Most of Shenzhen's vegetarian restaurants are privately operated, and although there are many old brands, vegetarian food is still a relatively niche catering field, and it is difficult and expensive to expand. Under these conditions, after 14 years of opening, Yunlaiju, which has 4 stores, is "flourishing". As a long-established vegetarian restaurant, Yunlaiju enjoys a high reputation in the local area, and is the restaurant that many Shenzhen people will choose when they first come into contact with vegetarian food, but its production has not left the old routine of "heavy oil and salt to make up for the bland", many dishes have a strong taste, not very healthy and affect the taste, coupled with the lack of restaurant service, the dining experience has been overtaken by some emerging vegetarian restaurants, so the overall score has been lowered.

The decoration of the stores is roughly the same, next to the Chinese façade is a black plaque, and the wooden ceiling and pillars in the lobby connect the various areas, plus wooden shelves, rattan furniture, and antique gray floors...... The simplicity brings out the "Yunnan characteristics" that the restaurant relies on. It is worth mentioning that Yunlaiju uses traditional Chinese square wooden tables and chairs, which are spacious and ceremonial when sitting, but modern people who are used to sitting on leather chairs may find it too hard.

In order to avoid being too bland and difficult to eat, it is often seasoned with a soup made of large oil and sauce with mushrooms, so as to achieve "meat taste" in the taste. The best example is the shredded pork in the vegetarian sauce with vegetarian meat (dried tofu) and stir-fried with thick thickness, wrapped in a pie crust, which is very realistic. This practice of "abstaining from the mouth and not being vigilant" is more aimed at ordinary diners than monks who have taken refuge in Buddhism. Pulp tofu is a signature dish recommended by the clerk, basically every table must be ordered, the iron plate practice maintains the temperature of the tofu, but also makes a soft effect on the skin, but the inner part of the tofu is too thick and heavy, for the Cantonese people who pay attention to the "fragrant and tender" tofu may not be accustomed to. In contrast, the three dishes of mushroom fragrant lotus root, Yunlai lion head, and pineapple guyu konjac taste good, although they are inseparable from heavy oil and sauce, but in the subtleties can eat the flavor of vegetarian raw materials such as lotus root, shredded radish, konjac, etc., which is also the embodiment of creativity. It is worth mentioning that in addition to the regular menu, Yunlaiju also has several other small menus for regular customers to choose from, which are themed on seasonal vegetarian ingredients (such as black truffle mushrooms in spring), and the dishes are exquisite and tasteful, and of course, the prices are also rising.

The lack of service in Yunlaiju lies in the lack of enthusiasm of the staff in the store, the needs of customers are not met in time, and the speed of serving food is also slow.