在台中勤美商圈的繁華地帶，公益路100號，隱藏著一家讓人彷彿穿越時光的好品小吃店。這不僅僅是一家提供道地台灣小吃的地方，更是一個充滿懷舊氛圍的空間，讓人們在忙碌的都市生活中，找到一絲溫暖和放鬆。
In the bustling area of Taichung's Qinmei commercial district, at 100 Gongyi Road, there's a hidden gem called "Hao Pin Xiao Chi," a place that feels like a journey through time. It's not just a place that offers authentic Taiwanese snacks, but a nostalgic space where people can find warmth and relaxation in the midst of a busy urban life.
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現在在都會區想要吃到 100 元甚至以內的牛肉麵，我想應該是一件不太容易的妄想，更別說在市區核心地帶了。之前要吃到這價位牛肉麵，我必須跑去大雅吃大雅牛肉麵，結果最近搬到水湳這邊來，發現賣牛肉麵的還不少唷！
今天要跟大家介紹這家，是我前幾天在網路看帖不小心找出來的，因為那一帖人家討論的是水餃~XD！
In today's metropolitan areas, finding beef noodles for NT$100 or less seems like a near impossible dream, especially in the city's core. Previously, to find beef noodles at this price point, I had to travel to Daya to eat at Daya Beef Noodles. However, since recently moving to the Shuǐnǎn area, I've discovered quite a few beef noodle places.
The one I'm introducing today was actually stumbled upon a few days ago while browsing an online forum—though the original post was about dumplings!
這家店位於西屯區的長安路二段上，鄰近比較大條的交叉十字路口就是河南路。每到用餐時間，店裡總是座無虛席。
This restaurant is located on Section 2 of Chang'an Road in Xitun District, with the larger intersection of Henan Road nearby. During meal times, the restaurant is always packed.
A friendly reminder to everyone: whether you're ordering takeout or dining in, remember to queue up first and don't rush to place your order verbally. Otherwise, you might end up with an "attitude" dispute. Be patient, even though you're hungry. Letting your mood sour will ruin even the most delicious meal. It's not that the staff are necessarily rude; they're just probably very busy and a bit less friendly.
我這次是外帶回家，但是我並沒有馬上吃，而是中午買晚上 11 點左右才用微波爐加熱湯當消夜吃。沒想到放了半天加熱依然美味，根本調理包的功能水準！當然啦，東西買回來還是建議大家盡早吃掉，隔餐的餐點總還是會有點衛生疑慮。
I opted for takeout this time, but I didn't eat it right away. Instead, I bought it at noon and reheated the soup in the microwave around 11 PM for a late-night snack. Surprisingly, even after half a day, it was still delicious after reheating, almost like a pre-packaged meal in terms of quality. Of course, it's still advisable to consume food as soon as possible after purchasing it, as there are always potential hygiene concerns with leftovers.
他們家牛肉麵小碗 100 元。沒有錯，就是 100 元！而且他們在文華高中週邊商圈，也算是台中西屯的精華區之一，這價格真的佛~
雖然一碗只要 100 元，但每一碗都有 4-5 塊厚切的紅燒牛肉。我不臭屁，這肉量很多 120 元的都還比不上，而且是會讓人感動的厚度。口感雖然沒有入口即化的軟，但也算是水準之上的表現，用的是牛腱肉~
湯頭是多款香料加上牛大骨熬製而成，湯頭本身還算清透，沒有帶什麼油脂，喝起來濃郁又不失清爽的紅燒牛肉湯。
他們家的牛肉麵沒有加青菜，不過店裡有提供免費的酸菜可以無限取用。酸菜店家有炒過，口味微辣但不甜，所以加進去牛肉湯的時候會讓湯頭層次感更加豐富。採用的麵條看起來很像烏龍麵，不過口感比烏龍麵會更有勁道一點，泡在湯裡久了也不會爛掉，其實外帶如果要馬上吃可以湯、麵不分袋。
That's right, their small bowl of beef noodles is only NT$100. And considering their location in the bustling commercial area near Wen-Hua Senior High School, a prime district in Taichung's Xitun District, that price is truly a steal!
Even though a bowl is only NT$100, each one comes with 4-5 chunks of thick-cut braised beef. And I'm not exaggerating, the amount of meat surpasses many bowls priced at NT$120, and the thickness is truly impressive. While the texture isn't melt-in-your-mouth tender, it's still above average, as they use beef shank.
The soup is made by simmering a variety of spices with beef bones. The broth itself is relatively clear, without much oil, resulting in a rich yet refreshing braised beef soup. Their beef noodles don't come with greens, but the restaurant provides complimentary pickled mustard greens for unlimited helpings. The pickled mustard greens are stir-fried by the restaurant, with a slightly spicy but not sweet flavor, which adds a richer layer of complexity to the beef broth.
The noodles used look very similar to udon, but they have a bit more chewiness than udon noodles. Even when soaked in the soup for a while, they don't fall apart. Actually, for takeout orders meant to be eaten immediately, the soup and noodles can be packed together.
其實知道這一家，當初是因為看到一貼講到台北傳奇的老水餃店——「荊家水餃」。
第二代的大哥沒有在北部繼承家業，跑到台中來發展，那家店就是本文介紹的老牌山東水餃牛肉麵。其實他們家夠厲害的是「韭菜水餃」，聽說個頭超巨大又很便宜 (一顆才7元很佛)。牛肉麵吃完後我覺得口味滿合我，下次有機會再來試試他們家的水餃，我會不會吃五顆就飽了啊？
Actually, I learned about this place after seeing a post about Taipei's legendary old dumpling shop, Jing's Dumplings. The second-generation owner didn't continue the family business in the north, but instead came to Taichung to develop it. That shop is the Old Brand Shandong Dumplings and Beef Noodles that I'm introducing today.
What's truly impressive about them is their chive dumplings. I heard they're incredibly large and cheap (only NT$7 each, very generous). After trying their beef noodles and finding the taste to my liking, I'm planning to try their dumplings next time. I wonder if I'll get full after just five of them?
* 菜單品項價格如因物價波動等因素有做調整，以店家公布為主，僅供參考！
* The prices of menu items may be adjusted due to factors such as fluctuations in commodity prices, and the prices posted by the restaurant shall prevail. The prices listed are for reference only.
* 本文照片以 iPhone 16 Pro 拍攝
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@dtmsimon 朋友說這是板橋最好吃的牛肉麵～無論口味是不是最好吃，但是他的價位真的是很感人啦～當然東西是好吃的沒問題！ ##台灣美食##新北美食##板橋車站##牛肉麵##大庭牛肉麵 ♬ Happy and interesting advertising video food - 福林斯通
嘉義的文化路夜市，美食雲集，是無數饕客的朝聖之地。而在這片美食戰場中，有一道料理以其獨特的鍋氣和精湛的炒功，征服了無數人的味蕾，那就是「生炒螺肉」。
Chiayi's Wenhua Road Night Market is a culinary paradise, attracting countless gourmets. Among the plethora of delectable dishes, one stands out for its unique "wok hei" and masterful stir-frying technique, captivating taste buds far and wide: the wok-fried snails.
深夜，當城市的喧囂逐漸褪去，飢腸轆轆的你是否也在尋找一個能撫慰心靈的味蕾綠洲？位於台中大誠街的這家小吃攤，以其樸實的古早味乾麵、香氣四溢的臭豆腐，以及暖胃的大腸豬血湯，成為許多台中人心中的深夜食堂。
When the city's hustle and bustle gradually fades into the night, are you, with a rumbling stomach, also searching for a culinary oasis to soothe your soul? This snack stall located on Dacheng Street in Taichung City, with its simple old-fashioned dry noodles, aromatic stinky tofu, and warming large intestine and pig blood soup, has become a late-night canteen in the hearts of many Taichung residents.
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大誠麵攤就位於中華夜市的大誠街、公園路交叉口，主要營業項目為麵點、蚵仔煎以及臭豆腐和豬雜湯。
Da Cheng Noodle Stand is located at the intersection of Dacheng Street and Gongyuan Road in Zhonghua Night Market. It serves noodles, oyster omelets, stinky tofu, and offal soup.
接著是讓人又愛又恨的臭豆腐。這裡的臭豆腐經過高溫油炸，外皮呈現金黃酥脆，內裡卻依然保持著豆腐的嫩滑。
搭配店家特製的泡菜跟我們台中才有的小黃瓜，酸甜爽口，完美中和了臭豆腐的濃郁氣味。一口咬下，酥脆、嫩滑、酸甜等多重口感在口中交織，讓人欲罷不能。
The stinky tofu is deep-fried to a golden crisp outside while remaining tender inside. Served with special kimchi and Taichung-style cucumbers, the sweet and sour flavors balance the rich taste perfectly.
首先登場的是店裡的招牌乾麵。不同於一般乾麵的油膩，這裡的乾麵以獨家秘製的肉燥為靈魂，香氣濃郁卻不膩口。麵條Q彈有嚼勁，充分吸收了肉燥的精華，每一口都能感受到古早味的純樸與美好。簡單的搭配，卻能創造出不平凡的美味。
The signature dry noodles feature a secret minced pork sauce that is fragrant but not greasy. The chewy noodles absorb the sauce well, offering a simple yet extraordinary taste of traditional flavors.
最後，來一碗熱騰騰的大腸豬血湯，為這場深夜美食之旅畫上完美的句點。湯頭以獨家秘方熬製，濃郁不膩，大腸處理得軟嫩Q彈，豬血滑嫩入味。搭配上些許酸菜、薑絲和蔥花，風味更上一層樓。在寒冷的冬夜裡，一口熱騰騰的湯，瞬間溫暖你的身心。
End your meal with a hot bowl of Large Intestine and Pig Blood Soup. The broth is rich, the intestine tender, and the pig blood smooth. With pickled cabbage, ginger, and scallions, it warms both body and soul on a cold night.
地址：400台灣台中市中區大誠街77號
電話：0921-328-465
營業時間：18:30–03:00
公休日：不定休或下雨天
* 菜單品項價格如因物價波動等因素有做調整，以店家公布為主，僅供參考!
* The prices listed are for reference only.
* 本文照片以 iPhone 13 Pro 拍攝
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台中復興路上的「正老牌清水排骨麵」，是許多老台中人記憶中的美味。這家從豐原起家的老店，在台中飄香近50年，卻不幸於2022年底發生火災，讓許多喜愛它的老饕們扼腕不已。然而，在眾人的期盼下，老店終於浴火重生，重新開張！
"Zheng Laopai Qingshui Rib Noodles" on Fuxing Road in Taichung is a taste cherished in the memories of many long-time Taichung residents. This venerable establishment, which originated in Fengyuan and has been a fragrant fixture in Taichung for nearly 50 years, tragically suffered a fire at the end of 2022. However, amidst everyone's anticipation, it has finally risen from the ashes and reopened!
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說到釜山海雲台，除了海灘美景，絕對不能錯過的就是海雲台市場內的道地小吃！
這次要介紹的「尚國家飯捲」，是連韓國藝人明星、美食家都讚不絕口的平民美食，以平價美味的血腸豬雜切盤、魚板天婦羅和飯捲聞名，我幾乎每次到釜山都會來吃上幾串。
When it comes to Haeundae, Busan, besides the beautiful beach scenery, one simply cannot miss the authentic local snacks within Haeundae Market!
The "Sang Guk's Kimbap" (尚國家飯捲) that I'm introducing this time is a popular delicacy praised by Korean celebrities, artists, and food connoisseurs. It's famous for its affordable and delicious Sundae (blood sausage) and assorted pork offal platter, fish cake tempura, and rice rolls. I make sure to have a few skewers almost every time I visit Busan.
海雲台市場這條街白天有各類韓式小吃餐廳，還有傳統市場。一到了入夜時分，這邊就化身成海鮮消夜大排檔一條街。
「尚國家飯捲」的店面，是韓國街頭巷尾可見的庶民小吃風景。小巧的攤位，堆滿了熱氣騰騰的關東煮、紅豔的辣炒年糕、金黃的天婦羅小山，忙碌的店員在攤前招呼客人，香味與人聲鼎沸交織，構成一幅充滿活力與人情味的畫面。平價消費，這家店的美味是旅人品嚐道地韓國小吃的絕佳去處。
During the day, this street in Haeundae Market features various Korean snack restaurants and a traditional market. When night falls, it transforms into a bustling street lined with seafood late-night stalls.
The "Sang Guk's Kimbap" storefront is a common sight in the streets and alleys of Korea, a typical scene of everyday dining. The small stall is piled high with steaming oden, bright red tteokbokki, and golden tempura mounds. Busy staff members greet customers in front of the stall, with the aroma and bustling voices creating a vibrant and heartwarming scene. With its affordable prices, this shop is the perfect place for travelers to taste authentic Korean street food.
這鍋熱氣騰騰的韓式魚板關東煮，色彩繽紛，香氣四溢。雪白的蘿蔔塊、翠綠的青辣椒，在湯頭中歡快地翻滾。濃郁的昆布柴魚湯頭，熬煮出食材的鮮甜，每一口都暖心暖胃。
瞧瞧這鍋熱氣騰騰的辣炒年糕，紅豔欲滴的醬汁包裹著Q彈的年糕，魚板在其中若隱若現。濃郁的辣椒香氣撲鼻而來，甜辣交織的滋味令人垂涎。年糕吸飽了濃稠的醬汁，每一口都彈牙入味，魚板的鮮美與年糕的軟糯交融，加上蔬菜的清爽，層次豐富，是寒冷冬日裡最暖心的慰藉。
那小山般的天婦羅，是金黃酥脆的藝術品。炸蝦挺直腰桿，薄薄的麵衣包裹著鮮甜的蝦肉，尾部的紅暈若隱若現；炸海苔飯捲則像一條條小金磚，緊緊包裹著飽滿的米飯和內餡，每一口都能感受到海苔的酥脆、米飯的軟糯和內餡的豐富，交織成一首口感的交響樂。
This pot of piping hot Korean fishcake oden is a colorful and fragrant delight. Snow-white radish chunks and emerald green chili peppers tumble happily in the broth. The rich kelp and bonito broth simmers, releasing the sweetness of the ingredients, making every bite warm and comforting.
Look at this pot of piping hot spicy rice cakes, with a bright red sauce coating the chewy rice cakes, and fish cakes peeking through. The sweet and spicy flavors are tantalizing. The rice cakes are saturated with the thick sauce, and every bite is springy and flavorful. The umami of the fish cakes blends with the soft and sticky rice cakes, creating a complex and endlessly delicious dish that is the most comforting treat on a cold winter day.
That mountain of tempura is a golden, crispy work of art. The fried shrimp stand tall, their sweet meat encased in a thin batter. The fried seaweed rice rolls are like little golden bricks, tightly wrapped around plump rice and filling. Every bite offers a symphony of textures—the crisp seaweed, soft rice, and rich filling dancing together in harmony.
價目表上的誘人美食，韓式辣炒年糕、炸物、飯捲價格一目瞭然，傳統小吃與創新融合。炸物、關東煮等等，每串都只要 1000 韓元，真的是超庶民的便宜。而且這邊跟大家補充一點，韓國跟台灣一樣營業稅內含在價格，所以不用像日本最後還要再多加 10% 消費稅。
這幾個不鏽鋼大盆，就像自助餐的菜盆一樣，一排排擺開，裡面裝著不同的配料。左邊是堆得像小山一樣的洋蔥片，右邊是黃澄澄的醃蘿蔔片，旁邊還有個裝滿紅通通辣醬醬料的，一看就知道是韓國小吃的靈魂。這些料看起來都超新鮮，跟冰開水都讓客人自行無限量取用！
陶鍋之中，青紅辣椒浸泡醬汁，鮮豔色彩與醬香交織，是韓式餐桌上常見的開胃小菜。站在「尚國家飯捲」的攤前，熱氣蒸騰的關東煮、香氣四溢的辣炒年糕盡收眼底。沒有拘束的座位（雖然裡面也有座位），只有站著大快朵頤的豪邁，這才是我喜歡的吃法。
The tempting delicacies on the price list are clearly marked. Fried food, oden, and the like are all just ₩1,000 per skewer, which is incredibly affordable. And here's an extra tip: in Korea, just like in Taiwan, the sales tax is included in the price, so you don't have to add an extra 10% consumption tax like you do in Japan.
These stainless steel basins, similar to those found in a buffet, are laid out in a row, each containing different ingredients. On the left, there are piles of sliced onions, and on the right, golden pickled radish slices. Nearby, there is a container filled with red, spicy sauce, clearly the soul of Korean snacks. All these ingredients, along with iced water, are available for customers to take unlimited amounts.
Standing before the stall, the steaming oden, fragrant spicy rice cakes, and golden crispy tempura offer a feast for the eyes. There are no restrictive seats (though there are some inside), only the hearty experience of devouring delicious food while standing.
豬雜綜合切盤一份 5000 韓元，雖然份量不算多，但因為我同行旅伴不吃內臟下水，一個人解決真的是壓力山大！
既然是豬雜，那麼機率很大就是什麼部位都有可能吃到。豬腸、豬肝連、豬肺都有，你吃過嗎？這個應該是豬腸還是氣管之類的，反正我只記得那天拼命塞吃到快往生~ 跟台灣的豬雜比較起來，韓國的版本比較乾爽不會湯湯水水，口感也都還不錯，至少也是相當新鮮，5000 韓元真的不貴，在台灣到台南切這一盤同分量的香腸熟肉，應該也要 150 元了。
韓國血腸，深紅紮實的圓盤，與台灣豬血糕有著異曲同工之妙，卻又風味迥異。同樣以動物血為基底，韓式血腸內含冬粉與蔬菜，口感Q彈，風味濃郁；台式豬血糕則以糯米混合，軟糯黏牙，醬料香甜。兩者皆是庶民美食，各自展現了獨特的飲食文化與風味，是旅途中不可錯過的道地滋味。
A mixed platter of assorted pork offal costs ₩5,000 (approximately NT$120). Although the portion isn't huge, it was a real challenge to finish by myself, as my travel companion doesn't eat organ meats.
Since it's pork offal, there's a high probability you could get any part. You might find pork intestines, pork diaphragm, or pork lung. Have you tried it? Compared to the Taiwanese version of pork offal, the Korean version is drier and not as soupy. The texture is pretty good, and it was definitely fresh. ₩5,000 is a steal. In Taiwan, a plate of comparable braised pork offal would easily cost NT$150.
Korean blood sausage (Sundae), with its deep red, firm coils, is reminiscent of Taiwanese pig blood cake, yet its flavor is distinctly different. Both are based on animal blood, but Korean blood sausage contains glass noodles and vegetables, giving it a chewy texture and rich flavor. Taiwanese pig blood cake, on the other hand, is made with glutinous rice, resulting in a soft, sticky texture. Both are must-try local delicacies for travelers.
* 菜單品項價格如因物價波動等因素有做調整，以店家公布為主，僅供參考！
* The prices of menu items may be adjusted due to factors such as fluctuations in commodity prices, and the prices posted by the restaurant shall prevail. The prices listed are for reference only.
* 本文照片以 iPhone 13 Pro 拍攝
追蹤更多美食與旅遊資訊
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