Traditional Oil Rice Introduction
For over 20 years, this traditional oil rice stall at the market specializes not only in oil rice but also in large intestine noodles, which sometimes sell out even faster than the oil rice. Regular customers say that whether it's the oil rice or the noodles, paired with a bowl of pig's blood soup, it's an affordable meal for under 100 NT dollars that leaves them full and happy. The second-generation owner, Mr. Hsu, mentioned that the oil rice recipe has been passed down from his mother. Not only do customers come to eat at the stall, but some locals from Linkou also order oil rice for celebrations or when visiting Guanyin Temple to pay respects, fulfilling different needs. The secret to the deliciousness of the oil rice lies in using high-quality long-grain glutinous rice from central Taiwan, which is washed and soaked to absorb moisture, making it softer and chewier when steamed. It is then mixed with seasonings, shiitake mushrooms, shredded meat, and dried shrimp, creating a nostalgic aroma that fills the market. Additionally, the large intestine noodles are prepared with a base of bone broth and simmered with red noodles, resulting in a fragrant dish that delights the palate, especially since the intestines are specially braised by the owner’s wife, tender and flavorful, making every bite a delightful experience.
