Zhiwei Meiwawa Fish (Xie Xin Tianjiao Mingcheng Store)
Hot pot · ⭐ 3.9
No. 171-1 University Town South Road Section 1, Annex 146 and Annex 147
Dragon Mate tips
If you are traveling in China to visit Chongqing, 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 No. 171-1 University Town South Road Section 1, Annex 146 and Annex 147. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Bamboo Shoot, Maling Luncheon Meat, Boiled Peanuts.
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: Hot pot
- Rating: 3.9
- Address: No. 171-1 University Town South Road Section 1, Annex 146 and Annex 147
- Popular dishes: Bamboo Shoot, Maling Luncheon Meat, Boiled Peanuts, Oil Dip, Special Three-Fish Dish
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Dishes
Bamboo ShootFang bamboo shoots is a dish primarily made from fresh bamboo shoots, typically blanched and then stir-fried, simmered, or served cold. Garlic and ginger are commonly used for flavor, with optional additions of meat or mushrooms.
Maling Luncheon MeatMerin Lunch Meat is a processed meat product primarily made from pork. The pork is minced into a paste, mixed with starch, salt, and other seasonings, then molded and steamed at high temperature. The finished product has a reddish color and a delicate texture.
Boiled PeanutsBoiled peanuts is a dish that uses peanuts as the main ingredient. Peanuts are boiled in water, usually with salt and other seasonings to enhance flavor. The preparation process does not involve frying or complex cooking techniques, preserving the original taste and nutritional value of the peanuts.
Oil DipSichuan cuisine commonly uses oil dip as a dipping sauce, primarily made from sesame oil, chili oil, garlic paste, green onions, crushed peanuts, soy sauce, and vinegar. To prepare it, mix sesame oil and chili oil in proportion, then add finely chopped garlic and green onions. Adjust the taste by adding appropriate amounts of soy sauce and vinegar, and finally sprinkle crushed peanuts to enhance aroma and texture.
Special Three-Fish DishA Sichuan-style dish featuring three types of fish—carp, catfish, and crucian carp—braised with chili, Sichuan pepper, and fermented bean paste for a rich, spicy flavor.
Spicy Scented Catfish SoupA spicy and aromatic catfish soup made with fresh fish, chili, and traditional Sichuan seasonings.
Special Frog and Catfish DishA Sichuan-style dish featuring fresh frog and catfish, stir-fried with chili, Sichuan pepper, and fermented bean paste, delivering a bold, numbingly spicy flavor.
Frog LegsEel frog is a dish featuring bullfrog as the main ingredient, typically sliced after skinning and stir-fried with chili, Sichuan pepper, doubanjiang, garlic, ginger, and green onion for aroma, then stewed until flavorful. Some versions include bean sprouts or lettuce as accompaniments.
Spicy Frog and Three FishA fusion dish featuring fresh frog, carp, black bass, and eel, simmered in a spicy sauce with vegetables for a rich, aromatic flavor.
NoodlesA type of noodle made from wheat flour, typically boiled and served with sauce or toppings.