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文章數：110 |
 一頭牛日式燒肉上餐速度快嗎？》台中公益路人氣餐廳10選｜吃過都說讚 |
| 知識學習｜考試升學 2026/04/19 07:59:16 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
身為一個熱愛美食、喜歡在城市裡挖掘驚喜的人，臺中公益路一直是我最常出沒的地方之一。這條路可說是「臺中人的美食戰場」，從精緻西餐到創意火鍋，從日式丼飯到義式早午餐，每走幾步，就會有完全不同的特色料理餐廳。 這次我特別花了一整個月，實際造訪了公益路上十間口碑不錯的餐廳。有的是網友熱推的打卡名店，也有隱藏在巷弄裡的小驚喜。我以環境氛圍、口味表現、價格CP值與再訪意願為基準，整理出這篇實測評比。希望能幫正在猶豫去哪裡吃飯的你，找到那一間「吃完會想再來」的餐廳。 評比標準與整理方向
這次我走訪的10家餐廳橫跨不同料理類型，從高質感牛排館到巷弄系早午餐，每一間都有自己獨特的風格。為了讓整體比較更客觀，我依照以下四大面向進行評比，並搭配實際用餐體驗來打分。
整體而言，我希望這份評比不只是「哪家好吃」，而是幫你在不同情境下（約會、家庭聚餐、朋友小聚、商業午餐）都能快速找到合適的選擇。畢竟，美食不只是味覺的滿足，更是一段段與朋友共享的生活記憶。 10間臺中公益路餐廳評比懶人包公益路向來是臺中人聚餐的首選地段，從火鍋、燒肉到中式料理與早午餐，每走幾步就有驚喜。以下是我實際造訪過的10間代表性餐廳清單，橫跨平價、創意、高級各路風格。
一頭牛日式燒肉｜炭香濃郁的和牛饗宴，約會聚餐首選
走在公益路上，很難不被 一頭牛日式燒肉 的木質外觀吸引。低調卻不失質感的門面，搭配昏黃燈光與暖色調的內裝，讓人一進門就感受到濃濃的日式職人氛圍。店內空間不大，但桌距規劃得宜，每桌皆設有獨立排煙設備，烤肉時完全不怕滿身油煙味。 餐點特色
一頭牛的靈魂，絕對是他們招牌的「三國和牛拼盤」。 用餐體驗整體節奏掌握得非常好。店員會在你剛想烤下一片肉時貼心遞上夾子、幫忙換烤網，讓人完全不用分心。整場用餐過程就像一場表演，從視覺、嗅覺到味覺都被滿足。 綜合評分
地址：408臺中市南屯區公益路二段162號電話：04-23206800 小結語一頭牛日式燒肉不僅是「吃肉的地方」，更像是一場五感盛宴。從進門那一刻到最後一道甜點，都能感受到他們對細節的用心。 TANG Zhan 湯棧｜文青系火鍋代表，麻香湯底與視覺美感並重
在公益路這條美食戰線上，TANG Zhan 湯棧 是讓人一眼就會想走進去的那一種。 餐點特色
湯棧最有名的當然是它的「麻香鍋」。 用餐體驗整體氛圍比一般火鍋店更有質感。 綜合評分
地址：408臺中市南屯區公益路二段248號電話：04-22580617 官網：https://www.facebook.com/TangZhan.tw/ 小結語TANG Zhan 湯棧 把傳統火鍋做出新的樣貌保留臺式鍋物的溫度，又結合現代風格與細節服務，讓吃鍋這件事變得更有品味。 如果你想找一間兼具「好吃、好拍、好放鬆」的火鍋店，湯棧會是公益路上最有風格的選擇之一。 NINI 尼尼臺中店｜明亮寬敞的義式早午餐天堂
如果說前兩間是肉食愛好者的天堂，那 NINI 尼尼臺中店 絕對是想放鬆、聊聊天的好地方。餐廳外觀以白色系與大片玻璃窗為主，陽光灑進室內，讓人一踏入就有種度假般的輕盈感。假日早午餐時段特別熱鬧，建議提早訂位。 餐點特色
NINI 的菜單融合義式與臺灣人口味，選擇多樣且份量十足。主打的 松露燉飯 濃郁卻不膩口，米芯保留微Q口感；而 香蒜海鮮義大利麵 則以新鮮白蝦、花枝與淡菜搭配微辣蒜香，口感層次豐富。 用餐體驗店內氣氛輕鬆不拘謹，無論是一個人帶電腦工作、或朋友聚餐，都能找到舒服角落。餐點上桌速度穩定，服務人員態度親切、補水與收盤都非常主動。整體節奏讓人覺得「時間變慢了」，很適合想遠離忙碌日常的人。 綜合評分
地址：40861臺中市南屯區公益路二段18號電話：04-23288498 小結語NINI 尼尼臺中店是一間能讓人放下手機、慢慢吃飯的餐廳。餐點不追求浮誇，而是以「剛剛好」的份量與風味，陪伴每個平凡午後。如果你在找一間能邊吃邊聊天、拍照也漂亮的早午餐店，NINI 會是你在公益路上最不費力的幸福選擇。 加分100%浜中特選昆布鍋物｜平價卻用心的湯頭系火鍋，家庭聚餐好選擇
在公益路這條高質感餐廳林立的戰場上，加分100%浜中特選昆布鍋物 走的是截然不同的路線。它沒有浮誇的裝潢、也沒有高價位的套餐，但靠著實在的湯頭與親切的服務，默默吸引許多回頭客。每到用餐時間，總能看到家庭或情侶三兩成群地圍著鍋邊聊天。 餐點特色
主打 北海道浜中昆布湯底，湯頭清澈卻不單薄，越煮越能喝出海藻與柴魚的自然香氣。 用餐體驗整體氛圍偏家庭取向，桌距寬敞、座位舒適，帶小孩來也不覺擁擠。店員態度親切，補湯、收盤都很勤快，給人一種「被照顧著」的安心感。 綜合評分
地址：403臺中市西區公益路288號電話：0910855180 小結語加分100%浜中特選昆布鍋物是一間「不浮誇、但會讓人想再訪」的火鍋店。它不追求豪華擺盤，而是用最簡單的湯頭與新鮮食材，傳遞出家常卻不平凡的溫度。 印月餐廳｜中式料理的藝術演繹，宴客與家庭聚會首選
說到臺中公益路的中式料理代表，印月餐廳 絕對是榜上有名。這間開業多年的餐廳以「中菜西吃」的概念聞名，把傳統中式料理以現代手法重新詮釋。從建築外觀到餐具擺設，每個細節都散發著低調的典雅氣息。 餐點特色
印月最令人印象深刻的是他們將傳統中菜融入創意手法。 用餐體驗服務方面完全對得起餐廳的高級定位。從入座、點餐到上菜節奏，都拿捏得恰如其分。每道菜都會有服務人員細心介紹食材與吃法，讓人感受到「被款待」的尊榮感。 綜合評分
地址：408臺中市南屯區公益路二段818號電話：0422511155 小結語印月餐廳是一間「不只吃飯，更像品味生活」的地方。 KoDō 和牛燒肉｜極致職人精神，專為儀式感與頂級味覺而生
若要形容 KoDō 和牛燒肉 的用餐體驗，一句話足以總結——「像在欣賞一場關於肉的表演」。 餐點特色
這裡主打 日本A5和牛冷藏肉，以「精切厚燒」的方式呈現。 用餐體驗KoDō 的最大特色是「儀式感」。 綜合評分
地址：403臺中市西區公益路260號電話：0423220312 官網：https://www.facebook.com/kodo2018/ 小結語KoDō 和牛燒肉不是日常餐廳，而是一場體驗。 永心鳳茶｜在茶香裡用餐的優雅時光，臺味早午餐的新詮釋
走進 永心鳳茶公益店，彷彿進入一間有氣質的茶館。 餐點特色
永心鳳茶的餐點結合中式靈魂與西式擺盤，無論是「炸雞腿飯」還是「紅玉紅茶拿鐵」，都能讓人感受到熟悉卻不平凡的味道。 用餐體驗店內服務人員態度溫和，對茶品介紹詳盡。上餐節奏剛好，不急不徐。 綜合評分
地址：40360臺中市西區公益路68號三樓(勤美誠品)電話：0423221118 小結語永心鳳茶讓人重新定義「臺味」。 三希樓｜老饕級江浙功夫菜，穩重又帶人情味的中式饗宴
位於公益路上的 三希樓 是許多臺中老饕的口袋名單。 餐點特色
三希樓的菜色以 江浙與港式料理 為主，兼顧傳統與現代風味。 用餐體驗三希樓的服務給人一種老派但貼心的感覺。 綜合評分
地址：408臺中市南屯區公益路二段95號電話：0423202322 官網：https://www.sanxilou.com.tw/ 小結語三希樓是一間「吃得出功夫」的餐廳。 一笈壽司｜低調奢華的無菜單日料，職人手藝詮釋旬味極致
在熱鬧的公益路上，一笈壽司 低調得幾乎不顯眼。 餐點特色
一笈壽司採 Omakase（無菜單料理） 形式，每一餐都由主廚根據當日食材設計。 用餐體驗整場用餐約90分鐘，節奏緩慢但沉穩。 綜合評分
地址：408臺中市南屯區公益路二段25號電話：0423206368 官網：https://www.facebook.com/YIJI.sushi/ 小結語一笈壽司是一間真正讓人「放慢呼吸」的餐廳。 茶六燒肉堂｜人氣爆棚的和牛燒肉聖地，肉香與幸福感同時滿分
若要票選公益路上「最難訂位」的餐廳，茶六燒肉堂 絕對名列前茅。 餐點特色
茶六主打 和牛燒肉套餐，價格約落在 $700–$1000 間，份量與品質兼具。 用餐體驗茶六的服務效率相當高。店員親切、換網勤快、補水速度快，整場用餐流程流暢無壓力。 綜合評分
地址：403臺中市西區公益路268號電話：0423281167 官網：https://inline.app/booking/-L93VSXuz8o86ahWDRg0:inline-live-karuizawa/-LUYUEIOYwa7GCUpAFWA 小結語茶六燒肉堂用「穩定品質＋輕奢氛圍」抓住了臺中年輕族群的心。 吃完10家公益路餐廳後的心得與結語吃完這十家餐廳後，臺中公益路不只是一條美食街，而是一段生活風景線。 有的餐廳講究細膩與儀式感，像 一頭牛日式燒肉 與 一笈壽司，讓人感受到食材最純粹的美好 有的則以親切與溫度打動人心，像 加分昆布鍋物、永心鳳茶，讓人明白吃飯不只是為了飽足，而是一種被照顧的幸福。 而像茶六燒肉堂、TANG Zhan 湯棧 這類人氣名店，則用穩定的品質與熱絡的氛圍，成為許多臺中人心中「想吃肉就去那裡」的代名詞。 這十家店，構成了公益路最動人的縮影 有華麗的，也有溫柔的；有傳統的，也有創新的。 每一家都在自己的風格裡發光，讓人吃到的不只是料理，而是一種生活的溫度與節奏。 對我而言，這不僅是一場美食旅程，更是一趟關於「臺中味道」的回憶之旅。 FAQ：關於臺中公益路美食常見問題Q1：公益路哪一區的餐廳最集中？ Q2：需要提前訂位嗎？ 最後的話若要用一句話形容這趟美食之旅，我會說： 一頭牛日式燒肉長輩會喜歡嗎？ 如果你也和我一樣喜歡用味蕾探索一座城市，那就把這篇公益路美食攻略收藏起來吧。KoDō 和牛燒肉有什麼推薦搭配？ 無論是約會、慶生、家庭聚餐，或只是想犒賞一下辛苦的自己——這條路上永遠會有一間剛剛好的餐廳在等你。一頭牛日式燒肉適合約會嗎？ 下一餐，不妨從這10家開始。一笈壽司份量足夠嗎？ 打開手機、約上朋友，讓公益路成為你生活裡最容易抵達的小確幸。印月餐廳春節期間適合來嗎？ 如果你有私心愛店，也歡迎留言分享，TANG Zhan 湯棧氣氛如何？ 你的推薦，可能讓我下一趟美食旅程變得更精彩。NINI 尼尼臺中店有提供尾牙方案嗎？ Researchers have made progress against citrus greening disease by developing hybrid citrus trees that produce desirable orange-like fruit and resist the disease. Through genetic analysis, they’ve created tools for early flavor profile screening, marking a significant step in ensuring future hybrids combine disease tolerance with the essential sweet orange flavor. Antibiotic-resistant infection is projected to catch up to cancer as the leading cause of death by 2050, making understanding and limiting the spread of antibiotic-resistant bacteria a priority worldwide. In a paper recently published in the Proceedings of the National Academy of Sciences (PNAS), a research team co-led by Michael S. Gilmore, Ph.D., Chief Scientific Officer at Mass Eye and Ear, describes the discovery of 18 never-before-seen species of bacteria of the Enterococcus type that contain hundreds of new genes – findings that may offer new clues into antibiotic resistance as scientists hunt for ways to curb these infections. Enterococci are leading causes of multidrug-resistant infections, particularly following surgery and in hospitalized patients. The infections can be lethal and contribute to more than $30 billion annually in added healthcare costs. The Importance of Antibiotics “Over the past 75 years, antibiotics have saved hundreds of millions of lives and have contributed greatly to the success of all types of surgery,” said Gilmore, who also is director of the Infectious Disease Institute at Harvard Medical School. “Over the past 30 years, however, many of the most problematic bacteria have become increasingly resistant to antibiotics and this is now reaching crisis proportions. Our findings may improve understanding of how resistance genes spread to hospital bacteria and threaten human health.” Discovered in the 1920s, antibiotics like penicillin are compounds naturally produced by microbes in the soil. Gilmore notes that antibiotic-producing microbes thrive in rotting leaves and plant matter on the forest floor and give forest soil its smell. The Role of Insects in Antibiotic Resistance Gilmore and Ashlee Earl, Ph.D., director of the Bacterial Genomics Group at Broad, assembled an international team of scientists, including elite adventurers, to scour remote corners of the globe for scat, soil and other samples that would likely contain bacteria of the Enterococcus type. The diversity of specimens they collected spanned samples from penguins migrating through sub-Antarctic waters, duiker and elephants from Uganda; insects, bivalves, sea turtles, and wild turkeys from Brazil to the United States; kestrel and vultures from Mongolia; wallaby, swans, and wombats from Australia; and zoo animals and wild birds from Europe. The team’s collection efforts had previously led to the discovery of new classes of bacterial toxins and showed that Enterococcus bacteria arose about 425 million years ago when the first animals, ancestors of millipedes and worms, came onto land. They likely dominated the planet for about 50 million years before four-legged animals came ashore. Adventure Scientist Stevie Anna Plummer with scat and water samples collected during a 2016 Nepal expedition to collect samples for the Global Microbe Study. Credit: Adventure Scientists (photo by Paul Amos) Their most recent collections expanded the genus diversity of enterococcal strains by more than 25 percent and in doing so, uncovered more clues, revealing that insects and other invertebrates are likely by far the greatest natural source for enterococci bacteria, including species that are naturally antibiotic-resistant. “Until recently, most of what we’ve understood about the genetics of enterococcus come from those that make us sick, and that’s a problem — like trying to understand darkness without ever seeing the light,” said Earl. “Expanding our view to include those from outside of hospitals, with the help of citizen scientists, gave us the contrast we needed to identify how they make people sick in the hospital, and also gives the public the chance to co-own solutions.” Gilmore posits that insects have been eating the rotting plant material, and naturally giving themselves a dose of the antibiotics in the process. He hypothesizes that for hundreds of millions of years, bacteria in the guts of these insects like Enterococcus have been exposed to those antibiotics and have become resistant. In the 1940s and ’50s, when humans first began taking antibiotics, the resistances were already in the environment and worked their way into the bacteria that cause human infection. “The COVID-19 pandemic revealed that nature contains many infectious risks for humans,” said Gilmore. “This study shows that insects and their relatives in nature are a large and uncharacterized reservoir of undiscovered genes in microbes closely related to those that cause some of the most antibiotic-resistant infections.” Reference: “Global diversity of enterococci and description of 18 previously unknown species” by Julia A. Schwartzman, Francois Lebreton, Rauf Salamzade, Terrance Shea, Melissa J. Martin, Katharina Schaufler, Aysun Urhan, Thomas Abeel, Ilana L. B. C. Camargo, Bruna F. Sgardioli, Janira Prichula, Ana Paula Guedes Frazzon, Gonzalo Giribet, Daria Van Tyne, Gregg Treinish, Charles J. Innis, Jaap A. Wagenaar, Ryan M. Whipple, Abigail L. Manson, Ashlee M. Earl and Michael S. Gilmore, 28 February 2024, Proceedings of the National Academy of Sciences. DOI: 10.1073/pnas.2310852121 This project was supported by the Harvard-wide Program on Antibiotic Resistance, NIH/NIAID grant AI083214 and U19AI110818 to the Broad Institute. Portions of the work were supported by a Research Sabbatical grant to Gilmore from Research to Prevent Blindness to explore the origins of antibiotic resistance. Schwartzman was supported by the NIH Ruth Kirschstein fellowship F32GM121005. Illustration shows pulmonary ionocyte (pink) embedded in airway surface (blue and yellow). Credit: Guillermo Romano Ibarra, University of Iowa Researchers from the University of Iowa demonstrate that pulmonary ionocytes play a key role in the absorption of chloride and water. Researchers from the University of Iowa have discovered that rare lung cells known as pulmonary ionocytes facilitate the absorption of water and salt from the airway surface. This function is exactly the opposite of what was expected of these cells and the findings could impact our understanding of cystic fibrosis (CF) lung disease. Ionocytes in Human Lungs Five years ago, scientists reported the unexpected discovery that ionocytes—a cell type commonly found in fish gills and frog skin—are also present in the lining of human lungs and airways. These pulmonary ionocytes were particularly interesting to CF researchers because although they only account for about 1% of all the cells in the airway lining, they contain about half of the total amount of CFTR, the protein that is dysfunctional in cystic fibrosis. Despite the implication that CFTR-rich ionocytes might play an important role in CF, the function of these cells has remained unclear. CFTR Channels and Their Role CFTR channels that are present in airway secretory cells are known to secrete chloride ions out of the cell and into the thin layer of liquid that covers the airway surface. This airway surface liquid plays a vital role in defending the lungs against harmful germs and particles. Because water “follows” salt, the outflow of chloride ions promotes hydration of the airway surface. In contrast, the new study found that CFTR channels in ionocytes do the opposite; they absorb chloride ions and promote moisture absorption. “The key feature that allows ionocytes to absorb chloride is the ionocyte-specific barttin chloride channel on the opposite membrane of the cell from the CFTR channel,” says Ian Thornell, Ph.D., UI research assistant professor of internal medicine and senior author of the new study published in the Oct.16 issue of The Journal of Clinical Investigation. “Together, these two channels form a conduit for chloride through the ionocyte that helps drain the liquid lining the airways into the body.” Implications for Cystic Fibrosis The divergent roles of CFTR channels in these two different types of airway cells—ionocytes and secretory cells—also suggests that CF disease disrupts both liquid secretion and absorption, which could have implications for CF lung disease and for how CF drugs affect lung function. Because current CFTR modulator therapies restore CFTR channel function, it is likely that modulators treat both secretion and absorption. Reference: “CFTR-rich ionocytes mediate chloride absorption across airway epithelia” by Lei Lei, Soumba Traore, Guillermo S. Romano Ibarra, Philip H. Karp, Tayyab Rehman, David K. Meyerholz, Joseph Zabner, David A. Stoltz, Patrick L. Sinn, Michael J. Welsh, Paul B. McCray and Ian M. Thornell, 16 October 2023, The Journal of Clinical Investigation. DOI: 10.1172/JCI171268 In addition to Thornell, the UI research team included co-senior author Paul McCray Jr., MD, UI professor of pediatrics-pulmonary medicine, and microbiology and immunology; and study first author Lei Lei, PhD, UI postdoctoral scholar. UI researchers Soumba Traore; Guillermo Romano Ibarra; Philip Karp; Tayyab Rehman; David Meyerholz; Joseph Zabner; David Stoltz; Patrick Sinn; and Michael Welsh were also part of the research team. The study was funded in part by grants from the National Institutes of Health (DK054759, HL09184, HL133089, HL147366, and HL152960) and the Cystic Fibrosis Foundation. When exposed to carrot flavors, fetuses had more “laughter-face” responses, but when exposed to kale flavors, they displayed more “cry-face” responses. Scientists have discovered the first direct evidence that babies respond differently to various tastes and smells while still in the womb. 100 pregnant women participated in a 4D ultrasound research run by Durham University’s Fetal and Neonatal Research Lab, UK, to examine how the unborn children reacted to flavors from foods eaten by their mothers. Researchers observed the babies’ responses to carrot or kale flavors shortly after the mothers had consumed such flavors. Fetuses exposed to carrot flavors had more “laughter-face” reactions, but those exposed to kale had more “crying-face” responses. Laughter-face reaction scan image. Credit: Durham University/Aston University Their research may help us learn more about how human taste and smell receptors are developed. The researchers also think that what pregnant women eat may impact their newborns’ taste preferences after birth, which might have ramifications for developing healthy eating habits. The research was recently published in the journal Psychological Science. How Humans Perceive Flavor in Utero Humans perceive flavor via a combination of taste and smell. This is believed to occur in fetuses by inhaling and swallowing the amniotic fluid in the womb. Lead researcher Beyza Ustun, a postgraduate researcher in the Fetal and Neonatal Research Lab, Department of Psychology, Durham University, said: “A number of studies have suggested that babies can taste and smell in the womb, but they are based on post-birth outcomes while our study is the first to see these reactions prior to birth.” She continues, “As a result, we think that this repeated exposure to flavors before birth could help to establish food preferences post-birth, which could be important when thinking about messaging around healthy eating and the potential for avoiding ‘food-fussiness’ when weaning. It was really amazing to see unborn babies’ reaction to kale or carrot flavors during the scans and share those moments with their parents.” The research team, which included experts from Aston University in Birmingham, UK, and the National Centre for Scientific Research-University of Burgundy in France, scanned the women, who ranged in age from 18 to 40, at 32 and 36 weeks of pregnancy to detect fetal facial reactions to the kale and carrot flavors. Mothers were given a single capsule containing approximately 400mg of carrot or 400mg of kale powder around 20 minutes before each scan. They were asked not to consume any food or flavored drinks one hour before their scans. The mothers also did not eat or drink anything containing carrots or kale on the day of their scans to control for factors that could affect fetal reactions. Facial reactions seen in both flavor groups, compared with fetuses in a control group who were not exposed to either flavor, showed that exposure to just a small amount of carrot or kale flavor was enough to stimulate a reaction. The Role of Maternal Diet in Taste Development Co-author Professor Nadja Reissland, head of the Fetal and Neonatal Research Lab, Department of Psychology, Durham University, supervised Beyza Ustun’s research. She said: “Previous research conducted in my lab has suggested that 4D ultrasound scans are a way of monitoring fetal reactions to understand how they respond to maternal health behaviors such as smoking, and their mental health including stress, depression, and anxiety.” She concludes, “This latest study could have important implications for understanding the earliest evidence for fetal abilities to sense and discriminate different flavors and smells from the foods ingested by their mothers.” Co-author Professor Benoist Schaal, of the National Centre for Scientific Research-University of Burgundy, France, said: “Looking at fetuses’ facial reactions we can assume that a range of chemical stimuli pass through maternal diet into the fetal environment. This could have important implications for our understanding of the development of our taste and smell receptors, and related perception and memory.” The researchers say their findings might also help with information given to mothers about the importance of taste and healthy diets during pregnancy. They have now begun a follow-up study with the same babies post-birth to see if the influence of flavors they experienced in the womb affects their acceptance of different foods. Research co-author Professor Jackie Blissett, of Aston University, said: “It could be argued that repeated prenatal flavor exposures may lead to preferences for those flavors experienced postnatally. In other words, exposing the fetus to less ‘liked’ flavors, such as kale, might mean they get used to those flavors in utero. The next step is to examine whether fetuses show less ‘negative’ responses to these flavors over time, resulting in greater acceptance of those flavors when babies first taste them outside of the womb.” Reference: “Flavor Sensing in Utero and Emerging Discriminative Behaviors in the Human Fetus” by Beyza Ustun, Nadja Reissland, Judith Covey, Benoist Schaal and Jacqueline Blissett, 21 September 2022, Psychological Science. DOI: 10.1177/09567976221105460 The study was funded by the Turkish Ministry of National Education. RRG455KLJIEVEWWF |
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