Rice originated in China, and it was planted in the Yangtze River valley in China seven thousand years ago. Among the rice-producing countries in the world, only China has both indica and japonica rice, and the area is large and the geographical distribution is obvious.
Among them, indica rice is mainly concentrated in tropical south China and subtropical lowlands south of Huaihe River in China, and its distribution range is narrower than that of japonica rice. Japonica rice is widely distributed, from the alpine mountain area in the south, Yunnan-Guizhou Plateau to Qinling Mountain and the vast area north of Huaihe River.
Non-glutinous rice is the staple food in China, and glutinous rice is used for making cakes or making wine. The main difference between them lies in the viscosity of rice grains. Even if it is non-glutinous rice, some varieties are soft and chewy, and a small grain of rice is very learned.
In Wuchang area of Heilongjiang Province, there is a kind of rice known as the "King of Japonica Rice". When it is raw, it smells slightly like rice. After cooking, it is fragrant all over the house. It tastes soft and tender, delicate and delicious. Influenced by the unique geographical and climatic factors in the producing areas, the rice produced by Wuchang has more dry matter accumulation, moderate amylose content and high amylopectin content. Due to the large temperature difference between day and night in the mature rice producing area, there are more soluble double-stranded sugars accumulated in rice, which has high nutritional value.
During the reign of Emperor Qianlong of Qing Dynasty, Wuchang began to have a historical record of rice cultivation. In less than 200 years, Wuchang rice became famous all over the world, and it has always been the exclusive royal Gong Mi.