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堅持使用台灣牛!牛肉湯飄香北港一甲子 – 我是在地人

堅持使用台灣牛!牛肉湯飄香北港一甲子

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#北港 #雲林 #民視


熬煮牛肉的湯,加上白水,一點白鹽,然後將切好的牛肉或是牛雜稍微川燙一下,就是這家店最著名的涮牛肉,配上一碗白飯,這讓不少人一吃成主顧。

吳老闆從母親手中接下來,已經有60年的歷史,以前北港牛墟風光的時候,在裡面擺攤賣牛肉麵,後來遷出來到這個地方,改賣涮牛肉,吳老闆表示,他們的牛保證是新鮮道地的台灣牛。吳老闆表示,都是使用台灣牛,沒有都是整隻買來處理,比較韌的肉就用滷的。

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用最簡單的牛肉白水高湯,神奇的將台灣牛的鮮美變成盤中的美食,很多人都是兩碗湯、兩碗飯吃一頓,也花不了多少錢,道地的國民美食,好吃又便宜!

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(民視新聞/鄭孝欽 雲林報導)

報導來源:民視【原文網址

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