2020年菜,連城小館,中和美食,中和聚餐推薦,中和人氣餐廳,新北市北食【邀約】
半年前因為住在中和的友人邀約，阿偉第一次去吃位於連城路上的「連城小館」，一吃就愛上它的好味道，無論食材、醬汁或料理手法都是融合了經典外省菜系，好吃到念念不忘。最近得知它推出了外帶年菜，而且有很多優惠，因此趕緊來先嚐嚐幾道介紹給大家。
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輸入折扣碼af19tw6j2z8
2019.12.31前有2次折抵100元的優惠
連城小館
電話：(02)2242-8382
地址：新北市中和區連城路263巷2號1樓(公車可搭214、307、311、950到”台貿一村”下車即達)
營業時間：11:30-21:30
公休日：每週二
臉書粉絲團：點此連結
位於公車站牌「台貿一村站」旁邊的連城小館，也就是在台貿一村的巷口，走連城路就看得到。
店外已經掛出了尾牙年菜預訂的紅布條。【注意：除夕當日只有外帶年菜，沒有圍爐！】
初二起正常營業，初二當日只接桌菜訂位，初二至初五訂位均分2場。
午餐 11：00-13：00 / 13：00-15：00
晚餐 17：00-19：00 / 19：00-21：00
外帶年菜優惠：
八道以上89折，五道以上95折。能用這樣的價格吃到真的很划算！
上面的兩個範例都只是舉例，裡面的組合可以自由搭配，總之十道大菜打89折，六道打95折，限同一訂單同時取貨。
訂購日期：即日起到除夕前三天109/1/21止
訂購方式：到店預購，預付三成訂金
取貨日期：除夕當天早上10:00-下午15:00
新鮮年菜非冷凍，恕無法外送貨宅配
取貨方式：憑單取貨，若單據遺失，避免影響他人，須待當日16:30後使得取貨
可以從以上兩張照片的17道菜裡自由組合，這樣比較有彈性可以挑自己想吃的。
五福大拼盤 NT$.880
這種喜宴上才會出現的拼盤如果出現在家裡的年夜飯餐桌上，整個豐富度、澎湃度都大為提升。
一盤上有十隻鮮肥的陳紹釀鮮蝦、滷牛肉、蟹肉、涼拌海蜇皮、以及黑木耳、筍干與烤麩。
十隻肉質鮮彈的陳紹釀鮮蝦，帶著一點點的陳紹酒香，沒有過多的調味，格外清爽。
滷牛腱肉也頗入味，分布在肉中的油筋變得Q彈不膩口，肉質也軟嫩不柴，嚼起來帶著肉香。
櫻花瑤柱絲米糕NT$.480
使用真正的東港櫻花蝦，一斤成本價很高，但品質好、香氣夠。加上瑤柱絲也就是干貝絲，兩者的鹹香加乘，一上桌就聞道撲鼻香氣。
老闆給的料非常大方，隨便一匙都是滿滿的櫻花蝦與瑤柱絲，米糕也超香超入味的。
人蔘燉雞湯 NT$.680
用的是比較貴的烏骨雞來燉雞湯，蒸兩個多鐘頭才能讓雞的精華進入湯裡。
雞湯非常醇厚，帶著淡淡的人蔘味，沒有什麼中藥味，還喝得到枸杞的香甜。雞肉的肉質經過兩小時蒸煮原本擔心會太柴，但出乎意料的還算滑嫩。
鮑魚花膠佛跳牆NT$.1080(附甕，吃完後退還店家可退還50元)
總感覺過年一定要吃佛跳牆，裡面滿滿的好料經過蒸煮，甕中所有味道融為一體，湯更是精華中的精華，喝上一口那幸福感好滿足。
佛跳牆裡的每樣食材都要分開炸過，並要拿捏火候炸得剛剛好，放進甕裡一起蒸，才能把每樣食材的味道吸收進去。
像這甕裡有花膠、干貝、鮑魚、排骨、豬腳、竹筍、芋頭、香菇、鴿蛋、魚皮、翅膀、豬肚等等，口味豐富，香甜極了！
筍絲富貴圓蹄NT$.480
油油亮亮的圓蹄以及帶著稠度的甜美醬汁以及竹筍，讓這道一上桌就引起驚呼。
今年選用的是成本較高的黑毛豬，口感較白毛豬Q彈，肥肉部份也比較香。
我們切出一塊，果然很彈Q，肉質好軟嫩，醬汁入味提升香氣。
糖醋大黃魚NT$.780
過年吃魚象徵年年有餘，阿偉從小就很愛在這時候吃糖醋黃魚。一方面酸酸甜甜的糖醋醬汁口感很好，將整尾黃魚淋成橘紅色也相當喜氣。再來就是炸過的黃魚外皮香酥、肉質甜嫩，跟酸甜糖醋醬非常搭，連白飯都能多吃一碗。
連城小館的糖醋大黃魚的糖醋醬汁是一絕，阿偉覺得它酸甜度都很夠味，但兩者不會衝突，並帶著一些些梅子酸香。
至於魚肉炸的也很好，外皮酥而不焦，肉質不老不乾。
梅林大子排(限量)NT$.880
這幾道都是阿偉超愛的，難怪每次過個年體重就多好幾公斤。像這道大子排從醬汁到肉的甜嫩度與香氣，都是至今吃過的子排前三名。為什麼叫梅林大子排 ? 原來滷過的子排上面淋的醬，是以梅林辣醬當基底，再以秘方調成的，使得肉吃起來帶著甜甜的口感與微微的醋的酸香。
別以為它的肉很厚，吃起來就不好嚼。其實一點也不會，反而是甜嫩好嚼，尤其是骨頭上的一層薄皮超有彈性，好吃得不得了，我不小心啃了三根。
蟹黃獅子頭NT$.480
不同於一般常見的紅燒獅子頭，連城小館將它跟蟹黃煲結合，讓獅子頭也能吸收蟹黃煲的湯汁，而湯汁裡也有獅子頭的肉香。而且過年餐桌上有這道金黃色的菜，更添喜氣。
湯中還有許多香菇也增添香氣的豐富度，至於獅子頭要先炸再蒸，內外的口感都紮實香甜，加上吸滿了蟹黃湯汁，實在好吃 !
白果烏蔘燴花膠NT$.780
這盤配色蠻豐富卻又協調的菜色，有許多的花椰菜、白果，都是印象中頗養生的好食材。
至於烏蔘與花膠也沒有經過太複雜的條味，用了蠔油加一點糖調成醬汁，跟花椰菜一起拌炒後，那香氣與甜度真是加了很多分。
這透明的花膠是魚的胃，一直被視作美容養顏聖品，吃起來脆脆的，有點膠質。
外帶的餐具也蠻漂亮的，就像這個盤子也很有過年的氣氛。
過年全家團圓不想外出人擠人吃年夜飯，那就外帶這些澎湃的好料回家，一樣有如上館子一樣，”連城小館”二三十年功夫的老師傅對各項食材、火候、調味都相當熟稔，讓全家人吃得滿意開心，現在還有折扣不會花太多錢，快打電話訂餐吧！
＝＝讓你掌握好康訊息不漏接＝＝
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Your point of view caught my eye and was very interesting. Thanks. I have a question for you.
這篇把年菜的自由配講得很清楚，尤其是「五道 95 折、八道以上 89 折」的門檻很實用。不過像佛跳牆、糖醋大黃魚這類菜色的保存與回溫方式，也會很影響口感，作者有沒有建議哪幾道最適合外帶回家後再上桌？
OmniaKey
Thanks for the detailed write-up on the free customization and the 89%/95% discount tiers — that’s genuinely helpful for anyone planning a Chinese New Year spread. One thing I’d add for readers who also run food or lifestyle blogs: AI video tools have gotten good enough to turn dish photos into short promo clips without a film crew. I’ve been using Gemini OmniFlash to remix stills and audio into quick videos for holiday menus, and it saves a ton of editing time. Might be worth trying for your year-dish posts.
Great breakdown of the takeout ordering logic and discount tiers. One thing I’d add: for those who want to preview or share menu highlights before ordering, AI image tools can quickly generate clean, appetizing visuals of dishes like the Buddha Jumps Over the Wall or sweet-and-sour yellow croaker. I’ve been using image25.online — it’s an AI image generator built on GPT Image 2.5 that renders detailed food shots fast, handy for blog posts or social previews. Pairs well with a practical guide like this.
Thanks for the detailed write-up on the free customization and the 89%/95% discount tiers — that’s genuinely helpful for anyone planning a Chinese New Year spread. One thing I’d add for readers who also run food or lifestyle blogs: turning dish photos into short promo clips no longer needs a film crew or music licensing. I’ve been using AI rap generator to turn menu ideas and lyrics into complete rap songs with beats and vocals, which makes holiday food posts way more shareable. Might be worth trying for your year-dish content.
For anyone running a food or lifestyle blog, turning all these gorgeous dish photos into scroll-stopping promo clips no longer needs a film crew. I’ve been using gptimage3.app to generate up to 4K images and 16 aspect ratios straight from my food shots — perfect for holiday menu teasers and social posts. It saves a ton of editing time and keeps every dish looking as rich as it tastes. Worth trying for your next 年菜 roundup.
This breakdown of 連城小館’s CNY takeout menu is genuinely useful, especially the tiered discounts and the note about reheating 佛跳牆 and 糖醋大黃魚 at home. For anyone running a food blog and wanting to turn those dish photos into short promo clips without a film crew, tools like MiniMax3 can generate cinematic videos with native audio straight from text or images — handy for holiday menu teasers. Worth a look if you post restaurant reviews often.
Thanks for the detailed write-up on the free customization and the 89%/95% discount tiers — that’s genuinely helpful for anyone planning a Chinese New Year spread. One thing I’d add for readers who also run food or lifestyle blogs: AI 3D tools have gotten good enough to turn a single dish photo into a downloadable 3D model without any modeling skills. I’ve been using GPT3D to convert stills of dishes like the Buddha Jumps Over the Wall into GLB models for interactive holiday menu pages, and it saves a ton of time. Might be worth trying for your year-dish posts.
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