There are two century-old brands in Shanghai, "Dexing Pavilion", both of which have the same name but are not related to each other. One of them made Soviet-style noodles, which began in 1878 as a Dexing noodle restaurant; A local cuisine began in 1883 and was called Shanghai Dexing Restaurant. The sign of Dexing Noodle Restaurant reads "Dexing Restaurant", so diners often confuse it with another Dexing restaurant. In fact, the more famous and influential restaurant in Shanghai is the "Shanghai Dexing Restaurant", which is one of the oldest existing local restaurants in Shanghai.

Dexing Pavilion was originally a small shop with 16 paving Zhenru Road, and then changed hands in many ways and expanded its scale many times, and gradually became the leading boss in the restaurant, Lu Xun, Mei Lanfang, Liu Haili, Du Yuesheng, Huang Jinrong and others all have a preference for Dexing Restaurant. From the 30s to the 40s of the 20th century, the Dexing Pavilion was taken over by Wu Bingying, the golden apprentice, and it also became a place where Du Yuesheng and other gangs often gathered.

Shrimp and black cucumber is a rare dish in this cuisine, and it is also the number one signature dish of Dexing Restaurant, which was first introduced into this restaurant by Yang Hesheng in the 30s of the last century, and its practice is in the same vein as the old Hui cuisine. Black cucumber roasted fire and water, and then simmered with braised meat juice and shrimp roe, the appearance is oily and shiny, the black cucumber is thick and glutinous, the shrimp is fresh, and the taste is mellow. Braised catfish and Babao spicy sauce are all classic works of Dexing Pavilion, braised catfish with new sauce and red, lard concocted, and the technique is old-fashioned; The Eight Treasures Hot Sauce is traditionally made and is good for rice. Fried river shrimp, stir-fried eel paste, braised water, etc., the products are all decent.

The grass circle and the dregs are all dishes that Du Yuesheng likes to order in the Dexing Restaurant. In today's Dexing Pavilion, the grass head circle is still one of the most stable dishes, a typical big restaurant pie, strong fire and big oil, large intestine with soy sauce garlic red stew, raw grass head around the edge, soft intestine and tender vegetables, clean and neat. The weight of the circle is not small, but the selection of materials is often a few fat and thin, a few thick and crisp circles are selected, and there are always a few thin intestines left, which is inevitably suspected of adding to the head. The dregs bowl is a classic representative of Pudong's local cuisine, which was originally a Sichuan sand farmhouse dish, and the discarded pig water such as pork belly, pork liver, pig lungs, etc. is put into a casserole and a pot of dregs and marinated; This dish of Dexing Pavilion has been an improved version of Yang Hesheng's era, with the "Lao Datong" fragrant lees mud and flower carving, repeatedly hanging out the dregs of the marinade, the pig is cleaned and stewed in the water, and then injected into the dregs of the marinade, the taste is clear and long. The same is used to eat with fragrant dregs, as well as the big fish head in the fragrant casserole, which is also an old dish, and it is rare to see a restaurant in Shanghai. The fish head is stewed with fragrant grains, the aroma of the grains is strong, the soup is mellow, and bamboo shoots and vermicelli are added to the casserole, which is also smooth and delicious after the soup is full.

Dexing Pavilion has been relocated several times, after the liberation has been operating at the corner of Zhongshan East 2nd Road and Dongmen Road for many years, and then moved to Xiaonanmen of Laonan City due to demolition and reconstruction, and merged into another century-old Benbang restaurant "A Spring Restaurant", flopping "Shanghai Dexing Restaurant", operating so far. The small steamed buns in the Dexing Hall of Xiaonanmen are quite famous, and the practice of the Su Xi Gang is inherited from the "family spring" lineage. The branch on the second floor of the Huijinglou Hotel and the branch in Gaoqiao, Pudong have a history of decades. Most of the branches are independently outsourced, and the relationship is not close, but they all retain the temperament of old state-run stores, the environment is old-fashioned, and the waiters are middle-aged aunts, and the attitude is all based on mood. The production of Dexing Pavilion is not without decline, but the system of mentoring and apprenticeship is enough to make Dexing Pavilion still exist, and if you are interested in the old-school local cuisine, Dexing Pavilion will still be a time-honored brand worth trying.