七十二牛肉麵

It's too milky than I thought. However, it is very unique compared to other restaurants . Anyway, it's worthwhile to try. For personal preference, I would say I am still the fan of traditional one.

Wanna visit again for 清燉牛肉麵 a try, of course it'd be the best to go with炒滷味

had the white soup (not bad) and a taste of the red soup (tasted like miso soup ). recommend beef tendons .

Do lunch for "famous" 清燉牛肉麵 (clear broth ) limited 80 bowls/day. Otherwise, the 紅燒牛肉麵 (dark broth) is very average at best, and for 160 ntd you can get more AND better beef elsewhere. No tendon option.

Beef noodle soup is legit

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Taiwanese Local food

72小時清燉牛肉麵 湯頭很棒，湯頭只用牛大骨跟玫瑰鹽卻不會單調，配上蔥花、薑絲也挺對味。因為可以加湯，所以第一回可以純喝湯，第二回再加酸菜或辣油，那就是另一番風味。相較於湯頭讓人的驚艷，四片牛腱肉雖然很有份量，卻像配角一樣。

清燉湯頭據說是經典 經七十二小時熬煮的牛大骨湯 只需玫瑰鹽提味 *限定商品* 中午才較有機會吃得到! 紅燒湯頭也不遜色 "骨髓辣醬"有畫龍點睛之妙 牛肉鮮嫩好吃 唯一的缺點是份量太少了 吃不飽 ><

Ottime le zuppe (beef noodle ) e anche i piatti di contorno

清燉牛肉麵 還可以，紅燒的沒味道。炒滷味也不怎麼樣。

滷花干味道獨具一格 值得一試

炒滷味實在是經典。fry pot-stew(chao lu wei) is great.

台湾のローカルフードでもある牛肉麺

清燉湯像極了拉麵，調味料只加玫瑰鹽。