Xinghualou is a famous Cantonese-style restaurant, which was founded in 1851. It turns out that Xinghualou is a snack shop with only one facade, dealing in Guangdong sweet food and Cantonese porridge. Later, the owner changed its name to Xinghualou Restaurant, and the facade was expanded and decorated. The building has a Cantonese flavor. And across Wangping Street (now Shandong intersection), another Xinghualou Western Restaurant was opened.

After the Revolution of 1911, Xinghua Building raised funds to set up a joint-stock company, which further expanded its storefront, turned the original building into a reinforced concrete building with seven facades, closed Xinghua Building, and set up a western cuisine hall on the third floor, with the hotel area growing to 3,511 square meters. "The Apricot Blossom Building on Sima Road, a famous expert in Cantonese cuisine, is delicious in cooking, considerate in hospitality, and particularly rich in interior layout. Therefore, whenever there is a banquet, most people from all walks of life in politics and business set up a cold snack bar in Apricot Blossom Building to declare the 1934.16.25 edition."

Xinghualou serves dishes, snacks, cakes, preserved meat, etc., with a wide variety of colors. The famous dishes include beef in oyster sauce, chicken in scallion sauce, goo-goo meat, shrimp in western beauty, golden chicken, smoked pomfret, etc. It is also good at cooking snakes, cats, dogs, rabbits, pigeons, seal fish, pheasants, ducks and other kinds of game. Famous dishes include: barbecued pork bun, lard bean paste bun, lard flowering bun, chicken ball bun, shaomai shrimp dumpling, mala cake, fresh meat and so on; There are almond cakes, decorated cakes, HongLing cakes, white silk cakes, south milk Xiaofeng cakes, crispy cakes, cream cakes and other Cantonese and Western cakes. In addition, there are all kinds of sausages, bacon, preserved duck and other preserved flavors.

Before and after the Dragon Boat Festival, the store also provides homemade assorted steamed dumplings, fresh meat egg yolk dumplings and other Cantonese dumplings. "The Apricot Blossom Building on Simi Road is famous for its good command of Cantonese cuisine and the Cantonese-style moon cakes made every year, which are particularly popular. 1936.19.11 Declared that the 14 version of Xinghualou moon cake was listed. " The moon cakes in Xinghualou are famous, with exquisite materials, careful operation, uniform color, clear prints, thin skin and rich stuffing, crisp and delicious; There are varieties such as red bean paste, baiguo, golden leg, lotus seed paste and coconut paste. The Goddess Chang'e flying to the moon, Xishi Zuiyue, Dangui in the Mid-Moon, Moon Palace Treasure Box, Santan Yinyue and other names are also named for the colorful moon cakes, which are elegant and unique. "The Mid-Autumn Festival is coming, moon cakes are on the market, and the scientific baking of moon cakes in Xinghua Building on Sima Road is well-known. At this age, a special technician is invited to supervise the production, and all cream, lotus seed paste and coconut paste ...... 1941.19.17 declare the 11 edition baking of scientific moon cakes." Xinghualou moon cake has been in Shanghai for nearly a hundred years, and its traditional red bean paste, lotus seed, coconut and five kernels have become "four donkey kong". The most famous bean paste in Xinghualou must use Haimen's super-grade Dahongpao, while the lotus buds are all made of Hunan Tongxin Xianglian, the coconut paste comes from Hainan's super-grade shredded coconut, the blue kernel in the five kernels comes from Xishan, Guangdong, the almond comes from Beishan, Xinjiang, and the walnut is made of Yunnan Tougui walnut, which is very elegant. Fine production technology is the biggest mystery of the success of Xinghualou moon cake. After several generations of nearly a hundred years of accumulation, the unique formula of Xinghualou moon cake has become a classic brand asset. While adhering to the ancient rhyme of the Mid-Autumn Festival, Xinghualou mooncakes are constantly innovating and climbing according to the needs of citizens' lives. Chen Mingxin, the only senior moon cake technician in China, was hired to make the first-class shark's fin and abalone moon cakes, which were scented with Moutai, with clear particles and distinct layers, meeting the high-grade demand.

In the eyes of Shanghainese, the Xinghualou has been like an old friend for decades and is trusted by it. In fact, Xinghualou is one of the most famous brands under the Xinghualou Group, and Xinghualou Group is the enterprise with the largest concentration of old brands in Shanghai and even the whole country. A large number of well-known time-honored catering brands, after the big waves in the market, have gone through many storms and baptism, and still have a beautiful picture of "the red apricot branches are full of spring".