Japonica rice is a common staple rice. It has been cultivated in China for more than 6,900 years and is one of the characteristics of China's food culture. Location: Northeast China. Japonica rice is rice made by grinding japonica non-waxy rice. Generally, rice grains are oval or round, full and plump, with a nearly round cross section, an aspect ratio of less than two, waxy white in color, transparent or translucent, hard and tough in texture, sticky and oily after cooking, soft and delicious, but low in rice yield. Japonica rice is divided into early japonica rice and late japonica rice according to the harvest season. Early japonica rice is translucent, with big white belly, less hard grains and poor rice quality. Late japonica rice is white or waxy, with small white belly, many hard grains and good quality. The yield of japonica rice is much lower than that of indica rice. Contains a lot of carbohydrates, accounting for about 79%, which is the main source of heat. Japonica rice is the grain of japonica rice. Its taste is sweet and mild, and it is a nourishing thing for daily consumption. Japonica rice is short and thick, and Cantonese call it "fat rice". Cooked porridge rice is soft, and common northeast rice, pearl rice round rice and Jiangsu round rice all belong to japonica rice. Japonica rice can be divided into early, middle and late, cool in the north and warm in the south; Red japonica hot, white japonica cool; The new japonica is hot and the old japonica is cold. Cooking porridge is the most nourishing and suitable for all ages. Black rice, crystal clear and soft, is produced in Chenggu County, Shaanxi Province. Black rice is the treasure of rice in China. According to scientists' determination, black rice contains 16 kinds of amino acids, trace elements such as iron, molybdenum and zinc, and vitamins B 1 and B 12, and the protein content is 50% higher than that of ordinary rice. Compendium of Materia Medica records that black rice has the effects of nourishing yin and tonifying kidney, strengthening spleen and warming liver, improving eyesight and promoting blood circulation. Whether cooking porridge or soup, it is a good tonic.