Aromatic rice

Aromatic rice, also known as fragrant rice, fragrant rice, is a kind of long-grain rice; it was planted in the Western Han Dynasty. Cao Pi of the Three Kingdoms once praised "Changsha has a good rice, the wind blowing, five miles to smell the fragrance", that is, referring to the Jiangyong source of the mouth of the fragrant rice. In the Tang Dynasty, it was first listed as a tribute rice by Wu Zetian. Its "strong fragrance" of the mystery, by the Hunan Provincial Soil and Fertilizer Research Institute, Hunan Provincial Institute of Geology five years of research revealed that, in addition to varieties of reasons, is the origin of the soil and groundwater containing zinc, manganese, lanthanum, titanium, vanadium, cobalt, strontium, and other trace elements due to the other place is not allowed. There are many types of fragrant rice, its type includes fragrant indica, fragrant japonica and fragrant glutinous, grain crystal, transparent as jade, rice aroma, rich in nutrients.

Oil sticky rice

The rice grain is long and thin, crystal white, high fat, smooth and soft cooked, after the meal, the teeth and cheeks remain fragrant. With a casserole pot rice flavor overflowing, the rice surface flooded with oil, put the rice grains on the paper with oil traces left, so it is called oil sticky rice.