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For over two decades, the cherished traditional oyster rice sold at the market entrance has become a staple, but it's not the only offering. At the stall, the noodles with braised pork intestines sometimes sell out before the oyster rice does. Loyal customers say that whether you choose the oyster rice or the noodles, adding a bowl of pork blood soup for just under one hundred dollars makes it an affordable, satisfying meal. The current stall operator is the second generation—Mr. Xu—who inherited the oyster rice recipe from his mother. Not only do customers enjoy their meals at the stall, some villagers from LinKou order traditional postpartum oyster rice or prepare offerings for Guanyin Temple specifically made here, ensuring all needs are met with great detail. The secret to the delicious oyster rice lies in using premium long-grain glutinous rice sourced from central Taiwan. After being rinsed and soaked to absorb ample water, the rice is steamed until soft and chewy. A mix of seasonings, mushrooms, shredded meat, and dried shrimp is then stirred in, allowing a nostalgic aroma of traditional oyster rice to waft through the market. Additionally, the noodles with intestines are made with a broth based on pork bones, slowly cooked with red noodles to produce a fragrant, appealing flavor. The pork intestines are specially braised by the storekeeper, tender and delicious enough to truly awaken one’s taste buds.