Northeast rice belongs to japonica rice, which is characterized by low amylose and high amylopectin. What do you mean? Simply put, amylose is high, the taste is hard, amylopectin is high, and the taste is sticky. Glutinous rice is a kind of rice with high amylopectin, so it tastes particularly sticky. In addition to the taste, amylose has another feature: its molecular weight is small, and it can be contained in hot water at 50-60 degrees, while amylopectin will not dissolve at 50-60 degrees. Therefore, after soaking or cooking, Northeast rice has a high degree of expansion and looks round and full. Amylose is easy to age, while amylopectin is not easy to age, so northeast rice has the characteristic of "leftovers don't come back". Therefore, northeast rice tastes good when eaten cold. Similarly, Japanese Yosemite rice, which is used to make sushi at the same latitude, is not suitable for sushi if it tastes bad after cold. In addition to the main differences in starch composition, northeast rice also has the characteristics of sweetness, fragrance and oily luster. Sweetness is mainly due to the large temperature difference in the northeast, which is conducive to the accumulation of organic matter. Of course, it may also be related to water. As for incense, it is probably related to the rich minerals in water or soil. Glossy rice is related to the rich phospholipids. It is not surprising that soybeans with high oil content can be produced in Northeast China and rice with high oil content can be produced. Rice in the south can be divided into early rice and late rice. Generally, the growth period of early rice is 90 ~120 days, and that of late rice is150 ~170 days. The amylose content of common early rice is about 25%, that of late rice is generally15%-20%, and that of northern japonica rice is about 8% (in this regard, I doubt that Wuchang rice in Northeast China is about 17%). As mentioned earlier, the lower the amylose, the fuller and softer the cooked rice. So generally speaking, late rice tastes better.

Northeast rice and south rice also have their own advantages in nutrition. Generally speaking, the protein content of indica rice is about 2% higher than that of japonica rice, and the niacin content is also higher than that of japonica rice.