Tainan’s famous ‘warm beef’ can be enjoyed daily in Taipei
Tainan’s famous ‘warm beef’ can be enjoyed daily in Taipei
2024-08-01
Tainan’s famous “warm beef” hot pot is a favorite of many foodies, called “warm beef” because it’s never refrigerated. One enthusiast spent a year in Tainan studying how to make the dish before returning to Taipei to open a restaurant. To maintain quality, his restaurant only serves one dish a day with beef delivered straight from the butcher in Tainan that morning. Let’s take a look!
Each slice of beef is rolled up like a rose and grilled under a hot flame until medium rare. Paired with onions, a special pomelo sauce and garnished with sesame seeds, Tainan’s “warm beef” is prepared to perfection.
This restaurant’s signature dish is sesame beef. To make it, first they fry ginger slices in sesame oil, then add spices, then the beef. After that comes rice wine to add even more flavor, and the dish is ready.
Customer
Normally, sesame oil feels very greasy. But it pairs so well with their fresh beef that the whole dish is upgraded.
The butcher has excellent knife skills, thinly slicing premium cuts of Taiwan’s top-grade beef into slices just 1 millimeter thick that will melt in your mouth.
To satisfy all customers, every day at 10:30 in the morning, the beef is sent directly from the butcher in Tainan to Taipei. It’s 3 or 4 in the afternoon by the time the meat arrives, so the restaurant can only serve dinner.
Cheng Hsin-nan
Restaurant owner
The process is very challenging. Sometimes customers have already arrived, but the meat still isn’t here for over an hour. I remember once when the meat finally arrived, all the customers clapped and cheered, “The meat’s here!”
To make sure people in Taipei can enjoy authentic Tainan flavor, they are also very particular about the soup. It stews for eight hours, using bones and onions to make a clear broth. Then they add beef, apples and carrots. One spoonful makes the fresh beef medium rare, and a second makes it medium, sparking joy with every bite.
Cheng Hsin-nan
Restaurant owner
My brother had the chance to try Tainan’s famous “warm beef,” and he loved it so much that he started an apprenticeship in Tainan. Every day he rode the high speed rail from Taipei to Tainan to learn about it.
When the mood strikes Cheng Hsin-nan, he takes up his violin and plays for his customers. With this relaxed and hospitable atmosphere, he hopes that every diner will enjoy their meal to the fullest.
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台南溫體牛台北吃得到! 產地當天直送 一天只賣一餐
2024-08-01
溫體牛是台南知名的小吃，更是不少饕客最愛，有家溫體牛業者，更是特地到台南取經一年，回台北開店，為了維持肉的品質，堅持一天只賣一餐，每天肉品都要從產地現宰，從台南直送台北，帶您一起來看！
片片生牛肉，捲成玫瑰花形狀，透過高溫火焰炙燒，呈現粉嫩3分熟，搭配洋蔥、特調柚子醬和芝麻點綴，一道好吃的炙烤生牛肉就大功告成。
用高溫麻油炸薑片，入味上色後，放入溫體牛，再加米酒增加香味，麻油溫體牛，也是店裡的招牌。
[[顧客]]
“一般的麻油會讓你覺得很膩的感覺，但它搭配它的溫體牛，整個鮮味跟它的麻油香味，整個提升出來”
師傅展現俐落刀工，將台灣一級牛的肋眼上蓋、肩胛和牛小排等上等部位，切成薄可透光，入口即化的0.1釐米。
為了滿足所有老饕需求，每天早上10點半，屠宰完畢，就從台南直送台北，肉品抵達時，已經是下午3點到4點，因此一天只能賣一餐。
[[溫體牛業者 鄭信男]]
“這個過程也是非常的艱辛，客人有時候已經到了餐廳，一個小時肉都沒有到，那我記得有一次，當肉到的時候，全場的吃的觀眾都大拍手，叫好說肉到了”
為了讓台北人也能吃到道地的台南味，湯頭同樣講究。8小時的燉煮，用大骨和洋蔥熬成的清湯，加上溫體牛加蘋果蘿蔔調配的肉湯，一勺3分熟、兩勺5分熟，溫體牛入口，幸福感在嘴裡蔓延。
[[溫體牛業者 鄭信男]]
“他(弟弟)有機會接觸到台南這個溫體牛，他非常的喜歡吃，他就想要在台南拜師學藝，然後每天坐高鐵，從台北到台南去學習”
好客的老闆鄭信男，興致一來，就拿著小提琴對在場的滿滿客人演奏，希望用放鬆的氛圍，讓每個到來的賓客，都能吃得盡興。
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