In the first year of Tongzhi in the Qing Dynasty (AD 1862), Zhu Zhengping, a restaurant operator, and Cai Renxing jointly opened a restaurant and named it Zhengxingge after every word in their names. Because there were many impostors, it was renamed Lao Zhengxing, which was dubbed Tongzhi.

/kloc-For more than 0/00 years, Laozhengxing Restaurant has used live seafood rich in Taihu Lake as raw material, and its dishes have Jiangnan flavor, featuring Shanghai cuisine with appropriate depth. The so-called spring carp in spring, fried eggs and shrimps with whitebait in summer, hairy crabs in autumn and chin strokes in winter are the true portrayal of fresh fish dishes in Laozhengxing River (Lake), which originated from boat dishes in Taihu Lake and killed live fish on the spot. Only herring has chin scratches, belly, bald lungs, fried rotten, fried rotten, soup rolls and so on, and it is not an exaggeration to call it the king of living and fresh. Lao Zhengxing's fried shrimp dishes won the national gold medal and won the reputation of being the best shrimp in the world at home and abroad.

After moving from Shandong Road to No.556 Fuzhou Road, Lao Zhengxing's antique gatehouse tells the vicissitudes of history. Its modern facilities, bright and warm restaurant, wedding banquet on the second floor and private room on the third floor are luxurious in taste. It's really an old friend's party, a festive feast, a casual snack, and a husband and wife's discretion, not afraid of its expensive. The rooms on the fourth and fifth floors show a new look of the times. Although Lao Zhengxing is old and prosperous, he is old and fragrant. Please patronize new and old customers. Lao Zhengxing, tasting its authentic Shanghai cuisine, is sure to have a big meal, which will benefit both physically and mentally.