台式牛排是不少民眾，逛夜市時必吃的美食，不僅料豐富實在，且在現場吃還會無限供應玉米濃湯及紅茶，價格更是經濟實惠，我小時候，只要逛夜市時，經過夜市牛排攤位時，總是會聞到飄來的牛排香味，聽到滋滋作響的鐵板烤盤聲，讓人很想停下來，點份夜市牛排，坐在小板凳上，可能和旁人併桌，大快朵頤一番，再喝個幾碗玉米濃湯，飽足感滿滿滿的。
1976年，在台北市八德路巷子內，曾任西餐主廚的孫東寶先生，烹調出一盤盤滋滋作響的鐵板牛排，附帶小撮鐵板麵條，不但吃得飽，也吃得巧，售價還只要40元，食物可以分等級，但享用美食的權力不能分階級，這就是台式平價牛排的第一章，時過今日，風起雲湧，孫東寶牛排曾經消失一段時間，不過，就在前幾年，重出江湖，端出「台式牛排教父」的招牌，讓台式牛排大戰一觸即發。
我本來沒想到會吃到孫東寶牛排，只是這家牛排店的原址，也是一家牛排店，兩年多沒來了，沒想到，這次再來時，已經換了招牌，從原來的不知名牛排店，換成了孫東寶牛排XX分店的招牌，不過，還是印象中的台式牛排，鐵板麵滋滋作響地冒出熱氣，鐵板上滋滋作響的肉塊，淋上特調醬汁，而高溫四處噴濺的油花帶著誘人的牛排香，我餓了。
黑紅的經典配色，寬敞的用餐空間，主打100%原肉主義，不使用組合肉，讓客人們能吃得健康，現在的孫東寶牛排店，已經從夜市走入都市蛋黃區，價錢有190元上下的主廚特餐，也有較高價位的進階牛排，如丁骨牛排，一如既往地無限供應玉米濃湯及紅茶，一樣的吃得飽，也吃得巧。
再過幾個小時，就正式過年了，過年期間，幾乎大部份的人們都回老家過年，餐飲業也會受到影響，很多店家也不營業，對於外食族，想要吃個平價美食，都不再是容易的事情了。
Taiwanese steak is a must-try street food for many people when strolling through night markets. Not only is it rich and satisfying, but when you eat it on the spot, they also provide unlimited corn soup and black tea. The prices are also very budget-friendly. When I was a kid, every time I passed a night market steak stall, I would catch a whiff of the delicious steak aroma and hear the sizzling sound of the hotplate. It always tempted me to stop and order a serving of night market steak, sit on a small stool, maybe share a table with someone else, and indulge in a hearty meal along with a few bowls of corn soup – feeling totally satisfied.
In 1976, on a little lane off Bade Road in Taipei, Mr. Sun Dongbao, a former Western cuisine chef, created sizzling hotplate steaks with a side of noodles, all for just 40 NT dollars. Food could be classified, but the right to enjoy delicious food knows no social class. This marked the beginning of affordable Taiwanese steaks. Over time, things changed, and Sun Dongbao's steaks disappeared for a while. However, a few years ago, they made a comeback, displaying the sign of the "Godfather of Taiwanese Steaks" and triggering a fierce battle among Taiwanese steak establishments.
I didn't expect to have Sun Dongbao's steak again. The original location, once an unknown steakhouse, now proudly displayed the sign of Sun Dongbao Steak XX Branch. Nonetheless, it retained the essence of Taiwanese steak – the sizzling hotplate, the steam rising from the iron plate, the juicy meat coated in special sauce, and the enticing aroma of steak. I was hungry.
With its classic black and red color scheme, spacious dining area, and a commitment to using 100% original meat, no meat combinations, Sun Dongbao Steak has transitioned from the night market to the urban area. They offer reasonably priced chef's specials around 190 NT dollars and more upscale options like T-bone steaks. They continue the tradition of providing unlimited corn soup and black tea, ensuring you can eat both heartily and cleverly.
In a few hours, it will officially be Chinese New Year. During this time, most people go back to their hometowns to celebrate, and it affects the restaurant industry too – many places are closed. For those who enjoy eating out, finding affordable and delicious food becomes quite a challenge.
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