Fuhecheng is the most representative Chaoshan time-honored restaurant in the minds of Chaoshan people, which was established by Mr. Chen Shulai, a native of Puning, Guangdong Province, in the 60s of the last century. Due to its high beef content and firm and smooth taste, the beef balls are popular among the locals. A number of media have reported and interviewed Shantou head office, and the Organizing Committee of the Cross-Strait Food Festival has also awarded Fuhecheng the title of "Chinese Famous Snack". At the beginning, the stall business developed to a small shop selling kuay teow soup, and then to the current Chaoshan beef hot pot restaurant with strong comprehensiveness, "Fuhecheng" is well-known in the entire Chaoshan area. As Chaoshan beef hot pot began to sweep the capital, Fuhecheng also officially entered the Beijing market. A three-story small bungalow was rented directly in Shunyuan, Xinyuan Street, and most beef hot pot restaurants rented buildings in remote areas, and Fuhecheng's self-confidence was fully displayed. The architectural style of imitating the old urban area of Shantou also makes the Chaoshan atmosphere stronger. The variety of beef in Fuhecheng is quite complete, and even the beef accessories are also available, even if the Cantonese people who "eat everything" will not be satisfied when they arrive at the store. Fuhecheng's signature pork is the signature dish of the store, which is quite rare in other Chaoshan beef hot pot restaurants. The characteristic large slice of meat is fat and thin, and the taste is mellow, which can satisfy the pleasure of customers eating meat. The belly is tender and juicy, but it doesn't feel greasy, so it's worth a try. The beef balls of Fuhecheng are a must-try dish, with a beef content of up to 97% and full of elasticity, but they are crisp and refreshing when you bite into it, with fragrant juice flowing in your mouth, and the beef fragrance is full. Fuhecheng also has stir-fried kway teow with beef and kale, a snack that can be seen everywhere in the Chaoshan area, which allows diners to directly feel the traditional taste of Chaoshan, fresh and sweet, with a burst of aftertaste, and the production is very stable. The spoon kernel is located below the neck kernel, attached to the ribs, and has thin tendons. Since the muscles in this part do not move very often, the meat is very soft and juicy, and it is very flavorful. The small ingredients in the store are also a common way to pick them up, and it is worth mentioning that the sand tea sauce prepared by their family is rich and mellow, which can be described as a must for dipping sauce. After many diners tasted the sand tea sauce, they laid the foundation for many visits in the future. Fuhecheng is no different from other brands on the list in terms of beef selection, and the official claims that its beef is made from free-range local cattle from Chaoshan and Yunnan-Guizhou, and the live cattle are transported directly to its own slaughterhouse in Beijing. Delivered directly to the store within 3 hours after slaughter, to ensure that the tender taste of the beef will not be affected. After arriving at the store, the beef is immediately divided according to different parts, and each part is tangential to each other, the knife work is neat and refreshing, and the stability of the product is high. The overall environment of the Beijing store is better than that of the local Fuhecheng in Shantou, but the service quality seems to be on par with the head office, although it is not bad, but it is not enthusiastic. This kind of Fuhecheng also shows the market atmosphere of Chaoshan, but it is not outstanding in the capital, where the service quality is generally good. Although the dishes are slightly inferior to those in Shantou on the whole, it is still worth recommending.