This is a simple version of the beef hotpot, which is also a traditional choice of breakfast in Tainan, as it used to be an agriculture society.
• beef soup (double) - Hand sliced beef (harvested early morning of the day) piled in the bowl, then filled with boiling broth, simple as that. The beef is 'cooked' to medium rare and the soup is full of flavour. The soup is served with thickened soy sauce with lots of shredded ginger for dipping, I like mine without the sauce. The cut we had that day is front of tenderloin, which is lean and tender, mixed with some short ribs, which has more marbles. The serving size difference is in the last pic (single and double order of beef).
• beef stir fried with sesame oil
• 牛肉湯(兩份肉) - 現場選定牛肉部位，手切後放在碗中再注入滾燙高湯，燙至牛肉三分熟。今天選用的部位是“肉速逃”（台語，我研究了半天猜想是前里脊，但正確的翻譯我要再查證），肉質軟嫩鮮甜，另混入一些油花較多的牛小排增加口感。最後一張照片可以看出一份跟兩份肉的差別。
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