How big is the difference between the north and the south?

Rice in the south is not as delicious as in the north.

Southern rice is generally evenly grained, but it does not have that kind of taste. Northern rice has a distinct taste and color, and is very popular.

Rice is one of the staple foods of the Chinese, there was once a saying that the south rice is flour in the north, but now due to the improvement of rice planting technology, the north also grows rice in a large area, many southerners will feel that rice is still good in the south, and many people think that rice in the north is good, so what is the difference between southern rice and northern rice?

The grains of southern rice are generally slender, and the starch content of southern rice is high in amylose, because the southern climate belongs to the high temperature climate environment, the temperature difference between day and night is small, so the amylose content of southern rice is high, and the texture is relatively hard, the taste is relatively poor, and the protein content of late rice in southern rice is slightly lower than that of early rice. Moreover, after the rice is cooked, the rice grains are loose, which is suitable for making fried rice.

Northern rice is generally short and round, and the starch content is high in amylopectin, because of the large temperature difference between day and night, the starch content in the rice is low, the taste is better, the texture is softer, and the viscosity of northern rice is moderate, it is very suitable for cooking rice and cooking porridge, and it has certain benefits for human digestion and absorption, but diabetics should eat in moderation.

The difference between southern rice and northern rice is the appearance of the granules and the starch content, the north is amylopectin, while the south is amylose, the northern rice has a soft taste, and the southern rice is harder.

1. The growth period is different: the southern rice growth period is short, and the rice is harvested twice or three times a year, while the northern rice is delicious because the growth period is long, and it is harvested once a year.

2. Different characteristics: Southern rice looks rough and dull, and when steaming rice, it can absorb water and is divergent and non-sticky. Northern rice The rice looks crystal clear and oily, and the good rice is not very absorbent, and the steamed rice is sticky and fragrant, full and crystal white.

3. The difference in starch structure: the north has full sunlight in autumn, the temperature difference between day and night is large, the amylose content in rice is low, soft and tasteful, and the south is rice planted in the environment of high temperature and small temperature difference between day and night, and the amylose content in rice is high, hard and relatively poor in taste.

Precautions for buying rice.

When buying bulk rice, the first thing to look at is its color, that is, plump, smooth, shiny, and normal color; The second is to smell the smell, that is, there is a clear fragrance, no peculiar smell, and rice with musty smell and other peculiar smells should not be eaten.

When buying packaged rice, the key is to identify the product name, net content, manufacturer, production date and rice brand on the package, and pay attention to the products within the expiration date. For rice stored at home, the first thing to do is to keep the rice container clean and dry, and place it in a cool, ventilated and dry place to avoid high temperature and light.

Northeast rice is processed from japonica rice, and southern rice is processed from indica rice; Northeast rice is delicious, fragrant, tendony, not scattered, after cooking, the surface of each rice grain is shiny and white. There is no fragrance in the southern rice, and the feeling is scattered.

Because of the cold climate in the Northeast, it is difficult for rice grains to grow, so rice grains are short. Northeast rice has high amylopectin content, and the eating taste is sticky and the taste is better; Jiangnan rice has a higher amylose content, and the eating taste is more scattered and the taste is poor. The southern meter is slender in shape.

The differences between Northeast rice and Southern rice are:1Variety advantage, the varieties of rice are indica rice and japonica rice, indica rice has poor viscosity, high amylose content, and hard rice.

2.Japonica rice has a higher amylopectin content and softer rice. Japonica rice is generally cultivated in the northeast, and the quality is better than that of indica rice commonly cultivated in the south.

3.The temperature in the south is high and ripe fast, and rice can be harvested two to three times a year, while rice in the northeast can only be harvested once a year, and it is planted in fertile black soil, which can absorb sufficient nutrients, so the quality is better.

Which is better, Northeast Rice or Southern Rice?

The difference between southerners and northerners, ok

The difference in starch structure in these two types of rice may also be related to temperature and region. China has a vast territory, the climate difference between the north and the south is large, the north has sufficient sunshine in autumn, the temperature difference between day and night is large, and the amylose content in rice is low, soft and good.

On the contrary, rice is cultivated in the south in an environment of high temperature and small temperature difference between day and night, and the rice has high amylose content, hard quality and relatively poor taste. Moreover, the protein content of late rice is slightly lower than that of early rice.

Of course, Northeast rice and South rice also have their own advantages in nutrition. Generally speaking, indica rice has a protein content of about 2% higher than japonica rice, and the niacin content is also a bit higher than japonica rice.

Indica rice is less sticky, and when cooked, the grains are loose, making it suitable for making fried rice. When cooking with it, add more water to make it more "out of the rice". Japonica rice has moderate viscosity, suitable for cooking rice or porridge, and the draft is relatively small, "no rice".

Northeast rice is easy to digest and absorb, suitable for people with indigestion.

Rice in the north is definitely better than rice in the south, and the taste of the north rice is softer and glutinous than the rice of the south.

Northeast Jilin rice maintains the natural moisture of rice, selects seeds, improves soil, and applies organic fertilizer, all in order to maintain the color and flavor of rice. The disadvantage is that it is not easy for people who are not used to eating northern rice to digest, and because of the northern climate, northern rice can only be grown once a year, and things are scarce and expensive.

Southern rice is not as brilliant as northern rice, but southern rice is indispensable in processing special rice products such as claypot rice and fried rice! What these rice needs is the dryness of southern rice grains! In the Tohoku region, "japonica rice" is the most planted variety.

Hebei, Shanxi, Shaanxi, Gansu, Ningxia, and Xinjiang are also widely planted. Jiangsu, Zhejiang, Lianghu, Liangguang, Yunnan-Guizhou, and Sichuan, most of them are planted with "indica rice". It is called the most delicious rice, oval grains, full appearance, uniform grain shape, white and clear, fragrant rice taste, pleasant taste, but the yield is slightly lower.

Long-grain rice is mostly cultivated in the central and western regions of Jilin Province. The appearance of Northeast rice is crystal full and ripe, but the rice is hard but not glutinous, and the rice fragrance is light. Jiangnan rice has an average appearance, but the rice is glutinous and soft, and most varieties have a strong fragrance, and in terms of taste, Jiangnan rice is better.

In the northeast, because of the long sunshine hours in summer, pure groundwater is used to irrigate rice, and the water source is abundant, rather than the surface water in the southern rivers; The long and cold winter in Northeast China has directly led to fewer rice diseases and insect disasters! Rice is divided into japonica rice and indica rice, and the northeast region is mostly japonica rice, while the south is mostly indica rice.

In the south, especially in Jiangsu, Zhejiang and Shanghai, although it has the reputation of the land of fish and rice, the rice grown by two crops a year or three crops in two years will know that it is certainly not as nutritious as the rice that only produces one season a year in the northeast. The south is densely populated, and the yield of high-quality rice is generally low, which cannot meet domestic demand. Now it is basically hybrid rice, with high yield and average quality.

Southern rice is even tastier. As a southerner, I grew up eating southern rice and felt that it tasted better.

I think rice is more delicious in the south, after all, the main crop in the south is rice, and the environment and climate there are more unique, which is more suitable for growing rice.

The rice in the south tastes good, especially delicious, fragrant, and I am used to eating it.

Personally, I think the rice in the north is more delicious, because the environment there is colder, so the rice that grows is more timely and the rice that is cooked is more fragrant.

First of all, as a northerner, I prefer to eat northern rice. Because the rice in the north tastes stronger and has distinct grains. However, rice in the south is softer and stickier after steaming.

However, if it is used to make porridge, the rice in the north is thicker and more fragrant to drink than the rice in the south. Both the north and the south grow rice, but the difference between the two is quite large.

First of all, let's talk about a concept, which is terrier rice and chan rice. The rice in the north is mostly stem rice, while the rice in the south is mostly chan rice. The easiest way to tell the two of them apart is to look at the length.

Stem rice is generally short and oval in shape. Whereas, the length of Chanmi is relatively long, similar to a cylinder. In particular, some rice produced by Southeast Asian countries is excessively long.

1. The rice in the north is mostly japonica rice, while the rice in the south is mostly chan rice.

The content of straight-chain protein in stem rice is low, but the content of straight-chain protein in can rice is relatively high. And this straight-chain protein largely determines the viscosity of rice. In general, the lower the amount of amylose and amylose, the less viscosity the rice will be.

Therefore, the porridge made from the rice in the north is more viscous, and the rice soup has fewer ingredients. The porridge made from southern rice is relatively less viscous. The exception is long-grain incense, which is called long-grain incense, but it is also a member of the terrier.

2. The growth time of northern rice is longer than that of southern rice.

In fact, for plants, the length of growth determines the specific amount of starch inside the plant. The stalk rice in the north matures once a year and the yield is very limited. However, rice in the south can mature at least twice a year.

Even in Hainan, you can see rice that matures three times a year. In terms of output, it can be said that it is directly full.

In fact, having said all this, it is not that the rice in the south is not delicious. At home, I usually prepare two kinds of rice, long-grain incense is used to stew rice and boil porridge, and Yijiangqiu is used to make fried rice. Steam the rice the night before and put it in the refrigerator to cool down.

The next morning, a 3-minute time slot will be made for ** fried rice, and you will eat and drink enough to go to work and school.

Most of the rice in the north is japonica rice, which takes longer to grow than the rice in the south, and it is rich in nutrients, so naturally the taste will be significantly improved.

Because the northern part of the country is relatively arid, suitable for the growth of rice, and the soil is also very fertile, the rice will have a high yield, and it is very delicious, so it is very good.

Because the environment in the north is very suitable for growing rice, and the land in the north is also very fertile, the rice in the north will taste better.

Jixi is located in the Sanjiang Plain, one of the world's three major black soil belts, which belongs to the continental monsoon climate in the middle temperate zone, with fresh air all year round, warm in winter and cool in summer, fertile soil, sufficient water sources, humidity and developed agricultural resources. Jixi has a superior ecological environment, Dajie Lake, Dajie River, large forest, large wetland and other original ecological landscapes, in this natural ecological circle of green water and green mountains, give birth to a unique green planting industry, the rice produced here is full of grains, crystal clear, is the best choice on your table!

The rice in the Northeast is more delicious. Because of the climate in the Tohoku region, the rice grown is not very productive, but it tastes good.

Northeast rice tastes better, because Northeast rice grows for a long time and is more nutritious, and at the same time, it tastes better and chewy, which is significantly different from southern rice.

Northeast rice belongs to japonica rice, and the characteristics of japonica rice are low in amylose and high in amylopectin. What does that mean? To put it simply, amylose is high and has a hard taste, while amylopectin is high and has a sticky taste.

Glutinous rice is a type of rice with high amylopectin, so the taste is particularly sticky. In addition to the taste, amylose also has a characteristic, the molecular weight is small, it can accommodate hot water at 50-60 degrees, and amylopectin will not dissolve at 50-60 degrees, so after soaking or steaming in Northeast rice, the expansion is high and it looks round and full. Amylose is easy to age, while amylopectin is not easy to age, so Northeast rice has the characteristics of "leftovers do not come back".

Therefore, Northeast rice tastes good when eaten cold. Similarly, Koshihikari rice from Japan, which is used to make sushi at the same latitude, is not suitable for sushi if it tastes bad when cold.

In addition to the main differences in starch composition, Northeast rice also has the characteristics of sweetness, aroma and oiliness. Sweetness is mainly due to the large temperature difference in the Northeast, which is conducive to the accumulation of organic matter, and of course, it may also be related to water. As for incense, it is probably also related to the abundance of minerals in the water or soil.

The oil shine is related to the phospholipid richness in rice, and it is not surprising that soybeans with high oil content can be produced in the Northeast, and rice with high oil content can be produced.

Rice in the south is divided into early rice and late rice, and the growth period of early rice is generally 90 120 days, and that of late rice is 150 170 days. The amylose content of ordinary early rice is about 25%, late rice is generally 15%-20%, and the content of northern japonica rice is about 8% (about this, I am more skeptical, Northeast Wuchang rice is about 17%). As mentioned earlier, the lower the amylose, the fuller and softer the cooked rice.

So generally speaking, late rice tastes better.

Although the taste of early rice is not good, it is long. I have a few kind words for Wasesu here.

First, the meal rate is high and it is easier to be full, so it is the favorite of the canteen, and there is a more important reason, because the growth period is short, and it is cheaper. Second, the water content is low, suitable for reserve grain, the temperature is high in summer, and it is easy to turn over, while the late rice is often difficult to reach the standard because of the weather, and it is easy to mold and deteriorate. If there is a food shortage in China one day, early rice will be our life-saving food.

Third, it is suitable for making rice noodles, early rice is loose and easy to process, and because early rice is high in amylose and aging quickly, it is also very suitable for making dry rice noodles like vermicelli. Fourth, it is easy to digest. Amylose has a small molecular weight and is easy to digest, compared to glutinous rice with only 2% amylose, early rice made into porridge is too easy to digest.