The characteristics of northeast rice:
1 Full granules, white color and hard texture.
2. The grain shape is long and the starch content is high.
3. The cooked rice has high yield, low viscosity and crisp rice quality.
It is rich in protein, fat, vitamins and other nutrients.
5 Horizontal oblate circle, white in color, a little translucent and opaque.
Ningxia rice, planted in Ningxia Hui Autonomous Region, is also the geographical symbol of agricultural products in China.
Rice has been planted in Ningxia Plain Irrigation Area for over 400 years. Ningxia Plain, along the banks of the Yellow River, is the essence of agriculture in Ningxia, with flat terrain, convenient for the Yellow River and no worries about drought and flood. Rice is harvested once a year and planted alternately with dry crops.
Ningxia rice planting 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 surface is smooth, delicate and shiny.
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 comparisons between two kinds of rice online:
Northeast rice has high nutritional value, clear and transparent, large amount of rice, dry taste and low 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 help you.
1 Ningxia (Wuzhong Yinchuan) Rice: The color is reddish, which shows its high nutritional value. Ningxia rice is round, slightly sweet and particularly sticky. Even ordinary Ningxia rice is absolutely top grade. It shows that there are basically no foreign rice in Yinchuan supermarket, and 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 is only 4 1 yuan. Of course, I don't know why, but I can't sell it in the supermarket.
There is the best in the family. Who will spend that money to buy others? "
Hubei (Jingshan, Xiantao) is a tribute, at least compared with the rice in the south, it is absolutely superior, especially soft and fragrant, and I especially want to eat it when I smell that smell. I usually only eat one bowl of rice, but if I cook this kind of rice, I can eat three bowls at a time. Of course, if it is porridge, it will not work. Very 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 places. If it is near Shaanxi, that is, rice in northern Sichuan, it will not be too bad, especially suitable for young people to eat. It is no exaggeration to describe it in one word, that is, with relish, skipping, and Hanzhong rice.
4 Northeast rice: Personally, I think Ningxia rice and Hubei rice are ok, and the northeast hell is vast, so there is still a big difference in northeast rice, and 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 all the northeast rice I bought, as long as they belong to northeast rice, are characterized by long grain rice, which is thin and long. It looks pretty good.
However, I personally think that the taste of Northeast rice is a bit poor, because Northeast rice does not have that kind of fragrant feeling, but it has a slightly crisp feeling. However, northeast rice still has great advantages in cooking, that is, it cooks more rice, because I run a restaurant.
Therefore, every time you cook, there will be more selective comparisons. As a result, northeast rice will win some, and northeast rice has another advantage, that is, it is not too sticky. I believe everyone knows that when we are cooking,
As long as you beat a dozen rice with a spoon, there will be more rice on the spoon, but there will be less rice on the spoon when you beat northeast rice. This is because of its characteristics. As for Ningxia rice, it will taste better than Northeast rice.
Because Ningxia rice tastes sticky but not greasy, it is moist and refreshing, but when steamed, Ningxia rice is often put a little more than Northeast rice, because Ningxia rice usually has a low rice yield, and when the rice yield is low, it can only be replaced by dosage.
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 sweetness. As for Northeast rice, I have no feeling at all.
I feel that there are many factors, such as environment, climate, soil quality, moisture, temperature difference, sunshine and sunshine, which are very different. There are many kinds of rice in the northeast, and there are three provinces in the northeast, and the rice produced is also very different. Take taste as an example. My home is in Jilin Province. I grew up in a small mountain village, where we basically depended on rain. Some people say. Therefore, the farmers there depend on the weather to eat, so the rice grown in our family tastes delicious. I have never eaten Ningxia rice, so I may have no right to speak or discriminate. Actually, it's 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 also differences in rice between the north and the south. In recent years, northeast rice has been recognized by everyone. Northeast rice is characterized by low amylose and high amylopectin. In short, it is high starch, hard taste, high amylopectin and sticky taste. There are many indica rice in southern 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 rich 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 kinds of delicious rice that are widely recognized.
Heilongjiang Wuchang rice
Wuchang Rice, produced in wuchang city, Heilongjiang Province, is famous all over the country. Wuchang rice is the best in rice. Wuchang rice is full of grains, hard in texture, clear in color, bright in grain and rich in flavor. Although the history of Wuchang rice is not as long as that of Jiangsu and Zhejiang rice for 5,000 years, and the yield is not as long as that of hybrid rice per mu, everyone who has tasted authentic Wuchang rice is deeply impressed by the taste of Wuchang rice, which is a classic among rice.
Liulin Palace Rice in donggang 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, near the Yellow Sea and Yalu River. Liulimi is the royal Gong Mi of all dynasties since the late Ming and early Qing dynasties. Liulin rice has won public recognition for its unique taste and crystal clear 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 is cultivated by irrigation with water from Yalu River, North Yellow Sea and Lianghe River. It is green, clear and salty, and has been recognized 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 and the large temperature difference between day and night have created the unique quality of Yuanyang rice. Yuanyang county has a unique geographical advantage, and saline-alkali land endows rice with innate alkalinity. Yuanyang rice is full of flavor, and the content of protein, starch, copper, iron and calcium in rice is higher than that of internationally renowned 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. Miquan rice has a high content of various nutrients. Because of its good quality, Miquan rice is becoming more and more popular in the market. At present, it not only occupied the Xinjiang market centered on Urumqi, but also gradually sold to large and medium-sized cities in China such as Shanghai, Beijing and Xi 'an, and exported 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. Only 100 mu of rare varieties has a market price of 4,000 yuan per kilogram, far exceeding the Japanese "Yue Guang" top rice. Rouge rice is dark red and fragrant. After cooking, the color is rosy, delicate and shiny, the taste is elastic, soft and tender, and the 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 and 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 flavor, greasy in gluten and excellent in taste. It is a rare good product in rice.
Ningxia pearl rice
Ningxia, known as the south of the Yangtze River, has a long history of planting rice. The rice produced in Ningxia is of good quality, and pearl rice in Ningxia is full of granules, white in color, oily, sweet in taste, rich in nutrition and rich in protein, fat and other ingredients. The rice steamed with it is white and crystal clear, sticky but not greasy, and has excellent taste, making it the best rice in China.
Yunnan Gong Mi
Gaimi is the most famous rice in Yunnan. Because of its pleasant fragrance and soft and waxy taste, it was once honored as the "Gong Mi" of the royal family. Covered rice can only be planted in a village called Wu Yun. It tastes different when you leave here. Guy Gong Mi has a primitive fragrance, and the chewing room is full of the fragrance like the dance of the God of the Valley. Due to limited yield, this kind of rice has disappeared in the past period of time.
Xiangshui Rice in Heilongjiang Province
"Longjiang rice is the best in the world, and Hunan rice is the first in Longjiang." Xiangshui rice is famous far and wide. 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 "China Agricultural Expo Gold Award" for three consecutive times from 1992 to 1997. Xiangshui Rice is a product recommended by China Food Association, and won the green food in China.
Jiangxi Wannian Gong Mi
Wannian Gong Mi is native to the mountainous area of He Qiao, Wannian County, Jiangxi Province, with a planting history of 1000 years. Wannian Gong Mi, which absorbs the clear spring of four seasons and is rooted in special soil and water, is rich in nutrition, large in particles, slender, spindle-shaped and beige as jade. Cooking with it is soft but not greasy, and it is rich in 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, which can be called a treasure in rice.
Ningxia rice tastes delicate and round, with full but short grains. All of them are irrigated with Yellow River water, which contains many trace elements and rice is 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, a bowl of Ningxia rice is enough, and a bowl of semi-Northeast rice is enough!
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, so it is difficult to buy authentic Ningxia rice locally. Just like local mutton, 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 and sell it as Ningxia rice after mixing with 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? Either it's too expensive or you can't afford it. The only good rice in Ningxia is Ye Sheng and Qingtongxia.