敬！那段有錢喝酒沒錢吃飯的歲月：我的洛陽街牛肉麵回憶錄-建宏篇 Cheers! To the Years We Had Money for Drinks But Not for Food: My Luoyang Street Beef Noodle Memoirs - The Jian Hong Chapter 台北萬華108

在台北市的繁華夜色中，西門町外圍的洛陽街，是一個為飢餓靈魂24小時

亮著燈火的傳奇聚落。這裡沒有精緻的裝潢或細膩的服務，只有數十年如

一日的「粗飽」精神。一碗百元出頭的牛肉麵，承載著大塊牛肉與幾乎能

無限續加的湯麵，不追求極致的美味，而是專注於提供最扎實的飽足感。

這份110元的豪邁，是許多台北夜歸人心中，最樸實也最溫暖的慰藉。

In the bustling nightscape of Taipei City, on the outskirts of Ximending, lies Luoyang Street—a legendary enclave that keeps its lights on 24h for hungry souls. There's no exquisite decor or delicate service here, only the decades-old spirit of "cū bǎo" (hearty, unrefined, and guaranteed to fill you up).

A bowl of beef noodle soup for just over 100 TWD comes loaded with large chunks of beef and a near-endless supply of free noodle and soup refills. The goal isn't gourmet perfection, but a focus on providing the most solid, satisfying fullness. This 110 TWD brand of generosity is, for many of Taipei's night owls, the simplest and warmest form of comfort.

電冰箱最新食譜書(已絕版)
一人餐桌這邊買唷: http://bit.ly/2EIIRGx

之前已經吃過富宏跟小吳，這次利用凌晨搭高鐵第一班車回台中的空檔，

順便吃一下建宏當早餐。

I've already been to Fu Hong and Xiao Wu before, so on this trip, I used the time I had before catching the first early-morning HSR train back to Taichung to finally grab some breakfast at Jian Hong.

說起洛陽街24H牛肉麵跟我的緣份，一切都要追溯到大學時代去東區跑完

夜店，回景美前總會先繞到這邊吃碗麵再說。這邊的店家幾乎每家都可以

加麵又加湯，這對當年我們有前喝酒沒錢吃飯的學生來說，完全是救星般

的存在。

My special connection to the 24-hour beef noodle shops on Luoyang Street traces all the way back to my university days. After a night out clubbing in the East District, I'd always make a detour here for a bowl of noodles before heading back to Jingmei.

Almost every shop in the area offered free, unlimited refills of both noodles and soup, which for us students back then—who somehow always had money for drinks but never for a real meal—was an absolute lifesaver.

跟富宏比起來，「建宏牛肉麵」的用餐環境更像個大型的路邊攤。簡單的

桌椅就擺在半開放的騎樓下，沒有多餘的裝飾，一切都以功能性為最高原則。

這種樸實無華的風格，其實也是整個洛陽街牛肉麵聚落的共同標誌。

Compared to Fu Hong, the dining environment at "Jian Hong Beef Noodles" is more like a large-scale roadside stall. Simple tables and chairs are set up under a semi-open arcade, with no extra decorations—functionality is the highest principle. This simple and unadorned style is, in fact, a common trademark of the entire Luoyang Street beef noodle cluster.

而會有這種高度的相似性，就不能不提一個大家心照不宣的背景：來這邊

吃麵的人大概都清楚，知名的「富宏」與「建宏」老闆是兄弟關係。

也因此，各家的味道基本上大同小異，連價格也幾乎是均一價。在這裡，你比較

的從來不是風格的差異，而是在同一個家族傳承下，那一點點細微的口感與

人情味的差別。

And to understand this high degree of similarity, you have to mention the open secret behind it: most people who eat here know that the owners of the famous "Fu Hong" and "Jian Hong" are brothers. Because of this, the flavor at each shop is largely the same with only minor differences, and even the prices are nearly uniform. When you're here, you're never comparing differences in style, but rather the subtle variations in texture and human touch that come from the same family heritage.

建宏的價目表，就跟它的牛肉麵一樣，簡單、直接、不玩花樣。菜單上就是

牛肉、牛雜、綜合三大系列，搭配幾款基本款乾麵與水餃；小碗牛肉麵110元

的價格，清楚地定義了洛陽街的「粗飽」哲學——用最實惠的價格，換取最大

的飽足感。

Jian Hong's menu, much like its beef noodle soup, is simple, direct, and plays no games. It features three main series—beef, beef offal, and mixed—paired with a few basic dry noodle dishes and dumplings. The 110 TWD price for a small bowl of beef noodles clearly defines the "cū bǎo" (hearty and unrefined) philosophy of Luoyang Street: getting the most satisfying fullness for the most affordable price.

而更有趣的是，因為這裡的店家多有親戚關係，這張價目表幾乎就是整個聚落

的公定價。看懂了建宏的菜單，就等於掌握了整個洛陽街牛肉麵的消費水平與

玩法，可說是一張最具代表性的「江湖地圖」。

What's more interesting, however, is that because many of the shops here are run by relatives, this menu essentially serves as the official price list for the entire cluster. If you understand Jian Hong's menu, you've figured out the price points and the 'rules of the game' for the entire Luoyang Street beef noodle scene. You could call it the ultimate 'insider's map' to the area.

跟中壢的牛肉麵一樣，這邊的店都會另外提供這種辣牛油給客人自己加。

Just like the beef noodle soup shops in Zhongli, the restaurants here on Luoyang Street also provide spicy beef tallow on the tables for customers to add themselves.

橘紅色 - 純辣牛油 The Orange-Red: Pure Chili Tallow

首先，桌上那碗色澤橘紅鮮豔的，是店家的「純辣牛油」。它的質地較粗，

看得到滿滿的辣椒碎與辣渣，主要功能就是提供純粹而強烈的「辣度」。

牛油的香氣很直接，但後勁十足的辣味才是它的主角，能讓整碗麵的風味

瞬間變得火爆刺激，是專為嗜辣者準備的風味挑戰。

First, the bowl with the vibrant orange-red color on the table is the shop's "Pure Chili Tallow." Its texture is coarser, and you can see it's full of crushed chili and chili flakes. Its main function is to provide a pure and intense level of "spiciness." The beef tallow aroma is direct, but the fiery kick that follows is the main event, making the entire bowl of noodles instantly more stimulating. It's a flavor challenge prepared especially for spice lovers.

深褐色 - 豆瓣牛油 The Dark Brown: Douban Tallow

另一碗顏色較為深褐、質地細膩如醬的，則是層次更豐富的「豆瓣牛油」。

它除了基本的辣度外，還加入了豆瓣醬、豆豉等香料一同熬製，重點在於

為湯頭增添豆瓣的鹹香與發酵的醇厚風味。它的主要功能是提升湯頭的

「香氣」與「厚度」，讓整體風味更圓潤飽滿。

The other bowl, with a darker brown color and a fine, paste-like texture, is the more richly layered "Douban Tallow." Besides a base level of heat, it's also simmered with spices like doubanjiang (spicy broad bean paste) and fermented black beans. The focus here is on adding the savory aroma of the broad bean paste and a mellow, fermented depth to the soup. Its main function is to elevate the broth's "aroma" and "body," making the overall flavor more well-rounded.

而內行人的「行家用法」，則是將兩者巧妙結合，達到1+1大於2的效果。

建議先在湯裡加一小匙深褐色的「豆瓣牛油」，均勻攪拌後先喝一口湯，感受

湯頭香氣與厚度的提升；接著，再依照個人對辣的耐受度，酌量加入橘紅色的

「純辣牛油」，逐步增加刺激感。先香後辣，層次分明，這才是解鎖洛陽街

牛肉麵完整風味的終極吃法。

The "pro's method" is to skillfully combine the two to achieve an effect where the sum is greater than its parts. It's recommended to first add a small spoonful of the dark brown "Douban Tallow" into your soup. Stir it evenly and take a sip to experience the enhanced aroma and depth of the broth. Then, according to your personal spice tolerance, add a small amount of the orange-red "Pure Chili Tallow" to progressively increase the heat.

Aroma first, then spice, with distinct layers—this is the ultimate way to eat, unlocking the complete flavor profile of Luoyang Street beef noodles.

酸菜就是洗乾淨脫水而已，沒有其他多餘的加工調味，這種拿來配麵最好!

The suan cai (pickled mustard greens) is simply washed clean and squeezed dry, with no other unnecessary processing or seasoning. This is the absolute best kind to pair with noodles!

這就是建宏牛肉麵的起手式——一碗僅需110元的小碗牛肉麵。

This is the opening move at Jian Hong Beef Noodles—a small bowl that costs a mere 110 TWD.

碗裡是粗獷的粗麵條、燉得軟爛入味的大塊牛肉，再簡單地撒上一把新鮮

蔥花，沒有多餘的配菜或花俏的裝飾。它的風格不是追求精雕細琢的美味，

而是一種直球對決的飽足感。

n the bowl, you'll find rugged, thick noodles and large chunks of beef stewed until tender and flavorful, topped with a simple sprinkle of fresh scallions—no extra side dishes or fancy decorations. Its style isn't about aiming for gourmet refinement, but about delivering a straightforward, "fastball-down-the-middle" kind of satisfying fullness.

以現今台北的物價來看，用110元能吃到這樣一碗肉量十足的牛肉麵，

CP值是毋庸置疑的。它或許不會是你吃過最精緻、湯頭最有層次的牛肉麵，

但它肯定會是在任何你需要它的時刻——無論是清晨當早餐，或是在深夜

想暖胃時——都能給你最大溫暖與慰藉的那一碗。

Considering current prices in Taipei, getting a bowl of beef noodle soup with this much meat for 110 TWD is, without a doubt, an incredible value. It might not be the most delicate or the most complexly flavored beef noodle soup you'll ever have, but it will definitely be the one that provides the greatest warmth and comfort at any moment you need it—whether for breakfast at dawn or to warm your stomach late at night.

一碗110元的牛肉麵，肉量給到這個程度，「誠意」兩個字是絕對不用懷疑的。

肉塊燉煮得也算軟嫩，雖稱不上是頂級美味，但也絕對「不難吃」。

For a bowl of beef noodles that costs 110 TWD, with this amount of meat, there's absolutely no doubt about the "sincerity" behind it. The beef is stewed until it's reasonably tender, and while you couldn't call it a top-tier delicacy, it's definitely "not bad at all."

然而，我知道很多人會對這種平價、粗飽風格的牛肉麵嗤之以鼻，認為它不

夠精緻。但我認為，這其實是拿錯了比較的標準。

However, I know many people turn up their noses at this style of affordable, hearty-and-unrefined (cū bǎo) beef noodle soup, thinking it's not sophisticated enough. But in my opinion, they're simply using the wrong standard for comparison.

建宏這類24小時麵店的存在，從來就不是為了追求極致的味蕾體驗，它的

價值在於「方便」與「飽足」。你可以在任何時刻，用最少的錢，換取最大

份量的溫暖。

The existence of 24-hour noodle shops like Jian Hong has never been about pursuing the ultimate gourmet experience; their value lies in "convenience" and "satiety." At any hour, you can trade a small amount of money for the largest possible portion of warmth.

你可以選擇不吃，但去批評一個賣「粗飽」的地方不夠「精緻」，就像是走

進麥當勞，卻抱怨沒有燭光晚餐一樣，既沒道理，也沒必要。

You can choose not to eat it. But to criticize a place that sells hearty, filling food for not being "refined" is like walking into a McDonald's and complaining that there's no candlelight dinner—it's both illogical and unnecessary.

建宏的麵條，也是完全貫徹了「粗飽」風格的靈魂要角。

Jian Hong's noodles are another key player that perfectly embodies the "cū bǎo" (hearty and unrefined) style.

麵條選用的是牛肉麵店裡常見的「粗麵」，口感Q彈耐嚼，每一口都需要你

認真對待。這種麵條的另一個優點，是能輕易地裹上濃郁的湯汁，尤其是

加入了辣牛油之後，每一根麵條都沾附著香辣的滋味。

The noodle of choice is the "thick noodle" (cū miàn) commonly found in beef noodle shops. The texture is chewy and resilient, and every mouthful demands your full attention. Another advantage of this type of noodle is its ability to easily pick up the rich broth; especially after adding the spicy beef tallow, every single strand is coated in a fragrant, spicy flavor.

它不追求精巧，而是用最直接的方式，提供碳水化合物所能帶來的純粹滿足感，

是構成這碗百元牛肉麵飽足感的核心基礎。

It doesn't aim for refinement, but instead uses the most direct method to provide the pure satisfaction that can only come from carbohydrates, forming the core foundation of the fullness you get from this hundred-something TWD bowl of beef noodle soup.

最後，舀起一匙建宏的湯頭，它就是那種記憶中最典型、簡簡單單的大骨湯
底紅燒風味。

Finally, I scoop up a spoonful of Jian Hong's broth. It has that classic, simple, beef-bone-based red-braised flavor that resides in memory.

至此，洛陽街牛肉麵的傳奇三巨頭——富宏、建宏、與小吳——算是都嚐過了。
它們的風格相似，都是以24小時營業、超高CP值和無限續湯續麵的「粗飽」
本色，在台北的深夜食堂中，佔據著無可取代的一席之地。

With this, I've now tried the legendary "big three" of Luoyang Street beef noodles—Fu Hong, Jian Hong, and Xiao Wu. Their styles are similar, all carving out an irreplaceable niche in Taipei's late-night dining scene with their core identity of 24-hour service, incredible value for money, unlimited soup and noodle refills, and that "cū bǎo" (hearty and unrefined) character.

這趟洛陽街巡禮還沒結束，因為不住在台北，所以我會再找機會，繼續把

這個牛肉麵宇宙的其他店家也探索下去。

This Luoyang Street pilgrimage isn't over. Since I don't live in Taipei, I'll have to find another opportunity to continue my exploration of the other shops in this beef noodle universe.

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.
更多冰箱累積的牛肉麵印象，盡在美味牛肉麵懶人包...........
中部牛肉麵指南地圖版:

台灣牛肉麵同好會俱樂部，歡迎加入:https://www.facebook.com/groups/gubameeop/
台灣燒肉同好會俱樂部，歡迎加入:https://www.facebook.com/groups/bbqtw/
台灣臭豆腐同好會俱樂部，歡迎加入:http://bit.ly/2XQxZhv
台灣便當同好會俱樂部，歡迎加入:https://bit.ly/3tJjPyZ

南北貨俱樂部-美食廚藝生活資訊交流天地 Facebook 社團 · 3,643 位成員 加入社團 沒有限制，純粹分享，管你用啥煮東西， 好吃就好! 歡迎大家分享照片及作法，還有自己的 美食用餐經驗~不限烹飪或食譜喔~食記 或是推薦分享餐廳也可以喔~生活資訊也OK喔~但請勿轉農場文~

店家資訊:

建宏牛肉麵

108台北市萬華區洛陽街45之6號 

0223120168 

營業時間:24H

南北貨俱樂部粉絲團，請掃QR CODE來按讚喔!




本文照片以iPhone 16 Pro 拍攝