Northeast rice belongs to japonica rice, the rice grain is oval, full of particles, crystal white. Both Jiangnan rice and Subei rice belong to indica rice, and the rice grains are slender. Northeast rice tastes soft and sweet, while northern Jiangsu rice and other indica rice tastes hard and loose, which is more suitable for fried rice. It is estimated that friends who love rice will prefer northeast rice. My family has always eaten northeast rice. Here are some northeast rice I often eat for you to choose from.

It is produced in wuchang city, one of the three black lands. The geographical advantages of Wuchang, spring irrigation and sunshine provide sufficient nutrients for the growth of rice, so it is rich in nutrients. The quality of rice is guaranteed by artificial seedling raising, artificial transplanting, artificial weeding and no chemical fertilizer, so its position is unshakable so far.

Its origin is Yilan, one of the three black soil areas in China. There are beautiful mountains and rivers, vertical and horizontal water systems and abundant sunshine. It is also irrigated by pollution-free mountain spring water, which makes it exquisite and crystal clear. The steamed rice is full of fragrance, soft and sweet, and the fragrance is palatable, which makes people feel fragrant after eating.

It is also called Xiangshui rice, and the content of trace elements in the soil where it is planted is richer. Its rice grains are as heavy as sand and its pulp is as milk. The steamed rice is oily and fragrant, soft and non-sticky, delicious in taste, and high in collagen and vitamin E. All these factors make it have unique edible value?