Dongting Hotel in Dongshan Ancient Town District is a secret place for gourmets in the old days, and after entering the 21st century, its existence once made up for the bleak situation that the old Subang cuisine was nowhere to be found. The hotel has a history of 100 years, after the liberation of the rural cooperative public hotel continued to operate, the folk nickname called "big restaurant", in the seventies was famous in Jiangsu and Zhejiang, in the old generation of diners have considerable influence. After 2015, Dongting Hotel was renovated and upgraded, and the original quaint image was renewed, and the dishes served were basically the same, but the products were no longer as bright as they used to be.

Dongshan is backed by Taihu Lake, and Dongting Hotel is also the best at lake and river freshness, which should not be missed. In addition to Subang cuisine, the restaurant also has a small amount of Sichuan-Hunan flavor and "fashionable farmhouse cuisine" to serve, the product is mixed, no characteristics, if you dine here, it is recommended to choose only from traditional Subang cuisine and Taihu Lake fresh. The restaurant's lake fresh quality is excellent, such as Taihu Lake river shrimp, cooking can be salted water, soy sauce, soy sauce shrimp is highly sought after, river shrimp over oil sauce bursting, catchy soy sauce and garlic aroma, fresh river shrimp with its own fresh sweetness followed, hot and delicious. The chicken juice and snails are not muddy and fresh. The white fish, one of the three whites in Taihu Lake, is better to be steamed, the fish meat is marinated and salty, the standard Subang gesture, the juice is moderately salty, especially the fish belly is clear and the fat is clear, and the meat is plump.

As for other Subang hot dishes, the products of Dongting Restaurant are still there, but they are not necessarily a few points higher than elsewhere, and it is not uncommon to use only semi-finished products for reheating processing, and it is often a matter of pickle oil. The stir-fried shrimp ingredients are superior, small and full, smooth and refreshing, but the sizing and dehydration are not in place, and the color is dark. Chrysanthemum fish is a simplified version of squirrel mandarin fish, the fried noodles are too deep, the taste is empty, and the food is tasteless. The noodles are sparse and the crab is sloppy, but the crab meat is of good quality and full of sweetness. The eel paste is thin, but there is a lot of oil, the freshness of the eel silk is average, and the taste is greasy. The braised water is quite old, tender but not fishy, and the juice is fresh and sweet. Biluo Guihua Fang is an award-winning masterpiece, the skin and meat are crispy and soft, but there are more fine meat parts, and the taste is more chai. The production of choking waist flower is acceptable, the color is clean and refreshing, the taste is crisp and tender, and the salty and fragrant oil is moist.

The vegetables in Dongting Hotel are also worth trying, the quality of seasonal vegetables such as amaranth and chicken head rice is excellent, and the fried vegetables are not stingy with vegetable oil, and the firewood wok is still there. The square cake in the dessert tastes good, moist and floral, and is worth trying. Before the opening of the old Dongting restaurant, Suzhou-style noodles were also very popular, but now the morning market is no longer open, and it is only served during the main meal time. To a certain extent, today's Dongting restaurant is closer to a farmhouse restaurant, winning with the quality of ingredients, while traditional Subang cuisine is struggling to maintain a certain level under the heritage of an established restaurant, and the dishes are by no means without minefields.

The current Dongting Hotel is still located at the original site of Dongshan People's Street and Moli Road intersection, with a new look and decoration, antique layout, calm wood tones running through it, and the original beam house layout of the restaurant is still retained. The entrance is hung with the restaurant's old menu from the 80s, and the atrium is lined with green leaves on the entire plant wall, and the glass mask brings in the light, which is comfortable to look at. The first floor has two small halls, mainly small tables with card seats, and the hall on the second floor is a large table, with many tables and chairs, and the comfort is not high. The restaurant service is rough and the attitude is numb and cold. The decoration of the box is classic and elegant, and it needs to be booked in advance, and there is a minimum consumption of 800 yuan and 1,000 yuan according to the number of people.