在鹿耳門聖母廟逗留了近一小時,不知不覺已來到下午三時,也是找吃的時間,遂來到台南著名的文章牛肉湯進食午茶餐。
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據傳牛肉店創始人原是一個漁夫,惟因漁船起火,雖一夜之間盡毀三十年的努力,卻因而成為「火鳳凰」,將自己熱愛的清燙牛肉湯,以現宰溫體牛肉下水川燙的方式,創立了文章牛肉湯而絕處逢生。
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進店後分別點了招牌牛肉湯、芥蘭牛肉,以及豬肉和牛肉燥飯各一。味道方面,以牛腩、大骨和多種中藥材熬煮的湯頭十分味濃,配上鮮嫰的牛肉,好吃;燥飯維持一貫水準,不錯。至於芥蘭牛肉,雖然味佳,但150元的收費只有數片牛肉,難免感到份量偏小了。
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