Founded in 2005, Shrimp Mantang is a long-established crayfish restaurant, which is now blooming everywhere in Shanghai, and the queue situation in the peak season is quite spectacular, and the management and operation are very standardized.

Shrimp Mantang has strict control over the quality of its own crayfish, and it has established its own breeding base in Xuyi and other places around Shanghai, and the crayfish arrive on time. Each crayfish served on the table will go through the process of clear water farming, manual brushing, and selection in the store to ensure the basic quality of the crayfish. In winter, the shrimp hall focuses on sheep scorpions, which confirms the official sentence "crayfish in spring and summer, sheep scorpions in autumn and winter".

The crayfish is available in two sizes: 7 gold (medium shrimp) and 9 gold (large shrimp), which can be observed from the menu when diners order, and it is recommended that diners who are interested in choosing the latter. The restaurant has launched a total of 11 flavors of crayfish, which can be divided into spicy (spicy oil stew, spicy lobster), classic (golden soup garlic, salted egg yolk, thirteen spice flavors), secret (gold medal beer, boutique gold, gold medal yellow stew, pepper and salt lobster), original (chilled lobster, original boiled lobster), and a variety of choices to meet the needs of different diners.

Sheep and scorpion are also the signature dishes of the shrimp house, and the quality of various flavors is stable and reliable, and it basically passes.

As the cooking process of each branch tends to be standardized, the seasoning is also officially and exclusively developed, and the production is almost the same. The decoration style of many branches follows the direction of ancient Chinese style, with a slight color of old Beijing. It may be that business is usually hot, the waiter's attitude is not friendly, and the big grin style may be difficult for some diners to accept.