In 1993, Fu Danzhou from Shaoxing founded the Kong Yiji brand in Beijing, bringing Jiangnan Shaoxing cuisine to Beijing. In 2006, Kong Yiji's high-end brand Kong Yiji Shangyan was launched in Beijing No. 8 Mansion, and soon became the representative of high-end Jiangsu and Zhejiang cuisine in Beijing. In 2015, Kong Yiji Shangyan went south to Shanghai, which is also the first branch of Kong Yiji Shangyan, located at the north end of Binjiang Avenue where clubs gather, with a view of the Huangpu River.

The Executive Chef of Binjiang Kong Yiji Shang Banquet is Shanghai-based celebrity chef Li Guizhong, who worked as the head chef at Rui Ou Department Store in Jing Cai Xuan, a well-known Cantonese restaurant in Shanghai. Chef Li is a native of Guangzhou, who was awarded the title of Famous Chef in Guangdong, Hong Kong and Macao in 2006, and his kitchen skills are Cantonese cuisine. After the chef entered Kong Yiji's banquet, most of the Cantonese kitchen of Jingcaixuan also passed Kong Yiji, so today's Kong Yiji's kitchen team is almost all Cantonese, which can be regarded as a wonder. In 2016, Chef Li Guizhong was selected as one of the "Top Ten Executive Chefs" in Shanghai by the Shanghai Chef Alliance.

Kong Yiji brand has always been the main promotion of Shaoxing cuisine, and the main dishes of Binjiang Kong Yiji Shangyan are a fusion of Zhejiang cuisine, Shaoxing, Ningbo, Wenzhou, Taizhou four flavors at the same time, Zhejiang East seafood throughout it, this humble Shaoxing cuisine has also been pushed to the table. The fennel beans of the cold dish are not to be missed, the broad beans are marinated with fennel cinnamon, the bean body is soft, the skin is smooth and moist, the entrance is slightly salty, and the fragrance of fennel is followed, and the chewing is sweet and sweet. Fennel beans are Shaoxing folk omnivorous, neither mountain delicacies nor seafood, only because Lu Xun's pen is famous all over the country, but cinnamon fennel and wine flavor match, broad beans have the ability to chew more and more fragrant, with it with rice wine can be called a must. Another cold dish, Shaoxing drunken chicken, also has a good level, using free-range chicken, steamed and drunk, cooled and served, with a strong aroma of wine. The Cantonese chef has made the most of his skills in the preparation of chicken, the chicken skin is crispy, the meat is thick, and the wine juice soaks the chicken, which is very flavorful, mellow but not strong, and can be easily controlled by diners who are not strong enough to drink.

Chef Li Guizhong also brought many of Jing Cai Xuan's famous dishes into Kong Yiji's menu, the most representative of which is Shang Yan's special stewed beef, from the plating, color to taste, this dish is infinitely close to Jing Cai Xuan's simmered veal, almost a replica of Jing Cai Xuan. The stewed beef is made of Australian snowflake fat beef, which is simmered until the meat is soft, the fat and fragrant are fine, and the slightly sweet sauce sets off the fatty aroma of the beef, and the taste is first-class. The pan-fried eastern seafood hairtail is also in the same vein as Jing Caixuan, the selection of materials is high-quality, the body is thick and glutinous, the body is full, and it is fried crispy on the outside and tender on the inside.

The Shaoxing three fresh soup in the hot dish is also the Shaoxing native dish with unique flavor, Shaoxing people call it "Shaoxing assortment", the ingredients are exquisite, fish balls, meat balls, pork belly, fungus, loofah, meat skin, etc. are all together, the color and taste are good. Kong Yiji's braised pork is a Cantonese method, first steam the regular pork belly, and then change the knife to the square, and the casserole is smoldered for 3 hours, unlike the braised pork of the Gang, the Cantonese braised pork uses less soy sauce, and the taste is relatively peaceful, but the crispiness of the meat is not inferior to the practice of the gang. The farmhouse's wild vegetable pomegranate buns are exquisitely arranged, and the bean skin is wrapped in fresh marantou, bamboo shoots and dried tofu, which is fragrant and not astringent. Home-roasted pomfret is a standard practice in eastern Zhejiang, which is selected as a wild pomfret from the East China Sea chilled on the same day, fried and then burned, and finally added to the rice cake garlic sprouts to collect the juice, the fresh meat is tender, and the rice cake is full of toughness. Famous dishes in eastern Zhejiang, such as rural shredded tofu and roasted bean noodles with sand and garlic, are cooked in place and the taste is passable. The kitchen has a pure Cantonese cuisine pedigree, and the Cantonese cuisine is also handy, such as the signature conch soup, bird's nest gourd dew, green onion and wild rice roasted sea cucumber, rice field cherry blossom abalone rice, mustard shrimp balls, Shaoxing rice fields and music crab, etc., are all outstanding, especially suitable for business banquets.

Kong Yiji Shangyan has 11 private rooms, of which 6 are river-view rooms, of which the VIP room can accommodate 16 people, equipped with an audio-visual entertainment system, and has a special elevator to go directly to the garage. The decoration of the hall is elegant and generous, with a fusion of Chinese artistic conception and modern style, with warm gray as the main color and artworks scattered among them. The restaurant service is warm and thoughtful, basically in line with the price, but the waiter is very diligent in changing the bone plate, so that it affects the rhythm of the meal, and the details still need to be improved.