List of Chinese rice rankings: Wuchang rice, New Rural Cooperative rice, Northeast rice, etc.

1. Wuchang rice

Wuchang rice is a high-quality rice from Heilongjiang Province. It is popular for its plump grains, rich rice aroma, and delicate taste. The main characteristics of Wuchang rice are that it is durable in storage and not easy to rot when cooked, so it is known as "the best cooking rice". In addition, Wuchang rice is also rich in vitamin B, minerals and other nutrients. Wuchang rice is suitable for use in rice, porridge and other foods. Wuchang rice is produced in Wuchang City, Heilongjiang Province.

2. Northwest rice

Northwestern rice refers to rice from the northwest region of China. It is characterized by full grains, larger rice grains, a slightly hard texture and a certain chewiness. feel. Northwest rice is suitable for making rice, fried rice and other dishes. Its production areas include Gansu, Ningxia, Qinghai, Shaanxi and other northwest regions.

How to buy rice

1. Look at the color and appearance of rice

Normal rice is uniform in size, plump and smooth, with shiny grains and normal color. There are few broken rice and yellow grain rice. Grab a handful of rice in your hand and observe the proportion of rice with bran powder in your hand. Qualified rice has very little bran powder. Do not buy rice with a lot of bran powder. The whiter the rice, the better. Rice that is too white means that the aleurone layer and rice bran have been removed. Rice bran is the point with the most dietary fiber, and the aleurone layer is the place where vitamins B1 and B2 are very rich. Therefore, rice Taibai shows the serious loss of nutritional value.

2. Look at the size of the belly white of rice

The belly white refers to the opaque white spots on the rice. The white spots in the center of the rice are called heart whites, and the white spots on the outer abdomen are called heart whites. Belly white. Rice with more white belly has higher water content, lower protein content and fewer nutrients.

3. Look at the hardness of the rice

The harder the rice, the higher the protein content, which usually means it is chewier. Generally, new rice is harder than old rice, rice with low water content is harder than rice with high water content, and late indica (japonica) rice is harder than early indica (japonica) rice. You can take a few grains of rice and put them into your mouth to chew. Normal rice feels hard and crisp on the teeth, while high-moisture rice has loose texture and is not hard, and the teeth sound unclear.

Reference for the above content: Baidu Encyclopedia—Wuchang Rice