Jiangnan's chief producer has the shadow of Hong Kong's Cantonese restaurant, and about this, I have to mention its founding team. The Chief Executive Director, Wang Bin, is the Head Chef of The Hong Kong Jockey Club's Director's Room (a private dining room for Group directors), while Executive Chef Tam Yuk Kwan is a Senior Chef of the Jockey Club and has also served as the Executive Chef of Hong Kong's FLM and Miramar hotels. To this day, Wang Bin and Tam Yujun are still working at the Jockey Club, and they have hosted meals for the Queen of the United Kingdom, the Chief Executive of Hong Kong, and the President of the United States.

In the official propaganda, the identity of the chief "Hong Kong" of Jiangnan will always be emphasized. In fact, Hong Kong people are mainly from Guangdong, and Cantonese cuisine is dominant, but the style, variety and style of Hong Kong Cantonese cuisine are greatly enriched, and the quality has been significantly improved, and the saying that "the capital of Cantonese cuisine is in Hong Kong" has gradually emerged. It is not difficult to see that the propaganda of the chief of Jiangnan has this hidden meaning. Controversy aside, the freshness of the ingredients, the fine taste and the ability to cook seafood are the constant charm of Cantonese cuisine.

Jiangnan's chief specialty is high-quality Cantonese cuisine and refreshments, with classics and creativity coexisting. Haishan bone is a classic of Hong Kong-style Cantonese cuisine, a must-have in almost every restaurant in Hong Kong, but rarely seen in Suzhou, and Jiangnan's chief production is impressive. Haishan bone is the rib rib of the pig, and the chief pairs it with the secret shrimp paste of a century-old shop in Hong Kong, which is fried in flour and dry, and the sand is crispy in the mouth, and the shrimp paste is quite fresh. Stir-fried shrimp with tempeh and chili is a great test of the chef's skills, allowing the hard tempeh and soft shrimp to quickly blend into the flavor at high temperatures, while retaining the original flavor and refreshing texture of the shrimp, which is suitable for diners with heavy tastes. Abalone juice buckle sea cucumber is also one of the signatures, the thick original abalone juice locks the juice of the sea cucumber, maintaining the smooth taste of the sea cucumber, quite the chef's "buckle" effort.

Compared with Cantonese cuisine, Hong Kong-style restaurants are more influenced by Western elements. The Grand Hyatt Hong Kong, where the founding team of Jiangnan Chief worked was the first place to study Chinese and Western creative cuisine, so Jiangnan Chief also has creative fusion dishes on his menu. French snail slices are a classic fusion dish, fresh snails are baked with French foie gras sauce, and the snail meat is infused with the delicate taste of foie gras, with a unique flavor.

In order to add freshness to the brand, the menu design of the three main branches of Jiangnan is slightly different, but the signature dishes and the common siu-mei, tea and stir-fried dishes are all available at the three stores. On the whole, the quality of Jiangnan's chief Cantonese cuisine is guaranteed, and no point will step on thunder. However, the braised pork and pan-fried hairtail fish and other Jiangsu and Zhejiang dishes designed to cater to the taste of Suzhou are average. Private room dining, by the back kitchen according to the per capita side dishes, do not accept a la carte, the set meal may involve Subang dishes, diners can communicate with the waiter in advance to determine the dish. In addition, the Linglong store has a trend of declining taste, so it is recommended to avoid this branch.

Perhaps related to the founder's background, Jiangnan's chief pays attention to creating a sense of luxury in the dining environment. The first store of Gaoxin Plaza has been in operation for more than ten years, and the 42-storey building has a unique landscape, and it is still an irreplaceable boutique Cantonese restaurant in Suzhou. The biggest highlight of the lakeside store is that the hall is lit up on time at 19:30 every day, and there is a musical fountain at 20:00 on weekends. The scenery around the lake is in full view, and many high-spending people hold parties and wedding banquets here.

The service level of Jiangnan Chief is higher than that of the abalone prince, and the staff is sincere, proactive, and familiar with the dishes, which is an ideal choice for business banquets.