Lao Zhengxing’s local cuisine originated in the first year of the Tongzhi reign of the Qing Dynasty (1862). At that time, it was opened by Zhu Zhengben and Cai Renxing in the Continental Shopping Mall on Jiujiang Road in Shanghai. They served popular meals and were very popular among store clerks, related staff and transportation workers. Soon, it became famous in the city for its cheap and good quality. Later, a two-story house was found in the original place. The downstairs served popular dishes, and the upstairs opened a "Yazu" to provide mid-range stir-fried dishes. Once it opened, it was crowded with customers. In order to show that it was the oldest "Lao Zhengxing Restaurant" that started in the Tongzhi era, it was changed to "Tongzhi Lao Zhengxing Restaurant", which is the Lao Zhengxing Restaurant that Shanghai calls "the king of local cuisine". For more than a hundred years, Lao Zhengxing has used live river seafood produced in abundance in the Taihu Lake area as raw materials. The dishes are quite Jiangnan-style, and the cooking of local cuisine with appropriate thickness is the characteristic. It is said that there are spring bamboo shoots and carp in the pond in spring, whitebait eggs and fried shrimp in summer, hairy crabs in autumn, and chin paddling in winter. For black carp alone, there are chin paddling, tripe, lung, fried rice, boiled rice, soup rolls, etc. The fried shrimp dish of Lao Zhengxing won the national gold medal and is famous at home and abroad for its reputation as "the best shrimp in the world". Lao Zhengxing Restaurant is well-known in Shanghai for its unique handmade craftsmanship, cooking methods and strong Shanghai style of local cuisine. Many guests from home and abroad also come here to visit. It has become a unique representative of local cuisine. Nowadays, it has formed a variety of cooking methods such as roasting, simmering, stewing, stir-frying, steaming and frying, with distinctive characteristics. The famous local dishes of Lao Zhengxing Restaurant include fried river shrimp, rock sugar turtle, grass head circle, eight-treasure duck, shrimp roe and black sea cucumber. Each dish is carefully made with color, fragrance and taste, so that the dining customers can experience both spiritual and material enjoyment.