Wenzai Soup Shop
Cantonese cuisine · ⭐ 3.9
Room 118–119, No. 35 Xintiyuzhongxin Road
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 Room 118–119, No. 35 Xintiyuzhongxin Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Ginseng and Polygonatum Soup, Potato and Pork Rib Stew, Sichuan Boiled Beef.
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: Cantonese cuisine
- Rating: 3.9
- Address: Room 118–119, No. 35 Xintiyuzhongxin Road
- Popular dishes: Ginseng and Polygonatum Soup, Potato and Pork Rib Stew, Sichuan Boiled Beef, Sichuan Boiled Fish, Onion Chicken Cutlet
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Dishes
Ginseng and Polygonatum SoupA nourishing soup made with ginseng and polygonatum, often used for health tonics and seasonal wellness.
Potato and Pork Rib StewPotato and pork rib dish made by stewing pork ribs and diced potatoes together after blanching the ribs to remove odor, adding seasonings for tender meat and flavorful potatoes.
Sichuan Boiled BeefSichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
Sichuan Boiled FishSichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
Onion Chicken CutletChicken breast marinated and pan-fried with onions, resulting in a tender and flavorful dish.
Steamed Pork TrotterA classic Cantonese cold dish made by boiling pork trotters until tender, then slicing and serving chilled with ginger-scallion sauce or soy sauce.
Bamboo Shoot and Egg CustardA delicate Chinese steamed dish made with eggs and fresh lily bulbs, offering a smooth and fragrant texture.
Beef with Tea Tree MushroomA Chinese dish made with beef and tea tree mushrooms, stir-fried to perfection for a savory and tender taste.
Pan-Fried Leek DumplingsPan-fried leek dumplings made with fresh leeks and pork, crispy on the outside and tender inside.
Black Pepper King Oyster Mushroom and Beef CubesSautéed king oyster mushrooms and beef cubes in a black pepper sauce, offering a savory and aromatic dish with tender texture.