Now because our country attaches great importance to agricultural products, with the improvement of people's living standards, it pays more and more attention to the quality and taste of rice, so they demand not only good taste, but also beauty, health and environmental protection. At present, many hybrid rice varieties are in the process of audit, and quality has become an important evaluation index after sale.

The basic research on rice quality has gradually become a hot spot. The nutritional value of hybrid rice in China, especially super hybrid rice, is still superior to that in other countries. For example, rice in Northeast China has good processing quality and good appearance. The transparency is particularly high, the edible value is also particularly good, and the nutritional quality is also particularly high. Among them, protein and vitamins are very rich, which can be called color, fragrance and taste.

Moreover, northeast rice, including rice, has better water absorption, extensibility and expansibility than Thai rice. The difference in the taste of rice comes from the different cooking time and the different quality of the food itself. Because it is mainly determined by the physical and chemical properties of starch, the taste of northeast rice is different from that of Thai rice because of the climate.

Northeast rice is mainly conventional rice, with sharp shape, soft and glutinous taste and good quality. Because of regional differences, everyone has different requirements for rice, and it feels that Northeast rice tastes better.