Traditional Oil Rice Introduction
For over 20 years, traditional oil rice has been sold at the market, and it's not just the oil rice that's popular; the large intestine noodle soup often sells out even faster. Regular customers say that whether it's the oil rice or the noodle soup, a bowl of pig's blood soup makes for a fulfilling and affordable meal, all for under 100 NT dollars. The stall is managed by Boss Xu, the second generation, who says 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 order oil rice for celebrations or when visiting Guanyin Temple, fulfilling various needs. The secret to the delicious oil rice lies in using high-quality long-grain sticky rice from central Taiwan, which is first washed and soaked to absorb water, making it softer and more chewy when steamed. Then, it is stir-fried with seasonings, shiitake mushrooms, shredded meat, and dried shrimp, creating a nostalgic aroma of traditional oil rice in the market. Additionally, the large intestine noodle soup is based on a rich pork bone broth with red noodles, exuding a fragrant smell that delights the palate, especially with the large intestine specially braised by the boss lady, which is tender and full of true flavor that awakens the taste buds.
