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“上海老饭店”创建于清光绪元年（1875年）原名“荣顺馆”，它地处素有“海上明园”之称的豫园商城旅游区内，是上海菜的发祥地，菜肴以选料精细、风味纯正著称。

“老饭店”的创建人张焕英，是浦东川沙人。1875年，他在新北门内老城隍庙西首小街旧校场路上，租下一幢年久失修的小楼，开起了夫妻老婆店，取名“荣顺馆”。当时店堂狭小，设备陈旧，只有两张半桌子。张师傅自己掌勺，老婆，儿子跑堂服务，由于他烹调技术高超，加之菜肴经济实惠，开市不久便门庭若市。随着生意越来越好，名声越来越响，逐将店名改称“老荣顺馆”。但店里的常客却习惯以“老饭店”称之，渐渐叫出了名，老板也就索性改以“老饭店”为店名。“酒香不怕巷子深”，当年“老饭店”虽地处陋巷，但由于名厨高手代代相传，名声始终不衰，狭小的旧校场街也因此车水马龙，热闹起来。

老饭店供应的本邦特色菜肴，在新老同业中算得上是数一数二的。该店十分讲究菜肴特色，进料强调鲜活，取料注重精细。非鲜不取，非活不用，特别是鱼虾，定要活蹦乱跳的。在长年研制实践中，老饭店将不同的原料、不同的部位施以不同的烹制方法，吸取了苏、浙、皖的烹调特色，改浓油赤酱为重原味、重烹调、保持香、脆、鲜、嫩而不失营养成分，从而发展并丰富了本邦菜，形成了独特的上海风味，招牌特色名菜有八宝鸭、扣三丝、八宝辣酱、椒盐排骨、松鼠黄鱼、竹笋鳝糊等。

店雅客来勤，“荣顺馆”面积虽小，店主张焕英深谙做好生意的门道，他要求店小二们要技艺熟练、待客热情，加以菜肴价廉物美，使“荣顺馆”有了许多回头客。

到了三十年代，“荣顺馆”店堂已经发展到两层楼面，但张焕英的儿子继承父业又勤于创业，菜肴讲究色，香，味，形，同时善于学习，创制了一批看家菜，如沙锅大鱼头糟钵头、八宝鸭等，声名日隆。上海人对经常去的地方就叫“老地方”，“荣顺馆”的老吃客就呢称它为“老饭店”。

英文翻译：Shanghai old restaurant, founded in the first year of Qing Dynasty (1875), was originally named "Rong Shun Guan". It is located in the shopping mall of Yu Garden, known as "Ming Ming Yuan", and is the birthplace of Shanghai cuisine. Its cuisine is famous for its fine selection and pure flavor. Zhang Huanying, founder of "old hotel", is from Chuansha, Pudong. In 1875, he rented a small building which was out of repair in the old town hall of the old town god temple in the new north gate, and opened a wife and wife shop named "Rong Shun Guan". At that time, the shop was small and old-fashioned, with only two and a half tables. Mr. Zhang runs his own spoon. His wife and son run errands. Because of his superb cooking skills and economical dishes, the market will soon be very popular. As the business gets better and better, the reputation gets louder and louder, and the shop name is changed to "old Rongshun hall" one by one. But the regular customers in the shop are used to calling it "old hotel", and gradually become famous. The boss simply changed his name to "old hotel". "Wine is not afraid of lane depth". Although the "old hotel" was located in a bad Lane in those days, due to the passing on of famous chefs from generation to generation, its reputation has never declined. The narrow old school street is also bustling and bustling. The local specialties provided by the old hotels are among the best among the old and new businesses. The restaurant pays great attention to the characteristics of dishes. It emphasizes the freshness of materials and the delicacy of materials. It's not fresh, it's not alive, especially the fish and shrimp. They must be alive. In the long-term development and practice, the old hotel has applied different cooking methods to different raw materials and different parts, absorbed the cooking characteristics of Jiangsu, Zhejiang and Anhui, changed the thick oil red sauce into the original flavor, cooking, keeping fragrant, crispy, fresh and tender without losing nutrients, so as to develop and enrich the native cuisine, forming a unique Shanghai flavor, and the famous dishes with the characteristics of Babao duck and Zhusan silk , Babao hot sauce, spiced spareribs, squirrel yellow croaker, bamboo shoots eel paste, etc. Although the area of "Rongshun Pavilion" is small, the owner Zhang Huanying is familiar with how to do business well. He requires the two to be skilled and hospitable, and to make the dishes cheap and beautiful, so that "Rongshun Pavilion" has many repeat customers. By the 1930s, "Rongshun Pavilion" had developed to two floors, but Zhang Huanying's son inherited his father's business and was diligent in starting a business. The dishes were exquisite in color, fragrance, taste and shape. At the same time, he was good at learning and created a number of household dishes, such as casserole fish head, bad bowl head, Babao duck, etc., with a growing reputation. Shanghai people call the places they often go "old places" and the old diners in Rongshun hall call them "old restaurants".

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