Hu Tien-lan believes the main motivation behind so many different flavors of beef noodle soup being developed in Taiwan was that "businessmen discovered that there was money to be made selling beef noodles, and so each thought up his own special tricks and put his own local flavor into the noodles."
胡天蘭認為，台灣的牛肉麵之所以發展出那麼多種口味，最大動力是「商家發現牛肉麵可為，於是各出奇招，把家鄉味加在麵中」，因而造成各家百花齊放的現象。