Dai Yongming's contribution to Ningbo cuisine is not only to inherit and carry forward, but also to systematically format Ningbo cuisine for the first time. Based on his long-term teaching theory and cooking practice, he scientifically summarized the composition, raw material characteristics and style characteristics of Ningbo cuisine, and in March 1997, he launched the first Ningbo cookbook in the history of our city-Ningbo cuisine and Ningbo seafood, which had a great influence in East China.