In terms of taste, which is more delicious compared to rice from the south or rice from the northeas

In the northeastern plain region of our country,UkraineThe Great Plains of the country and abroadMississippi RiverThe Plains are the only three in the worldBlack soilThe black soil is an incomparable treasure given to people by nature, and it is a kind of good characteristic, high fertility, especially suitable for the growth of plants! Rice is harvested once a year in the northeast, while in the south.

The rice crops are two or even three seasons a year! In the southern region, especially in Jiangsu, Zhejiang and Shanghai, although it has the reputation of a fish and rice town, the rice grown and developed by two crops a year or two years and three crops will understand that there is no doubt that the nutrients contained in the rice produced in the northeast are not as high as those produced once a year.

And the planting items here in the Northeast, the land resources are rich, and the temperature difference between day and night is usually very beneficial to the growth of plants, so how can the Northeast rice grown under such standards not be delicious! Northeast rice.

It is obtained only once a year, and the growing season is long, and the farmland in the northeast is black-gray and rich in nutrients. The water in the Northeast is good, too. In the past, rice in Jilin Province was used to pay tribute to the emperor, and it was difficult for ordinary people to buy it.

There is no genetically modified rice in the Northeast. No increase in production. Northeast rice is delicious and delicious, and the indica rice in the south is hard and has no aroma, and I feel that the taste of Northeast rice is not as delicious as Northeast rice, which may be a way of life.

This is the principle that one side of the water and soil raises the other side, and the right taste for oneself is the better rice. Japonica rice produced in Tohoku.

It is more delicious than the japonica rice produced in Jiangsu and Zhejiang. This is mainly due to differences in climatic conditions in the country of origin. Northeast.

Rice grows and develops for a long time. Plenty of warm light. There is a large temperature difference between day and night.

The grouting time of the grains is long and sufficient. Add to that the fertile black soil of the Northeast. As a result, the japonica rice produced in the Northeast tastes better.

Relative to the rice of the northeast, the rice of the south has been improved and improved frequently, including the father of hybrid rice who is famous today.

But in terms of popularity, the southern region is still the world of Champa rice-japonica rice.

However, there are also very few areas of severe cold and especially must be planted with stem rice. In general, wheat varieties and well-known brands in the southern region are closer, more colorful and diverse. Varieties such as northeastern rice are richer in nutrients, and they are also cultivated in the south, but it is unlikely to be cultivated on a large scale, because rice can be cooked two or three times a year in the south, or the rice can be harvested in other waysIn addition, rice in the southern region has a long history, and the diet is matched with special snacks from all walks of life, which must be all rice produced in the southern region, which cannot be replaced by rice in the northeast.

I think that from the taste point of view, the rice in the Northeast will be more delicious, the rice in the Northeast is crystal clear, the water absorption is very good, and the steamed rice will be particularly fragrant, and the taste is relatively soft and glutinous.

It is more delicious to rice from the south; Because the water source in the south is relatively sufficient, and the southerners mainly rely on rice, they have more experience in rice planting.

The rice in the Northeast is more delicious, because in the process of growing the rice in the south, the sunshine time is too short, and the cycle is relatively short, there is no rice in the Northeast is soft and glutinous, I personally belong to the northerners, and I am more suitable for the rice of the north.

Tohoku rice, of course.

It's delicious, do you still need to ask? Wuchang rice is sold all over the country.

There are also people in Shandong who use Hubei rice to pass off as Wuchang rice. Many years ago, I saw Wuchang rice in Shenzhen. So far, I have never seen anyone in the Northeast selling rice from the South.

Why do northerners go to the south to sell rice? And there are no southerners who come to the north to sell rice? You know, the south is the homeland of rice.

In appearance, Northeast rice is different from Southern rice. The rice in the south is whitish, while the rice in the northeast is silvery-white. The rice in the south is whiter when steamed and looks rough.

The rice oil from the steamed Tohoku rice is shiny, and it looks like it is grain by grain. When you eat it in your mouth, it has a good taste, chewiness, and smells like rice. Facts speak louder than words, isn't it clear which one is delicious?

Tohoku rice is delicious for a reason.

The reason why the rice in Northeast China represented by Panjin rice is delicious is mainly related to the local water, soil, climate and environment

1. Long growth cycle.

Panjin rice is transplanted in late May and harvested in early October every year, and the growth period is more than 30 days longer than that of Chongqing, and the longer the growth cycle, the more nutrients are accumulated.

2. There is a large temperature difference between day and night.

From the end of August to the beginning of September every year, the temperature in Northeast China begins to cool, but the temperature is still very high at noon.

3. Saline-alkali land suitable for planting high-quality rice.

Panjin is located in the delta of the Liao River.

In the hinterland, the improved paddy fields are rich in salinity, and the salinity is neutralized by long-term irrigation with fresh water from the Liaohe River, so that the paddy fields become weakly alkaline soil suitable for rice growth, and the rice grown is softer and more glutinous. It is also the main production area of Chinese hairy crabs, the combination of rice crab planting and breeding, and the rice produced without chemical fertilizers and pesticides has created the famous crab field organic rice with better quality.

In addition to this, the Northeast region.

The land was developed late, the black soil is fertile, and the Changbai Mountains are long.

The north and south run through, and the Songhua River, Nenjiang River and Liaohe River water system.

It is developed, provides abundant water sources for irrigation, and has abundant sunshine, which provides high-quality conditions for rice growth, and has created a world-famous rice in Northeast China.

Personally, I feel that Northeast rice is more delicious, because the soil quality in Northeast China is good, and the growth cycle of rice is long, so the rice produced tastes good.

I think the rice in the Northeast is delicious, because the rice in the Northeast is grown in black soil, and the local temperature is low and the sugar content is higher, so the taste is better than the rice in the south.

Personally, I think that the rice in the south may be more delicious, because the southerners like to eat rice very much, so maybe the quality of the rice over there will be relatively higher.

Rice in the Northeast is more delicious, in addition to good soil, good water quality, good climate and environment, there is also an important condition, that is, the growth period, the south planting rice is generally planted two to three stubbles a year, and in the Northeast, a year can be planted a stubble, from the beginning of April sowing to October 1 after the harvest, the growth period is about 6 months, the time is twice that of the southern rice, the extension of the growth period makes the rice accumulate nutrients to increase, which is why the Northeast rice is delicious.

The rice of the Northeast is delicious, with a delicate taste and a sweet taste. There is a lot of rice in the south.

It's brown rice, and it doesn't taste like much.

Road. And southerners eat a lot of food.

It is Tohoku rice.

I think the rice in Tohoku is even more delicious. Because the rice in the Northeast is harder, it will be softer and more glutinous after cooking, and it will not stick at all.

I think the northern rice is delicious, because my family is from Meihekou, Jilin Province, and the rice here is particularly fragrant.

Rice is definitely delicious from the north. Because of the low temperature in the north, the rice grows longer, and the taste and texture of the rice is better and more chewy.

The rice in the Northeast is boiled with clear grains and full grains, and it is very Q-bomb.

The rice in the north tastes relatively soft, and it is particularly soft and glutinous after being boiled into porridge. Rice in the south is relatively high in starch, and the cooked rice gives a loose feeling, and it is not particularly soft. The rice in the north is often referred to as the rice of the Northeast, which is particularly recognizable in appearance, with thick and short grains and a particularly full look.

At the same time, this kind of rice gives people a special feeling of glutinousness, and the viscosity is also very strong, and it will also make people like it when used to make white rice.

Rice in the south is harvested once every two or three years, and the yield is particularly high, and people in the south often eat this kind of rice. The surface of this rice is elongated, and the taste is not particularly good. When cooked, it gives a particularly loose feeling, and it is not particularly thick when used to cook porridge.

However, if you want to make a rice bowl, you need this kind of rice, and it is especially suitable for absorbing the soup. It is especially suitable for making fried rice, because this kind of rice is fried one by one.

In the north, the temperature difference between day and night is relatively large, and the yield of rice is relatively low, but the taste is good and the texture is relatively soft. In the south, because of the high temperature, the temperature difference between day and night is relatively small, and the texture of rice is basically hard, and the taste will be relatively poor. However, it is not possible to generalize, because it depends on the local water quality and soil quality, and only when the water quality is good and the soil quality is good can we grow good rice.

And the rice in the north is the same as the rice in the south, and the ingredients are not the same. The temperature in the south is relatively poor, and it doesn't feel particularly good when cooked.

In the south, you must add more water to the rice cooking, so that it can be eaten better. In the north, the rice draft is less, and the effect is better. The rice growing cycle in the south and the north is different, and the rice in the south looks rough and dull.

When steaming rice, it can be washed, but it has poor divergence. The rice in the north seems to have a good draft, but it can absorb water very well, and each steamed rice is crystal white. Compared with the rice in the south, the rice in the north is more famous, but the rice in the south is also produced in good areas.

Northeast rice is good because of the geographical location that leads to a good growing climate:

1. Fertile soil: The confluence of the Songhua River, Heilongjiang River and Ussuri River is the core production area of rice 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.

2. Sufficient sunshine: The sunshine time is long during the growth period, and the haze phenomenon in Northeast China is relatively small.

3. Good water quality: It is located in the three river plains of Heilongjiang, Songhua River and Ussuri River, with many water systems, and there is no pollution of groundwater and irrigation water formed by river water.

4. Long accumulated temperature time: one ripening a year, and the growth period is generally about 5 months.

5. Large temperature difference between day and night: the cold winter of up to half a year reduces the occurrence of pests and diseases, and the autumn has sufficient sunlight and a large temperature difference between day and night, which is conducive to the nutrient accumulation of rice in Northeast China.

6. Few pests and diseases: There are few pests and diseases in the rice planting area of Northeast China.

Northeast rice is one season a year, with a long growth cycle, more nutrient dry matter accumulation, and the unique land brightness and good management conditions add to the flavor.

1) Climatic conditions:

Wuchang is surrounded by mountains in the east, south and north, and faces the plain on one side, which is the transition zone from the Changbai Mountains to the Songnen Plain, and the intersection of the warm and humid airflow in the southeast and the cold current in Siberia, with a large temperature difference between day and night. The temperature difference between day and night is greater than or equal to 15 degrees Celsius, which is conducive to the accumulation of dry matter, so the unique climate provides excellent conditions for rice growth.

2) Sunshine Duration:

Rice is a long-day crop, with 2700 hours of sunshine all year round, and the sunshine in the key season of rice growth can reach 10 hours, which meets the demand for light of high-quality rice and accumulates more instant double-chain sugars in rice.

3) Fertile soil:

There are abundant acres of black soil resources in Wuchang, fertile soil, and the average thickness of the soil layer reaches more than 1 meter. The soil contains 3%-5% organic matter, the soil structure is good and the air permeability is strong, the oxygen is complete, and there are many nutrients into the rice.

4) Excellent water quality:

The irrigation water used in rice planting originates from the three major water systems of Lalinhe, Yakniu River and Xilang River that return to the city by tens of thousands of primeval forests in a large area of primeval forest, the water quality is sweet and there is no any living and industrial pollution, it is the source of drinking water in Harbin City, and it is a veritable mineral water for growing rice.

5) Excellent variety:

After several years of hard work by rice researchers, Wuyou Dao No. 4 (Daohuaxiang No. 2) has been cultivated to be suitable for Wuchang's local high-quality rice varieties. The rice variety has strong resistance, stable yield, white and transparent rice grains, good appearance, sweet rice taste, glue viscosity of about 70, elasticity and palatableness, and rice does not come back to life when it is cold.

6) Advanced technology:

The history of Wuchang rice cultivation originated in 1835, and it was a royal tribute rice producing area during the Qing Dynasty. After years of continuous reform, the cultivated varieties have finally developed from rare varieties and first-class varieties to market-circulating varieties. The cultivation method has developed from extensive to planned, standardized, pollution-free, non-green and organic cultivation mode.

Our Taishang grain source brand represents the lead is real, natural and high-quality agricultural products. Each grain is fresh and good rice born in nature.

Rice flowers are planted in Heilongjiang Wuchang, and the black soil in the cold region provides sufficient nutrition for it, and it is cultivated by artificial ancient methods without using any pesticides and fertilizers. "Wuchang Rice" is a product of China's National Geographical Indication, which has passed organic certification and has guaranteed quality. The aroma of rice flowers is soft and smooth and glutinous after meals, and the fragrance remains between the teeth of food, and even the raw rice has a strong mellow aroma of rice.