英語咖啡館 Ep.337: 從夜市煎蛋牛排到王品台塑，一次吃懂台式牛排 From Night-Market Egg Steak to Wang Steak

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-------------------------------------------- 📜 單集逐字稿 & 內容摘要（播放器字數有限，完整逐字稿請到官網查看） -------------------------------------------- 夜市牛排的滋滋聲、打底的麵條、加顆蛋，再配上喝到飽的玉米濃湯和紅茶。這些我們從小吃到大的組合，看在無肉不歡的 John 老師眼裡，居然是「全世界最奇特的牛排體驗」！？本週《英語咖啡館》John 老師和 Klim 老師從夜市牛排一路吃到高級餐廳，帶你重新認識台式牛排文化。 為什麼台灣的牛排館幾乎只賣沙朗？台塑牛排那根骨頭到底該怎麼吃？原來這道菜還出自台塑王董的私人主廚！從一客 230 的夜市牛排吃到人均破千的老字號，沒錯！這集就是要讓你聽完想立刻揪人去吃牛排。 The sizzling sound of night market steak, noodles as the base, topped with an egg, paired with unlimited corn soup and black tea. This combination we've eaten since childhood is, in meat-lover John's eyes, actually "the most unique steak experience in the world"!? This week on "English Cafe," John and Klim take a journey from night market steaks to high-end restaurants, helping you rediscover Taiwan's steak culture. Why do almost all of Taiwan's steakhouses only sell sirloin? How exactly should you eat that bone in Taiwan Plastics steak? It turns out this dish actually came from Taiwan Plastics founder Wang's personal chef! From a NT$230 night market steak to over a thousand NT dollars per person at long-established restaurants—that's right! This episode will definitely make you want to gather friends and go eat steak right after listening.