Yangzhou Hotel, formerly known as "Mo Youcai Kitchen", began in 1950 and was presided over by Mo Dejun, Mo Yougeng, Mo Youcai, Mo Youyuan, father and son, and was once a model of Huaiyang cuisine in Shanghai. Mo Youcai's kitchen was originally designed for Rong Yiren, Mei Lanfang, Yu Zhenfei, Zhou Xinfang and other Shanghai celebrities to concoct private banquets, and soon the "Mo family cuisine" shocked the whole city, Dong Biwu, Chen Yi, Li Fuchun, Mao Zedong, Kim Il Sung and other dignitaries have also tasted Mo's Huaiyang cuisine. After several relocations, the current Yangzhou Hotel has taken root in Fujian Middle Road and has successfully entered the 2017 and 2018 editions of the Michelin Guide Shanghai, becoming the only Huaiyang restaurant selected for Bib Gourmand's food promotion.

At present, Pan Minghao, the head chef of Yangzhou Hotel, graduated from Yangzhou University with a major in cooking, and before entering Yangzhou Hotel, he studied under Lu Zhaoqi, a famous chef in Shanghai. In today's Yangzhou Hotel, the aura of Mo's cuisine has faded, but the classic Huaiyang flavor is still the same, and many of Mo's own dishes are retained in the menu of Yangzhou Hotel. Pine nut fish rice is the unique work of Mojia cuisine, pine nuts, fish and corn stir-fried, the taste is refreshing and fragrant, it is a masterpiece suitable for all ages, but unfortunately in recent years, the processing of herring fish rice has become more and more sloppy, and there are often small bone spurs that are not cleaned. This famous dish of Huaiyang is also carefully improved by the chef of the Mo family, taking a section of Jinhua's two-end black ham, repeatedly adding and steaming, the process is cumbersome, the taste is heavy and sweet and greasy, thick and glutinous, and is favored by old Huaiyang diners.

The traditional kung fu dish Yangzhou dried shredded is one of the signature dishes of Yangzhou restaurant. The dried silk of Yangzhou Hotel is a little rough in the knife work, and the presentation is not neat, but the hot old hen soup base is undoubtedly the standard of housekeeping, the soup is fresh and the bean aroma achieves each other, and the taste is dry and soft. Yangzhou restaurant's boiled dried shreds with shredded chicken breast, shredded ham and green beans are the famous "boiled dried shredded chicken" in Mojia cuisine, and more commonly paired with shrimp, crab roe and crab meat, which is more fresh and sweet, but the crab roe and crab meat are often not clean enough, and there are often fine impurities in the entrance.

The crab roe lion's head is made of fat and thin pork belly, the size of the lion's head is slightly smaller than the traditional concept, the seasoning is salty, and the crab roe is only a few points. It is worth mentioning that the ingredients of the lion's head will change slightly with the season, and the spring bamboo shoots are often added in the spring, and the clams are added in the summer. Other classic dishes, such as the smooth and tender catfish soup in white sauce, the squirrel osmanthus fish in place, and the crisp and appetizing coral skin of cold dishes, are mostly hard to say amazing, but you can't go wrong. Chrysanthemum crab bucket is also a famous dish in the restaurant, but the size is too small, and the crab roe is also too heavily seasoned, and the freshness is insufficient. Crab roe soup dumplings, crab roe dumplings, etc., are produced in a decent manner, and the memory is not high.

At present, Yangzhou Hotel has two branches on Fujian Middle Road and Laoshan Road, and there is little difference between the two levels. The head office is located in the tourist area of Nanjing East Road, the passenger flow is not small, the environment is clean and bright, the ventilation is slightly not smooth, and there is a heavy smell of sea near the entrance of the building, but the dining area is not greatly affected by this. The third floor is a private room with a small balcony. The restaurant service is decent and responsive, but the serving speed is extremely slow, and the interval between each dish is extremely long, which has a great impact on the dining experience.