紅燒雞骨牛肉麵是台北大安區麵屋牛一招牌料理, 屬於敦南錢櫃附近的餐廳之一, 是一間室內裝潢像一蘭拉麵的餐廳.
Braised Beef Ramen is Chicken Broth Beef Ramen House’s signature dish. It is one of the restaurants near Cashbox Duanhua branch at Taipei Da-An district. Its interior design is similar with the famous ICHIRAN RAMEN restaurant.
菜單在文末 Menu is at the end of article
餐廳外觀像 “山花割烹”無菜單日本料理餐廳, 門口有米色布簾增加日本風情, 仔細一看, 門右邊有類似 “一蘭拉麵” 的室內空席顯示板, 餐卷機器在入門左邊, 需自行操作, 可選擇麵硬度或有無酸菜, 點好付錢後會有餐卷, 再放置在桌上, 座位可選擇個人隔板區或是兩人座位, 可惜沒有服務鈴和置物籃.
The restaurant front is similar with “Sanka Japanese Restaurant” with Japan theme. At the right side of the entrance has the seat broad that shows empty seats (similar with ICHIRAN RAMEN). The ticket ordering machine is at the left side of the entrance. The customers would need to operate by themselves. The customer would need to place the ticket at the desk.
紅燒雞骨牛肉麵 + 半熟蛋
English Name: Chicken Broth Braised Beef Noodle + Half-Boiled Egg
Normal Noodle Texture / With Pickled Vegetables
Price: NTD $250 + $30
Foodelicious 美味程度: 👍👍👍👍
老闆以日本拉麵概念做出獨特牛肉拉麵風味, 甚至麵也可以選擇軟硬. 橘褐色混濁的湯底相當醇厚, 以大量雞骨熬煮, 膠質跟“小川拉麵”一樣多到表面可以凝結, 建議先喝湯, 初次品嚐相當難以形容, 雞湯香氣在舀湯時就會聞到, 喝時會帶有紅燒牛肉湯風味, 並不會辣. 混搭需要功力, 比例有一絲差錯, 口味就會跑掉, 我喝的這碗風味並不會突兀, 我會建議每位饕客嘗試.
The executive chef/boss applies Japanese Ramen cooking method and spirit and theme into his dishes. Orange Brown color broth texture is as dense as “Ogawa Ramen”. I would suggest everyone to taste the broth first, which is stewed with large amount of chicken bones. The chicken aroma appears at the beginning. The beef flavor would appear after tasting.The mixed flavor is not spicy, but yet balanced. I would suggest every foodie to try.
麵條Q彈, 但我仍然喜歡 “門前隱味牛肉麵“的寬麵條, 至於酸菜部分, 下次去吃應該會選擇不要酸菜, 因為湯頭風味會因為酸度而顯得不平衡.雞叉燒部分與 “承恩老麵”一樣, 都是相當軟嫩. 當我看到麵裡有手工雞肉丸子時, 我立刻想到越南河粉的牛肉丸, 雞肉丸口感不錯.
The noodle is cooked well, but I still prefer “Hidden Beef Noodle” thick noodle. As for the pickled vegetable, the acidity would ruin the balance of the broth. The chicken meat is tender and delicious as “Cheng-En Ramen restaurant”. There is also delicious grind chicken meatball inside the broth.
不同於 “品川蘭牛肉麵”, 麵屋牛一的牛腱切塊較小, 口感不會過硬, 我最愛的反而是藏在湯底的滷牛肚, 易咬也相當入味, 若我跟我朋友來, 應該會點這家滷牛肚, 我也推薦這家的半熟蛋, 除了膏狀綿密蛋黃外, 風味是老闆花特製醬汁裡醃製1天, 比台北任何一家拉麵店的半熟蛋都好吃.
Different from “Pin Chuan Lan Beef Noodle Restaurant”, the beef tendon is smaller but easy to eat. Surprising, I love their braised beef tripe. I also recommend their half-boiled egg, which has special and delicious flavor. The taste is better than any other ramen restaurant in Taipei.
Restaurant Name 店名: 麵屋牛一雞骨牛肉麵 Chicken Broth Beef Ramen House
Address: No. 151. 1st Section, Dunhua South Road, Taipei City 台北市大安區敦化南路一段151號1樓 (MAP)
Nearby MRT station: Zhongxiao Dunhua MRT station 忠孝敦化捷運站
營業時間: Check Facebook