Japonica rice is a kind of rice, which has been cultivated all over China for more than 6,900 years. Japonica rice is relative to indica rice and glutinous rice. Rice in China can be divided into three categories: japonica rice, indica rice and glutinous rice. Japonica rice is the kernel of japonica rice, belonging to japonica non-waxy rice, which is mainly produced in rice areas north of the Yangtze River in China. In terms of viscosity, glutinous rice is the strongest, indica rice is the weakest, and japonica rice is in the middle, so people who like to eat japonica rice are the most. Half of the world's population lives on japonica rice.

2. Indica rice

Indica rice is the most abundant rice in China, with Guangdong, Hunan, Sichuan and other provinces as the main producing areas. Indica rice is rice made of non-waxy indica rice, which is called indica rice. The grain shape of rice is slender or oblong, and the length of the rice is more than 7 mm. After cooking, the rice yield is high, the viscosity is small, and the rice quality is crisp. Many indica rice varieties are planted in southern China, and rice-wheat rotation can be carried out in the Yangtze River basin.

Double cropping or even triple cropping can be carried out in South China. Famous ones are jasmine fragrant rice in Thailand and silk seedlings in Zengcheng. When cooking indica rice, because of its strong water absorption and large expansion, the rice yield is relatively high, which is more suitable for making rice noodles, radish cakes or fried rice.

3. Glutinous rice

Glutinous rice is the rice from which glutinous rice is shelled. It is called glutinous rice in the south of China, while it is mostly called glutinous rice in the north. There are two kinds of glutinous rice: long grain and round grain, and round grain is more common. Because it is sticky and slippery, it is often used to make flavor snacks. The raw materials of rice dumplings, fermented grains, glutinous rice balls, rice cakes and other foods all contain glutinous rice.

4. Brown rice

Brown rice is the rice that has been hulled but still retains the husk, aleurone layer and germ.

5, fragrant rice

Aromatic rice, also known as fragrant rice and fragrant rice, is a long-grain rice. Cao Pi of the Three Kingdoms once praised "Changsha has good rice, which is blown by the upper wind and smells fragrant in five miles". There are many kinds of fragrant rice, including fragrant indica rice, fragrant japonica rice, fragrant glutinous rice, etc.

6. Black rice

Black rice has a long history of planting and is an ancient and precious rice variety in China. It is black or dark brown, rich in nutrition and of high edible and medicinal value.

7. Redmi

Redmi, also known as monascus rice, originated in China, with a history of about 1 thousand years ago. It is parasitic on japonica rice by Monascus purpurea, a fungus of Aspergillus.

8. Yellow rice

It has been recorded for a long time that the poet Qian Yu in the Tang Dynasty wrote a poem: "I am familiar with Huang Dao, and I am fragrant in my dreams all night." Yellow rice, originally a kind of grain in the north, is the fruit of husked millet. It is slightly larger than millet, yellowish in color and sticky after cooking. It was one of the important food crops before 1950s.