活跳跳的好味道

环  境 ★★★☆
服  务 ★★★★
菜  色 ★★★★☆

宜兰向来是台北人举家出游的好去处,这间位于苏澳的「永丰活海鲜餐厅」,现捞现煮的海产料理,道道新鲜,口口精彩,是当地人也赞不绝口的美味。

【宜兰美食】永丰活海鲜餐厅 - 菜肴|TaiwanDay

经营20年口碑远播
只要是宜兰在地人、嗜吃海鲜的老饕,多对经营 20余年的「永丰活海鲜餐厅」不陌生。永丰活海鲜餐厅系由颇负盛名的「永丰食堂」所另设,专卖严选、现捞的水产料理,原在南方澳,后迁至苏澳现址,空间更加宽广舒适,不变的是老板对于食材、料理的坚持,也正因如此,永丰活海鲜虽经历过搬迁,客人不减反增,除了当地人青睐,也是不少外县市游客一访再访的尝「鲜」店家,更屡获《自由时报》、《食尚玩家》、《时报周刊》等媒体专访报导。

现捞才有的新鲜口感
来到这里,很难不被成排迭起的水族箱吸引,里头众多活跳跳的海鲜任君挑选,再由主厨料理,成为一道道色香味俱全的席上佳肴。「现捞活海鲜,旨在品尝它的鲜度,调味料只是带出鲜味的引线;也只有现捞,才有这样的口感。」老板自豪的笑道:「只要食材够鲜,料理自然就下饭;不过度调味的方式,也较符合现代人的健康观念。」

【宜兰美食】永丰活海鲜餐厅 - 菜肴|TaiwanDay
【宜兰美食】永丰活海鲜餐厅 - 菜肴|TaiwanDay

今日菜单:(10人份,须加 5%服务费)
*部分食材及料理随季节变换,随餐附白饭、水果
综合生鱼片:
2至 3种新鲜生鱼片组合而成的拼盘,这次为旗鱼和鲣鱼肉切片,尝来鲜甜, Q中带软,十分美味;一旁小碟中的皮蛋搭配飞鱼卵,无论口感滋味皆为一绝,不容错过。

和风蟹肉三拼:
以蟹肉、九孔、鱼卵共组而成的豪华拼盘。白里透红的蟹肉,细腻中带点咬劲,味鲜肉甜;一旁的九孔,吃起来滑嫩Q弹;鱼卵为店家以当令鲜鱼卵自制,弹牙、扎实的香气口感,让人咀嚼之余,回味再三。

土鸡炖干贝:
选用上好的乌骨鸡,搭配干贝、鲜菇……等近十种食材炖煮而成的汤品。上桌时腾腾热气中清香扑鼻,引人食欲,汤色清澈不显浊腻;鸡肉滑嫩富咬劲,不因炖煮而过老或干涩,是饕客必点的席上佳肴。

盐蒸活沙虾:
以活跳跳的大尾沙虾入锅蒸煮,此道菜极重火候与时间细节掌控,过与不及皆会影响风味。以盐简单调味的沙虾,所品尝的是「活」的鲜虾原味,加上扎实略弹牙的口感,让人一尾接一尾。

活蟳银丝煲:
在各式宴席场合中,螃蟹料理经常是餐桌上的一大亮点,这里的「活蟳银丝煲」尤是如此。掀起上头覆盖的两大只壮硕红蟳,底下尽是吸足汤汁的滑嫩粉丝;此外,永丰的独门煲煮配方,在海味之余,尝来更带点咖哩香气,鲜香够味,蔚为这里的一大招牌。

热炒曼波鱼:
又名「翻车鱼」的曼波鱼,其丰富的胶质含量众所皆知。这里选用曼波鱼的头部下锅翻炒,嫩白的鱼肉,晶莹剔透的色泽,送入口中却是 Q中带脆的细致口感,不同于你我认知中曼波鱼的果冻感。若将鱼肉含在口中,会慢慢化为黏稠状,胶质之丰可见一斑。此道菜相当受到女性顾客的欢迎。

【宜兰美食】永丰活海鲜餐厅 - 菜肴|TaiwanDay

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Yong-Fong Fresh Seafood Restaurant

Restaurants, Taiwan Travel Blog, Yilan

Fresh Taste

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Yilan is usually a nice place for the whole family from Taipei to visit. The chef of Yong-Fong Fresh Seafood Restaurant in Sua��ao always cooks seafood as soon as he nets it from the aquarium. Every dish is fresh; every bite is amazing. The locals praise this restaurant for its tasty food.

Taiwan Traveli?sDelicacy - Yong-Fong Fresh Seafood Restauranta��TaiwanDay

20-year-old Restaurant Earning Its Fame

Those who live in Yilan and love seafood are familiar with 20-year-old Yong-Fong Fresh Seafood Restaurant. It originated from famous Yong-Fong Diner, now mainly selling selective and fresh seafood. The restaurant had been in Nanfana��ao, later on, moved to the present location in Sua��ao, where the space is bigger and more comfortable. However, the owner of the restaurant is still selective to ingredients and cooking skills; thus although Yong-Fong Fresh Seafood Restaurant moved the location, its customers do not decrease but increase. Earning localsa�� hearts, ita��s a restaurant being visited again and again by tourists. Additionally, it got reported by the media such as Liberty Times, Super Taste and China Times Weekly.

Netting Seafood Right Before Cooking, Meaning Fresh

When coming here, customers can hardly ignore the piles of aquariums, in which fresh seafood is available for consumers to choose and then the chef will take it to cook colorful, aromatic and tasty courses. a�?The point of eating fresh seafood is to taste its freshness rather than condiments that are just initiators to freshness. Only fresh seafood gets a great texture.a�? The owner of the restaurant said proudly, a�?As long as ingredients are fresh enough, courses are yummy. Besides, cooking without over-flavoring food fits health principles of modern people.a�?

Taiwan Traveli?sDelicacy - Yong-Fong Fresh Seafood Restauranta��TaiwanDay
Taiwan Traveli?sDelicacy - Yong-Fong Fresh Seafood Restauranta��TaiwanDay

Menu for Today (for 10 people, with 5% service fee)

Note: some ingredients and food will change with the seasons, served with rice and fruit.

Sashimi Platter:
This is a platter with two to three kinds of fresh sashimi. Sliced marlin and skipjack tuna are fresh and have a sweet taste. They are also tender and a little bit chewy, so tasty. The texture and taste of preserved duck egg and flying fish roes on the small plate are amazing. You shouldna��t miss it.

Japanese Crab Meat Platter:

The platter consists of crab meat, small abalones and fish roes. Rosy crab meat has a delicate and chewy texture; it is fresh and sweet. Small abalones are smooth, tender and a little bit chewy. The chef uses roes in season; they are crunchy and full of a delightful smell. After chewing, diners will get a lip-smacking aftertaste.

Free-Range Chicken & Scallop Broth:
The chef selects the best silky fowl, scallops, fresh mushrooms and ten other ingredients to stew this broth. When the dish is served on the table, the pleasant smell comes from the steam of the broth, giving diners appetites. The color of the broth is clear; the chicken is tender and a little bit chewy rather than tough or dry. This is a must-eat course for diners.

Steamed Salty Fresh Sand Shrimps:
Fresh big sand shrimps are steamed in the pot. This course requires accurate cooking temperature and time; more or less temperature and time will affect the flavor. When customers eat sand shrimps that are simply salted, the taste original flavor of fresh shrimps and the feeling of its chewy texture will keep consumers eating.

Simmered Fresh Crab & Crystal Noodles:
In every kind of banquet, crab is often an attraction on the table, especially this simmered fresh crab and crystal noodles. When taking two big mud crabs away, you can see smooth crystal noodles absorbing much stock. Furthermore, the secret simmering recipe of Yong-Fong brings curry smell into the food, giving you a flavorful taste. This is another best-seller here.

Stir-fried Mola Mola:
Known as ocean sunfish, mola mola is known to have rich collagen. We stir-fry the head of mola mola. The tender meat has a snowy look. When eating it, you can feel the crunchy and delicate texture. Ita��s not the same with the jelly-like texture that we knew before. If you hold the meat in your mouth, ita��ll turn sticky, proving that it contains rich collagen. This course is very popular among females.

 

Taiwan Traveli?sDelicacy - Yong-Fong Fresh Seafood Restauranta��TaiwanDay