Traditional Oil Rice Introduction
The traditional oil rice has been sold at the market for over 20 years, but they offer more than just oil rice. The large intestine noodles often sell out even faster than the oil rice. Regular customers say that whether it’s the oil rice or the noodles, adding a bowl of pig's blood soup for under a hundred NTD is both filling and satisfying. The stall is managed by Mr. Hsu, the second generation of his family. He says that the oil rice is a skill passed down from his mother. Not only do customers come to enjoy it at the stall, but some locals from 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 glutinous rice from Central Taiwan. The rice is first washed and soaked to ensure it absorbs enough water, resulting in a softer and chewier texture when steamed. Then, it's stir-fried with seasonings, mushrooms, shredded meat, and dried shrimp, eliciting the nostalgic aroma of traditional oil rice throughout the market. Additionally, the large intestine noodles are made with a broth base from large bones and cooked with red noodles, creating a fragrant aroma that delights the stomach. The large intestines are especially braised by the vendor's wife, becoming tender and incredibly flavorful.
