✨ AI Quick Take
阿萬油飯 sits diagonally across from Wanhua Station on Monga Boulevard in Taipei, about a five-minute walk from Exit 3 of Longshan Temple. Operating since the year written in Chinese as 一九六二, it is an old Taiwanese breakfast shop known for Oil Rice, Gua Bao, Four-Herb Soup, and Crispy Pork Rib Soup. The flavors stay traditional without becoming excessively oily, making it a good early stop for glutinous rice, hot soup, and old-school snacks.
● Crispy Pork Rib Soup
The soup uses large rib pieces with a relatively lean, fine-textured bite and only a thin coating. After frying and simmering, the meat absorbs broth but still tastes like meat rather than batter. Soft winter melon sits in a rich, gently sweet soup; its dark color does not translate into excessive saltiness. Cilantro adds freshness, and a little pepper can sharpen both the rib aroma and the warmth of the broth.
● Four-Herb Soup
Four-Herb Soup combines pork intestine and barley with a broth carrying herbal notes and a faint rice-wine aroma. The intestine is cleaned well and cooked through while keeping a pleasant springy bite instead of turning mushy. Barley adds grain texture and extra substance. The broth stays clear and not greasy, so it works well with Oil Rice or Gua Bao and gives a gentler finish between sticky rice and braised pork flavors.
● Gua Bao
The Gua Bao uses a plump, soft white bun filled with a large piece of braised pork containing both lean and fatty sections, plus house-fried pickled mustard greens, peanut powder, and cilantro. The pork is tender and springy without being too salty or greasy. The greens add sweet-sour crunch, peanut powder brings sweetness and aroma, and cilantro lifts the finish. You can choose the pork’s fat ratio and request whether peanut powder and cilantro are included.
● Oil Rice
Oil Rice uses long-grain glutinous rice. The rice is cooked first, then steamed after mixing in pork leg, dried shrimp fried with shallots, shiitake, and shredded pork. The grains remain plump and distinct, moderately soft with light stickiness but little greasiness. A gentle sesame-oil aroma sits beneath the savory toppings. The house sauce is slightly sweet and spicy; add just a little after tasting the rice plain to understand the texture and aroma first.
For a first visit, pair Oil Rice with one hot soup. Choose Crispy Pork Rib Soup for large pieces of meat and a rich broth, or Four-Herb Soup for a clearer bowl with pork intestine and barley. Gua Bao can be adjusted for lean/fatty pork, peanut powder, and cilantro. Oil Rice is limited and may sell out around noon, so plan earlier if it is your main target.
- Location:台北市萬華區艋舺大道162-4號, about a five-minute walk from Exit 3 of Longshan Temple.
- Type:Taiwanese oil rice, gua bao, and traditional soups.
- Recommended:Crispy Pork Rib Soup, Four-Herb Soup, Gua Bao, Oil Rice.
- Features:Founded in 一九六二 and passed through three generations, growing from a small stall into two storefronts.
- Note:Oil Rice is limited each day; for dine-in, find a seat before filling out the order slip.
📌 Editor’s summary
阿萬油飯 has stood diagonally across from Wanhua Station for more than sixty years. Its name comes from a Taiwanese-language pun on the first owner being slow-moving, when customers often called out “A-man,” and the shop is now in its third generation. Roadside and arcade seating keeps the old-city breakfast mood, while the table centers on distinct, sesame-scented Oil Rice. Crispy Pork Rib Soup brings big ribs and a rich sweet broth, Four-Herb Soup is lighter with barley and pork intestine, and Gua Bao wraps tender braised pork, pickled greens, and peanut powder in a soft bun. Convenient from either rail or metro, it is an easy way to begin a Wanhua day with rice, soup, or one gua bao.
