ฝึกพูดภาษาอังกฤษด้วยเทคนิค Shadowing จากวิดีโอ: $3 Noodles VS $340 Noodles! (WORLD RECORD Breaking Bowl of Noodles!)

The moment has finally come.

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424 ประโยค

หากประโยคสั้นหรือยาวเกินไป กดที่ Edit เพื่อปรับแก้

The moment has finally come.

The most expensive bowl of noodles in the world right here.

Are you ready?

I think so.

Let's do this.

How much would you pay for the best bowl of noodles in the world?

Today we're taking on Taiwan's national dish the beef noodle at three different price points.

$3, $36, and the world's most expensive bowl of noodles coming in at $340.

大家好!

Taiwan local and food YouTuber TJ is gonna join me for the adventure.

Let's chew on that.

What do you think of that?

I say let's, let's chew on that.

Yeah.

I think, I mean, if you keep saying it, it'll work.

Yeah.

Alright, let's just get started.

The Taiwanese beef noodle has a soy-based broth with beef that's been stewed for hours.

Chefs let the stock simmer for hours or days,

soaking up rich, delicious bone marrow.

There's no end to the personal flair a chef might add,

whether they're focused on feeding the masses with a hearty bowl,

or trying to elevate the dish to its highest potential.

What do you look for in a good beef noodle?

Number one, I look for good marbling on the beef.

Number two, the aromatics, so the dry ingredient.

What makes this soup special and different from all other soups in Taiwan.

And number three, the texture of the noodles.

Do you want the noodle to be kind of chewy,

or what are you looking for?

I love it chewy.

When you bite into it,

you kind of feel a little bit of that thickness.

Like T-H-I-C-C thing?

Like that kind of thing?

Yes.

Today, fellow foodie and YouTuber,

TJ, will help me bounce around the city of Taipei,

exploring the best it has to offer at every price point.

Let's chew on that.

This stall has been here for around 30 years.

A lot of locals grew up eating this and they still eat this now as an adult.

Right here they have the knife cut noodles.

So you see the texture of the noodles is quite thick and flat.

And each strand of noodle has different texture.

And right over there we have the stew,

the boiling pot of aromatics and beef.

Location 1, a lively, street-side beef lovers paradise.

Serving up hearty bowls for about $3.

Right there those are the freshly cut noodles.

And they're gonna put those in the boil soon.

There's a huge fistful and you just dump them in right there.

Gigantic chopsticks, stirring sticks.

I feel like a kid peeking over a fence.

What's over there?

To put it in, bam.

And they are not shy about the portion they give you.

Look at that, it's huge.

They're gonna put in some broth and some of this beef here, right?

Yes.

Oh, there it goes.

That's the potted beef.

Yeah.

Yes.

Look at those big pieces of beef in there.

Amazing.

Ooh, that portion is incredible.

When we came to the $3, $4 place,

I was like, alright, we'll get through this and then move on.

These look majestic.

I really love the environment of this place.

Although these noodles look amazing as well,

but this place is so packed that even we even got our little neighbor over here eating too.

And back to us.

I want to give him a little bit of privacy so he can enjoy his noodles alone.

That's what I would want.

What do we do here?

We just jump into it?

Yeah, I mean first you want to mix it up because this knife cut noodle is quite sticky.

Yeah.

You see it kind of clumps together.

Right.

Yeah, but it's beautiful because the soup just clings right on.

I got a nice beefy piece of beef here.

Me too, I got one too.

Let's go for it.

Mmm.

Meaty, a little firm, but still a nice texture

and then from there we can just get a bunch of these noodles together.

Oh, the steam is just pouring off here.

We're both starving so this looks awesome.

Let's just go for it.

So they have these like imperfections like some are a little more fat some are more thin

and then it just creates a amazing like diverse chewy texture in your mouth.

Yes, absolutely.

It's definitely chubbier than most noodles, but I love that.

How often do people eat something like this?

Honestly, we eat it throughout the day.

100

This place is open from morning to night.

101

So it can be breakfast too?

102

Absolutely, yeah, if you want to.

103

Not only are the noodles thick, but they're crazy long.

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They're unwirably.

105

Mmm.

106

Oh, that's good broth.

107

Warm, savory.

108

Feel the oil on your lips?

109

Beefy and full of fat.

110

The price is what's most crazy to me.

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It absolutely is.

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Because that's a legitimate amount of good quality beef.

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Broth that's been made with love simmering for hours there.

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This place has been stamped.

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If you're walking down the street and you see this stamp,

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then stop and get some nudes.

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Off to location number two.

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Let's go.

119

And let's go, but actually let's stay here and eat this.

120

Oh, okay.

121

We have come to our second location and can you tell me what's

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so special about this place other than the fact that the chef and owner of the place has a statue of himself.

123

So right now we are at Chef Hong Taiwanese Beef Noodle Soup.

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Chef Hong is a renowned chef.

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His beef noodle soup has won several international awards.

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Wow, which ones?

127

Can you name them?

128

Cool, let's go.

129

We are inside now taking a look at the menu.

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What is the average price of the normal kind of standard beef noodle here?

131

They have a braised beef shank noodle soup and it's 160.

132

160 is about five dollars?

133

And then it goes up in here so there's 230 for higher quality meat

134

and then the highest is a thousand and eighty eight which is the one we're trying.

135

This one speaks to me.

136

Five different types of beef.

137

Is this the drumstick of the count?

138

The count drumstick?

139

Yeah.

140

I heard they're gonna let us go back into the kitchen and see how it's made.

141

Let's go do that now right now We're headed into the kitchen.

142

I'm actually kind of honored.

143

We're getting this like behind-the-scenes look It's a big unveiling moment.

144

Go for it.

145

Okay.

146

Oh Would you just take a bath in there if you were allowed to oh my gosh?

147

Oh?

148

So all the bones and all the marrow is getting soft

149

and leaking out into the broth making it nice and fatty

150

So this is the aromatics with all the dried ingredients that I was talking about.

151

Oh.

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That's what gives it that nice flavor, fragrant flavor.

153

This is the finished beef and it's moved right here.

154

Oh, yeah.

155

Can I have that much in my bowl?

156

Right now we're on kind of the assembly line where they're gonna make this bowl

157

and we're gonna see it right before our eyes starting with a huge fistful of noodles.

158

So it's going in the little noodle net.

159

The noodle net, I like that noodle net.

160

It's going to be in there for three minutes.

161

What should we do?

162

Do you have any good stories in the meantime?

163

Um, so once that.

164

Oh, and we're back.

165

Oh, that's all for one?

166

Oh, that's all for one.

167

Okay, that's a mess of all our noodles to start with.

168

There's tripe, and then there's gonna be shank,

169

and then that large shank with the bone.

170

That's a gigantic tendon.

171

This is crazy.

172

It's gonna blow torch.

173

Oh, rib, it's the rib.

174

This is American beef.

175

Maybe I knew this cow.

176

And then right here, the big bone in shank,

177

just looking like a giant beef drumstick.

178

I'm starting to understand the price now.

179

Sizzling some of the fat on there.

180

Oh, do you smell that?

181

Oh my goodness.

182

This is like some intense foreplay.

183

Wow.

184

And then in with the broth.

185

And this is going to be the same broth that everybody else is getting.

186

So even if you're getting the $5 beef,

187

it's still the same broth.

188

It seems like the main difference is like these great cuts of meat.

189

Just draping it over there.

190

You can barely see the noodles.

191

It's just meat on top.

192

And then he's putting on some garnish.

193

A nice slow motion garnish.

194

And that's it.

195

I love it.

196

I know.

197

I'm like scared to touch it because it's so beautiful.

198

There's a huge amount of meat.

199

What's really interesting is with some of these parts,

200

like for example, the tripe here he was talking about,

201

it's not just that it's tripe,

202

it's like a special section of the tripe,

203

and from each cow they can cut just this small piece of the tripe.

204

It's like the most fatty,

205

delicious piece of the cow's stomach.

206

To me it seems like a pretty good deal, actually.

207

I think it's a great deal, it's huge.

208

Let's start with this beautiful amber tendon.

209

Fatty, it's thick, it's been boiling for eternity.

210

Let's go for it.

211

Mmm.

212

That is chewy, sticky goodness.

213

I was gonna just say it's so sticky.

214

It's one of those things that I grew up feeling like it was a little weird.

215

And it's just one of my favorite things now when I get noodles It's that juicy fatty sticky crazy tendon.

216

Maybe we should try some of this broth Mmm, that is smooth.

217

I could go run a 5k and then drink a glass of that Should we try some of this tripe?

218

It's a big cut of tripe right there.

219

I might even have to bite it in half.

220

Let's go for it.

221

Oh, lots of flavor.

222

It is like a sponge for that broth.

223

Those are some good organs.

224

Yeah, he was quite proud out of the tripe.

225

I think we'll work our way up to this big bone-in shank.

226

But we got this meat here.

227

That one is also the shank.

228

Beautiful swirls of tendon in here.

229

Mm.

230

Game over.

231

Oh, there's actually noodles down here too.

232

Hey, noodles.

233

These are slippery little suckers down here.

234

I'm like trying to pick it up.

235

Oh yeah, you're making me feel better with my skills.

236

All right, all right, ready?

237

Mmm.

238

That is some good chewy noodles.

239

It's more thin than the last place.

240

Yes.

241

Incredibly chewy.

242

They're soaking up that broth beautifully.

243

To eat this last bit,

244

I'm just gonna grab it like an actual chicken drumstick.

245

Look at that.

246

Oh.

247

Oh my gosh.

248

Whoa.

249

Oh my gosh.

250

It's just all coming up.

251

Cheers.

252

Here we go.

253

Wow.

254

Mm-hmm.

255

That's the best one here.

256

All the best things in one bowl.

257

It's just like a meat buffet and it happens to be on this bowl of noodles.

258

The noodles we had this morning were already terrific.

259

Here they just like piled on even more.

260

What else could they possibly do to scale up a bowl of beef noodles more than this?

261

Well, we're gonna find out at our next destination where they are charging

262

$340 for a bowl of noodles ten times this price.

263

Will it be ten times the noodles?

264

Let's find out.

265

Before leaving this life-changing noodle joint,

266

I had to thank the chef personally and ask him one burning question question.

267

If there was the perfect bowl of beef noodle,

268

how much would you be willing to pay for that?

269

He would pay 100 to 200 US for the perfect beef noodle soup.

270

Wow, okay.

271

So an award-winning chef says he'd pay one to two hundred dollars for the best bowl of noodles.

272

We found the price tag,

273

but now it's time to see if they're really the best.

274

We have arrived at our last- see why would it- it doesn't make sense if I'm just walking up and you're there.

275

Maybe you should walk up and I'm here?

276

Oh, maybe you should just walk away completely.

277

Okay, cool.

278

We have arrived at our last destination.

279

When you walk in here, there's only four tables.

280

So every day they're making maybe 20,

281

30, at most 40 bowls of noodles.

282

Let's go in and learn a little bit more.

283

Actually, this is it.

284

It's a one-sheeter.

285

They have eight different options.

286

The base price is 500 NT.

287

Number eight, which is what we're getting today,

288

presidential beef noodle soup for 10,000 NT.

289

The gentleman running the restaurant now,

290

his father started this establishment.

291

He came up on beef noodles.

292

He took it over and so he's running it now.

293

But they have one location, they have four tables.

294

And to me, that kind of says they're really focused on just making the best.

295

We're gonna get two of these, two presidential beef noodles.

296

Right now we are in the kitchen of New Baba,

297

And I'm with the chef.

298

Eric, how did this noodle start?

299

The recipe is from our customer.

300

Over years, 15 years of trying different things,

301

you saw finally what people liked the most.

302

Yes.

303

And that's what you still are serving now today.

304

All right.

305

Why don't you want to expand?

306

Why don't you want more tables?

307

We want to just focus on our beef.

308

I mean, one day if we cook just 20 to 40,

309

we can very focus and we can do the best.

310

And you're going to show me how it's made right now.

311

Let's do it.

312

This bra is the top layer and this bra is in the bottom.

313

Light bra is the rich bra.

314

When they're gonna assemble it now,

315

like what he's working on,

316

it's just gonna take a few minutes to put it together.

317

But if he was making this from scratch,

318

it's gonna take like a week from beginning to end.

319

Okay, the bra is okay.

320

And then we go to the noodle.

321

The noodles are already pre-portioned.

322

Ooh, yeah.

323

So we're blanching the noodles, getting those all nice.

324

Two minutes has elapsed.

325

We're taking it out of the noodle net.

326

And then we're in the beef center here.

327

And this is Wagyu beef,

328

short ribs, and one is prime short ribs.

329

Special piece, half tendon and half beef.

330

These look beautiful, like perfectly cut.

331

They look like little pieces of art.

332

And then in with the light broth.

333

Yeah, and red broth.

334

And then the ridge broth.

335

This ridge broth here, which smells so fatty and meaty.

336

It's making me forget about the two other bowls of noodles I had today.

337

And that's it?

338

That's it.

339

That's all right.

340

Ding ding.

341

Waiter.

342

Oh, thank you, sir.

343

Table one?

344

Table one.

345

Okay, I'll make sure he gets it.

346

Hey guys, thank you for sitting through act one and act two,

347

and we are finally here.

348

The most expensive bowl of noodles in the world.

349

And if I'm completely honest,

350

when I first heard about this,

351

I was super skeptical, and then I met the owner.

352

Their focus for years and years has been how could you possibly make the absolute best?

353

I think we start with some of this meat.

354

We have to put this in there first.

355

So we're gonna dump all that in.

356

Oh, it's gonna go a little bit.

357

Do do do do do.

358

I'm gonna dump it all in.

359

Alright, you go ahead.

360

Okay.

361

We have these kind of perfectly cut prime beef to our Australian Wagyu beef.

362

Wow.

363

Alright, here we go.

364

Our third beefy bite of the day.

365

You got space in your stomach still?

366

Yes, I am ready for this one.

367

I always got space for beef.

368

It completely melts in your mouth.

369

You could chew this with your tongue.

370

It's smaller, but the quality is outstanding.

371

We just ate one-sixth of the beef.

372

How much was that?

373

That was like $25.

374

That's crazy.

375

Oh my goodness.

376

Each bite is like $25.

377

Mmm.

378

I can't even keep my eyes open when I eat it.

379

I have to close them immediately.

380

You hadn't heard of this place before, had you?

381

I haven't heard of this place before.

382

I mean, I grew up on Taiwanese beef noodle soup.

383

Wow, this quality of this meat is so tender.

384

Here, they have this other cut that's kind of half tendon,

385

half beef, and you can see they've actually cut it to create this kind of round shape there.

386

Someone carving with scissors piece by piece to make this rounded shape.

387

Let's go for it.

388

Wow, this is so good.

389

Really good.

390

What I really like is that we've been to three different places

391

and they all have a different approach to their noodles

392

And what stands out about the noodles here is they're a little thinner,

393

but they're not clumping at all Wow,

394

that soup on that noodle is perfect,

395

it's beautiful

396

It's just

397

so simple it kind of surprises you at how good it

398

tastes Again going along with the lines of my unique concept in this show,

399

would you say a meal like this is Worth it?

400

Wow, that is so unique.

401

For me, a huge privilege doing this with you today.

402

Thank you so much.

403

Check out TJ's channel.

404

She's doing tons of food reviews on her channel as well in Taiwan and elsewhere.

405

I want to thank all the establishments that allowed us to come in and shoot with them today.

406

People throughout this whole trip in Taiwan have been amazingly kind and generous.

407

So friendly.

408

And we're definitely going to be back.

409

We loved it.

410

Yeah, come back.

411

If you enjoyed this video, maybe slap a subscription.

412

And the last of all thing that I want to say is this video was made possible by OneTrip Vietnam.

413

OneTrip Vietnam is a company in Vietnam putting on amazing tours right now in Saigon,

414

Hoi An, and Da Nang.

415

But soon to come, many more cities throughout the entire country.

416

I'm talking food tours, the Mekong Delta tour, adventure tours.

417

For more information on OneTrip,

418

check out the links in the description down below.

419

I will see you next week.

420

Thank you again, TJ.

421

Thank you.

422

A-Peace!

423

When your eyes will start looking at me And the words that you said last night

424

They will echo through my mind

TRENDING

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