Forsure Chaoshan Beef Hotpot 福牛顺潮汕牛肉火锅

Fresh Beef Slices (Various Cuts)

The centerpiece: thinly-sliced fresh beef in multiple cuts from tenderloin to chuck roll, each with distinct fat marbling and texture that rewards ordering a flight of them

Beef Balls (牛肉丸)

Hand-made beef balls with a tight, springy bounce that distinguishes them from mass-produced versions — a non-negotiable addition to the hot pot

Beef Tendon Balls (牛筋丸)

A chewier counterpart to the beef balls, studded with tendon bits that add a gelatinous resistance — the textural contrast makes them worth ordering alongside

Beef Bone Broth Base

The clear, golden broth is the foundation — rich from hours of bone simmering, it becomes progressively more complex as you cook beef through it

Sa Cha Dipping Sauce (沙茶酱)

The Chaoshan-style satay-adjacent sauce with dried seafood and spice undertones — the correct and essential accompaniment; do not substitute with other sauces

Beef Tripe / Honeycomb (牛百叶)

Thinly sliced honeycomb tripe that cooks in seconds and picks up the broth cleanly — a lighter textural counterpoint to the richer beef cuts