The local specialties provided by the old hotel are among the best among the old and new counterparts. The store pays great attention to the characteristics of the dishes, emphasizing the fresh materials and careful selection. Do not take fresh, do not need live, especially fish and shrimp, must be alive and kicking. In the years of research and development practice, the old restaurant has used different cooking methods for different raw materials and different parts, absorbed the cooking characteristics of Jiangsu, Zhejiang, Shanghai and Anhui, turned the thick oil red sauce into original flavor, cooked fragrant, crisp, fresh and tender without losing nutrition, developed and enriched local cuisines, and formed a unique Shanghai flavor. Famous dishes with signature features include eight-treasure duck, shredded pork and eight-treasure hot sauce. It is a variety cooked with crab meat and tofu. Generally, restaurants fry crab meat in a pot, then add white tofu, soup and seasoning, stew and thicken the pot.

The practice of the old restaurant is: the crab powder is stewed with slow fire, fried into yellow tofu, and cooked with soup and seasoning. The crab flavor is more intense and the tofu is also very hot. Kousansi, which has been deeply loved by Chinese and foreign guests for many years, is a well-known local dish in Shanghai. The so-called three silk, is Jinhua ham silk, bamboo shoots and cooked chicken breast silk; The production method is as follows: first, put a neatly trimmed mushroom in the buckle, then divide the sliced ham into three parts and put them into the buckle at three angles to make it close to the wall. Divide shredded bamboo shoots into two in the remaining three gaps, put shredded chicken breast in the other gap, fill shredded chicken leg in the middle, add appropriate seasoning and soup, steam thoroughly in a cage, cover it in a soup bowl, and pour in seasoned clear chicken soup.

The finished product is gorgeous in color, red and white, so it is also called "three-threaded gold and silver buckle", and is regarded as an auspicious symbol of the Golden and Silver Mountain because of its mountain shape. In the old days, the wedding banquet of wealthy families in rural areas of Shanghai was mainly composed of three threads, one to flaunt the grade of the banquet and the other to win a good prize. Chefs can only make exquisite buttons to show off their skills. Three-thread buckle has always been a high-quality variety, and the producer must not only have exquisite knife skills, but also have skilled picking and skills, and the operation is very complicated; The selection of materials is also very particular. Up to now, few companies supply "three-thread buckle" as a regular variety in restaurants serving Shanghai cuisine.

The old restaurant not only has a group of technicians who are skilled in knife cutting and dish picking, but also summarizes the standard process of "three-shredded pork" in the aspects of material selection, maturity, knife cutting, dish picking, steaming, soup making and utensils, thus ensuring the quality of dishes and making "three-shredded pork", a famous local traditional dish with a long history, inherit and develop well and become a color collection.