【吃點什麼】
這次來到市府捷運站附近的麵大廚

★餐點：
椒麻牛肉麵/蛋選皮蛋 $170

★心得：
剛好不能吃辣，麻煩店家不要做無辣
上來的是一碗沒有醬汁的牛肉皮蛋麵XD

看到牛肉滿多塊，就原諒他了
因為沾有點牛肉湯汁，吃起來還有味道
只是吃到後面有點空虛寂寞
牛肉跟麵體味道如果追求入味，那這碗不太合適

但是這間的特色屬於豆花甜品吃到飽
他的豆花跟配料都給得很有誠意
豆漿也不會稀稀，如果拿統一跟光泉做對照，偏光泉豆奶口感

飯後想吃甜點+喜歡配料滿滿為考量，這間會適合你
主食，椒麻牛肉乾麵淋上醬汁後，或許會不一樣~
如果你有吃到，也歡迎分享給我

★等待時間：
5~8分鐘

Environment🌕🌕🌕
Noodle soup🌕🌕🌕
Douhua🌕🌕🌕🌕

There are not a lot of seats in the store, but demand may exceed demand during peak dining hours. Some of the seats are small and you have to be courteous to each other when entering and exiting. There is not much space for you to put your bags. But at least the air-conditioning is quite strong, so everyone who eats hot noodle soup will not sweat. Overall, it will be more comfortable and comfortable to visit lightly or not to eat during peak hours.
As soon as you are seated, the clerk will give you two small bowls for you to put the tofu pudding in later. After ordering with the QR code, you still need to go to the ordering machine at the entrance of the store to pay. The payment method is only cash 🫠 If you can't wait any longer, you can go first Serve it as an appetizer before the meal, or you can save it for dessert after the meal.
For meals, I ordered braised Sichuan hemp lamb shoulder sliced ​​ramen for $190 and braised original tendon heart beef noodles for $180. If you are worried about not being full, you can add noodles for an additional 30 yuan. Although both are braised soup bases, the lamb shoulder soup is not. It tastes like a faint medicinal aroma, and the beef tendon soup base tastes like braised beef soup in a traditional beef noodle shop. Although it is very simple meat, soup, noodles, and no other ingredients, it is simple. A simple bowl of noodles, but it won't make you feel empty, and the portion is just right enough for you to have some room for some tofu pudding.
The tofu pudding part is really great. It feels like it’s not cheap and it can actually make you full. There are six kinds of ingredients that you can add freely (coconut, grass jelly, taro, red beans, mung beans and peanuts). In addition to coconut, I I ate a little and took a look, and I was shocked to find that he didn't mess around with every ingredient. The taro was soft and sweet, and the red bean and mung bean puree was dense with a grainy texture. I chose a few of my favorites, and finally added soy milk or sugar water as a snack. The soup base is ready! In terms of the complimentary bean curd, it is really beyond the standard~ No wonder many people say that Noodle Chef is a bean curd shop that is delayed by beef noodles😂
After eating, you can stroll around nearby, which is perfect for ending the day.