There are still many brands of rice in Northeast China. After all, Northeast China is a big grain province, and I am also an out-and-out Northeastern, having eaten a lot of Northeast rice. In my opinion, the delicious brands of northeast rice are nothing more than the following, all of which are home-cooked meals made by myself.

Produced in wuchang city, it is famous for its delicious flavor, mainly due to black soil and mountain springs, and its growth cycle is long. After cooking, the surface is shiny, the smell is fragrant and the taste is slightly sweet. However, the rice grain is very strong and will not come back! Moreover, it is rich in various trace elements beneficial to human body by irrigation with mountain spring water, which is the representative of Wuchang rice.

Mainly produced in Yilan. In the growing period, it can not only get enough sunshine, but also enjoy the irrigation of underground spring water in Yilan. Therefore, the produced rice is rich in nutritional value. Whether it is cooked rice or porridge, it is sticky, oily and fragrant.

Its growth environment is a large area basalt formed by flowing volcanic magma. Microorganisms decompose and rot to form fertile soil, which is rich in a lot of minerals beneficial to rice growth, making slate grains full and green as jade. When cooking, it smells fragrant, the rice is rich, the luster is long, the taste is soft and elastic, the fragrance is palatable, the aftertaste is endless, and the cold rice does not return.