The first restaurant of Jinbao Hong Kong Cuisine opened in Wuhan in 1994 and the second restaurant in Chongqing in 2017. The owner, Hui Chun-keung, is a native of Hong Kong and has a lot of research on Hong Kong-style Cantonese cuisine, hence the name of the restaurant. Another store of Jinbao is called "Jinbao Chaozhou Restaurant", which mainly promotes Chaozhou cuisine, and many of the chefs in the store are from Chaozhou, Guangdong, and the Chaozhou cuisine is authentic.

When diners walk to the entrance of the restaurant, the bubbling seafood pools on both sides show the style of a Cantonese seafood restaurant, with fish, shrimp, crab shellfish and other small seafood. If the freshness of the ingredients is not good, the waiter will inform the diners with the reason that "XX ingredients have not been delivered today", so that the diners can make another choice. Since the order rate of seafood in the restaurant is slightly lower, if diners have high requirements for the freshness of ingredients, it is recommended to go to the seafood pool to choose by themselves.

Even more famous than seafood is the bird's nest and abalone wing dish. There are four types of shark fins in the restaurant, namely Kampar signature wings, Kampar gold fins, Teochew Yipin wings, and braised chicken silk wings, and the price level is lowered in order. It is worth noting that the restaurant cites the "Compendium of Materia Medica" and other arguments about the health benefits of shark fin, but in fact, shark fin, which has a high protein content, contains only 20.5% of the total amount of essential amino acids, which is not a high-quality protein. Shark fin is not as good as milk, eggs and other foods in terms of nutritional value, and the same situation can also be compared to bird's nest, cordyceps and other ingredients. The deliciousness of shark fin also depends on the foreshadowing of other ingredients, and the shark fin produced by Jinbao Cuisine is really good, taking Jinbao's signature fin as an example, the shark fin is pre-washed, boneless, thornless, and does not have any fishy smell, and is slowly boiled over low heat by the exclusive special seasoned broth. Shark fin is clear and translucent, and it seems to blend in with the broth, and the taste is smooth and creamy, and it has a mellow and delicate aftertaste when chewed slightly, and its original broth is indispensable. Like the popularity of the store, the unit price of 68 yuan shark fin rice is a very cost-effective dish, although the quality of shark fin is slightly less than the quantity, but Jinbao's seasoning kung fu can definitely make your eyes shine. In contrast, the restaurant's bird's nest, abalone and other products are rarely remarkable.

As a "Chaozhou Restaurant", Jinbao's Chaoshan brine dishes are naturally also handy. A dish of Teochew brine, the original big goose wing, is enough to conquer the appetite of many diners. The restaurant regularly purchases lion's head geese in bulk from the Chaoshan region to ensure that the ingredients are authentic. Chef Chaoshan freshly marinates goose meat every day and sells it in limited quantities. The original big goose wings in Chaozhou brine are huge and tender, and the rich brine fragrance overflows in the process of tearing the goose wings, in which the goose meat is tender and has a certain sense of fiber, which is salty and pleasant. The original big goose paw in Chaozhou brine has the same method and taste as the winged feet, and it is also recommended to try it. Because the lion's head goose selected by the restaurant is not very old, it does not have the texture of the old goose head, and the taste of the brine goose head is slightly inferior, but the price of 18 yuan is also worthy of the trial price.

The restaurant also has some Cantonese dim sum that is available throughout the day, such as Q Pig Quicksand Bun and Campbell Shrimp Dumplings, while others are more unremarkable.

It may be that in order to increase the order rate of expensive dishes, the waiter is suspected of guiding diners to upgrade their consumption when ordering food, and their professional quality needs to be improved, but they have done a very good job of handing towels, serving dishes, and removing dishes, which is worthy of recognition.

The restaurant's setting shows the atmosphere of an old-fashioned Cantonese restaurant, where Cantonese people can find a long-lost sense of intimacy. The restaurant has a total of 5 private rooms, including 3 river view rooms and 2 interior view boxes, the former is relatively better. There is no minimum spend, but a 10% service charge will be charged to diners in private rooms.