According to the style of dishes, Teochew cuisine can be roughly divided into three categories: Teochew local cuisine, Hong Kong-style Teochew cuisine, and Southeast Asian Teochew cuisine. Among them, Hong Kong-style Chaozhou cuisine is the main cuisine of many high-end private restaurants in Shenzhen because of its preference for eating precious ingredients and its large size. In this case, Yi Pinju has found a new way, focusing on local Chaozhou cuisine, attracting guests with authentic hometown flavors.

Frankly speaking, Yipinju, located in the annex building at the back of the Ambassador Hotel, is difficult to compete with club-style private dishes such as Bauhinia Garden and Dalin Garden in terms of environment. Limited by the environment of the building, the sense of age of the box is relatively strong, but fortunately, the configuration of the tide wooden furniture is quite exquisite, in line with the aesthetics of many old-school Chaoshan large models. It is worth mentioning that Yipinju has a professional tea artist, for Chaoshan people who have been integrated into the blood of tea drinking, tea tasting is not only a ritual, but also the protagonist's expression of the rhythm of the banquet, as well as respect for the guests.

As mentioned above, there are relatively few (not completely absent) abalone and cucumber wings in Yipinju's dishes, and many of the local Chaoshan "down-to-earth" hometown dishes are instead. Dry the fresh bamboo fungus, put it on the hand-beaten shrimp cuttlefish meat puree, and finally mix in some shrimp paste and crab roe, and steam for 5 minutes to become a turquoise bamboo fungus roll. This bamboo fungus roll combines the Chaoshan people's favorite meatballs with the delicious shrimp paste and crab paste, which is smooth and sweet, and the appearance is also very pleasing. Deep-fried Puning tofu is an essential home-cooked dish in every Chaoshan restaurant, but it is not easy to make a taste of home. The dried tofu of Yipinju has a smooth texture, thick and tender meat, which is refreshing and elastic to eat, oozing a faint aroma of soybeans; However, Puning dried tofu itself has no taste, it is all seasoned by dipping leeks in salted water, and the taste becomes worse after cooling, remember to eat it while it is hot. In addition, many of the ingredients used in the stew are also specially transported from the Chaoshan area, such as dendrobium and black olive, which not only remove the smell of meat after being added to the stew, but also exude a unique aroma, which is sought after by many health enthusiasts. The store has black olives sold separately, and many customers have bought a few extra boxes to give to friends and relatives after tasting them.

There are only eight private rooms in Yipinju, so it is recommended to call in advance to make an appointment.