![](https://1.bp.blogspot.com/-74xAOYe4swM/XgCVoYacsqI/AAAAAAAAzJA/4s3z1KsnaCMwnNvFIRUzVdtvsydM2dhvQCLcBGAsYHQ/s320/2019%25E5%258F%25B0%25E5%258C%2597%25E5%2587%25B1%25E6%2592%2592%25E5%25B9%25B4%25E8%258F%259C%25E5%25A4%2596%25E5%25B8%25B6%25E4%25B8%2589%25E9%2581%2593%25E6%25A6%25AE%25E7%258D%25B2%25E5%25B0%2588%25E6%25A5%25AD%25E7%25BE%258E%25E9%25A3%259F%25E5%25AE%25B6%25E8%2582%25AF%25E5%25AE%259A%25E7%259A%2584%25E3%2580%258C%25E9%2587%2591%25E7%2589%258C%25E8%2598%25BF%25E8%2594%2594%25E7%25B5%25B2%25E9%2585%25A5%25E9%25A4%2585%25E3%2580%258D%25E3%2580%2581%25E3%2580%258C%25E7%258E%258B%25E6%259C%259D%25E7%25B6%2593%25E5%2585%25B8%25E4%25BD%259B%25E8%25B7%25B3%25E7%2589%2586%25E3%2580%258D%25E3%2580%2581%25E3%2580%258C%25E6%259D%25B1%25E6%25B8%25AF%25E6%25AB%25BB%25E8%259D%25A6%25E8%2585%258A%25E5%2591%25B3%25E9%25A3%25AF%25E3%2580%258D.jpg) |
圖:2019台北凱撒年菜外帶三道榮獲專業美食家肯定的「金牌蘿蔔絲酥餅」、「王朝經典佛跳牆」、「東港櫻蝦腊味飯」。 |
【台北訊】金鼠年即將到來,全家團圓就是要一起品嚐美饌迎福氣,擁有強大國宴主廚團隊
的台北凱撒大飯店,深耕外帶年菜市場有成,靠著得獎效益及老字號口碑加持,強調當日現做常溫領取,外帶年菜業績連年成長,今年直接推出榮獲多位專業美食家肯定「鴻福臨年 珍饌饗宴」套餐組合,凡於2020年1月10日前預購,即可享有早鳥優惠價7,999元八寶迎春套餐與3,999元五福臨門套餐,豐盛頂級美味輕鬆上桌,就像直接外帶一位國宴主廚回家,為全家人獻上多樣而充滿細膩巧思,和精緻豐盛的美味料理。
![](https://1.bp.blogspot.com/-yF2kMPDA900/XgCV4HuZsXI/AAAAAAAAzJE/99XgR9d8XF86lay6JL_WgQGPBOxBBszMgCLcBGAsYHQ/s320/%25E6%2597%25A9%25E9%25B3%25A5%25E5%2584%25AA%25E6%2583%25A0%25E5%2583%25B97%252C999%25E5%2585%2583%25E5%2585%25AB%25E5%25AF%25B6%25E8%25BF%258E%25E6%2598%25A5%25E5%25A5%2597%25E9%25A4%2590.jpg) |
圖:早鳥優惠價7,999元八寶迎春套餐。 |
選擇星級飯店主廚精心烹煮的外帶年菜是時下除夕團圓宴的新趨勢,台北凱撒王朝餐廳CP值超高的外帶年菜套餐,亦再強力推薦打響美味口碑的多道單點料理,去年最熱銷的冠軍品項當屬「王朝經典佛跳牆」,附贈象徵事事如意的柿子造型甕大方討喜,湯料的用心處理更深受多位美食家讚賞,以整隻肥美黃油雞再加入蔬果文火熬製6小時,淬鍊出濃烈香氣的金黃色湯頭,精選配料再加上擁有豐富膠質的月眉翅,是闔家團聚的經典美味。
![](https://1.bp.blogspot.com/-thdYWN-70XQ/XgCWD6q9CyI/AAAAAAAAzJM/uZtQFtPXoEI1gHb4scNF6weDmPGXTl1IwCLcBGAsYHQ/s320/%25E8%258A%25B1%25E8%2586%25A0%25E6%25B5%25B7%25E5%258F%2583%25E7%2587%2589%25E9%2587%2591%25E9%259B%259E.jpg) |
圖:花膠海參燉金雞。 |
歷年來評比獲獎無數次的「紅饡玉脂東坡肉」,嚴選肥瘦各半完美比例的五花肉,外觀色澤紅亮,內裡的肥肉滑而不膩、入口即化,而瘦肉則香嫩多汁,每一口都呈現滷汁的香甜與五花肉的香氣完美融合;「火腿焗酥餅」則是招牌冠軍蘿蔔絲酥餅的進階板,外皮酥香片片的口感,鹹香的內餡以金華火腿及洋火腿搭配上青蔥和豬板油炒製而成,焗燒後的香氣十足,吃來令人驚豔。
![](https://1.bp.blogspot.com/-n_auPk9NXwk/XgCWSXFgrOI/AAAAAAAAzJU/bTrqbo_ASHYp56GM-IUiU_TFOpaG4f-OACLcBGAsYHQ/s320/%25E9%2587%2591%25E8%2592%259C%25E7%25B2%25BF%25E6%25A2%259D%25E4%25B9%259D%25E5%25AD%2594%25E9%25AE%2591.jpg) |
圖:金蒜粿條九孔鮑。 |
台北凱撒王朝餐廳主廚王裕賢亦再研發出多道新品鉅作迎戰今年的外帶年菜市場。「花膠海參燉金雞」採用滋補養顏的花膠、海參燉得軟爛適中,色澤乳白的濃稠湯汁味道醇厚,天然膠質喝起來帶點微微的黏嘴感,滲透進雞肉更是十足的美味。「金蒜粿條九孔鮑」,正值產季的貢寮鮑,肉質Q彈鮮甜、營養價值豐富。主廚以傳統料理手法(蒜茸蒸)搭配客家粿仔條,淋上特製的蒜味醬汁,經過蒸煮,讓九孔的甜味和蒜蓉的香氣鎖進粿仔條裡。「秘製帶骨牛小排」北美進口富有膠質的帶骨牛小排,以老滷汁與多種香料一起細火慢燜燉煮入味,香氣撲鼻,有西施牛之稱,詳情請見台北凱撒大飯店官網。