✨ AI visit note
林合發油飯店 is tucked onto the first floor of Yongle Market in Taipei's Datong District, about a ten- to fifteen-minute walk from Beimen or Daqiaotou Station. This long-running traditional oil-rice shop has been part of the Dihua Street area for more than a century. Its compact menu of Oil Rice, fried chicken legs, braised duck eggs, and taro cake serves a fast, dense takeaway crowd, making it a good stop for an old-school breakfast to go, food to share with family, or a Dadaocheng edible souvenir.
● Oil Rice
For the Oil Rice, the rice is first steamed to 八分熟 and then stir-fried with braising liquid made from pork. It is topped with shiitake mushrooms, shredded pork, and dried shrimp. The grains remain distinct, glossy but not greasy, with a soft-chewy bite. Gentle sesame oil and fried shallot aromas unfold as you chew. The mushrooms retain moisture after absorbing the seasoning, while pork and dried shrimp add savory layers. This is the core old-school flavor of the shop.
● Taro Cake
The cut surface of the taro cake shows the taro texture clearly, with rice batter binding everything into a substantial piece. Eaten as-is, it is dense and carries natural taro fragrance plus a noticeable fried-shallot aroma. Take it home and pan-fry the surface until golden, and the outside gains crispness while the inside stays soft and glutinous, creating more contrast than at room temperature.
● Set A
Set A packs Oil Rice, a fried chicken leg, and a braised egg into one box for a complete combination of staple and two sides. The chicken has a lightly crisp exterior and firm meat that still holds fat and juices. The braised egg white is tight and pleasantly chewy, while the yolk is fine and dense. Alternating among the three links the sesame-oil savoriness of the rice with meaty chicken and the richer egg.
If you only want the essential flavor, start with Oil Rice. Taro fans should not miss the taro cake; pan-frying it again at home adds another crisp, toasted layer. If you want chicken leg and braised egg together, Set A is the most direct choice. This stall is geared toward takeaway and quick pickup, so confirm your portion and packaging before you reach the front of the line.
- Location:台北市大同區迪化街一段21號, first floor of Yongle Market.
- Transport:About a ten- to fifteen-minute walk from Beimen or Daqiaotou Station.
- Recommended:Oil Rice, taro cake, Set A.
- Highlights:Founded in 1894 and passed down to the fourth generation, focusing on a small set of classics made with traditional methods.
- Best for:Takeaway breakfast, family sharing, full-month celebrations, and picking up food while walking around Dadaocheng.
📌 Editor's summary
Since 1894, 林合發油飯店 has built its name around Dihua Street while continuing to serve traditionally steamed-and-stir-fried Oil Rice at the quick pace of a market stall. Distinct glutinous rice grains, shiitake, shredded pork, and dried shrimp form the core flavor; taro cake adds substantial taro fragrance, while Set A brings more heft with chicken leg and braised egg. The appeal is not menu complexity, but the way flavors familiar from celebrations, full-month gifts, rituals, and everyday breakfast have been kept as a box of old Taipei memory you can simply carry away.
