As a mid-to-high-end restaurant grown up in Shenzhen, Furong House is quite famous in Guangdong and is a relatively successful brand in improving Hunan cuisine. At present, Furong House has more than 10 branches in Shenzhen, and has won the honorary titles of "2016 Shenzhen's Most Influential Catering Brand" and "2016 Shenzhen's Best Banquet Hotel" issued by Shenzhen Cuisine Association.

Furong Lou positions itself as exquisite Hunan cuisine, mainly serving white-collar dinners and business banquets, and is decorated in the style of a Cantonese restaurant, so the overall style of the restaurant is bright and clean, spacious and empty, but some shops are a bit stereotyped, giving people a sense of "old cadre" style. However, the service staff is not rigid and rigid, and the attitude is better.

In order to ensure the true character of "Hunan cuisine" of its own dishes, Furong Lou has invested in a farm base and an ecological farm in Hunan to supply local ingredients such as vegetables and local chickens for restaurants. In the selection of ingredients, Furong House uses COFCO's non-GMO pressed corn oil, Lee Kum Kee and Unilever's condiments, and guarantees that all Laipin is free of MSG and illegal additives, striving to make diners feel at ease.

However, Furong House has also been criticized by some diners who are loyal to the "original Hunan cuisine" for incorporating more Cantonese ingredients into the dishes, which should also be a problem that many improved Hunan restaurants need to consider when localizing.