Wang's Chengcai Restaurant (Mingfeng Plaza Branch)
Sichuan cuisine · ⭐ 4.1
B1 Floor, Meishihui Food Court, No. 23, Kangle South Road, Mingfeng Plaza
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 B1 Floor, Meishihui Food Court, No. 23, Kangle South Road, Mingfeng Plaza. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Fermented Vegetable and Bamboo Shoot Stir-fry, Chopped Chili Fish Head, Spicy Chicken with Chili Sauce.
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: 4.1
- Address: B1 Floor, Meishihui Food Court, No. 23, Kangle South Road, Mingfeng Plaza
- Popular dishes: Fermented Vegetable and Bamboo Shoot Stir-fry, Chopped Chili Fish Head, Spicy Chicken with Chili Sauce, Shredded Cabbage, Sichuan-Style Boiled Fish
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Dishes
Fermented Vegetable and Bamboo Shoot Stir-fryA traditional Chinese dish made by stir-frying fermented vegetables with tender bamboo shoots, offering a tangy and spicy flavor.
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.
Spicy Chicken with Chili SauceSpicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
Shredded CabbageShredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
Sichuan-Style Boiled FishA Sichuan-style dish featuring fresh fish simmered in a spicy, numbing broth with vegetables and chili peppers.
Premium MaoxuewangPremium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
Old Jar Sichuan-Style Fish in Sour Vegetable SauceOld jar sour vegetable fish is made with fresh, tender fish meat and pickled sour vegetables, carefully cooked with various spices and seasonings. The fish meat is smooth and tender, the sour vegetables are crisp and tangy, and the broth is rich and flavorful, perfectly blending sour, fresh, and aromatic tastes.
Iron Plate Crystal NoodlesIron plate crystal noodles is a dish featuring crystal noodles made from sweet potato starch, known for their smooth texture. Cooked noodles are stir-fried in a preheated iron plate with scallions, ginger, garlic, green peppers, and carrots, then coated evenly with a savory sauce.
Spicy Frog Hot PotA Sichuan-style dish featuring fresh frog meat stir-fried with vegetables and spices, delivering a bold, spicy, and aromatic flavor.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.