Mei Wei Mei Ke Chongqing Spicy Hot Pot (Poly Aishangli Branch)
小吃快餐 · ⭐ 4.1
No. 115-63 Shipingqiao Zhengjie, Poly Aishangli Cai Le Hui
Dragon Mate tips
If you are traveling in China to visit Chongqing, this restaurant is worth a stop for great food. This restaurant is located at No. 115-63 Shipingqiao Zhengjie, Poly Aishangli Cai Le Hui. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Spicy Beef Salad, Spicy Sichuan Beef with Chili Oil, Spicy Beef Hot Pot with Dry Sauce.
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: Chongqing
- Category: 小吃快餐
- Rating: 4.1
- Address: No. 115-63 Shipingqiao Zhengjie, Poly Aishangli Cai Le Hui
- Popular dishes: Spicy Beef Salad, Spicy Sichuan Beef with Chili Oil, Spicy Beef Hot Pot with Dry Sauce, Spicy Dry-Seasoned Hot Pot, Golden Soup Beef
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Dishes
Spicy Beef SaladA spicy cold dish made with beef slices tossed in a blend of chili, Sichuan pepper, garlic, and other seasonings, known for its bold flavor and satisfying texture.
Spicy Sichuan Beef with Chili OilThinly sliced beef marinated and finished with hot chili oil, delivering a bold spicy kick and rich aroma.
Spicy Beef Hot Pot with Dry SauceSpicy beef hot pot with dry sauce, featuring tender beef and vegetables in a rich, aromatic chili oil base.
Spicy Dry-Seasoned Hot PotA spicy dry-seasoned hot pot featuring vegetables, tofu, and meat, tossed in a rich chili sauce for bold flavor.
Golden Soup BeefGolden broth beef rolls are made with beef slices as the main ingredient, paired with a golden-colored broth typically prepared using tomatoes, carrots, and onions. The beef rolls are cooked in the broth and served, offering a tender texture and rich, flavorful sauce.
Golden Soup FishGolden soup fish is made with fresh fish as the main ingredient, paired with a golden-yellow broth typically prepared using tomatoes, carrots, and corn. The fish is marinated before being steamed or pan-fried, then combined with the broth to make the fish tender and flavorful.