Jiangnan Yuge is a private restaurant based on the taste of Ningbo cuisine, located in Shiwukui Lane, surrounded by a circle of grocery stores and small restaurants, it looks inconspicuous, but the aroma of wine is not afraid of deep alleys, which has attracted many diners to taste it over the years, and is well-known in Hangzhou's food circle. The owner of the restaurant, Ah Cai, is a native of Ningbo, and he loves to cook, so he opened this Jiangnan Yuge in 1996 to develop a variety of new dishes to match.

Regarding the dishes of Jiangnan Yuge, Ah Cai said that it is "spring, summer, autumn and winter dishes, southeast and northwest flavors", although it draws more from the practice of Ningbo cuisine, but it is not limited to this, there are different styles of dishes in different places, and different ingredients are prepared according to different seasons, and each dish is Ah Cai's own creativity, Ah Cai's creative dishes like some strange and non-customary collocations, and these random dishes are also quite popular with customers. Unlike ordinary restaurants, Jiangnan Yuge does not have a menu, and the chef will arrange the dishes according to the fresh ingredients and the number of people available in the kitchen, between 300-500 per person, and individual dishes can be changed according to the needs of customers.

Even if there is no menu and the dishes are often changed, Jiangnan Yuge also has some classic dishes with a good reputation. After eating Majiagou raw celery more than ten years ago, Ah Cai came up with a set of Majiagou celery Hangzhou-style methods, the main point of which is that Majiagou celery should be soaked in ice water for 20 minutes after picking leaves, and the seasoned sauce should not be poured on until it is served. Jiangnan Yuge's Majiagou celery is supplied from the Shandong base, which is very crisp and juicy, with a sweet taste and a little milky aroma. Steamed crab with bad pork ribs can almost be said to be the dish of the town, the red paste crab meat from the East China Sea is finely fattened, the ribs are firm and chewy, the meat aroma is more mellow after sealing and marinating on sake lees for three months, and the umami of the crab is better hung out after steaming with the crab, and the taste of both sea and land is more full and rich. The same very popular Feng taro soup is to burn Fenghua taro with farmhouse oil residue, the taro is fragrant and delicate, melts in the mouth, salty and fresh and palatable, with a slight fragrance of green onions, and it is more greasy to eat a few more bites, but it is more ingenious.

Jiangnan Yuge ingredients are relatively fresh, mainly shrimp, crab and fish when arranging dishes, most of the seafood is freshly transported from Ningbo every day, the taste of its products is salty, the taste has declined slightly in recent years, although the dishes are new, but the seasoning is not exquisite enough, because customers can not order independently, so there is a high probability that they will eat dishes that do not meet the taste, mind being cautious. The service attitude of the restaurant is not good, and the waiters are relatively cold, and they rarely take the initiative to provide service. Since the restaurant only has nine private rooms, it may not be possible to dine without reservations, so it is recommended to call one to two days in advance to make a reservation.