cuisine boom in Shanghai and even the whole country today. At the end of the 90s of the last century, Zhang Shengji, Zhiweiguan, Hongni, Xinkaiyuan Restaurant and other Hangzhou Bang restaurants were also popular for a while, and they were once the first choice for home-cooked banquets in Shanghai. Hangzhou New Century Hotel is the representative of the old Hangzhou cuisine, starting from Hangzhou, in 1998 the first store in Shanghai opened in Dapuqiao, and then opened a branch in People's Square, the two stores are still in the market.

Although the business of the new Kaiyuan has not decreased in the past, it is difficult to say that the current production is stable, but fortunately, the steady attendance rate and customer flow still bring a certain intensity of experience and polishing to the back kitchen, and the restaurant's signature dishes still maintain the due level. Today, the hotel's chef Yang Ming is the fourth generation of the new Kaiyuan, very young, and like previous masters, West Lake vinegar fish is one of his best dishes. The traditional West Lake grass carp is used in the new Kaiyuan, which needs to be starved for three days before entering the dish, which can remove its earthiness and make its meat tighter. The change knife of grass carp is also the most traditional "seven and a half knives", divided into two pieces of male and female, two knives cut the female piece, three to seven knives obliquely cut the male piece, the fish tooth part has a strong fishy smell, and the last half knife is to shave the fish tooth. After the fish is cooked, the sauce is seasoned, and the sauce is drizzled, and the table is in good condition, the color is ochre, and the vinegar sauce is rich. The grass carp itself is only cooked and raw, and the seasoning is all based on the vinegar sauce to hang the pulp, and the grass carp meat is rough and thorny, which just matches with the vinegar sauce, like crab meat.

Most of the ingredients and seasonings of the new Kaiyuan are uniformly blended by the Hangzhou headquarters, and the grass carp of the aforementioned West Lake vinegar fish is starved in the West Lake fish cage for three days, and then transported to Shanghai, and only 15 are transported at noon every day. The sweet and sour sauce used in the preparation of vinegar fish is also the authentic double fish rice vinegar and Hu sheep soy sauce of Hangzhou Bang, and all the seasonings are basically the same style in the Hangzhou head office.

Baked crab with egg yolk, mille-feuille meat with bamboo shoots and lotus root with boiled waist flowers are all award-winning masterpieces of the new Kaiyuan, and they are now maintaining a high standard. Baked blue crab with egg yolk is a rare hard dish in Hangzhou cuisine, and it is also the number one signature of the new Kaiyuan, fifteen salted egg yolks are baked with only two crabs. Cook the egg yolk and stir it, stir-fry it carefully, fry it over low heat with less oil, fry it until it is as delicate as puree, and then chop the blue crab into pieces and bake. The egg yolk wrapped in the baked crab is very thick, the entrance is delicate, the loose sand is smooth, the crab meat is fresh and tender, and the two phases are fragrant and delicious. The lotus root waist flower is also worth a try, the pork kidney is changed to a flower, the fragrance is fragrant, the scallion oil is drenched, the method is simple, but it depends on the depth of the chef and the blending of the sauce, the waist flower of the new Kaiyuan is crisp and tender, the lotus root is sweet and sour and delicious, it is an excellent wine and food. The mille-feuille meat of bamboo shoots is the evolution of Dongpo meat of Hangzhou Bang, the pork belly is finely sliced, and the bamboo shoots are upside down, which is rich in ink and color, and the fragrance is rich.

In addition to the main course, the egg white bean paste bun of the new Kaiyuan Restaurant is also a must, the noodles used in the bun skin are only made of egg white, the taste is soft and dense, sprinkled with sugar, light and sweet, and the bean paste filled is also refreshing. However, recently, the production of new Kaiyuan's bean paste buns has also declined, the proportion of flour has increased, the taste is slightly harder than before, and the skin has more oil.

The two stores of Hangzhou New Century Restaurant in Shanghai are relatively close to the same level, with generous and bright decoration, high space, and crystal chandeliers in the 90s style are a little outdated. The hall is noisy, and the privacy of the private room is acceptable. The attendance rate of the restaurant during dinner is about 80%, and most of them are aunts and uncles, and many old customers are cheering. The quality of service is decent, polite and responsible. Compared with young Hangzhou cuisine brands such as Grandma's House and Gui Manlong, the production style of the new Kaiyuan is more conservative, and some of the dishes are also unique.