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What kind of glutinous rice is the best, and where is the most famous glutinous rice?
The best variety of glutinous rice should be Xianghe glutinous rice, besides, there are Banbao Xiangnuo, Yunmeng Sangang glutinous rice, Huaiyuan glutinous rice, Zhumadian glutinous rice, Jintan glutinous rice, Haier glutinous rice, triangle glutinous rice and Datang black glutinous rice, which are all delicious.

Glutinous rice is a common grain variety, which is usually marketed in July and August every year. At this time, glutinous rice tastes the best, sweet and sticky, and is often used to make flavor snacks.

The best variety of glutinous rice should be Xianghe glutinous rice, besides, there are Banbao Xiangnuo, Yunmeng Sangang glutinous rice, Huaiyuan glutinous rice, Zhumadian glutinous rice, Jintan glutinous rice, Haier glutinous rice, triangle glutinous rice and Datang black glutinous rice, which are all delicious.

1, wrapped in fragrant glutinous rice

Pan-wrapped fragrant glutinous rice originated in Guangxi, which has the characteristics of refreshing, delicious and rich fragrance. It tastes very good, and its color is bright and its fragrance is long, which is very famous all over the country.

2. Yunmeng Sangang glutinous rice

This variety is native to Hubei Province, and its appearance is as white as jade. It looks crystal clear and has high nutritional value. It can be used to make glutinous rice balls, rice wine and other products, and it is listed in August every year.

3. Zhumadian glutinous rice

Zhumadian glutinous rice is a specialty of Anhui. The glutinous rice here is high in sugar, high in viscosity and rich in trace elements such as selenium and zinc. It tastes pure and has high nutritional value.

4, Jintan standard glutinous rice

Jintan-labeled glutinous rice originated in Jiangsu Province. This kind of glutinous rice is white and smooth, with even and full grains. It belongs to high-quality glutinous rice varieties and can be used to make glutinous rice flour.

5. Hale glutinous rice

This variety originated from the disaster, and it is an excellent glutinous rice variety. It looks crystal clear, tastes soft and sticky, and enjoys a good reputation. It has been regarded as Gong Mi in the Qing Dynasty.