Japonica rice is a kind of rice classification. The rice planted in the north generally belongs to japonica rice, such as Wuchang rice, Xiangshui rice and some northeast rice. Japonica rice is really delicious in rice, and I usually like it. Here are some high-quality rice for your reference.

My favorite is this kind of rice, which is produced in northeast wuchang city. The unique climate of Wuchang makes it rich in nutritional value. The cooked rice grains are oily, mellow, fragrant and have high nutritional value. Deeply loved by consumers, it is the first choice on the dining table and the best in rice?

Its origin is Yilan, one of the three black soil regions in China. Here, the mountains and rivers are beautiful, the water system is vertical and horizontal, and the sun is abundant. It is also irrigated with pollution-free mountain spring water, which is exquisite and crystal clear. The steamed rice is full of fragrance, soft and sweet, and delicious, which makes people feel fragrant after eating.

It grows on a slate rich in minerals and trace elements. Moreover, it is irrigated with high-quality water from Jingbo Lake, with pure water quality and no industrial pollution. This kind of green organic rice is soft and tender after cooking, elastic, fragrant and elegant, with high edible value, which can be described as the first choice for dining tables.