Zheng worked as a cook in Zhou Lianfu, the special envoy of the Qing government. On one occasion, Fuzhou Finance Bureau invited Zhou Lian to have a potluck at home. During the dinner, chicken, duck, sheep elbow, ham and other raw materials were processed into a dish and simmered in a Shaoxing jar. Zhou Lian praised it after eating. After returning home, Zheng Chunfa was asked to try this dish, but it tasted bad, so Zhou took Zheng to the official money bureau for advice. Zhou went back to the yamen, studied it carefully, and added delicacies. As a result, the fragrance was stronger and the taste was better. 1877, Zheng Chunfa resigned as an official chef and opened Juchunyuan restaurant in Dongjiekou Scenic Resort scenic spot, where he cooked dishes in clay pots with sea cucumber, squid, cinnamon and fennel, which was delicious. More and more people go to taste.