Maba oily sticky rice is a traditional high-quality rice variety in Qujiang County. Known for its small grains, hard texture, crystal clear texture, and high oil content, it has always been one of the main varieties of rice exported from China. Maba oily sticky rice is a famous specialty of Qujiang County. It was once used as "tribute rice" in feudal society. Its rice grains are slender, crystal white, fragrant and soft, and leave a fragrant fragrance on the teeth and cheeks after a meal. Maba oil-sticky rice is of excellent quality. When cooked in a clay pot, the aroma is overflowing, and the rice surface becomes shiny. When the rice grains are placed on paper, oil stains remain, so it is called oil-sticky rice because it is produced in Maba, Qujiang. Hence the name "Maba oil stick". Maba oily sticky rice was originally produced in a small rice field between the two mountains of Maba Shizi Rock, the birthplace of the "Shixia Culture" more than 4,000 years ago. When the cultural relics unit excavated the cultural relics soil layer, the cultural relics unit found paddy and rice grains in the form of balls, which had been carbonized. It was identified as artificially cultivated rice by the Grain Crops Research Institute of the Guangdong Academy of Agricultural Sciences. According to research, carbonized grains have been produced for more than 4,000 years. Judging from the grain shape of the carbonized rice, experts believe it is indica rice. The grain shape is very similar to the modern Maba Younian rice. Therefore, it is determined that Maba Younian rice must have an inevitable origin.