Wang Zhaogui Sichuan Restaurant (Kangle Bei Store)
Sichuan cuisine · ⭐ 4.0
Room 102, No. 13 Kangle North Road
Dragon Mate tips
If you are traveling in China to visit Dongguan, this restaurant is worth a stop for great food. This restaurant is located at Room 102, No. 13 Kangle North Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Chopped Chili Fish Head, Famous Dish: Ma Po Tofu, Sichuan Pickled Mustard Greens Braised Pork.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Dongguan
- Category: Sichuan cuisine
- Rating: 4.0
- Address: Room 102, No. 13 Kangle North Road
- Popular dishes: Chopped Chili Fish Head, Famous Dish: Ma Po Tofu, Sichuan Pickled Mustard Greens Braised Pork, Stir-Fried Beef with Yellow Onion, Dry Pot Yellow Perch
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Dishes
Chopped Chili Fish HeadSteamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
Famous Dish: Ma Po TofuMa Po Tofu is made with soft tofu and minced beef or pork, stir-fried with fermented broad bean paste, Sichuan peppercorns, and chili. It has a spicy, numbing, savory flavor with tender tofu and fragrant meat bits, a classic Sichuan dish.
Sichuan Pickled Mustard Greens Braised PorkA classic Sichuan dish featuring braised pork belly and pickled mustard greens, known for its rich flavor and tender texture.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Dry Pot Yellow PerchDry-braised yellow croaker is a dish featuring yellow croaker as the main ingredient, combined with onions, green peppers, red peppers, garlic, ginger, and doubanjiang. It's fried or pan-fried at high heat and then stir-fried with seasonings. The fish meat is tender, fragrant, and rich in flavor.
Stir-fried猪 LiverStir-fried猪肝 is a Chinese dish primarily made with pig liver. The liver is sliced thinly and stir-fried with seasonings such as green onions, ginger, and garlic. The dish has a bright red color and a tender, fresh taste.
Classic Boiled Fish in Spicy SauceFresh fish is simmered in a spicy broth with vegetables, creating a dish with tender fish and bold, numbing flavors.
Spicy Pork Stir-FryStir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.
Sour Soup Premium BeefPremium beef slices cooked in a tangy sour soup, served with vegetables and mushrooms for a refreshing and savory dish.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.