Jik is also known as common millet,傺 rice, and millet rice. When the millet is hulled, it becomes sorghum rice. The color is red and white: the red ones are also known as wine sorghum and are mainly used for brewing; the white ones are used for food.

There are many ways to eat Jigen, milled into rice called "Jigen rice", can be steamed rice porridge, ground into a surface called "Mizi noodles", can be made into cakes or other small food. The Mongolian people in China mostly use Jik rice to make fried rice.

Ancient China called the state of Jikji, which refers to land and grain, showing the importance of Jikji in the life of the ancient people.

Jik originated in northern China and has the advantages of being highly resistant to drought and heat, pests and short growing period. Prehistory has been cultivated, Yin and Shang period has been the people's staple food, is the main grain crops in the arid areas of northern China -, but the yield is not much. The motherland medicine think: Jigen taste sweet, sex flat, into the spleen and stomach. Functions and in the benefit of qi, cool the blood to relieve summer heat.

Now mainly planted in northeastern China, North China and Northwest China, in central China and Sichuan and other parts of the cultivation, China and Russia, India is the world's largest producer of Jigen countries. In addition, many places in Europe and the Americas also have a small amount of cultivation.