Fragrant rice, also known as fragrant rice and fragrant rice, is a kind of long-grain rice; It was planted in the Western Han Dynasty. Cao Pi of the Three Kingdoms once said that "Changsha has good rice, ... the wind blows it, and it smells fragrant in five miles", which means that Jiangyongyuan has fragrant rice. Wu Zetian was listed as Gong Mi in the Tang Dynasty. The mystery of its "strong fragrance" was uncovered by Hunan Institute of Soil and Fertilizer and Hunan Institute of Geology for five years. In addition to the varieties, it is caused by trace elements such as zinc, manganese, lanthanum, titanium, vanadium, cobalt and strontium in the soil and groundwater of the producing area, which are not found elsewhere.
Glutinous rice is rice from which glutinous rice is shelled. In China, it is called glutinous rice in the south and glutinous rice in the north. Glutinous rice is the main raw material for making glutinous rice snacks, such as zongzi, eight-treasure porridge and various desserts, and also the main raw material for brewing glutinous rice wine (sweet rice wine). Glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B 1, vitamin B2, nicotinic acid and starch. It is a kind of food that warms and strengthens the body. It has the effects of invigorating the middle energizer, invigorating the spleen and nourishing the stomach, and stopping sweating, and has a certain relieving effect on anorexia, abdominal distension and diarrhea.