Chen Ji Shunhe is a trusted choice ranking in major cities can never bypass the beef hot pot brand. Chen Xiaoshen, the owner of Guangzhou Chen Shunhe Catering Management Co., Ltd., was a small vendor in Shantou Market before starting his business, and he was quite fond of beef kuay teow. With the gradual popularity of beef hot pot in Chaoshan, Chen Xiaoshen started as an apprentice at a beef hot pot restaurant, and four years later (2008) he founded his own beef hot pot restaurant, and it was not until 2013 that the first Chen Ji Shunhe was officially established in Shantou. In 2015, Chen Ji Shunhe officially entered Guangzhou, and the business of one store and two stores was bleak due to problems such as location selection. After that, Chen Xiaoshen mortgaged all his real estate and raised 3 million yuan to establish the third store, Panyu Yingbin Road Store, which finally became an instant hit and became a well-known Chaoshan beef hot pot restaurant in Guangzhou.

Chengdu Chen Ji Shunhe started business in 2016, and with its brand advantages, business was very hot at the beginning of its opening. Although the popularity of beef hot pot has decreased, Chen Ji Shunhe still maintains a high competitiveness. Although Chen Ji Shunhe does not have its own beef production base, thanks to the mature supply chain, the supply of beef can be guaranteed. Unfortunately, the frequency of beef delivery is only once a day, and discerning diners who pursue the original taste are recommended to choose lunch at the market.

Chen Ji Shunhe in Chengdu obviously has a tendency to follow the local customs, and there are dozens of pot bottoms in Shanghai, Suzhou and other places, which have been directly cut in half in Chengdu - Shunhe clear soup pot, spicy beef pot, beef bone soup mandarin duck pot, original tomato pot, tomato and mandarin duck pot, it can be seen that the spicy taste is pervasive in Chengdu. Diners are advised to choose Shunhe clear soup pot, Chen Ji Shunhe follows the traditional practice, with a slight beef aroma in the clear sweetness, which is appetizing and in line with the ritual sense of Chaoshan beef hot pot.

The core part of the slightly protruding and active meat on the neck of the cow is the snowflake, Chen Kee Shun Ho only serves 20 plates a day, and it is often divided early by the gourmet, and its organic combination of fat and lean meat, tender and juicy taste is very attractive. Diners who want to taste the crisp texture can try the beef foreleg muscle tendon, also known as the three-flower toe or beef show, which is slightly chewy. The sirloin oxeye meat commonly found in Western food is called three-flower tendon here, in which it is lean and fat, and the mouth is fat. The knife work is acceptable, basically keeping the meat slices consistent and will not stick in a large area, but the presentation performance is average.

The environment of Chan Kee Shun and the restaurant tends to be dark, which is very different from the rough industrial decoration style commonly used in the industry. There is no minimum consumption or service charge for the private dining room. It is worth mentioning that China Overseas International Store has now launched a lot of beef-based Sichuan-style stir-fried dishes, which are of very good quality as a large pot dish, making the restaurant the preferred lunch canteen for many white-collar workers in the vicinity, and the hot pot business has fallen into disadvantage.