Let s talk about it, why is Northeast rice delicious?

Generally speaking, the rice milled by indica rice is less viscous, but the amylose content is higher, and the rice is hard; The rice milled by japonica rice has better viscosity, lower amylose content, and softer rice. Therefore, it can be said that in terms of taste, japonica rice is generally better than indica rice, so on the whole, Tohoku rice is very tasty.

Northeast rice is mainly planted in the vast plains of Heilongjiang Province, Jilin Province and Liaoning Province, planted in the extremely fertile black soil, absorbing enough nitrogen, phosphorus, potassium and other mineral elements, with sufficient sunshine and rain, and pure and pollution-free irrigation water, the growth cycle is generally about five months. The unique geographical advantages ensure the unique high quality of Northeast rice.

After steaming, Northeast rice has a high rice yield, less viscosity, crisp rice quality, very palatable, moderate hardness, and no particles.

The fertile black soil and pure ice and snow meltwater in the Northeast region, coupled with the lack of pests and diseases, are dominated by such multiple factors, which make Northeast rice the best in the world!

Northeast rice is full of grains, hard in texture, white and transparent in color. The appearance is very full and textured.

The soil is fertile, and the Heilongjiang region is a unique cold black soil belt, which has been accumulated for hundreds of millions of years, resulting in a unique black soil to ensure that the nutrition of rice is sufficient.

It is only produced once a year, which ensures the absorption of nutrients from the land, and in winter, the land multiplies, stores energy, and ensures the nutrient supply of the land in the second year.

Northeast rice is long-grained, with high amylopectin content, bright rice grains, and rich fragrance.

Northeast rice is not delicious, the nutritional value is not high, or eat pasta steamed buns delicious, the nutritional value is very high.

The location of rice produced in Tohoku is in the latitude and longitude of the earth, which is very suitable for growing rice! It is very beneficial for the growth of rice.

The large temperature difference between morning and evening in Northeast China can control the average temperature at 21 degrees Celsius to 22 degrees Celsius, and the grain filling time is long and sufficient, which is the most convenient for the formation of high-quality rice varieties.

First, the latitude is high, the temperature difference between day and night is large, the respiration is weak, and it is easy to accumulate sugar.

Second, the temperate monsoon climate is hot and rainy at the same time, and the rain is abundant, which is conducive to growth.

Northeast rice is delicious compared with southern indica rice, and compared with japonica rice with a growth period of 180 days, Northeast rice is a slag. The growth period is one month shorter. My very good Tianjin small station rice, yuan national free shipping.

The temperature is low, the rice grows for a long time, it is only planted once a year, and the black soil rests in winter.

The deliciousness of Northeast rice is mainly due to its geographical location and water source, which can accumulate more nutrients, and a variety of advantages are combined, and it is difficult to taste good. There are many brands of Northeast rice, and it is not easy to pick a delicious one, in order to avoid everyone stepping on the thunder, I will introduce you to a few high-quality Northeast rice, which are all home-cooked by myself.

Produced in Wuchang City, Heilongjiang Province, the rice grown due to the unique climate is deeply loved by the majority of consumers. The rice grains look crystal clear, smell fragrant, taste light and sweet, and the soft and fragrant taste lingers on the tip of the tongue for a long time, as if making people feel a picture of "sweat dropping the soil", which is enough to be called the pride of rice

It is produced in Yilan County, with its unique climatic conditions and geographical environment, abundant water resources for irrigation, giving birth to its extraordinary qualities. The rice grains are full and hard, and the color is as bright as jade. The rice is soft and glutinous, sweet, and fragrant, and the rice is oily and gorgeous, and the leftovers do not come back to life.

It grows on the slate, which is very rich in minerals and trace elements, and the irrigation it uses is the high-quality water source flowing out of Jingpo Lake, its water quality is pure, not mixed with any industrial pollution, this green organic rice is soft and chewy after cooking, full of elasticity, fragrant and elegant, has a very high edible value, can be described as the first choice for the table.

There are three main reasons: variety, soil and water, and climate.

1. Rice varieties should be good, such as Akita Komachi, long-grain incense, rice flower fragrance, Koshihikari, Ryudao 18 and so on.

2. The temperature difference between day and night during the ripening period is large, which will make the amylopectin content high, and most areas in the Northeast meet this factor.

3. For water and soil reasons, the land should be rich in organic matter, rich in various minerals, and the crops produced in the black soil should be obviously delicious, and the world's five major black soil is in Heilongjiang, Jilin in Northeast China. The irrigation water quality should be good, for example, the rice around Changbai Mountain is 100 kilometers good, the rice around Jingpo Lake is also good, and the water sources of the famous Huanren rice and Yanji rice are all from Changbai Mountain. The best rice comes from the middle and lower reaches of the river, which brings a lot of nutrients to the land.

There are many geographical indication origins of high-quality Northeast rice: Wuchang rice, Yanji rice, Xiangshui rice, Huanren rice, Panjin rice, Yingkou rice, Shulan rice, Donggang Liulin rice, etc., they have a characteristic that they are all known as tribute rice, because the rice output was small that year, and the output of delicious rice was not high.

Northeast rice is mainly planted in the vast plain area of Heilongjiang Province, Heilongjiang Province, Jilin Province, planted in the fertile black soil, absorbing enough nitrogen, phosphorus and potassium and other mineral elements, sufficient sunshine and rain, and natural pollution-free irrigation water, the growth cycle is about five months. It has unique geographical advantages and a climate with four distinct seasons, which ensures the high quality of Northeast rice. Tian Kun Dao rice is grown in such a natural environment.

The main reason is that the regions are different, the climate is different, the light is different, and the soil is different, so the rice grown is different from other places!

1.The growth period is longThe soil is fertile 3There is a large temperature difference between day and night.

In China, there seems to have always been a feeling of "two factions", one side likes rice, the other side likes pasta, this oriental country with thousands of years of culture, not only has a variety of civilizations, even the food culture is so outstanding, I have heard many people say before, Chinese cuisine is not only rich and diverse, but also has a sense of learning from others, but the diet of Chinese not only has dishes, but also the combination of staple foods.

The staple food of China has always been rice and pasta, and rice can be said to have an unshakable position in the food culture of the Chinese, because China is large, so there are many places to grow rice, has always said that rice is the staple food of the south, but recently I saw on the Internet that many people have been debating about northeast rice and southern rice, many people say that the northeast is much better than the south, what is going on, let's take a look.

Why is rice in the Northeast better than in the South? After listening to the boss of Mi Xing, I knew where the real advantage was!

As far as the country is concerned, the rice produced in the Northeast is very famous, especially in recent years, people's gifts for the New Year's holidays are from the Northeast rice, but why is it also rich in rice in the south, far less delicious than the Northeast rice, in order to ** after all, I asked others, and listened to the boss of the rice line, only to know where the real advantage is, in fact, many people think wrong.

01 First of all, in terms of taste, as long as the products produced in the Northeast are full, they feel very soft and glutinous to eat, and they have a sweet taste, and then they are very perfect with delicious dishes. 02 The rice in the south is mainly indica rice, which is not as sticky as the Northeast rice in terms of taste, and it is more scattered when steamed, but it will be relatively crispy to eat, so many people think that the southern rice is not as delicious as the Northeast rice.

In fact, what we often hear is that the staple food in the south is rice, but I haven't heard that the rice in that place is delicious, and I have eaten rice in Wuhan and other places before, there is really no taste, I don't know if it's because I can't get used to their dishes, anyway, every time I eat it, it's a feeling of loss, objectively speaking, the rice in the south is indeed not as delicious as the rice in the northeast.

But each place has its own eating habits, if you ask a southerner, maybe what people like is their crispy rice, because of the different eating habits, so can not be generalized, can only say that each has its own strengths, because the people who like it will not change, do you like to eat rice, do you think the northeast rice is delicious or the south rice is delicious?

Yes. Generally speaking, rice from the Northeast is indeed better than rice from the South. The main reasons are as follows:

Rice in Northeast China has sufficient sunshine and long sunshine time during the growth period, and there is relatively little haze in Northeast China.

The water quality in the Northeast is good. It is located in the plain of Heilongjiang, Songhua River and Ussuri River, with many water systems, and the irrigation water formed by groundwater and river water is pollution-free.

The accumulated temperature of rice in Northeast China is long and ripe once a year, and the growth period is generally about 5 months.

The cold winter with a large temperature difference between day and night for half a year reduces the occurrence of pests and diseases, and the abundant sunlight and large temperature difference between day and night in autumn are conducive to the nutrient accumulation of rice in Northeast China.

Growing environmentThe soil is fertile, and the three river plains of Songhua River, Heilongjiang River and Ussuri River converge to become the core rice production area in Northeast China, which is suitable for rice growth. The land in the Northeast is the most fertile black soil in the soil category, providing ample nutrients for rice.

Northeast rice is japonica rice, mainly planted in Heilongjiang Province, Jilin Province, Liaoning Province in the vast plain area, planted in the extremely fertile black soil, absorbing enough nitrogen, phosphorus, potassium and other mineral elements, sunshine and rain are sufficient, and there is pure and pollution-free irrigation water, the growth cycle is generally about five months. The unique geographical advantages ensure the unique high quality of Northeast rice and Jilin rice. According to incomplete statistics from the agricultural department, the perennial rice planting area in the northeast rice region is more than 5 million hectares, all of which are conventional rice.

The real Northeast rice is short and round in shape, with a length-to-width ratio of about: 1, less white abdomen, high gelatinous rate, and bright and transparent beige.

Characteristics of rice.

1: The particles are full, the texture is hard, and the color is white and transparent.

2: Long-grain type, high amylopectin content, bright rice grains, rich fragrance.

Three: After steaming, the rice yield is high, the viscosity is small, and the rice quality is crispy.

Four: rich in protein, fat, vitamins, minerals and other nutrients.

Five: the cross-section is oblate, the color is white and transparent, and there are also translucent and opaque.

Nationwide, the rice produced in the Northeast is very famous, especially in recent years, people's gifts for the New Year's holidays are from the Northeast rice, but why is it also rich in rice in the south, far less delicious than the Northeast rice. In the northeast, there are Xiangshui rice, Wuchang rice, Liulin Gong rice, Fangzheng rice, and Panjin rice.

01 First of all, in terms of taste, as long as the products produced in the Northeast are full, they feel very soft and glutinous to eat, and they have a sweet taste, and then they are very perfect with delicious dishes. 02 The rice in the south is mainly indica rice, which is not as sticky as the Northeast rice in terms of taste, and it is more scattered when steamed, but it will be relatively crispy to eat, so many people think that the southern rice is not as delicious as the Northeast rice. In fact, what we often hear is that the staple food in the south is rice, but I haven't heard that the rice in that place is delicious, and I have eaten rice in Wuhan and other places before, there is really no taste, I don't know if it's because I can't get used to their dishes, anyway, every time I eat it, it's a feeling of loss, objectively speaking, the rice in the south is indeed not as delicious as the rice in the northeast. But each place has its own eating habits, if you ask the southerners, maybe what people like is their rice crispy, because of the different eating habits, so it can't be generalized, can only say that each has its own strengths, because the people who like it will not change.

The reason why rice in Northeast China is delicious is that the temperature of rice is relatively low during the filling and fruiting period (low temperature maturity).

1) Rice ripened at the right time is delicious.

The premise of discussing whether rice is delicious or not must be discussed under the premise of ripeness. Rice is not mature, there are many "green rice" and "dead rice", the heart is white, the belly is white, it is indeed not delicious, but this is not within the scope of discussion, the premise of discussing whether rice is good or not, the premise must be under the premise of maturity, otherwise it is meaningless. On the premise of ripeness, I think that rice that matures at the right time is delicious.

In order to obtain delicious rice, it is important to ripen at the right time. As mentioned earlier, the new rice of the Mid-Autumn Festival in the Northeast is not delicious. Why doesn't it taste good if it matures early?

The period when rice requires the highest temperature is at the long panicle stage. Rice requires the highest temperature from young panicle differentiation to heading and flowering, and the most important of which is the booting stage. The temperature required at the booting stage is the highest, and the temperature required at the filling and fruiting stage is not high.

According to the research, the average temperature of japonica rice requires the lowest temperature to be more than 15, and 20 is more suitable for the temperature index of safe rice. In other words, the temperature required for rice grain ripening is slightly lower. It is not good for the temperature to be high during the rice filling and maturity period.

Anything higher than 30 is not good for rice fruiting. The temperature is too high at the filling and fruiting stage, the metabolism of rice is too vigorous, and the nutrient consumption is not conducive to accumulation, and the high temperature will also destroy the protoplasmic structure, disrupt the normal metabolism of substances, and be unfavorable to high yield. In addition, the activity of phosphorylase and amylase disappeared prematurely, and the grain tissue aged prematurely, so that the seeds could not be well enriched, and the pores between the starch grains occurred, and the belly white of rice increased.

The ripening of the right time and the harvest of the right time are completely different concepts. Harvest at the right time, talking about the appropriate time for rice harvesting, talking about the highest yield of harvesting at what period of rice growth, the best to eat, is to determine the harvest period according to the maturity period of rice; The appropriate maturity refers to the period when the rice matures, mainly through the arrangement of the maturity period of the variety and other cultivation measures, so that the rice matures at the best time, neither greedy for green and late maturity, nor early maturity. Rice ripened at low temperatures is delicious.

It is related to the physiological changes of rice resistance to low temperature. In order to mature at low temperatures and adapt to the low temperature environment, rice in Northeast China has undergone certain physiological changes, and in order to resist low temperatures, more carbohydrates will accumulate in the rice body to keep out the cold.

It is related to breed breeding. In terms of breeding, the cold resistance of varieties is also one of the important goals considered by breeders.