Where is the best rice in China, and which is the best rice in Northeast China?

I think Wuchang rice is the most delicious, the taste is very good, the aroma is charming, and I like to eat it very much.

Everyone has different tastes, some people may like to eat Wanchang rice, some may like to eat Xiangshui, some people may like Tonghe rice, but I think these are very good.

Generally speaking, rice in Northeast China is the most delicious, and among all the types of rice in Northeast China, Heilongjiang Wuchang Rice.

It is supposed to be the most delicious and has the best taste, and this rice is very famous and sells well.

Heilongjiang Wuchang rice, rice flowers, slate rice, Shanhuihe rice, Gongchi rice, Huanren Manchu Autonomous County, Liaoning Province, Ning'an City, Mudanjiang City, Yanbian Korean Autonomous Prefecture, Jilin Province, Wanchang Town, Yongji County, Jilin City, Tonghe County, Heilongjiang Province, these five production areas of rice are highly nutritious and taste very good.

Xiangshui Rice, Yanbian Rice, Wanchang Rice, Tonghe Rice, Huanren Rice The rice in these five places in the Northeast is very delicious and has a particularly sweet taste.

Xiangshui rice, Yanbian rice, Wanchang rice, Tonghe rice, Huanren rice, in addition to Wuchang, Panjin, and Fangzheng, these 5 are also real good rice in the Northeast.

Xiangshui rice, Yanbian rice, Wuchang rice, Panjin rice, and Wanchang rice are all very delicious.

The most delicious rice in the Northeast is ranked from high to low Wuchang rice, Xiangshui rice, and Hengren rice.

Wuchang rice is a major characteristic rice brand in Northeast China, its place of origin is Wuchang City, Heilongjiang Province, there are many brands of rice in Northeast China, each rice is produced from different places, so the taste of the rice produced is not the same, each has its own characteristics.

Xiangshui Rice, Hengren Rice Introduction:

Xiangshui rice not only has a long history and culture but also has the smell and taste of this rice, there will be no mold and deterioration, the rice has a clear fragrance when cooking, the rice taste is soft and elastic, the rice grains are crystal clear, the rice taste is fragrant and palatable, the cold rice does not come back to life, and there is no peculiar smell. As far back as the Bohai Kingdom of the Tang Dynasty, advanced irrigation and rice cultivation technologies had already appeared in the Bohai Town area.

According to the record of "New Tang Dynasty Book: Bohai Biography", among the tributes paid by the Bohai State to the Tang Dynasty at that time, there was Xiangshui rice. It can be seen that the reputation of Xiangshui rice is prosperous in history.

Since the Tang Dynasty, to the Song, Yuan, Ming and Qing dynasties, Xiangshui rice has always been tribute rice of the past dynasties and enjoyed by the royal family. After the founding of the People's Republic of China, Xiangshui rice became the rice for state banquets in the Great Hall of the People.

It can be seen that the reputation of Xiangshui rice is prosperous in history. Ning'an City is located in the southeast of Heilongjiang Province, surrounded by mountains on three sides, belongs to the low mountains and hilly areas, is a temperate continental monsoon climate, and the area in which it was born is a large area of basalt "slate" formed by magma flowing and solidifying when the ancient volcano erupted, and humus accumulates on it.

Its water quality is Jingpo Lake and underground spring water, the water quality is clean and excellent, and there is no infection. The grains are full, low quality and hard, the aroma is strong when cooking, the rice is oily and shiny after cooking, the aroma is tangy, and the taste is sweet and soft.

Huanren rice, formerly known as Jing rice, also known as "Huangmaozi", originated in Huanren Manchu Autonomous County. Huanren rice is a delicate crop, the climate, soil, water requirements are very high, only the natural conditions of Huanren, can provide a suitable growth environment for it. Huanren County belongs to the north temperate continental monsoon climate, with the characteristics of cold and humid climate, and the incidence of pests and diseases is low.

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.

<> Northeast rice is indeed more delicious than the rice in the south, first of all, in terms of taste, the rice produced in the Northeast is relatively full, not only soft and glutinous, but also has a sweet taste, this is because the rice in the Northeast is planted in the black soil, only one season a year, so it can make the rice after a longer starch accumulation, and the nutrients in it are also richer, but the main types of rice grown in the south are also somewhat different from those in the Northeast, they are mainly planted with indica rice, The texture is a little different from the stickiness of rice in the Northeast, and the rice is a little loose after steaming, but the texture will be more crisp when eaten.

Due to the abundant sunshine, long accumulated temperature, large temperature difference between day and night, fertile soil and pure water quality, the Northeast region presents the following characteristics: full particles, hard texture, white and transparent color; The rice grains are oily and fragrant; The rice is crispy; It is rich in nutrients such as protein, fat, vitamins and minerals; The cross-section is oblate, and the color is white and transparent, and there are also translucent and opaque; High starch content, delicious, fragrant, not reborn.

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.