Traditional Oil Rice Introduction
For over 20 years, this traditional oil rice stall at the market has been serving not just oil rice, but also a popular dish of large intestine noodles that often sells out even before the oil rice. Regular customers say that whether it's the oil rice or the noodles, a bowl of pig's blood soup adds to the complete experience for under 100 TWD, leaving you full and happy. The owner, Mr. Hsu, is the second generation running the stall. He mentions that the oil rice is a recipe passed down from his mother. Not only do customers come to eat at the stall, but some locals in Linkou also place special orders for oil rice for celebrations or visit the Guanyin Temple. The secret to the delicious oil rice lies in the high-quality long glutinous rice sourced from central Taiwan, which is washed and soaked to allow the grains to absorb water, making them even softer and chewier when steamed. Then, it is mixed with seasonings, shiitake 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 base of flavorful pork bone broth, simmered with red noodles, offering an aromatic experience that pairs perfectly with the specially braised large intestines, which are tender and bursting with flavor, tantalizing the taste buds.
