Yongfu has broken the stereotype of "Ningbo small seafood" in the world, and has "completely changed" the image of Ningbo cuisine with exquisite and delicate cooking techniques. It has not only won the favor of many diners, but also won the favor of many awards.

In 2011, Ningbo chef Weng Yongjun opened a high-grade Ningbo restaurant in Shanghai Yinhe Hotel with the concept of "traditional cuisine delicacy", named "Yongfu". At the beginning of the business, business was not booming. The turnaround occurred in 2014. At that time, Jinjiang Hotel began to explore cooperation with excellent catering enterprises in Shanghai. Through many rounds of competition, Yongfu finally took the lead in Jinbei building of the old Jinjiang hotel. Taking advantage of the old Jinjiang River, together with more mature dishes and proper copywriting promotion, Yongfu quickly formed a fixed consumer group, and gradually became famous as "Shanghai"s first Ningbo cuisine", and was also affirmed by Michelin, best 50, black pearl and many other food selections.