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	文章數：81

一頭牛日式燒肉有壽星優惠嗎？》台中公益路餐廳大賞｜10家特色名店推薦

興趣嗜好｜偶像追星　2026/04/20 17:23:18

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。 評分項目 滿分5分 評比重點 環境氛圍 ⭐⭐⭐⭐⭐ 用餐空間是否舒適、有設計感、適合聚會或約會 口味表現 ⭐⭐⭐⭐⭐ 餐點是否新鮮、調味平衡、有無記憶點 CP值 ⭐⭐⭐⭐⭐ 價位與份量是否合理，是否值得回訪 再訪意願 ⭐⭐⭐⭐⭐ 整體體驗是否令人想再來、服務是否加分 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。 餐廳名稱 料理類型 價位範圍（每人） 推薦菜色 適合族群 我的評價摘要 1️⃣ 一頭牛日式燒肉 和牛燒肉 $1200~$1400 A5和牛拼盤、 旬味野炊飯 情侶慶祝、燒肉愛好者 肉質頂級、陶瓷烤爐，沒有用木炭 2️⃣ TANG Zhan 湯棧 火鍋 / 麻香鍋 $500–$800 麻香鍋、麻油雞鍋 情侶、朋友、文青聚會 文青風火鍋代表，湯底濃郁卻不膩、環境質感佳 3️⃣ NINI 尼尼臺中店 義式料理 / 早午餐 $400–$700 松露燉飯、薄餅披薩 姊妹聚會、家庭聚餐 採光好、氣氛輕鬆，餐點份量實在 4️⃣ 加分100%浜中特選昆布鍋物 北海道鍋物 $400–$700 牛奶昆布鍋、海鮮拼盤 家庭聚餐、親子用餐 湯底細緻清爽、CP值高、服務親切 5️⃣ 印月餐廳 中式創意料理 / 宴會餐廳 $800–$1500 松露雞湯、蒜香牛肋條 商務宴客、家庭聚餐 菜色融合創意與傳統，氣氛高雅 6️⃣ KoDō 和牛燒肉 高檔日式燒肉 $1200–$2000 冷藏肋眼、壽喜燒套餐 節慶慶祝、燒肉控 儀式感十足、肉質極佳、服務細膩 7️⃣ 永心鳳茶 臺式茶館 / 早午餐 $300–$500 炸雞腿飯、鳳茶甜點 姊妹下午茶、親子餐聚 茶香融入料理，氛圍優雅放鬆 8️⃣ 三希樓 江浙菜 / 港點 $600–$900 小籠包、東坡肉 家庭聚餐、長輩慶生 火候精準、味道穩定，傳統中菜代表 9️⃣ 一笈壽司 日式壽司 / 無菜單料理 $1000–$1500 握壽司套餐、生魚片 日料控、紀念日用餐 食材新鮮、主廚手藝細膩，私密高雅 🔟 茶六燒肉堂 和牛燒肉 / 精緻套餐 $700–$1000 厚切牛舌、和牛拼盤 家庭、情侶、朋友聚餐 品質穩定、氣氛熱絡，年輕族群最愛 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」。 嚴選的和牛部位，共八個部位、十樣餐點，讓人能從牛頭一路品嘗到牛尾。 油花分布均勻、切片厚薄恰好，經過炭火烤炙後香氣四溢，焦香與油脂在口中交融，入口即化的滑順感令人難忘。 值得一提的是，一頭牛的菜單設計十分彈性 想要一次體驗完整套餐也可以，偏好客製口味則能自由單點組合，不受套餐限制，想吃什麼就點什麼。 而且每桌都能選擇「自行燒烤」或「專人代烤」服務，烤肉管家的火侯掌握與節奏讓整體體驗更輕鬆愉快。 除了主角和牛，旬味野炊飯 與 主廚冰淇淋 也是隱藏版亮點，前者粒粒分明、香氣撲鼻；後者以香草與焙茶為基底，隨季節更換口味，完美收尾。整體服務親切熱情，特別是壽星還能享有 生日畫盤驚喜，讓慶祝時刻更添儀式感。 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。 如果是第一次約會或慶祝特別節日，這裡的氛圍既不尷尬又不吵鬧，是營造氣氛的理想選擇。 綜合評分 評分項目 分數（滿分5分） 評語 環境氛圍 ⭐⭐⭐⭐⭐ 光線柔和、氣氛沉穩，極具日式質感 口味表現 ⭐⭐⭐⭐⭐ A5和牛入口即化、炭香迷人 CP值 ⭐⭐⭐⭐ 價格略高但品質與服務對得起價位 再訪意願 ⭐⭐⭐⭐⭐ 適合慶祝、約會，一吃就難忘的燒肉店 地址：408臺中市南屯區公益路二段162號 電話：04-23206800 官網：https://lihi2.me/Amijw 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。 若要在公益路找一間能讓人「邊吃邊微笑」的燒肉店，一頭牛 絕對值得列入你的必訪清單。 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。 黑灰調的現代外觀、搭配微霧玻璃與招牌的「湯棧」燈字，呈現出一種低調的時尚感。 店內設計延續品牌主題，以「湯」為靈魂打造整體體驗，從裝潢到香氣，都有濃厚的溫潤氣息。 餐點特色 湯棧最有名的當然是它的「麻香鍋」。 湯底以雞骨與多種辛香料慢熬，香氣濃郁卻不嗆辣，入口後會在喉間留下柔和的花椒香。 「招牌麻油雞鍋」與「黃金牛奶鍋」也是人氣選項，特別是在冬天，溫潤的湯底配上滑嫩肉片，讓人每一口都覺得暖心。 他們的「滷肉飯」和「香蔥豆腐皮」更是許多老客人必點的靈魂配角，簡單卻有記憶點。 用餐體驗 整體氛圍比一般火鍋店更有質感。 桌距寬敞、燈光柔和，店員動作俐落又親切。即使客滿，也不會感覺吵雜或壓迫。 不論是一個人想靜靜吃鍋、或是朋友聚餐，湯棧都能給你剛剛好的距離與溫度。 值得一提的是，上菜速度快、湯底續湯毫不手軟，細節服務到位。 綜合評分 評分項目 分數（滿分5分） 評語 環境氛圍 ⭐⭐⭐⭐⭐ 文青感強、光線柔和，是拍照好選擇 口味表現 ⭐⭐⭐⭐☆ 麻香濃郁、湯頭層次豐富、不油不膩 CP值 ⭐⭐⭐⭐ 份量足、價格中等偏上 再訪意願 ⭐⭐⭐⭐⭐ 冬天或雨天時會特別想再訪的火鍋店 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。 此外，他們的薄餅披薩相當受歡迎，餅皮薄脆、餡料新鮮，是三五好友共享的好選擇。 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 評分項目 分數（滿分5分） 評語 環境氛圍 ⭐⭐⭐⭐⭐ 採光好、座位寬敞，氛圍悠閒舒適 口味表現 ⭐⭐⭐⭐ 義式風味穩定，燉飯與披薩表現亮眼 CP值 ⭐⭐⭐⭐ 價位合理、份量實在 再訪意願 ⭐⭐⭐⭐ 適合假日早午餐或輕鬆聚會再訪 地址：40861臺中市南屯區公益路二段18號 電話：04-23288498 官網：https://nini.com.tw/ 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。 我這次點的是「牛奶昆布鍋」，入口時奶香與昆布香完美融合，搭配新鮮的牛五花肉片，滑順又不膩。 菜盤走健康取向，蔬菜比例高，連玉米、南瓜、豆皮都能吃出甜味；附餐的烏龍麵Q彈有嚼勁，吃完十分有飽足感。 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。 最難得的是，即使價位不高，食材新鮮度仍維持得很好，能感受到店家對品質的堅持。 綜合評分 評分項目 分數（滿分5分） 評語 環境氛圍 ⭐⭐⭐⭐ 簡約乾淨、座位舒適，適合家庭聚餐 口味表現 ⭐⭐⭐⭐☆ 湯頭清爽細緻、奶香與昆布香交融自然 CP值 ⭐⭐⭐⭐⭐ 份量足、價位親民，整體表現超值 再訪意願 ⭐⭐⭐⭐☆ 想吃鍋又不想花太多時的首選 地址：403臺中市西區公益路288號 電話：0910855180 官網：https://giafine100.com/ 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。 如果你想在公益路找一間可以放心帶家人一起吃的鍋物店，這裡絕對會讓人感到「加分」不少。 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。 走進印月，挑高的空間、柔和的燈光與木質桌椅構成沉穩的氛圍。 不論是家庭聚餐、商務宴客，還是節日慶祝，都能找到恰到好處的格調。 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。 這次我品嚐的「松露雞湯」香氣濃郁、層次分明，一口下去既有中式的溫潤感，又帶出西式松露的奢華香氣。 「蒜香牛肋條」則是另一道招牌菜，外酥內嫩、油香十足，咬下去肉汁在口中散開，搭配特調醬汁非常過癮。 此外，他們的創意港點如「麻辣小籠包」與「金沙流沙包」也深受年輕客群喜愛，既保留經典又玩出新意。 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。 雖然價位偏中高，但在這樣的氛圍與品質下，物有所值。 綜合評分 評分項目 分數（滿分5分） 評語 環境氛圍 ⭐⭐⭐⭐⭐ 典雅寬敞、氣氛沈穩，宴客首選 口味表現 ⭐⭐⭐⭐⭐ 每道菜都有層次與記憶點，融合創意與傳統 CP值 ⭐⭐⭐⭐ 價位偏高但品質穩定 再訪意願 ⭐⭐⭐⭐☆ 節慶或招待長輩時會再次選擇 地址：408臺中市南屯區公益路二段818號 電話：0422511155 官網：https://wein818.com/ 小結語 印月餐廳是一間「不只吃飯，更像品味生活」的地方。 它成功地讓中式料理不再只是圓桌菜，而是能展現質感、講究細節的美食體驗。 若你在找一間能同時滿足味蕾與體面的餐廳，印月 絕對是公益路上的不敗經典。 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」。 隱身在公益路一隅，KoDō 的外觀低調典雅，店內以深色木質調與間接照明營造出沉穩氛圍。 從踏入店門那一刻開始，服務人員的態度、動線、聲音控制，全都精準到位，讓人彷彿走進日式劇場。 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。 我點的「壽喜燒風和牛套餐」是本日最驚艷的一道——服務人員現場以鐵鍋輕煎，再淋上特製壽喜燒醬汁，香氣瞬間瀰漫整桌。 肉片油花細緻、入口即化，搭配生蛋液後更添柔滑口感。 另一道「冷藏肋眼心」則保留了和牛的彈性與甜度，每一口都能感受到油脂與炭火交織出的層次。 即使是配角如「季節小菜」與「日式和風飯」也毫不馬虎，整體呈現出高級卻不造作的平衡。 用餐體驗 KoDō 的最大特色是「儀式感」。 每位店員的動作都有節奏，從擺盤、火候、換網到講解，都像排練過無數次的演出。 在這裡用餐，會自然地放慢速度，專注於每一口肉帶來的細膩變化。 特別推薦搭配店內的紅酒或日本威士忌，風味更加圓潤。 綜合評分 評分項目 分數（滿分5分） 評語 環境氛圍 ⭐⭐⭐⭐⭐ 私密高雅、光線柔和，極具儀式感 口味表現 ⭐⭐⭐⭐⭐ 和牛品質極高、火候掌控完美 CP值 ⭐⭐⭐☆ 價位高，但每一口都吃得出誠意 再訪意願 ⭐⭐⭐⭐☆ 節慶、紀念日值得再次造訪 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。 從環境、服務到食材，每個細節都讓人感受到對「完美」的執著。 若你想在公益路找一間能讓人留下深刻印象、適合紀念日慶祝的餐廳，KoDō 絕對是值得收藏的一次「味覺儀式」。 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。 柔和的燈光灑在復古綠牆上，搭配大理石桌面與金色餐具，整體氛圍既典雅又帶有一絲文青氣息。 這裡不只是喝茶的地方，更像是把「臺灣味」以早午餐的形式重新演繹。 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。 炸雞腿外酥內嫩，搭配自製酸菜與溏心蛋，鹹香中帶著層次感。 「鳳茶甜點拼盤」則以茶為靈魂——伯爵茶蛋糕、烏龍茶奶酪、紅茶雪酥，每一口都有細緻的香氣變化。 最特別的是他們的茶飲，從臺灣高山紅茶到金萱冷泡茶，每一壺都現泡現倒，香氣清雅。 對我而言，這不只是一頓飯，更是一段放鬆的午後儀式。 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。 整體氛圍很「耐坐」，許多客人吃完正餐後仍會續點一壺茶聊天。 音樂輕柔、光線柔和，是那種可以靜靜待上兩小時的地方。 綜合評分 評分項目 分數（滿分5分） 評語 環境氛圍 ⭐⭐⭐⭐⭐ 優雅放鬆、裝潢細緻，是拍照與休憩首選 口味表現 ⭐⭐⭐⭐⭐ 茶香融入料理，整體風味溫潤平衡 CP值 ⭐⭐⭐⭐ 餐點份量適中、價位合理 再訪意願 ⭐⭐⭐⭐⭐ 想放鬆、聊天、喝好茶時會立刻想到這裡 地址：40360臺中市西區公益路68號三樓(勤美誠品) 電話：0423221118 官網：https://linktr.ee/yonshin 小結語 永心鳳茶讓人重新定義「臺味」。 它不走傳統路線，而是把熟悉的元素以更細緻、更現代的方式呈現。 無論是姊妹下午茶、親子餐聚，或是想一個人沉澱片刻，永心鳳茶 都是一處能讓人慢下來、品味生活的好地方。 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。 它沒有浮誇的裝潢，卻有一種低調的自信。從大門進入，就能聞到淡淡的醬香與蒸氣味，那是正宗江浙菜的靈魂。 整體裝潢以深木色為主，搭配圓桌與包廂設計，非常適合家庭聚餐或請客宴會。 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。 我這次點了「東坡肉」與「蝦仁炒飯」，兩道都展現了主廚深厚的火候功力。 東坡肉油亮卻不膩，入口即化、鹹甜交織；蝦仁炒飯粒粒分明、香氣十足，每一口都吃得到鑊氣。 此外，「小籠包」皮薄多汁，是幾乎每桌必點的招牌；港點類如「金牌流沙包」與「干貝燒賣」也都表現穩定。 用餐體驗 三希樓的服務給人一種老派但貼心的感覺。 店員上菜節奏掌握得很好，會主動幫忙分菜、收盤，態度沉穩而不打擾。 最讓我印象深刻的是，這裡的客群非常多元——有帶長輩的家庭、公司聚餐，也有情侶共度節日，卻都能在同一空間裡感到自在。 綜合評分 評分項目 分數（滿分5分） 評語 環境氛圍 ⭐⭐⭐⭐ 傳統圓桌設計、氛圍穩重舒適 口味表現 ⭐⭐⭐⭐⭐ 火候精準、味道濃郁，經典不失真 CP值 ⭐⭐⭐⭐ 價格合理、份量足，適合多人共享 再訪意願 ⭐⭐⭐⭐ 家庭聚餐與宴客的安心首選 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。 它不追求創新，而是用穩定的味道與真材實料，抓住每一位饕客的胃。 如果你想在公益路上找一間能兼顧長輩口味、氣氛又不拘謹的中餐廳，三希樓 絕對是最穩妥的選擇。 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。 外觀簡約，沒有華麗招牌，只有小小的木質門面與柔黃燈光。 一推開門，迎面而來的是日式杉木香氣與寧靜的氛圍，吧檯座位整齊排列，主廚站在中間，彷彿舞臺上的演出者。 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。 我這次選擇中價位套餐（約 $1200），共十多道料理，從前菜、小鉢、刺身、握壽司到甜點一氣呵成。 「比目魚鰭邊握」是整場最驚豔的瞬間——主廚以火槍輕炙，油脂瞬間釋放，入口後化成柔滑香氣。 「甜蝦海膽軍艦」則完美展現鮮度與層次感，海膽甘甜、甜蝦緊實。 搭配主廚親自調配的醬汁，每一口都像在品嚐季節的節奏。 用餐體驗 整場用餐約90分鐘，節奏緩慢但沉穩。 主廚會邊料理邊與客人互動，介紹魚種產地與食材處理方式。 雖然整體空間不大，但氣氛極佳——柔和的音樂、清酒的香氣、刀刃切魚時的聲音，讓人完全沉浸其中。 特別喜歡他們最後的甜點「焙茶奶酪」，收尾清爽優雅，為整場體驗畫下完美句點。 綜合評分 評分項目 分數（滿分5分） 評語 環境氛圍 ⭐⭐⭐⭐⭐ 私密安靜、燈光柔和，儀式感十足 口味表現 ⭐⭐⭐⭐⭐ 食材新鮮、刀工精準、層次分明 CP值 ⭐⭐⭐⭐ 以品質與體驗來說，價位合理 再訪意願 ⭐⭐⭐⭐⭐ 適合紀念日或想犒賞自己時再訪 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。 這裡沒有多餘擺盤，也不靠噱頭，而是以主廚對食材的尊重與技術堆疊出一場味覺饗宴。 若你想在公益路體驗日本料理最純粹的精神，一笈壽司 絕對值得你預約、靜靜期待。 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。 不管平日或假日，用餐時段幾乎一位難求。外觀以木質格柵搭配大面玻璃設計，呈現出年輕又有質感的風格。店內空間明亮、桌距適中，播放著輕快的音樂，整體氛圍熱鬧中帶點高級感，是許多年輕人聚餐、慶生的首選地。 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。 我這次點的是「厚切牛舌套餐」，肉片厚實彈牙，略帶脆感，搭配鹽蔥提味剛剛好。 另一道「和牛拼盤」也相當受歡迎，油花分布均勻、香氣濃郁，輕烤幾秒即可入口即化。 套餐附餐部分也相當用心：沙拉新鮮、味噌湯濃郁，最後還有一份「茶香冰淇淋」作結尾，香氣清爽，完美收尾。 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。 雖然客人很多，但環境維持得乾淨整潔，動線規劃良好。 最令人印象深刻的是他們的 整體節奏拿捏得剛剛好 ——餐點上桌快、氣氛熱絡，卻不會讓人覺得匆忙。 不論是朋友聚會、家庭聚餐，甚至是情侶約會，都能找到各自的樂趣。 綜合評分 評分項目 分數（滿分5分） 評語 環境氛圍 ⭐⭐⭐⭐ 明亮活潑、氣氛熱絡但不嘈雜 口味表現 ⭐⭐⭐⭐⭐ 肉質穩定、調味自然、甜點有記憶點 CP值 ⭐⭐⭐⭐⭐ 價格實在、份量足，是高回訪率代表 再訪意願 ⭐⭐⭐⭐⭐ 聚會、慶生都會再次選擇的燒肉店 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。 不論是第一次約會還是老朋友重聚，都能在這裡找到屬於燒肉的快樂節奏。 若你在公益路只想挑一家「保證不踩雷」的燒肉店，茶六燒肉堂 絕對是首選。 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？  最熱鬧的區段大約在「公益路與黎明路口」一帶，這裡聚集了許多知名餐廳，從高級燒肉到早午餐通通有。 像 一頭牛日式燒肉、TANG Zhan 湯棧、茶六燒肉堂 都在這附近，交通方便、停車也相對容易。 Q2：需要提前訂位嗎？  公益路的熱門餐廳幾乎都建議 提早3～5天訂位，尤其是假日或節慶期間。 特別是 一頭牛日式燒肉、KoDō 和牛燒肉、一笈壽司 這幾家，若臨時前往幾乎很難有位。 最後的話 若要用一句話形容這趟美食之旅，我會說： 「在公益路，吃飯不是選擇，而是一種享受。」 這條路上的每一次用餐，都像一段城市裡的小旅行。 下次當你不確定想吃什麼時，不妨沿著公益路走一圈，或許下一家，正好就是你新的最愛。 NINI 尼尼臺中店適合請客嗎？ 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。三希樓有提供尾牙方案嗎？ 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。永心鳳茶再訪意願高嗎？ 下一餐，不妨從這10家開始。永心鳳茶尾牙氣氛熱鬧嗎？ 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。加分100%浜中特選昆布鍋物家庭過節聚會適合嗎？ 如果你有私心愛店，也歡迎留言分享，三希樓值得推薦嗎？ 你的推薦，可能讓我下一趟美食旅程變得更精彩。TANG Zhan 湯棧適合約會嗎？ Between day one (left) and day 14 (right), plant cells 3D printed in hydrogel grow and begin flourishing into yellow clusters. Credit: Adapted from ACS Central Science 2024, DOI: 10.1021/acscentsci.4c00338 New study uses 3D printing and genetically modified plant cells to create complex, self-repairing materials that could revolutionize biomanufacturing and construction. Scientists are harnessing cells to make new types of materials that can grow, repair themselves and even respond to their environment. These solid “engineered living materials” are made by embedding cells in an inanimate matrix that’s formed in a desired shape. Now, researchers report today (May 1) in ACS Central Science that they have 3D printed a bioink containing plant cells that were then genetically modified, producing programmable materials. Applications could someday include biomanufacturing and sustainable construction. Exploring Plant Cells in Material Engineering Recently, researchers have been developing engineered living materials, primarily relying on bacterial and fungal cells as the live component. However, the unique features of plant cells have stirred enthusiasm for their use in engineered plant living materials (EPLMs). Previously, the plant cell-based materials created by scientists have had fairly simple structures and limited functionality. Ziyi Yu, Zhengao Di, and colleagues wanted to change that by making intricately shaped EPLMs containing genetically engineered plant cells with customizable behaviors and capabilities. After 24 days, the colors produced by plant cells in two different bioinks printed in this leaf-shaped engineered living material are clearly visible. Credit: Adapted from ACS Central Science 2024, DOI: 10.1021/acscentsci.4c00338 Innovative 3D Printing Techniques The researchers mixed tobacco plant cells with gelatin and hydrogel microparticles that contained Agrobacterium tumefaciens, a bacterium commonly used to transfer DNA segments into plant genomes. This bioink mixture was then 3D printed on a flat plate or inside a container filled with another gel to form shapes such as grids, snowflakes, leaves, and spirals. Next, the hydrogel in the printed materials was cured with blue light, hardening the structures. During the ensuing 48 hours, the bacteria in the EPLMs transferred DNA to the growing tobacco cells. The materials were then washed with antibiotics to kill the bacteria. In the following weeks, as the plant cells grew and replicated in the EPLMs, they began producing proteins dictated by the transferred DNA. Proof-of-Concept and Future Applications In this proof-of-concept study, the transferred DNA enabled the tobacco plant cells to produce green fluorescent proteins or betalains — red or yellow plant pigments that are valued as natural colorants and dietary supplements. By printing a leaf-shaped EPLM with two different bioinks — one that created red pigment along the veins and the other a yellow pigment in the rest of the leaf — the researchers showed that their technique could produce complex, spatially controlled, and multifunctional structures. Such EPLMs, which combine the traits of living organisms with the stability and durability of non-living substances, could find use as cellular factories to churn out plant metabolites or pharmaceutical proteins, or even in sustainable construction applications, according to the researchers. Reference: “Advancing Engineered Plant Living Materials through Tobacco BY-2 Cell Growth and Transfection within Tailored Granular Hydrogel Scaffolds” by Yujie Wang, Zhengao Di, Minglang Qin, Shenming Qu, Wenbo Zhong, Lingfeng Yuan, Jing Zhang, Julian M. Hibberd and Ziyi Yu, 1 May 2024, ACS Central Science. DOI: 10.1021/acscentsci.4c00338 The authors acknowledge funding from National Key Research and Development Program of China, the National Natural Science Foundation of China, the Natural Science Foundation of Jiangsu Province, and the State Key Laboratory of Materials-Oriented Chemical Engineering. The temperature measurement at the outflow opening of the black smoker revealed fluid temperatures greater than 300°C. In addition to this active smoker, numerous different types of vent emissions were identified in the newly discovered Jøtul hydrothermal field. Credit: MARUM – Center for Marine Environmental Sciences, University of Bremen. Hydrothermal vents are located globally at the boundaries of shifting tectonic plates, with many fields yet to be discovered. In a 2022 expedition aboard the MARIA S. MERIAN, researchers identified the first hydrothermal vent field along the 500-kilometer Knipovich Ridge near Svalbard. Led by Prof. Dr. Gerhard Bohrmann from MARUM – Center for Marine Environmental Sciences and the University of Bremen’s Geosciences department, the international team, including scientists from Bremen and Norway, detailed their findings in the journal Scientific Reports. Hydrothermal vents are seeps on the sea floor from which hot liquids escape. “Water penetrates into the ocean floor where it is heated by magma. The overheated water then rises back to the sea floor through cracks and fissures. On its way up the fluid becomes enriched in minerals and materials dissolved out of the oceanic crustal rocks. These fluids often seep out again at the sea floor through tube-like chimneys called black smokers, where metal-rich minerals are then precipitated,” explains Prof. Gerhard Bohrmann of MARUM and chief scientist of the MARIA S. MERIAN (MSM 109) expedition. At water depths greater than 3,000 meters, the remote-controlled submersible vehicle MARUM-QUEST took samples from the newly discovered hydrothermal field. Named after Jøtul, a giant in Nordic mythology, the field is located on the 500-kilometer-long Knipovich Ridge. The ridge lies within the triangle formed by Greenland, Norway, and Svalbard on the boundary of the North American and European tectonic plates. Among the numerous hydrothermal mounds of the Jøtul field is the Nidhogg spring, named after a serpent-like dragon in Norse mythology that lives on the world tree Yggdrasil. The fluids with temperatures of 40 to 50 degrees Celsius at Nidhogg lead to the precipitation of barite and amorphous opal, and the numerous amphipods, particularly like these temperatures. Credit: MARUM – Center for Marine Environmental Sciences, University of Bremen This kind of plate boundary, where two plates move apart, is called a spreading ridge. The Jøtul Field is located on an extremely slow-spreading ridge with a growth rate of the plates of less than two centimeters per year. Because very little is known about hydrothermal activity on slow-spreading ridges, the expedition focused on obtaining an overview of the escaping fluids, as well as the size and composition of active and inactive smokers in the field. Climate Impact and Methane Emissions “The Jøtul Field is a discovery of scientific interest not only because of its location in the ocean but also due to its climate significance, which was revealed by our detection of very high concentrations of methane in the fluid samples, among other things,” reports Gerhard Bohrmann. Methane emissions from hydrothermal vents indicate a vigorous interaction of magma with sediments. On its journey through the water column, a large proportion of the methane is converted into carbon dioxide, which increases the concentration of CO2 in the ocean and contributes to acidification, but it also has an impact on climate when it interacts with the atmosphere. The most spectacular hydrothermal vent of the MSM109 expedition featured several chimneys and vents, and the outflowing fluid shimmered around it. This complex structure was named the Yggdrasil Hydrothermal Vent, from the name of the Tree of Life in Nordic mythology. Credit: MARUM – Center for Marine Environmental Sciences, University of Bremen The amount of methane from the Jøtul Field that eventually escapes directly into the atmosphere, where it then acts as a greenhouse gas, still needs to be studied in more detail. There is also little known about the organisms living chemosynthetically in the Jøtul Field. In the darkness of the deep ocean, where photosynthesis cannot occur, hydrothermal fluids form the basis for chemosynthesis, which is employed by very specific organisms in symbiosis with bacteria. In order to significantly expand on the somewhat sparse information available on the Jøtul Field, a new expedition of the MARIA S. MERIAN will start in late summer of this year under the leadership of Gerhard Bohrmann. The focus of the expedition is the exploration and sampling of as-yet-unknown areas of the Jøtul Field. With extensive data from the Jøtul Field, it will be possible to make comparisons with the few already known hydrothermal fields in the Arctic province, such as the Aurora Field and Loki’s Castle. Reference: “Discovery of the first hydrothermal field along the 500-km-long Knipovich Ridge offshore Svalbard (the Jøtul field)” by Gerhard Bohrmann, Katharina Streuff, Miriam Römer, Stig-Morten Knutsen, Daniel Smrzka, Jan Kleint, Aaron Röhler, Thomas Pape, Nils Rune Sandstå, Charlotte Kleint, Christian Hansen, Christian dos Santos Ferreira, Maren Walter, Gustavo Macedo de Paula Santos and Wolfgang Bach, 3 May 2024, Scientific Reports. DOI: 10.1038/s41598-024-60802-3 The published study is a part of the Bremen Cluster of Excellence “The Ocean Floor – Earth’s Uncharted Interface”, which explores complex processes on the sea floor and their impacts on global climate. The Jøtul Field will also play an important role as an object of future research in the Cluster. UC San Diego scientists developed microbeMASST, a novel tool that significantly advances microbial metabolism research by identifying microbes and their metabolic signatures. This breakthrough could transform our approach to health and environmental studies. Credit: SciTechDaily.com Using a database of over 60,000 microorganisms curated by researchers from across the globe, the new search tool instantly matches microbes to the metabolites they produce. Researchers from the University of California San Diego, as part of a large collaboration with scientists around the world, have developed a new search tool to help researchers better understand the metabolism of microorganisms. Microbes are key players in virtually all biological and environmental systems, yet limitations in current techniques used to study microbial metabolism make it difficult to decode their interactions and activities. The new research, published February 5, 2024, in Nature Microbiology, directly addresses these limitations, which could ultimately transform our understanding of both human health and the environment. A Leap Forward in Microbial Studies “Humans are walking ecosystems in which microbes vastly outnumber us, but we know so little about the metabolites that microbes produce,” said senior study author Pieter Dorrestein, PhD, professor of pharmacology and pediatrics at UC San Diego School of Medicine and professor at Skaggs School of Pharmacy and Pharmaceutical Sciences at UC San Diego. “This technology allows us to match microbes to the metabolic signatures they produce without any prior knowledge, which represents a major leap forward in our ability to study microorganisms and their intricate relationships with humans and ecosystems.” The groundbreaking tool, which the scientists call microbeMASST, was developed by scientists at UC San Diego’s Collaborative Microbial Metabolite Center, an NIH-supported initiative that aims to build an internationally-curated repository of microbial metabolomics data to help researchers studying the complex interaction between microbes and humans. Impact on Human Health and the Environment Beneficial microbes play a key role in human health by colonizing certain areas of the body, including the skin, where they protect us against external pathogens, and the gut, where they contribute to essential functions such as nutrient absorption and regulating the immune system. Disruption of the microbial communities in our body is associated with a wide range of diseases. “This resource will help us mechanistically interrogate the role of the microbiome in health conditions such as liver disease, inflammatory bowel disease, diabetes, atherosclerosis and others,” added Dorrestein. Microbes are also at the center of important environmental processes, such as the carbon and nitrogen cycles. When microbial communities involved in these processes are disrupted, it can become harder for ecosystems to cycle nutrients, leading to a wide range of destructive ecological imbalances. Because of their crucial role in the environment and their interactions with larger organisms, the metabolism of microbes is a driving force in virtually all aspects of biology. However, the vast metabolic potential of microbial communities is often overlooked in modern experiments, which generally only look at microbial metabolism with a wide lens. “One of the challenges of studying microbes at the molecular level is that it’s difficult to tell which microbes are producing which molecules unless you already know what you’re looking for,” said first author Simone Zuffa, a postdoctoral researcher working with Dorrestein. “If you think of colonies of microbes as crowded parties with lots of people talking, our current experiments can only record the sound, but we want to figure out a way to unscramble that audio to figure out who is saying what.” microbeMASST: A Groundbreaking Tool To help produce the new search tool, which the researchers have called microbeMASST, researchers from the Collaborative Microbial Metabolite Center at UC San Diego collected more than 100 million data points from 60,000 distinct microbial samples, gathered by scientists from across the world. This database has been meticulously curated from community contributions and metadata curation, and includes microbes from plants, soils, oceans, lakes, fish, terrestrial animals and humans. By cross-referencing an experimental sample with this massive library of individual microbes, microbeMASST can detect which microbes are present in that sample. “There’s no existing tool that can do this, and ours can do it in seconds,” added Zuffa. Transformative Potential for Life Sciences Because microbeMASST can identify microbes in a sample without any prior knowledge, the researchers are confident that the applications of the technology extend into various fields of biology, such as aquaculture, agriculture, biotechnology, and studying microbial-mediated health conditions. “We anticipate that microbeMASST will be a transformative resource for the life sciences research community,” said Dorrestein. “Further, the tool will only improve over time as the community gathers more data for the system to reference.” Reference: “microbeMASST: a taxonomically informed mass spectrometry search tool for microbial metabolomics data” by Simone Zuffa, Robin Schmid, Anelize Bauermeister, Paulo Wender P. Gomes, Andres M. Caraballo-Rodriguez, Yasin El Abiead, Allegra T. Aron, Emily C. Gentry, Jasmine Zemlin, Michael J. Meehan, Nicole E. Avalon, Robert H. Cichewicz, Ekaterina Buzun, Marvic Carrillo Terrazas, Chia-Yun Hsu, Renee Oles, Adriana Vasquez Ayala, Jiaqi Zhao, Hiutung Chu, Mirte C. M. Kuijpers, Sara L. Jackrel, Fidele Tugizimana, Lerato Pertunia Nephali, Ian A. Dubery, Ntakadzeni Edwin Madala, Eduarda Antunes Moreira, Leticia Veras Costa-Lotufo, Norberto Peporine Lopes, Paula Rezende-Teixeira, Paula C. Jimenez, Bipin Rimal, Andrew D. Patterson, Matthew F. Traxler, Rita de Cassia Pessotti, Daniel Alvarado-Villalobos, Giselle Tamayo-Castillo, Priscila Chaverri, Efrain Escudero-Leyva, Luis-Manuel Quiros-Guerrero, Alexandre Jean Bory, Juliette Joubert, Adriano Rutz, Jean-Luc Wolfender, Pierre-Marie Allard, Andreas Sichert, Sammy Pontrelli, Benjamin S. Pullman, Nuno Bandeira, William H. Gerwick, Katia Gindro, Josep Massana-Codina, Berenike C. Wagner, Karl Forchhammer, Daniel Petras, Nicole Aiosa, Neha Garg, Manuel Liebeke, Patric Bourceau, Kyo Bin Kang, Henna Gadhavi, Luiz Pedro Sorio de Carvalho, Mariana Silva dos Santos, Alicia Isabel Pérez-Lorente, Carlos Molina-Santiago, Diego Romero, Raimo Franke, Mark Brönstrup, Arturo Vera Ponce de León, Phillip Byron Pope, Sabina Leanti La Rosa, Giorgia La Barbera, Henrik M. Roager, Martin Frederik Laursen, Fabian Hammerle, Bianka Siewert, Ursula Peintner, Cuauhtemoc Licona-Cassani, Lorena Rodriguez-Orduña, Evelyn Rampler, Felina Hildebrand, Gunda Koellensperger, Harald Schoeny, Katharina Hohenwallner, Lisa Panzenboeck, Rachel Gregor, Ellis Charles O’Neill, Eve Tallulah Roxborough, Jane Odoi, Nicole J. Bale, Su Ding, Jaap S. Sinninghe Damsté, Xue Li Guan, Jerry J. Cui, Kou-San Ju, Denise Brentan Silva, Fernanda Motta Ribeiro Silva, Gilvan Ferreira da Silva, Hector H. F. Koolen, Carlismari Grundmann, Jason A. Clement, Hosein Mohimani, Kirk Broders, Kerry L. McPhail, Sidnee E. Ober-Singleton, Christopher M. Rath, Daniel McDonald, Rob Knight, Mingxun Wang and Pieter C. Dorrestein, 5 February 2024, Nature Microbiology. DOI: 10.1038/s41564-023-01575-9 UC San Diego co-authors on the study include: Simone Zuffa, Robin Schmid, Anelize Bauermeister, Paulo Wender P. Gomes, Andres M. Caraballo-Rodriguez, Yasin El Abiead, Jasmine Zemlin, Michael J. Meehan, Allegra T. Aron, Nicole E. Avalon, Nuno Bandeira, William H. Gerwick, Ekaterina Buzun, Marvic Carrillo Terrazas, Chia-Yun Hsu, Renee Oles, Adriana Vasquez Ayala, Jiaqi Zhao, Hiutung Chu, Mirte C. M. Kuijpers, Sara L. Jackrel, Benjamin S. Pullman, Rob Knight, and Daniel McDonald. Additional co-authors include: Alegra T. Aron at University of Denver, Emily C. Gentry at Virginia Tech, Robert H. Cichewicz at University of Oklahoma, Fidele Tugizimana, Lerato Pertunia Nephali and Ian A. Dubery at University of Johannesburg, Ntakadzeni Edwin Madala at University of Venda, Eduarda Antunes Moreira, Leticia Veras Costa-Lotufo, Norberto Peporine Lopes and Paula Rezende-Teixeira at University of São Paulo, Paula C. Jimenez at Federal University of São Paulo, Bipin Rimal, Andrew D. Patterson, Matthew F. Traxler and Rita de Cassia Pessotti at Pennsylvania State University, Daniel Alvarado-Villalobos, Giselle Tamayo-Castillo, Priscila Chaverri, Efrain Escudero-Leyva and Luis-Manuel Quiros-Guerrero, at University of Costa Rica, Alexandre Jean Bory, Juliette Joubert, Adriano Rutz, Jean-Luc Wolfender and Pierre-Marie Allard at University of Geneva, Andreas Sichert and Sammy Pontrelli at ETH Zurich, Katia Gindro and Josep Massana-Codina at Agroscope, Berenike C. Wagner, Karl Forchhammer and Daniel Petras at University of Tuebingen, Nicole Aiosa and Neha Garg. At Georgia Institute of Technology, Manuel Liebeke and Patric Bourceau at Max Planck Institute for Marine Microbiology, Kyo Bin Kang at Sookmyung Women’s University, Henna Gadhavi, Luiz Pedro Sorio de Carvalho and Mariana Silva dos Santos at The Francis Crick Institute, Alicia Isabel Pérez-Lorente, Carlos Molina-Santiago and Diego Romero at Universidad de Málaga-Consejo Superior de Investigaciones Científicas Raimo Franke and Mark Brönstrup at Helmholtz Centre for Infection Research, Arturo Vera Ponce de León, Phillip Byron Pope and Sabina Leanti La Rosa, Norwegian University of Life Sciences, Giorgia La Barbera and Henrik M. Roager at University of Copenhagen, Martin Frederik Laursen, Technical University of Denmark, Fabian Hammerle, Bianka Siewert and Ursula Peintner at University of Innsbruck, Cuauhtemoc Licona-Cassani and Lorena Rodriguez-Orduña at Tecnologico de Monterrey, Evelyn Rampler, Felina Hildebrand, Gunda Koellensperger, Harald Schoeny, Katharina Hohenwallner and Lisa Panzenboeck at University of Vienna, Rachel Gregor, at Massachusetts Institute of Technology, Ellis Charles O’Neill, Eve Tallulah Roxborough and Jane Odoi at University of Nottingham, Nicole J. Bale, Su Ding and Jaap S. Sinninghe Damsté at Netherlands Institute for Sea Research, Xue Li Guan at Nanyang Technological University, Jerry J. Cui and Kou-San Ju at The Ohio State University, Denise Brentan Silva and Fernanda Motta Ribeiro Silva at Federal University of Mato Grosso do Sul, Gilvan Ferreira da Silva at Embrapa Amazônia Ocidental, Hector H. F. Koolen at Universidade do Estado do Amazonas, Carlismari Grundmann at University of São Paulo, Ribeirão Preto, Jason A. Clement at Baruch S. Blumberg Institute, Hosein Mohimani at Carnegie Mellon University, Kirk Broders at the US Department of Agriculture, Kerry L. McPhail at Oregon State University, Sidnee E. Ober-Singleton at University of Oregon, Christopher M. Rath in Emmeryville CA and Mingxun Wang at University of California, Riverside. This study was funded, in part, by the National Institutes of Health (grants U24DK133658, U19AG063744, 1DP2GM137413, F32AT011475, R01 GM107550, R01 GM137135, U01 DK119702, S10 OD021750, 1R01LM013115, 1R01GM132649, DP1AT010885, T32 DK007202), the National Science Foundation (grant 2152526), the U.S. Department of Agriculture, Agricultural Research Service, the National Research Foundation of Korea (grants NRF-2020R1C1C1004046, NRF-2022R1A5A2021216 and NRF-2022M3H9A2096191), the Austrian Science Fund (grant P31915), the German Research Foundation (grants EXC 2124 and TRR 261), the São Paulo Research Foundation (grants #2018/24865-4, #2019/03008-9, #2020/06430-0, #2022/12654-4, #2015/17177-6, #2020/02207-5, #2021/10603-0), National Council for Scientific and Technological Development (CNPq), the Research Council of Norway (grant 311913), the Novo Nordisk Foundation (grant NNF19OC0056246), the Independent Research Fund Denmark (grant 0171-00006B), ERA-Net Cofund project BlueBio (grant 311913), Fundação de Amparo à Pesquisa do Estado do Amazonas, Fundação de Apoio ao Desenvolvimento do Ensino, Ciência e Tecnologia do Estado de Mato Grosso do Sul – FUNDECT (grants 71/032.390/2022 and 311/2022), the Betty and Gordon Moore Foundation and the Max Planck Society. RRG455KLJIEVEWWF

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