Chongqing Meiwa Fat Intestine Fish (Dingqiao Branch)
Hot pot · ⭐ 4.6
No. 380 Mingzhu Street, Dinglan Subdistrict
Dragon Mate tips
If you are traveling in China to visit Hangzhou, this restaurant is worth a stop for great food. This restaurant is located at No. 380 Mingzhu Street, Dinglan Subdistrict. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Braised Pork Intestines, Wang Ci Fish, Spicy Wandering Catfish and Bullfrog Hot Pot.
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: Hangzhou
- Category: Hot pot
- Rating: 4.6
- Address: No. 380 Mingzhu Street, Dinglan Subdistrict
- Popular dishes: Braised Pork Intestines, Wang Ci Fish, Spicy Wandering Catfish and Bullfrog Hot Pot, Live-Caught Frog Stir-Fry, Freshly Killed Live Fish
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Dishes
Braised Pork IntestinesStewed pork intestines is a traditional dish primarily made with pork intestines. The preparation involves thoroughly cleaning the intestines, then simmering them in a seasoned braising liquid made from soy sauce, cooking wine, and spices until fully flavored, and finally slicing them for serving.
Wang Ci FishWang Ci Fish is a dish made by steaming fresh Wang Ci fish with ginger, scallions, and garlic, resulting in tender flesh and clear broth that preserves the original flavor.
Spicy Wandering Catfish and Bullfrog Hot PotA spicy hot pot featuring wandering catfish and bullfrog, stir-fried with chili and Sichuan pepper for a bold, aromatic flavor.
Live-Caught Frog Stir-FryFresh live frogs are quickly prepared and stir-fried with garlic, ginger, and chili for a tender and spicy dish.
Freshly Killed Live FishFreshly caught live fish is selected, slaughtered, and cleaned by removing the internal organs and scales. Depending on the cooking method, it can be cut into pieces or cooked whole. Common preparations include steaming, braising, stewing, or frying, enhanced with seasonings such as ginger, scallions, and garlic to elevate the flavor.
Old Jar Sichuan Pickled Mustard GreensOld jar sour cabbage is primarily made from fresh cabbage, processed through washing, pickling, and fermentation. The cabbage is layered into clay jars, salt and water are added, then sealed and placed in a cool location to naturally ferment for several weeks to months, developing a unique sour flavor.
Old TofuOld tofu is a traditional dish primarily made from tofu, which becomes soft and tender after stewing, fully absorbing the broth. It is typically prepared with meat or vegetables to enhance texture and nutrition, then reduced to concentrate the flavors.
TaroTaro is a root vegetable commonly used in Chinese cuisine, often prepared by steaming or boiling and then stir-fried with meat or vegetables for a soft, flavorful dish.
Duck IntestinesDuck intestine, made primarily from fresh duck intestines, is carefully cleaned and processed to maintain its tender texture. It can typically be paired with various seasonings and cooking methods such as stir-frying, boiling, or grilling, creating a variety of delicious dishes. Its unique texture and rich nutrition make duck intestine one of the ingredients beloved by many diners.
Black Fish with Intestines and FrogThis dish features black fish, pork intestine, and frog, stir-fried in a spicy Sichuan style sauce for a rich, bold flavor.