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Located at the farthest corner inside the Rui-Fang First Market, Rui-Fang Chen’s Yiyue Oil Rice has been a renowned brand for nearly thirty years. Driving across the Rui-Fang Bridge toward Rui-Bin, the small Yiyue Oil Rice sign is still visible at the bridgehead. The stall’s popular dish is soft and chewy, never greasy; even when chilled it becomes increasingly fragrant with each bite. Owner Chen Ming chooses long-grain glutinous rice from central Taiwan, steaming it slowly in a traditional pot, then stir‑frying with shallot, Wan Jia brand soy sauce, and seasonings—every mouthful is a surprise. Ordinary oil rice hardens when cold, but Chen’s version only gets more palatable as you eat. By investing more in ingredients, the goal is simply to satisfy customers. The oil rice is topped with a mushroom braising sauce simmered over charcoal, reducing the meat broth while infusing a smoky flavor—no wonder the place is always busy. The shop also offers delicious meat soup and squid soup, paired with noodles, rice noodles, or flat rice strips; the tasty dishes are ready to serve.