Northeast rice belongs to japonica rice, and its planting areas are located in the plain areas of Heilongjiang Province, Jilin Province and Liaoning Province. The black soil is extremely fertile, can absorb a variety of minerals, and has abundant sunlight and water. The growth cycle is about 5 months.

Characteristics of northeast rice:

1 Full granules, white color and hard texture.

2 long grain shape, high starch content

3. Cooking has high rice yield, low viscosity and crisp rice quality.

It is rich in protein, fat, vitamins and other nutrients.

5 Transverse oblate, white in color, and a little translucent and opaque.

Ningxia rice, planted in Ningxia Hui Autonomous Region, is also a geographical symbol of agricultural products in China.

Rice has been planted in the irrigation area of Ningxia Plain for more than 400 years. The Ningxia Plain is along the banks of the Yellow River, with flat terrain, convenient water from the Yellow River and no worries about drought and flood. It is the essence of agriculture in Ningxia. Rice is harvested once a year and planted alternately with dry crops.

Ningxia rice-growing area has dry climate, abundant sunshine, large temperature difference between day and night, less pests and diseases and less pollution sources.

Characteristics of rice in Ningxia:

1 Rice has a smooth, delicate and shiny surface.

2 Rice is sticky but not greasy, smooth and refreshing, and tastes excellent (this is also a certain difference in the taste of rice in Ningxia and Northeast China)

3. The milled rice rate of Ningxia rice is low, and the contrast appearance is slightly different from that of Northeast rice.

I also collected some online comparisons of two kinds of rice:

Northeast rice has high nutritional value, clear and transparent, large amount of rice, relatively dry taste and less viscosity.

Ningxia rice contains a variety of vitamins and trace elements, which are delicate and shiny, and the taste is sticky but not greasy.

The above is my answer for your reference, and I hope it can also help you.

1 Ningxia (Wuzhong Yinchuan) rice: reddish in color, which shows its high nutritional value. Ningxia rice is round, slightly sweet and particularly sticky, even ordinary Ningxia rice is absolutely top grade. Explain that there are basically no foreign rice in Yinchuan supermarkets, even rice enterprises with advertisements such as XX fish flying all over the sky.

Rice in Ningxia is also cheap, and 20 kg sold in large supermarkets only costs 4 1 yuan. Of course, I don't know why, but it just can't be sold in supermarkets.

There is the best at home, who will spend that money to buy others? "

2 Hubei (Jingshan, Xiantao) is a tribute, at least compared with the rice in the south, it is absolutely superior, especially soft and fragrant, which makes you particularly want when you smell that smell. I usually only eat one bowl of rice, but if I cook this rice, I can eat three bowls at a time. Of course, if it's porridge, it's not OK. It's particularly soft and chewy. The general price is between 46 yuan and 52 yuan/20kg.

3 Shaanxi and northern Sichuan rice, it should be said that Sichuan rice should be divided into different places. If it is near Shaanxi, that is, northern Sichuan rice, it will not be much worse, especially suitable for young people to eat. It is no exaggeration to describe it in one word, that is, with relish, bouncing, Hanzhong rice.

4 Northeast rice: Personally, it's ok between Ningxia rice and Hubei rice, and the northeast hell is vast, so there is still a big difference in the northeast rice, among which the quality of Heilongjiang is better. The rice in Liaoning is not so waxy, but more tough.

Speaking of northeast rice, my first reaction is long-grain rice, because among all the northeast rice I bought, as long as it belongs to northeast rice, their characteristics are long-grain rice, and it is thin and long. It looks like a good-looking one.

However, I personally think that northeast rice is a bit bad in taste, because northeast rice doesn't have that kind of fragrant feeling, but it has a slightly crisp feeling. However, northeast rice still has a big advantage in cooking, that is, it cooks a lot of rice, because I run a restaurant.

Therefore, every time when cooking, there will be more selective comparisons, and the result is that Northeast rice will win some, and Northeast rice has another advantage, that is, it is less sticky. I believe everyone knows that when we are cooking rice,

As long as you use a spoon to beat a dozen rice, there will be more rice on the spoon, but when you beat northeast rice, there will be less rice on the spoon. This is because of its characteristics. As for Ningxia rice, it will be better than Northeast rice in taste.

Because Ningxia rice is sticky but not greasy when it is eaten, it is moist and refreshing, but when it is steamed, Ningxia rice is often put a little more than Northeast rice, because Ningxia rice usually has a low rice rate, and when the rice rate is low, it can only be replaced by quantity.

So when I cook rice in a restaurant, I like to use Northeast rice best. As for cooking at home, I like to use Ningxia rice, and I don't know if it's my illusion or what the reason is. Every time I eat Ningxia rice, I can feel a faint sweet taste, but as for Northeast rice, I don't feel it at all.

I feel that there are many factors, such as environment, climate, soil quality, water, temperature difference, sunshine and sunshine, which are very different. There are many kinds of rice in Northeast China, and there are three provinces in Northeast China, and the rice produced is also very different. In taste, for example, my home is in Jilin Province. I grew up in a small mountain village, where we basically rely on rain. Some people say that. Therefore, the farmers there depend on the weather for their food, so the rice grown by our family is very fragrant when cooked. I have never eaten Ningxia rice, so I may not have the right to speak or discriminate. In fact, it is all the same. Rice is rice, but the living environment is different.

China is a traditional farming country, with a long history of rice-eating culture, and there are differences between north and south rice. In recent years, northeast rice has been recognized by everyone, and the characteristics of northeast rice are low amylose and high amylopectin. In short, it is high starch, hard taste, high amylopectin and sticky taste. There are many indica rice in South China, and the common indica rice are Thai fragrant rice and China fragrant rice.

What are the best rice in China? Many people don't understand that China has a vast territory and abundant resources, and rice-producing areas can be seen everywhere. The rice in each place also has its own characteristics. Everyone may have comments on where the rice is the best. Today, I will introduce several widely recognized delicious rice.

Wuchang rice in Heilongjiang province

Wuchang rice, produced in wuchang city, Heilongjiang Province, is famous all over the country. Wuchang rice is the best among rice. Wuchang rice has full grains, hard texture, clear color, bright grains and rich flavor. Although the history of Wuchang rice is not as long as that of Jiangsu and Zhejiang rice, which stretches for 5,000 years, and the yield is not as long as that of hybrid rice with tons per mu, people who have tasted authentic Wuchang rice are all impressed by the taste of Wuchang rice, which is a classic in rice.

Liulin Gong Mi, donggang city City, Liaoning Province

Donggang rice is far and near civilized, among which Liulin rice is the most famous. Liulin Gong Mi is produced in liu lin cun, Qianyang, donggang city, which is on the coast of the Yellow Sea and troubled by the Yalu River. Liulin rice is the royal Gong Mi of all dynasties since the late Ming Dynasty and the early Qing Dynasty. Liulin rice has won public recognition for its unique taste and crystal appearance. Liulin Gong Mi selected high-quality late japonica rice varieties, among which Yueguang rice is one of the few high-quality rice that can rival Japanese origin. Liulin Gong Mi was cultivated by irrigation with water from Yalu River, North Yellow Sea and Lianghe River, which is green and clear, salty and suitable, and was identified as green pollution-free rice by Liaoning Quality Supervision Bureau.

Henan Yuanyang rice

Yuanyang rice is produced in Yuanyang County, Henan Province. It is planted on the improved land of the Yellow River, and the soil is fertile. In addition, the special climate in Yuanyang area has a large temperature difference between day and night, which has created the unique quality of Yuanyang rice. Yuanyang County has a unique geographical advantage, and the saline-alkali land endows rice with innate alkalinity. Yuanyang rice is full of flavor, and the contents of protein, starch, copper, iron and calcium in rice are higher than those in internationally famous Thai fragrant rice.

Xinjiang miquan rice

Miquan rice has always enjoyed a high reputation among the population in Xinjiang. The production process of Miquan rice is extremely rigorous and meticulous. The content of various nutrients in Miquan rice is high. Because of its good quality, Miquan rice is becoming more and more popular in the market. At present, it not only occupies the Xinjiang market centered on Urumqi, but also gradually sells to Shanghai, Beijing, Xi 'an and other large and medium-sized cities in China, and exports to Central Asian countries in 2003.

Hebei Fengnan Yutian rouge rice

The full name of Rouge Rice is "Yutian Rouge Rice". Rouge Rice is an extremely precious crop, which originated in Wang Lan Village, Fengnan, Hebei Province. Rouge Rice is almost extinct because of its difficult cultivation and low yield. The market price of rare varieties with only 100 mu is 4000 yuan per kilogram, far exceeding Japan's "Yueguang" top rice. Rouge rice is dark red and fragrant. After cooking, its color is ruddy, delicate and shiny, its taste is elastic, soft and tender, and its aftertaste is endless.

Panjin Rice in Liaoning Province

Panjin rice is another very famous rice variety in Northeast China. Now it can be seen in all supermarkets in China. Panjin City is located at the mouth of Liaohe River, and the soil contains sulfate and chloride. Panjin has four distinct seasons, with the same rain and heat, which is very beneficial to the growth of rice. The real Panjin rice is full of crystal, complete in grain shape, high in gel consistency, oily in color, rich in fragrance, greasy in gluten and excellent in taste. It is a rare good product in rice.

Ningxia pearl rice

Ningxia has the reputation of being bordered by the south of the Yangtze River, and it has a long history of planting rice. The rice produced in Ningxia is of good quality, and the pearl rice in Ningxia is full of granules, white in color, oily, sweet in taste, rich in nutrients, and rich in protein, fat and other ingredients. The rice steamed with it is white, glittering and translucent, sticky but not greasy, and has excellent taste, which has become the best rice in China.

Gong Mi, Yunnan Province

Covered rice is the most famous rice in Yunnan. Because of its pleasant fragrance and soft and glutinous taste, it was once honored as the "Gong Mi" of the Royal Family. The top covered rice can only be planted in a village called Yunwu. If you leave here, the taste will be different. Covering Gong Mi has a primitive fragrance, and the chewing room is full of fragrance like the dance of the god of the valley. Due to the limited yield, this kind of rice has disappeared in the past for a period of time.

Xiangshui Rice in Heilongjiang Province

"Longjiang rice is the best in the world, and Xiangshui rice is the best in Longjiang". Xiangshui rice is famous far and near. Xiangshui rice is produced in Bohai Town, Ning 'an City, Heilongjiang Province. After liberation, Xiangshui rice became the rice for state banquets in the Great Hall of the People, and won the "Gold Award of China Agricultural Expo" for three consecutive times on 1992~ 1997. Xiangshui rice is a recommended product of China Food Association.

Gong Mi in Wannian, Jiangxi Province

Wannian Gong Mi is native to Heqiao Mountain Area, Wannian County, Jiangxi Province, with a planting history of 1000 years. Gong Mi in ten thousand years, absorbing the clear spring of four seasons, is rooted in special soil and water, rich in nutrition, with large particles, slender body, shuttle-shaped and beige as jade. Cooking with it is soft and not greasy, and has a strong flavor. According to the determination, the content of protein in Wannian Gong Mi is higher than that of ordinary rice, and it is rich in vitamin B family and a certain amount of trace elements, so it can be called a treasure in rice.

Ningxia rice tastes delicate and round, with full but short grains. All of them are irrigated by Yellow River water, which contains more trace elements and makes the rice more practical.

The shape of northeast rice and the cooked rice are really beautiful, but the smoothness of the entrance taste is still poor.

Generally, it is enough to eat a bowl of Ningxia rice, and a bowl and a half of northeast rice!

I have bought both northeast rice and Ningxia rice. In all fairness, northeast rice is more delicious than Ningxia rice, with full grains and good taste!

Is there rice in Ningxia?

In recent years, Ningxia rice has gone stale driven by commercial interests, and it is difficult to buy authentic Ningxia rice locally, just like local mutton, and good mutton has been exported. Most of the good Ningxia rice has also been exported, and the bad varieties are left for local sales. There are also some profiteers who use the price difference to transport southern rice to Ningxia, mix it with Ningxia rice and sell it as Ningxia rice, which affects the taste and market share of Ningxia rice.

How many bags of rice can you see in Northeast China and Ningxia? It's either too expensive or you can't buy it. Ningxia's good rice is just Ye Sheng and Qingtongxia.