Traditional Oil Rice Introduction
For over 20 years at the market, this traditional oil rice stall sells not only oil rice but also has its large intestine noodles often sold out even before the oil rice. Regular customers say that whether it's the oil rice or the noodles, along with a bowl of pig's blood soup, it's all available for under a hundred NTD, making it a satisfying and joyful meal. The proprietor, Boss Hsu, is the second generation at the stall. He mentions that the oil rice is a recipe passed down from his mother, and not only do customers come to enjoy it at the stall, but some locals from Linkou also specially order oil rice for celebrations or to pay homage at Guanyin Temple, fulfilling various needs. The secret to the delicious oil rice lies in using high-quality long glutinous rice from central Taiwan, which is washed and soaked to absorb enough moisture before being steamed to achieve a soft and chewy texture. Then, it is stir-fried with seasonings, shiitake mushrooms, shredded meat, and dried shrimp, creating a fragrant bowl of nostalgic traditional oil rice wafting through the market. Additionally, the large intestine noodles are made with a pork bone broth base and cooked with red noodles, rich in aroma and satisfying to the stomach. The large intestine is specially braised by the boss’s wife, tender and flavorful, bringing the taste buds to life.
