Gong Mi, Zhuozhou-Ganlong Yuzhai and Shuitian Bazhai
Zengcheng Silk Miao-"Jasper in rice is the best in rice"
Wuchang Rice Palace in Qing Dynasty
Donglan Momi- palace herbs rice
Palace Secret Yuzhou —— Palace Secret in Ming and Qing Dynasties
According to Records of Yuzhou, in August of the second year of Zhi Zhi (1322), Yuzhou offered a valley. Yuxian yellow millet became a tribute as early as 700 years ago and entered the royal kitchen, enjoying a high reputation in Beijing. Yuxian Xiaomi can win this honor because of its geographical location and climate. Yuxian county is located in the northwest basin of Hebei province, with many slopes and little water, and nine droughts in ten years. The grain with strong disaster resistance and drought tolerance is suitable to grow in this environment, so it has become the first choice in grain crop cultivation, and it has been attacked for generations, with a cultivation history of about 1000 years.
Yuxian millet, with full grain and golden yellow, is famous for its large grain, yellow color, fragrant taste, thick viscosity, rich nutrition and high sugar content. Appraised by the Institute of Variety Resources of China Academy of Agricultural Sciences, the protein content of Yuxian millet is 13. 1%, the lysine content is 0.25%, and the crude fat content is 4.27%. The source grain of millet is millet with shell and golden color, which is called millet. Millet is abundant in the north and south slopes and peach blossom areas of Yuxian County, and the famous "Peach Blossom Millet" enjoys a high reputation in the north. According to historical records, Yuxian Peach Blossom Millet was once listed as one of the "Four Gong Mi" in Ming and Qing Dynasties.
Yuzhou Xiaomi was one of the famous "Four Gong Mi" in China in Ming and Qing Dynasties. The particles are bright and clean, and the color is golden. The cooked rice porridge is sticky and loose, and the porridge is thin and sticky. It contains a variety of nutrients, such as protein, fat, carbohydrates, calcium, phosphorus, iron, zinc, vitamins and so on. Compared with ordinary rice, protein content is high 1.5 times, fat content is 6 times, vitamin B 1 high 1.5 times, crude fiber is 6 times, and it is rich in essential substances such as amino acids, which is a good tonic for pregnant women, the elderly, the weak and infants.
Gong Mi, Yuzhou, is a special variety with excellent combination of soil, water quality and temperature in Yuxian County, which is processed by advanced planting and production technology and traditional technology. Excellent palatability, uniform rice grains, high cleanliness, bright texture, sticky and sweet taste. After cooking, Huang Cancan is oily and delicious, smooth and fragrant.
Gong Mi, Zhuozhou-Ganlong Yuzhai and Shuitian Bazhai
Zhuozhou Gong Mi was famous for its excellent quality as early as Qianlong period. According to historical records, during the Qianlong period, the imperial court chose rice from "Eight Villages in Paddy Field" in Zhuozhou as its rice, so it was called "Gong Mi".
Rice was planted in Zhuozhou in the Northern and Southern Dynasties, and it has a history of 1400 years. In the first year of the founding of the Northern Qi Dynasty (560), Ji Hua, the secretariat of Pingzhou, suggested that "you can set up a camp in the old Great Wall of Youzhou and collect hundreds of thousands of stones every year to explore this situation." (Sui Shu's Food Story) 1973, when FAO visited Zhuozhou, it called this area "the land of abundant rice". Gong Mi, Zhuozhou, selected the excellent varieties cultivated by the national original seed farm and cultivated them by underground spring irrigation. It has no pollution and is rich in protein, fat, amino acids, zinc, iron, calcium, phosphorus and other essential nutrients. Zhuozhou Gong Mi, processed by microwave, magnetization, electrostatic adsorption and polishing, is crystal clear, with good color and fragrance, and has the characteristics of fragrance, sweetness, softness, smoothness and stickiness. You don't need to wash, you can cook directly in the pot to ensure that nutrients are not lost. It is a good nutrition for the family and a good gift for relatives and friends.
Zengcheng Silk Miao-"Jasper in rice is the best in rice"
Simiao Rice is known as "the king of rice in China", which is just as famous as Zengcheng Gualou Litchi. Lingnan is famous for its white and glittering rice grains, rich oil and fragrance, softness and delicacy, and enjoys a good reputation at home and abroad.
Historical origin
Zengcheng Temple has a history of more than 200 years. The Records of Simiao Rice in Zengcheng County Records during Chen Geng Period in Qing Dynasty (1820)
Zengcheng silk seedlings have a record: "In recent years, it is early and red, silk seedlings have been made on the ground, and white rice seeds are quite good. Late maturity has spring water, and silk seedlings are the best. " It can be seen that "Silk Miao" was the best rice variety at that time. Authentic silk seedlings were made late, commonly known as silk seedlings or high-legged silk seedlings, and called Zengcheng silk seedlings. It belongs to a farm variety and is a high-quality variety in late season.
Silk seedling rice is a kind of high-quality indica rice with obvious local characteristics, with beautiful appearance, long grain shape and fine silk seedling rice.
Slender and slender, crystal white, and the rice grains are silky and glassy; The amylose content is moderate, the texture is moderate, the cooking is smooth and delicious, the fragrance is delicious, and the rice grains are strip-shaped but not rotten. Known as the jasper in rice, the best in rice.
Simiaomi legend
One day, two immortals (probably Taoist priests) swam to the top of the white water mill and suddenly a purple breath rose. Seeing the beautiful scenery here, the immortals thought that there must be a treasure trove of geomantic omen under the purple atmosphere of Xiangyun, so they stopped at Yuntou, settled in Baishuimo, and set up temples to grow rice in these terraces. This kind of rice has golden husk, long and thin grains, glittering and translucent white, silky rice and smooth and delicious cooking. Local farmers introduced silk seedling rice.
Spread the seeds.
Wuchang Rice Palace in Qing Dynasty
Wuchang is located at the southernmost tip of Heilongjiang Province, about120km away from Harbin, and it is a county-level city under the jurisdiction of Harbin, with an area of 7512km. It is one of the largest county-level cities in China with rice fields exceeding one million mu. According to the statistics of international authoritative organizations, Wuchang rice ranks first in the same latitude area.
Wuchang city, located in the south of Heilongjiang Province, has a continental climate in the middle temperate zone, with a frost-free period of 140 days, an average annual precipitation of 608 mm and an annual sunshine of 2629 hours. Xilang River, Lalin River and Mangniu River run through the whole territory. Sufficient sunshine, natural river irrigation and high-quality late-maturing and long-maturing rice make Wuchang rice unique. Wuchang rice is influenced by the unique geography, climate and other factors in the producing area, with more dry matter accumulation, moderate amylose content and high amylopectin content. Due to the large temperature difference between day and night in mature rice producing areas, there are more soluble double-stranded sugars accumulated in rice, which is very suitable for human health. Wuchang rice is light and slightly sweet, soft and glutinous, fragrant and refreshing, the surface of rice grains is shiny and gorgeous, and the leftovers are not reborn, which is the first choice for the people on the table. Wuchang rice is full of grains, hard in texture and innocent and transparent in color; Rice grains are bright and fragrant, which is a good product for cooking in daily life. Wuchang Rice is called "Gong Mi". Wuchang has been planting rice since 1835, with a history of 165.
Donglan Momi- palace herbs rice
Momi, the Zhuang language is "waiting for the ink". Named for its purple-black shell and grain inside and outside. This kind of rice is produced in Donglan, Guangxi, so it is also called "Donglan Momi".
Originated in Guangxi Donglan, Longlin, leye county and other places. Because it is beige and black, it is named "East Half Mill Rice", and the locals also call it "Mountain Black Waxy". There are two kinds: purple skin and white heart and black skin and black heart. When cooked, the whole grain is black. Cooking with this rice is sweet, sweet but not greasy, soft and delicious; Brewed with black rice as raw material, it is mellow, sweet and delicious; Black glutinous rice cake made of black rice has a unique flavor. Momi is rich in starch, protein, 16 amino acids and other nutrients. Local Chinese medicine practitioners often use honey to treat traumatic injury, rheumatism, premature gray hair, neurasthenia and so on. Therefore, it has the reputation of "medicinal rice".
Donglan steamed rice is a rare rice variety cultivated by farmers in Donglan alpine mountain area for a long time. It has been planted for more than 400 years and is a treasure in grain. It contains 18 amino acids, 8 of which are indispensable to human body, especially threonine and lysine. Its crude protein, crude fat, thiamine, riboflavin and mineral nutrients are higher than other rice varieties. In addition, Momi also contains fat, calcium, phosphorus, iron and other nutrients, which has the bacterial effects of nourishing yin and strengthening the spleen, warming the liver and improving eyesight, promoting blood circulation and dredging collaterals. Besides being a nourishing food for lying-in women, patients and the elderly, it can also treat common iron injuries and rheumatism, so it is also called "medicated rice". Li Shizhen's Compendium of Materia Medica and Pharmacopoeia of Ancient Books recorded in detail that "Momi has the effects of nourishing yin and tonifying kidney, strengthening spleen and warming liver, nourishing qi and blood, promoting fluid production and moistening stomach, activating bones and muscles, relieving constipation and diarrhea, resisting aging, and caring skin". If eaten for a long time, it can strengthen the body and prolong life, so the ancient court listed ink as Gong Mi's first choice. The black rice wine brewed with this rice is rich and pure, with excellent taste. It is an excellent VIP banquet wine.
Tianjin railway station rice-
Known as the "royal Gong Mi", the rice in Jingu Station in Tianjin was cultivated and produced in the Ming Dynasty, and it was very popular in the Qing Dynasty. In the past, the canal was used to irrigate rice in small stations, which was formed by diligent cultivation and purification by taking advantage of the advantages of heaven and earth. People praised Xiaozhan rice as "porridge, Tanggu rice is long and crystal clear."
The rice in the station is of high quality and is well known. Zhou Chuansheng successfully reclaimed the station, starting with the title of station rice and later becoming a specialty of Jingu. When Japan invaded China, it was regarded as high-grade military food, and rice farmers were strongly forbidden to eat it. In 1950s and 1960s, super-quality rice was sold to Japan, Eastern Europe, Southeast Asia, Cuba and other countries and regions.
Tianjin has a long history of planting rice, and its geographical location, climate, soil and irrigation water are all suitable for producing high-quality rice, which is recorded in many historical materials. 160 1 year (twenty-eight years of Ming Wanli), Wang Yingjiao, governor of Baoding, reclaimed 5,000 mu of land in the southern suburbs of Tianjin and successfully planted rice, becoming the first stop of rice.
Tianjin station rice is oval, crystal clear, with little chalkiness, white and shiny, fragrant when cooked, complete, soft but not sticky, and delicious after cooling. The water source in the upper reaches of the South Canal comes from the Yellow River, which contains more sediment and humus and has good water quality. Irrigated rice fields not only save fertilizer and increase production, but also have good appearance, cooking and eating quality. Scientific research should be the main factor in the formation of "station rice" famous products. And made it the Gong Mi of the Qing royal family. The prestige then surpassed that of Gegu rice. After 1930s, excellent varieties such as "Yinfang" and "Shui Yuan" were introduced from Japan and Korea, and the quality of rice was even better. It is really "a family cooks, and the neighbors smell the fragrance". Xiaozhan rice has become a treasure in Tianjin landscape, which is well known.
It was developed by a small station only 120 years ago. However, Xiaozhanmi was produced in the long historical process of more than 1000 years since the Northern Song Dynasty, and it is a prominent link in the whole history of Tianjin reclamation under the impetus of the practice of the ancient philosophers to reclaim the North Sea and the southern part of France. Using Jianghuai japonica rice as female parent, the result is better than Jianghuai rice. Rice seeds from South Korea and Japan are used as seeds, but their taste exceeds that of South Korea and Japan. Its predecessor is kudzuvine rice, but it is more delicious than kudzuvine rice. "Peach blossoms are flooding in Yu He and fragrant jade grains in Shili Village".
Gong Mi, Yunnan-the starting point of the rice road
Yunnan has a warm and humid climate and abundant rainfall, which is suitable for rice growth. In recent years, some scholars at home and abroad believe that Yunnan is the origin of artificially cultivated rice and the starting point of spreading the "rice road". After long-term domestication and cultivation, a large number of high-quality rice was produced, among which Mizi, Babao and Shefangmi were also listed as Gong Mi who paid tribute to the imperial court in the past.
Purple rice: produced in Mojiang area, named after beige and deep purple, it is a unique and precious rice in Yunnan. Purple rice tastes sweet, sticky but not greasy. The content of lysine is 40% higher than that of ordinary rice, and the content of protein and crude fiber is also higher than that of ordinary rice. It not only has high nutritional value, but also has the functions of nourishing blood, benefiting qi, invigorating spleen, harmonizing middle energizer and treating neurasthenia. From the Yuan and Ming Dynasties, Gong Mi was given by the local government.
Gaimi: Gaimi is also called soft rice, which is between glutinous rice and rice. The covered rice grains are big and long, and the color is as white as jade. Cooking is soft, delicious and nutritious. It doesn't harden after a cold meal, but it still sticks easily. The famous soft rice varieties are Mipo Erwang Handuo, Mipo Dila, Mipo Muliang and Mima Fumen. The standard place of origin is Wu Yunshe, Humen Village, Zhefang Township, luxi county. Gaimi was listed as Gong Mi in Qing Dynasty.
Babao rice: Babao rice is produced in two Miao stockyards along Babao River in Babao Township, Guangnan County. Eight-treasure rice is famous for its rich flavor, sweet and moist, rich in fat, large particles, strong slippery feeling, beautiful appearance, quick ripening and high yield, and it has been listed in Gong Mi for generations. Babao rice is a high-quality rice with a long-standing reputation in Yunnan Province. Produced in Babao area, Guangnan County, Wenshan Zhuang and Miao Autonomous Prefecture. Eight-treasure rice is divided into two categories by color: first, the rice grains are white and blue, slightly like sapphire color, which is used to cook porridge, and the bowl edge presents a circle of jade green; Second, the grain of rice is as white as jade. The rice grain of babao rice is bigger and slightly longer than ordinary rice. The cooking time is short, the grains are soft and waxy, and they are fragrant and delicious. It is a good tribute to the imperial courts in past dynasties. After liberation, it was listed as national high-quality rice, which was often used to entertain distinguished guests.
Changshu duck blood glutinous rice is a must for the banquet.
Eight-treasure blood glutinous rice ranks among international recipes.
Changshu specialty, commonly known as duck blood glutinous rice, belongs to the rice family. When it is ripe, the chaff is light purple. After peeling and grinding, the rice grains are dark red like duck blood and japonica. Therefore, when cooking, it is necessary to master its performance, and it is generally appropriate to combine Sanqi, that is, 30% blood glutinous rice and 70% white glutinous rice, which can be made into various after-dinner snacks.
Duck blood glutinous rice, a specialty of Changshu, alias Honglian glutinous rice, Xuenuo glutinous rice and Buxue glutinous rice, is an indica rice variety mutated from cultivated rice in Kangxi period of Qing Dynasty. The crude protein content of duck blood glutinous rice is 13.3%, and it contains biological pyrrole, which has the function of strengthening the body and enriching the blood. Its rice skin is purplish red, beige is reddish, long grain, fragrant and tasteless. As a tonic, it was once listed as one of the "imperial meals" of the court. People often cook porridge for pregnant women and the infirm. It has the effects of enriching blood and nourishing yin, and is especially suitable for the elderly and infirm. Making fermented grains, zongzi, eight-treasure rice, Redmi crisp, rice noodles and other foods with blood glutinous rice is not only beautiful in color, but also sweet and delicious.
It is characterized by slender rice grains, deep red color and transparent particles. Eight treasures fried glutinous rice with blood, sticky but not greasy, sweet but not greasy. Contains a variety of amino acids, protein and biological pyrrole pigments. Has the effects of nourishing blood, nourishing yin, strengthening body constitution and enriching blood. Duck blood glutinous rice belongs to indica rice type, so it must be mixed with ordinary white glutinous rice and cooked together. Generally, the ratio of blood to white is three to seven, so the viscosity is moderate. 1922 won the grand prize of China property appraisal meeting and was included in the international menu.
It is said that it was a court tribute from the Ming Dynasty, and Empress Dowager Ye Henara, who was in Beijing in the late Qing Dynasty, loved to eat Changshu blood glutinous rice for the court. In recent years, with the development of economy and the improvement of people's living standards, blood glutinous rice has become an essential food in banquets and is listed as a famous dessert.
Gong Mi has been farming for ten thousand years, and paying tribute every year.
Originated in the mountainous area of He Qiao, Wannian County, Jiangxi Province. Originated in the Southern and Northern Dynasties. Named after "generations of cultivation, annual tribute", it has been planted for more than 1000 years.
Wannian Gong Mi was produced in He Qiao, Wannian County, Jiangxi Province. It absorbs the clear spring of the four seasons and is rooted in the unique soil and water (this place is located in the hilly and gully area at the northern foot of Huaiyu Mountain, the water temperature is about 15℃, and the water quality is rich in nitrogen, phosphorus, potassium and trace elements such as copper, iron, manganese and zinc. The soil belongs to acid clay, with deep soil layer, which is called "cold slurry field" in some places, and is rich in nutrition. According to the measurement, the content of protein in Gong Mi is several times that of ordinary rice, and the B vitamins and trace elements are also higher than that of ordinary rice. Beige jade, shape like a shuttle, soft and mellow taste, is the best in rice.
Wannian Gong Mi, which absorbs the clear spring of four seasons and is rooted in special soil and water, is rich in nutrition, large in particles, slender, spindle-shaped and beige as jade. Cooking with it is soft but not greasy, with rich flavor; Gong Mi makes wine with raw materials, which is strong but not strong. Its rice and wine are of high quality and unique flavor. Fame is the first grain of all. According to the determination, the content of protein in Wannian Gong Mi is 1-2 times higher than that of ordinary rice, and it is rich in vitamin B family and a certain amount of trace elements, which can be called a treasure in rice.
Cheng Nan Magu rice-cold water white rice, called "Athena Chu rice" in ancient times;
Crops are sown in April and harvested in August. They were used as tributes in the Song Dynasty, and they are the specialty of Fuzhou, Jiangxi Province: Cheng Nan Magu Rice. Magumi, also known as "cold water white", was called "silver pearl rice" in ancient times. Produced in Magu Mountain, Jianchang Town, Nancheng County, Fuzhou City, Jiangxi Province, it has been planted for 1000 years. According to the "Magu Mountain Governance" written in the fifth year of Tongzhi (1866), it is recorded that "this mountain produces silvery pearls and rice. Planting crops in April, harvesting in August, and paying tribute in Song Dynasty. "
A rare variety, Magu rice, was planted in Song Dynasty. As Gong Mi, the whole growth period is 180- 190d, the plant type is moderate, the plant height is 142cm, the leaves are yellowish, the flag leaves are slightly spread, the ear length is 25cm, the number of grains per ear is 1 10, and the seed setting rate is 95. The rice is soft and smooth, the porridge is thick but not sticky, and it tastes good.
Magu rice is short and round, beige and silvery white, and looks like a pearl. Mugu rice is easy to cook, soft and tough, rich in gum and mellow in nutrition. The porridge is thick but not sticky. The processed rice noodles are tender, straight, white, transparent, tough, smooth and fragrant. Magumi is famous for Gong Mi.
"Magu rice is also fresh!" . Gumu rice is one of the most valuable rice in China. It was selected as an exhibit at the Indian World Agricultural Expo in 1959.
Fengxin wicker red-a traditional precious tribute.
Fengxin Redmi, also known as wicker red, is a local traditional precious rice. It has been cultivated for nearly a thousand years. As early as the Ming Dynasty, it paid tribute to the royal family as a treasure, so it has the reputation of Gong Mi.
Traditional precious varieties in Fengxin County, Jiangxi Province, with thousands of years of planting history, are sweet, soft and delicious, and are known as Gong Mi. The whole growth period is 160d, the plant type is loose, the plant height is 120- 136cm, the leaves are green, the flag leaves are slender, the length is 40cm, the ear length is 2 1.7cm, the number of grains per ear is 80-90, the 1000-grain weight is 23g, and the seed setting rate is 80. Because the willow red plant is tall and prone to lodging, in 1973, Fengxin Mountain Agricultural Institute used 60Coγ -ray irradiation to breed a short lodging-resistant variety, named Fengxin Redmi, with a whole growth period of 135d, slender grains, Redmi, no white belly and good rice quality.
A grain of sand and royal rice-the treasure in the valley, originated from the Five Dynasties.
It is said that as early as the Five Dynasties (907-960 AD), this place was designated as "Huangtian", and the rice produced was called "Imperial Rice", which is probably the origin of "Imperial Rice Plus Sand".
Imperial rice with granular sand is different from ordinary rice. The grain is big, white and blue, slightly like jade, and contains high nutrients such as protein and fat. The rice cooked with it is waxy, soft, shiny, mellow and intoxicating.
Produced in Yongshun, Hunan. Kesha Rose Sebert is a township name in Yongshun County, Tujia Autonomous Prefecture, Hunan Province. In Guirongping, Gaojian Village, Kesha Township, there is a land rich in rice, which can be described as "the treasure in the valley", so it is also called "a grain of sand in the imperial grain". According to reports, the planting area of Guirongping in Gaojian Village is only 1500m2. Farmers here are used to planting hemp seeds with high feet or short feet. The panicle length of paddy rice is about 23. 1-26.4cm, with 300-500 grains per panicle, 4-5d earlier than other paddy fields, and the yield per unit area is above 750kg/hm2. Imperial rice with granular sand is different from ordinary rice. The grain is big, white and blue, slightly like jade, and contains high nutrients such as protein and fat. The rice cooked with it is waxy, soft, shiny, mellow and intoxicating.
The source of fragrant rice-Changsha good rice, five miles fragrance.
Produced in Jiangyong, Hunan. Jiangyong County is located in the south of Hunan Province, upstream of Yongming River, a tributary of Xiaoshui. According to "Xiang Wen Qiao Jian 'ou Ji", "There is fragrant rice in the house, which is very rare ... Its rice is emerald, not very white, with fine lines and a little rice fragrance. The so-called' Changsha is good in rice, and its fragrance is five miles', which is the case. " Here is rich in rice, wheat, peanuts, soybeans and so on. The specialty "Yuankou Mixiang" has rice grains as high as 1m, brown awn, fine and sticky rice, and milky white color. The rice made is waxy and soft, and has a strong aroma. It is a must in Hunan rice. It is of good quality and delicious if you drink it often.
China has always regarded fragrant rice as a treasure, regarded fragrant rice as a tribute, and called fragrant rice "Gong Mi". Poets of past dynasties, such as Du Fu, Wang Wei, Meng Jiao and Lu You. There are beautiful sentences that recite fragrant rice. Du Fu, a great poet in the Tang Dynasty, left a famous sentence: "fragrant rice pecks parrot grains, and old phoenix perches on green trees." A Dream of Red Mansions has the elegance of "Xiang Tao Village". However, aromatic rice can only be planted under certain conditions. Changed a piece of land, changed an environment, fragrant rice is not fragrant. Hunan Yuankou fragrant rice can become a rare thing, which is inseparable from the local special water and soil conditions suitable for the growth of fragrant rice.
Cheting Gong Mi-rich in Taoxiang, the Palace Gong Mi.
Laishui county has a vast hilly area, which is suitable for planting millet. Planting has a long history, with an annual planting area of 20,000 mu and an annual output of 2 million kg. The unique geographical conditions make millet golden in color, rich in rice fragrance, sticky and refreshing, and of high quality. Millet contains protein 1 1.5%, fat 3.5 1%, lysine 1.4 1% protein. The cooked porridge tastes delicious and belongs to green pollution-free food. As early as the Han Dynasty, he was given the title of Emperor of Gong Mi, and became famous in the Ming and Qing Dynasties, known as "Cheting Gong Mi".
Yingkou rice-natural, original and mellow.
The lower reaches of Liaohe River (now Yingkou and Panjin) used to be a wasteland. In the early Qing Dynasty, in order not to be a "land of Longxing", he immigrated from Shandong, which became a production area in Gong Mi and enjoyed a high reputation. 19 13 established Yingkou county, and Yingkou rice was called by the people. During the war of liberation, large areas of fertile land were abandoned for many years and became reeds. The name of rice in Yingkou gradually declined, and some people even mistakenly thought that rice cultivation in Yingkou began in the 20th century. After liberation, the rice planting scale in Yingkou area (Panshan County was set aside from Yingkou in 1984 and became Panjin City independently) gradually recovered and became the main local crop. Because of its excellent quality, it became the first batch of rice exported by New China in the second Canton Fair. Yingkou is located on the coast of Bohai Sea, where rivers and beaches are everywhere, and it is located in the geological structural fault zone (1975 Yingkou and Haicheng earthquakes shocked the world). The soil is rich in pozzolanic soil and saline-alkali soil, forming Yingkou's unique soil with complex components and rich trace elements. According to the research, Yingkou rice starch is different from rice in other places, and an oil film will be formed during gelatinization, with higher nutritional content. The appearance of rice is bright, smooth, full and dense, beige and green, and clear as ice. After cooking, the rice grains stretch, and the rice is naturally mellow and full of "rice flavor". In recent years, hybrid long-grain aromatic rice cultivated by Chinese Academy of Sciences has been introduced to Northeast China, which is very popular in the market and adds a touch of bright color to Northeast rice. However, because "Northeast Rice" has always been japonica rice in history, the northeast people prefer the taste of traditional northeast rice, especially Yingkou, so Yingkou still insists on pure japonica rice cultivation, and long-grain hybrid rice has almost no planting area, and japonica rice has been planted in a large area, maintaining its genes.