Taipei-style old-fashioned oil rice paired with a semi-soft-boiled egg creates a burst of delicious flavors!

Text and photos by /Xiao Hu’s Dream Food Blog

Not long ago, led by a foodie who claims to have tried all the snacks in Datong District, I embarked on an early-morning oil rice adventure in Dadaocheng. That flavorful journey led me to discover one of my favorite oil rice spots【Taipei MRT Food】【Daqiaotou MRT Station Food】the unnamed oil rice stall at the intersection of Yansan and Dihua Street. But what left the deepest impression that day was probably the more famous “Zhu Ji Daqiaotou Oil Rice.” Why? Well, dear readers, listen up.....

If you’ve been following my articles for a while, you’ll know I lived in the Dadaocheng area for about four or five years. Although I wasn’t blogging back then, the allure of good food brought me to “Zhu Ji” more than once—after all, I’m quite the fan of oil rice. However, I must admit that aside from my first visit out of curiosity, subsequent trips were mostly just to fill my stomach, without any strong likes or dislikes.

If you ignore the signboard outside, the shop actually resembles a small self-service bento place. A few simple side dishes are laid out on the counter, either made into q-meat bentos or paired with braised pork rice bentos—simple fare to kick off the day in Dadaocheng. This brings us back to why Dadaocheng is a paradise for snacks, and why the area is filled with shops and stalls selling braised pork rice, oil rice, and more. In short, it’s because Taipei Bridge used to be a gathering spot for day laborers, who needed a hearty meal before work. Rice-based dishes were naturally the top choice, and oil rice, being more filling, was especially popular.

Judging by the simple dishes sold at the shop, it’s likely that this place started as a small street stall, much like many nearby eateries. Regular customers usually order a bowl of meatball soup, a bowl of braised pork rice or oil rice, and of course, the most important part—don’t forget to pair it with a semi-soft-boiled egg, or even add a side of braised cabbage.

It’s said that adding a soft-boiled egg to oil rice isn’t a traditional way of eating it, and some claim it was this foodie friend who led the way with this creative combo. This particular way of eating has given this oil rice spot quite the reputation in the neighborhood. So I started wondering and trying to recall—if I had ever added a soft-boiled egg when I used to eat here back when I lived in Dadaocheng? But my memory, rather unreliable after so many years, just can’t seem to recall. After all, it’s been over ten years.

This bowl of meatball soup is very simple—whether it’s the broth, the radish, or the meatballs—simple in flavor, simple in texture, so simple you can’t even say whether it’s delicious or not, but you just keep eating, especially when paired with oil rice.

In recent years, pairing oil rice with a soft-boiled egg has almost become the default way to enjoy it. The foodie friend who led the way said the reason he came up with this combo was because this shop’s oil rice is inherently a bit “li” (a Taiwanese term meaning firmer and chewier, though not hard), so when you take a bite or chew, it can feel slightly dry. Adding a semi-soft yolk enhances the experience on three levels: texture, taste, and even visually.

After taking a bite, I immediately understood why I hadn’t been a fan of this dish before. Firstly, as mentioned earlier, the slightly dry texture on its own. Secondly, compared to other oil rices, it lacked the fried shallots or ginger aroma I prefer, although it still tasted decent with a drizzle of minced pork sauce. Then, my friend asked me not to scramble the egg right away, but to try the combination of the yolk, minced pork sauce, and oil rice first. My goodness—the sticky texture, the interplay of glutinous rice aroma, and the sweetness of the yolk—it’s not just a simple 1+1=5 situation. With the addition of the semi-soft, mischievous yolk, this bowl of oil rice transforms into a little troublemaker.

Next, my friend asked me to drizzle a bit of the sweet chili sauce from the table and try another bite or two. That brought yet another flavor profile—adding a touch of sweetness and spiciness, and maybe even a hint of sourness I couldn’t quite place, making the visual colors and taste layers of this oil rice even richer and more captivating.

The final way to eat it is also my personal favorite—scramble the whole egg and mix it vigorously with the oil rice, turning it into a deliciously messy bowl of oil rice. Especially when the aroma of the slightly charred egg whites pops up every now and then (laughs).

Zhu Ji Daqiaotou Oil Rice
Address: No. 186-1, Minquan West Road, Datong District, Taipei City
Phone: 02-2557-6503
Business Hours: 06:00–14:00

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