I'm continuing my journey of eating beef noodles on Luoyang Street. Although most of the shops here are open 24 hours a day, there are still a few that operate with regular hours. I have already tried Fuhong, Jianhong, and Xiaowu. I arrived at Luoyang Street later than before that day, and Longcheng Sichuan Flavor Beef Noodles had just opened, so I decided to try this one.
When the name Gangshan is mentioned, the first reaction of many food connoisseurs is not scenic spots, but the iconic reddish-brown specialty: the spicy bean paste, and also mutton. This sauce, refined by time, with its deep bean aroma, mild spiciness, and fermented savory-sweetness, has long transcended the role of a simple condiment. It permeates the local culinary fabric with an almost assertively gentle touch.
For Gangshan Beef Noodles, the spicy bean paste is by no means an optional supporting role; it is an indispensable flavor shaper, the crucial stroke that elevates the soup from "homestyle" to "classic." Its addition not only lays a rich, complex, and lingeringly sweet foundation for the broth but also becomes a regional emblem that differentiates its flavor from beef noodles in other areas, establishing the unique richness and depth characteristic of Gangshan Beef Noodles.
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.
"Boss, are you sure you priced this right? This platter of aged sashimi in Yilan, Luodong, so loaded you can't even see the plate, is an unbelievable 450 TWD! And that's for the large portion; the small one is just 350 TWD. This assorted sashimi platter is by reservation only, so you can't get it without booking ahead. A friendly piece of advice: remember to start with the 'small' platter. Don't overestimate your stomach capacity, haha."
When you mention 'red-braised beef noodle soup,' what usually comes to mind is a rich, heavy, and dark broth. However, at Xiao Zou Beef Noodles, a beloved local spot in Taichung's Shuinan Market, the soup is here to shatter that stereotype. I also discovered something else: the dumpling shops in this neighborhood seem to have an unspoken rule—they all compete to see who can make the biggest ones. Don't believe me? Well, let's keep reading and you'll see!
When it comes to Changhua cuisine, besides Ba-wan (meatballs) and Braised Pork Rice, this Rou Geng (meat thick soup) shop located at "Cherokou" is definitely a hidden gem for many locals! Its unpretentious storefront always attracts a bustling crowd.
In the pantheon of Taiwanese cuisine, beef noodles undoubtedly hold a prominent place. Yet, as we step into one beef noodle shop after another, the menu options of "Original Beef Noodle Soup" and "Braised Beef Noodle Soup" always plunge us into a delightful dilemma of choice. In truth, the secret to distinguishing their flavors isn't complicated: Original Beef Noodle Soup emphasizes the pure, natural essence extracted from long-simmered beef bones and meat, resulting in a clear broth with a rich, subtly sweet aftertaste. Braised Beef Noodle Soup, on the other hand, leans heavily on aromatic spices, offering a rich, deep-colored broth, often savory, slightly spicy, and layered with complex flavors.
而今天，我們要帶大家品嚐的，正是以「原汁」為主打的誠大牛肉麵。
這裡的原汁牛肉麵之所以令人難忘，正是因為它獨樹一幟地採用了牛肉爐的
湯頭作為基底，讓每一口湯汁都充滿了燉煮爐火的精華，將「原汁」的鮮美
提升到另一個境界。
Today, we're taking you to savor Cheng Da Beef Noodles , a shop renowned for its "Original" style. What makes their Original Beef Noodle Soup unforgettable is its unique approach: using a beef hot pot broth as its base. This infuses every spoonful with the essence of long, slow stewing, elevating the freshness of the "original" flavor to another level.
It's not common to find 24-hour brightly lit turkey rice restaurants in Taichung, offering a warm comfort to those returning home late. However, this particular establishment's "fame" comes not only from its delicious food available at any time but also from the occasional "intense scenes" that unfold within its walls, which have made it quite well-known.
Macau, a city famous for its Portuguese egg tarts, boasts numerous local brands and shops, making its egg tart market highly competitive and mature. For tourists visiting Macau, savoring a freshly baked Portuguese egg tart has become an essential part of their itinerary. In recent years, the well-known Portuguese brand Manteigaria has also joined this grand occasion, bringing a Portuguese egg tart closer to its original flavor to Macau. The arrival of Manteigaria has not only enriched the choices of egg tarts in Macau but also provided consumers with the opportunity to compare the differences between the local Macau flavor and the authentic Portuguese custard tart, adding more possibilities to the city's culinary journey.
這間以淺黃色為主色調的『MANTEIGARIA』，是來自葡萄牙的葡式蛋撻專賣店。從店面招牌上大大的店名，以及葡文標示『Fábrica de Pastéis de Nata』—
葡式蛋撻工廠，就能感受到他們對自家蛋撻的自信。店內以明亮簡潔的設計，搭配
櫥窗中整齊排列的現烤葡撻，吸引著往來的顧客，一窺這源自里斯本的美味。
This "MANTEIGARIA," with its light yellow as the main color, is a Portuguese egg tart specialty store from Portugal. From the large store name on the shop sign and the Portuguese inscription "Fábrica de Pastéis de Nata" — Portuguese Egg Tart Factory — you can feel their confidence in their egg tarts. The store features a bright and simple design, complemented by freshly baked Portuguese tarts neatly arranged in the display window, attracting passing customers to get a glimpse of this delicious treat originating from Lisbon.
2014年工廠在Chiado誕生，坐落於一棟1900年分的建築，目前除了葡萄牙本地
之外，目前也在法國、西班牙等地展店。而澳門這家更是亞洲唯一分店，讓大家
不用千里迢迢飛歐洲，就能嚐到最道地的葡撻。
The factory was established in Chiado in 2014, housed in a building dating back to 1900. Currently, besides Portugal, it has also expanded to France, Spain, and other places. The Macau branch is the only one in Asia, allowing everyone to taste the most authentic Portuguese egg tarts without having to travel thousands of miles to Europe.
營業時間從早上8點開始一直到晚上8點，365天全年無休。
The business hours are from 8 AM to 8 PM, 365 days a year.
這家店不只品牌來自葡萄牙，連鎮店的烘焙大廚都是來自葡萄牙，也就是大家
在照片看到這位。整體上來說就像他們官網所述，店員對客人的態度都非常親
切，不時都會有餐點吃不吃得慣這類問候。
Not only does this store's brand originate from Portugal, but even their head baker, whom you see in the photo, is from Portugal. Overall, just as described on their official website, the staff are very friendly to customers, frequently checking if they are enjoying their food.
「Manteigaria」這個詞彙在葡萄牙語中，與「牛油」或「奶油」有關，這也
暗示了他們在葡撻製作中，對奶油的重視。現場製作葡撻的過程一目了然讓顧
客隨意參觀，這也是他們官網上面特別強調的店內特色。
The term "Manteigaria" in Portuguese is related to "butter" or "cream," which also suggests their emphasis on butter in the making of their Portuguese tarts. The process of making the Portuguese tarts on-site is clearly visible for customers to freely observe, which is also a special feature of the store particularly emphasized on their official website.
葡撻單個澳門幣12元，折合台幣約50元左右，跟台灣肯德基原價一個47元比較
起來澳門其實反而便宜啊~
A single Portuguese egg tart costs MOP 12, which is about NT$50. Compared to a KFC egg tart in Taiwan at its original price of NT$47, Macau is actually cheaper.
在現場吃桌上還有準備糖跟肉桂粉給客人斟酌使用，因為我去之前澳門友人
千交代萬囑咐，叫我一定要加肉桂粉來吃味道更好。
When eating at the store, there is sugar and cinnamon powder available on the table for customers to add according to their preference. Before I went, my Macau friend repeatedly instructed me to definitely add cinnamon powder to eat it, saying that it tastes even better.
加了肉桂粉的蛋塔我以前還真的沒這樣吃過，卡士達醬的蛋香跟肉桂粉淡淡
的香氣融合在一起味道還真的挺好。
I've actually never had an egg tart with cinnamon powder like this before. The egg fragrance of the custard combined with the faint aroma of cinnamon powder really tastes quite good.
內餡以蛋黃、糖、鮮奶油和牛奶為主要材料，特色是在高溫烘烤下表面會出現
不規則的焦糖斑點，帶有獨特的焦香味。內餡口感濃郁、滑順，甜度不會過高，
並帶有豐富的蛋奶香。吃起來的風味，我覺得跟我們台式蛋塔還挺像，比較沒
有那麼甜，加了肉桂粉後真的味道更有層次感，大家去吃別忘了喔~
The filling mainly consists of egg yolks, sugar, fresh cream, and milk. A characteristic feature is the appearance of irregular caramelized spots on the surface after high-temperature baking, giving it a unique caramelized aroma. The filling has a rich and smooth texture, is not overly sweet, and carries a strong egg and milk fragrance. The flavor, in my opinion, is quite similar to our Taiwanese egg tarts, not as sweet, and the addition of cinnamon powder really enhances the layers of flavor. Don't forget to try it when you go!
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:
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