Sheng Tang Dim Sum Workshop
Sichuan cuisine · ⭐ 3.5
Fangtingxuan, 1st Floor, No. 1 Xin'an 2nd Road, Henggangtou Village
Dragon Mate tips
If you are traveling in China to visit Dongguan, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Fangtingxuan, 1st Floor, No. 1 Xin'an 2nd Road, Henggangtou Village. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stir-Fried Rice Noodles with Three Threads, Sichuan Twice-Cooked Pork, Spicy Beef and Ox Tripe Slices.
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: 3.5
- Address: Fangtingxuan, 1st Floor, No. 1 Xin'an 2nd Road, Henggangtou Village
- Popular dishes: Stir-Fried Rice Noodles with Three Threads, Sichuan Twice-Cooked Pork, Spicy Beef and Ox Tripe Slices, Stir-Fried Yam, Celery, and Black Mushroom, Sichuan-style Spicy Chicken
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Dishes
Stir-Fried Rice Noodles with Three ThreadsThree丝炒米粉 is a dish made with rice noodles stir-fried with shredded carrots, ham, and greens. Cook the noodles, then stir-fry with the vegetables and seasonings.
Sichuan Twice-Cooked PorkSichuan twice-cooked pork uses pork belly as the main ingredient, boiled, sliced, then stir-fried with fermented bean paste, garlic chives, and green peppers. Sear the meat slices in a little oil until slightly curled, add seasonings, and stir well for full flavor absorption.
Spicy Beef and Ox Tripe Slices夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
Stir-Fried Yam, Celery, and Black MushroomA refreshing Chinese home-style dish made with yam, celery, and black mushrooms, stir-fried quickly for a crisp texture and light flavor.
Sichuan-style Spicy ChickenSichuan-style saliva chicken uses chicken thighs or whole chicken, boiled, cooled, and sliced, then mixed with Sichuan pepper, chili oil, garlic, ginger, scallions, and sesame paste. Flavor layers are carefully balanced for a spicy, aromatic taste.
Pearl ChickenA Chinese dish made with chicken stuffed with glutinous rice, mushrooms, and ham, steamed to perfection for a tender and fragrant flavor.
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.
Stir-Fried Bok Choy with GarlicStir-fried bok choy with garlic is a home-style vegetable dish made by quickly cooking washed bok choy with minced garlic. After blanching or stir-frying directly, the garlic is sautéed first, then mixed evenly with the bok choy and seasoned before serving.
Steamed Pork Ribs with Fermented Black BeansSteamed spare ribs with fermented black beans is a dish made by steaming pork ribs with a sauce of fermented black beans and other seasonings. The ribs are tender and juicy, infused with the rich aroma of the fermented black beans, offering a complex flavor and nutritious taste.