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牛肉麪嘅主要配方,早期係留守臺灣眷村嘅軍人整(譬如嚟自山東、四川、重慶一帶)。使用牛肋、牛腩、牛𦟌加埋花椒、辣椒調味嘅產品叫作「紅燒牛肉麪」,唔食得辣嘅亦都有「清燉牛肉麪」可以揀[3][4][5][6]。針對穆斯林人士嘅料理,即係「清真牛肉麪」。肉品來源可以係本地產,或者澳洲入口。
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