The red epidermis wrapped on the surface of sorghum grains, commonly known as sorghum skin, can not be eaten, and can only be eaten after processing and shelling. Only sorghum without this shell is called sorghum rice. In fact, like rice, rice is called rice after peeling.

Sorghum is one of the traditional grains in China. It is the panicum miliaceum of Gramineae Sorghum and one of the ancient cereal crops. It has many functions of food and medicine.

The main sorghum producing areas are concentrated in the northeast, eastern Inner Mongolia and southwest hilly areas. According to their properties, there are two types: japonica type and waxy type, and the seeds are divided into hard type and soft type. There are five colors of grain: yellow, red, black, white or grayish white and light brown. China's famous wines, such as Maotai, Wuliangye, LU ZHOU LAO JIAO CO.,LTD and Fenjiu, all use red sorghum as the main raw material.

Sorghum dividends are white; Red sorghum, also known as wine sorghum, is mainly used for brewing, while white sorghum is used for eating, which is warm and sweet. Sorghum can be divided into edible sorghum, sugar sorghum and broom sorghum according to its properties and uses. Sorghum is the raw material for brewing wine, making vinegar, extracting starch and processing maltose.

After processing into the state in the picture, it is delicious.