Traditional Oil Rice Introduction
The traditional oil rice, sold for over 20 years at the market, offers more than just oil rice; the large intestine noodles sometimes sell out even earlier than the oil rice. Regular customers say that whether it's the oil rice or noodles, adding a bowl of pig's blood soup makes it a satisfying and affordable meal for under a hundred NT dollars. The stall is run by the second generation, Boss Xu, who says the oil rice recipe is inherited from his mother. Not only do customers stop by to eat at the stall, but some locals from Linkou also order oil rice for monthly celebrations or to pay respects to Guanyin at the temple, fulfilling various needs. The secret to the delicious oil rice lies in using high-quality long glutinous rice from Central Taiwan. After washing and soaking to allow the grains to absorb water, steaming makes them softer and chewier. Then, it's mixed with seasonings, mushrooms, shredded meat, and dried shrimp, creating a fragrant bowl of nostalgic traditional oil rice that wafts through the market. Additionally, the large intestine noodles are made with a broth base from pork bones and simmered with red noodles, resulting in an aromatic dish that is both hearty and comforting. The large intestines are specially braised by the owner's wife, tender and flavorful, truly bringing the taste buds to life.
