Seeing a piece of white in the field from a distance, I thought it was the flower at the end of the year, so I carried cold-resistant chrysanthemums. Who knows, when I was about to eat, I found it was the famous red lotus rice in the field.

About red lotus rice:

Xuenuoyuan is an excellent variety cultivated by farmers in Wu area after seed selection and optimization. It was famous in the Tang Dynasty and was once used as a tribute. Because of its natural ruddy fragrance, glutinous rice is also called red lotus rice. Lu Guimeng, a poet in the late Tang Dynasty, lived in seclusion. He once ate bloody glutinous rice and wrote poems praising it. He said, "Come from afar, I will sing white chrysanthemums for evening flowers and cook fragrant rice, and I will know red lotus." He once played the game of shooting ducks in the pool chiseled by Zhibaosheng Temple. After the war, the battle ducks were raised in the rice fields around the temple. Some ducks with broken feathers and skin actually polluted rice trees with residual blood. Out of respect for Mr. Fu Li, the villagers gave different explanations on the cause of the red lotus rice grain-they thought that the red lotus rice grain was catalyzed by the blood of fighting ducks, and it was specially named "duck blood glutinous", but they forgot the scholar's name "red lotus". (Quoted from the article "Wu culture-Wu local customs-from red lotus rice to duck blood glutinous rice")

Changshu duck blood glutinous rice, commonly known as "blood glutinous rice", is produced in Fenghuang, Xizhang and ports around Heyang Town in the west of Changshu City, Jiangsu Province. The stem of red awn is long, and the seed shell is lavender when it matures. After the rice is peeled and ground, it is as red as duck blood, commonly known as duck blood glutinous rice, and it was called red lotus glutinous rice in ancient times.

Xuenuo was originally an excellent variety cultivated by farmers in the State of Wu after optimizing seed selection, and it became famous in the Tang Dynasty. Because of its natural ruddy fragrance, glutinous rice is also called red lotus rice. Lu Guimeng, a poet in the late Tang Dynasty, once ate glutinous rice with blood, and wrote a poem praising "Singing white chrysanthemums for late flowers in the distance, and cooking fragrant rice nearby to know red lotus". He once played the game of fighting ducks, and all the fighting ducks after the war were kept in rice fields. Those ducks with broken feathers and skins actually polluted rice trees with residual blood. The villagers mistakenly thought that the red rice was catalyzed by the blood of fighting ducks and named it "duck blood glutinous", but forgot the name "red lotus". (Quoted from the article "Changshu Duck Blood Nuomi" in the Collection of Excellent Literature Reading and Writing Works in May 2009 in Insect Paradise)