Wang Yijun specializes in all-round techniques such as popping, stir-frying, stir-frying, grilling and braising. He cooks all kinds of delicacies and seafood, always with less thick and more clear, mellow and not greasy, and deliberately pay attention to the color, aroma, taste, shape and other comprehensive effects, not only attach importance to the inheritance of the tradition, but also not stick to the tradition, and is good at reforming and innovating on the basis of the tradition. His specialty is also the "Fengzeyuan" home cooking "onion roasted sea cucumber", it is he and his master and other people repeatedly study and improve, so that the original dish generally exists in the color of black, thin juice, thin taste, green onion flavor is not strong from the color, aroma, shape of all aspects of the quality of the leap, to become a soft and moist texture, color, taste, shape and so on. A soft texture, color and lustre bright, delicious taste, green onion aroma is rich, after eating the dish very little residual juice of the famous dishes, very popular among the people.

Raw materials to do more than two hot processing, thus ensuring that the taste of the dishes pure, light and lucrative, rarely used raw materials once heated to the cooked food practice; regardless of the cooking method, emphasize the fire mastery is just right, try to do nothing more than, highlighting the taste of the clear, fresh, crispy, tender, pure. His soup-making skills are very profound and the most powerful, and he makes all kinds of clear soup and milk soup, which are delicious, clear but not thin, strong but not greasy, and have a long aftertaste.