How can a beef noodle soup worth a whopping NT$300? Chef Wang Congyuan has spent the past 26 years researching and perfecting the beef bowl recipe. The special beef noodle soup is currently served at his small 40-seat restaurant, Niu Ba Ba(Daddy Cow), in Taiwan and the expensive bowl is ordered at least once every day. ' From the age of forty, I've focused on making a good bowl of beef noodles,' Wang said. 'it's quality over quantity. My ultimate goal is to make the world's best beef noodle soup.'
一碗牛肉面价格怎么能高达300元台币？王聪源大厨花了26年研究和完善这种牛肉面烹饪方法。目前这个特别的牛肉面在他的一个仅容下40人的小餐馆里销售，这种顶级牛肉面每天至少会卖出一碗。'从四十岁开始，我专注只为做好一碗牛肉面，不求量，只求精，就是想把味道和营销做到极致，目标就是做世界第一的牛肉面！'王聪源说。
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