Zhu Yisheng pays attention to etiquette and hospitality, and abides by the family motto of "diligence and housekeeping". Because of this, he often carefully processed and produced local specialties to form a distinctive, delicious and economical Zhu family banquet. Later generations organized some new dishes created by Zhu and interpreted by culture into a set of systematic recipes, which were widely loved by local people and called "home cooking" or "Wen Gong family banquet", which lasted for more than 800 years.

The most influential dish in the "Zhu Family Banquet" originated from posthumous title's "Wen Gong Cai" after Zhu's death, so the Fifth Lady named it "Wen Gong Cai" in memory of him. It is said that in the past, scholars and juren had to cook "official dishes" before they could take the exam. It has become an essential family dish for Wuyishan people, such as Chinese New Year holidays and wedding banquets, and is an authentic Wuyishan dish.