q: which kind of rice is more delicious?

Qingjiang Crane planted Chaoxiang No.1 rice variety when he was still in his hometown in the countryside. He felt that the rice variety was delicious and had been planted for four or five years.

I would like to share the following with the topic owner.

the approved name of Chaoxiang No.1 is Fuyou No.8 O.2.. It is a medium-ripe, medium-canned and large-panicle rice variety developed by Chongqing Zhongxian Seed Company.

The typical characteristics of its varieties are: the plants in the field grow vigorously, the plant height is about 125 cm, and it is weak. When transplanting, one or two basic seedlings are inserted into each hole.

Because it is a big spike variety, Qingjiang Crane is suggested to choose middle and upper fertility plots for planting. In addition, when planting, sufficient base fertilizer should be applied, topdressing should be applied early, and spike fertilizer should be attacked to ensure that the nutritional needs of plant nutrition and reproductive growth are not defatted.

early seedling raising or seedling throwing, or centralized seedling raising in mechanical greenhouse can be used to cultivate strong seedlings. Plant before and after Qingming Festival, with the seedling age of 35 days (no more than 4 days), and strive to transplant early.

when applying base fertilizer, pay attention to the coordinated application of nutrient elements such as nitrogen, phosphorus and potassium. 6 kg of 25% special fertilizer for rice, 3 kg of calcium magnesium phosphate, 1-2 kg of zinc fertilizer, 1 kg of potassium chloride, and 2 kg of ammonium bicarbonate can be added to the fields with poor fertility.

The variety eared at the beginning of August in Qingjiang Crane's sojourning place, and eared fully six days later. At this time, apply grain fertilizer to prevent premature aging, and pay attention to the harm of stem borers, rice leaf rollers, planthoppers and rice blast to rice plants.

Chaoxiang No.1 has long panicle, big grains and slender grains. The total number of grains per panicle is more than 35 grains, and most of them can reach about 5 grains. Generally, the number of full grains in plants is around 22. Good high and stable yield. Under the normal management level, the average plot can reach 7 kilograms, and the fine management can reach 1 kilograms per mu.

The variety has high rice yield, high rice quality, wicker appearance, good palatability and unique flavor. Reach the second-class quality rice standard issued by the Ministry.

Take our Sheyang rice as an example, which is very popular among Shanghai residents. Varieties include quasi-rice series, Nanjing series, Pujing series and Su 'an series. The taste of high-quality rice is definitely different, while Pujing series is accepted by the public, and people's living conditions have improved. Occasionally, eating high-quality rice and then eating ordinary rice is definitely different. To be honest, it is difficult to tell the ugliness from the naked eye, and it is only after eating it, and the rice fish and dragons in the market are definitely different. It's better to eat good rice, identify the brand, buy a small package of 1 kilograms, keep it for a long time, identify the factory date and buy a brand of rice.

someone who is predestined friends will recommend these for you. You want to eat good rice and buy high-quality Nanjing series. Network diagram.

cucumber and sauerkraut, each to his own advantage.

personally, I like to eat "Boyou" in pearl rice in the north and my hometown-Bobai County, Guangxi.

which kind of rice is more delicious? If it's true, any kind of rice is delicious. For example, in the era of poverty, any kind of white rice was a representative of wealth. If you can eat rice every day, you will feel that your hard work for a lifetime is worthwhile and rewarding. Those who can't eat a meal of rice for ten days and a half months think that rice is more valuable than any delicacies. It can be seen that if rice is really compared, there is no difference between good and bad.

For a beggar, any kind of rice is delicious, but for a person who eats all kinds of high-quality food every day, any delicious rice will be bored after a long time. Perhaps, this is the portrayal of our times. Because today, rice is no longer a pure means of survival, so there are more requirements for the taste of rice. However, most of the rice in China have little obvious difference in taste, so as long as there is a very obvious change in taste, it will be promoted as a high-quality rice variety.

In fact, there are still many high-quality rice like this, and the price ranges from a few pieces to dozens, depending on the planting method. The price of pure natural rice will definitely be higher than that of other ordinary rice. This kind of high-quality rice grass will introduce you to the top ten varieties of japonica and indica rice.

Japonica rice lines: Jindao 2, Crystal 3, Wuyoudao 4, Longdao 18, Songgeng 22, Songgeng 28, Tianlongyou 619, Ji Geng 816, Tongxi 933 and Husong 1212. Indica rice lines: Ivory Xiangzhan, TaoYou Xiang Zhan, Yuzhenxiang, Xili Gong Mi, Yexiang Youlisi, Zengke Xinxuansimiao No.1, Meizhanxiang No.2, Jiafengyou No.2, Yujing 91 and Shenchengyou 228.

how many of them have you eaten? These are all gold medal rice varieties obtained from the first national quality rice appraisal.

There are many varieties of rice in China, and the most delicious ones are's baotai dwarf rice. Everyone after 7 knows that the rice produced by this kind of rice is so delicious that you can eat three bowls without vegetables.

baotaiai was bred by crossing "zhongshanhong 156" and "qiuai 133" in Yulin agricultural experimental station of Guangxi in 1959. In 1965, it was planted in a large area in Guangxi, with an average yield of 7-9 kg per mu and a maximum yield of 1, kg.

The yield of low fertility is not high, and all of them are planted late. Nowadays, rice fields in rural areas of Guangxi are rare. The rice milled from the rice with short foetus is full of grains and hard in texture. The rice is pure in color, shiny in grains and rich in fragrance, and is known as the "Gong Mi". Old people in rural areas all praise it as "imperial food in the past, but common people eat today".

Naliang rice noodles, a well-known overseas Fangchenggang delicacy, is not only made by the lover by traditional hand, but also ground by short rice with wrapped fetus, so that it has the taste of "oily but not greasy, soft and easy to handle, wet and smooth". It is impossible to stir-fry rice noodles in other places.

which kind of rice is more delicious? Each place has its own representative varieties with characteristics. Let me take the japonica rice in our northeast as an example.

for japonica rice in northeast China, generally speaking, medium-long grain type rice tastes better, but medium-long grain type japonica rice is not necessarily fragrant rice. The more distinctive varieties are Sanjiang No.6, Daohuaxiang No.2, Songjing No.22, Yueguang, Longdao No.18, 177, etc. These varieties are basically medium-long-grain japonica rice, among which Daohuaxiang No.2 is the most prominent one, and the unique fragrance of Daohuaxiang can be smelled in farmland and seedling greenhouse.

In addition, there are Suijing 18, Longqing rice and other varieties, the grain size is between round and medium-long, but the rice quality is also good. At present, a small number of rural areas in Northeast China still grow the most traditional farm rice varieties. Although the yield of this variety is low, the taste and quality are much better than most varieties on the market.

if you want to improve the taste of rice, you can also add a small amount of glutinous rice to it. It is of great benefit to improve the taste of conventional japonica rice.

The above are my views on this issue. Please let me know if there is anything wrong.

developed in Yuan Longping, from supermarket counters.

At present, we can't find delicious rice. Eating all rice in our mouth is like chewing high-grain rice. Buying a variety of brands all tastes bad. I am old and weak in digestion, and I have only bought pasta. During and before the Cultural Revolution, rice was very good. The best is Xiaozhan rice, the rice grain is crystal clear as pearls, short and round. I have eaten half a bowl of rice before I can fry the dishes.

The key is the soil quality. Is it delicious?

Nongken 58, which I ate when I jumped the queue and settled down, is the best, but I haven't eaten it since I returned to the city. I went back to the place where I jumped the queue two years ago and asked the local villagers. Now this variety is gone.