Whether rice is delicious should not only depend on the brand, but also the place where the rice is produced. Different climates and growing environments have a great impact on the flavor of rice. I have eaten a lot of rice, including several types. I am particularly impressed by Northeastern rice. I will share it with you below. If you like rice, you can try it.

It is produced in Wuchang City. It is rich in nutrients, full in grains, and bright in color. It tastes rich, soft and sweet, and no pesticides, chemical fertilizers, or pesticides are used during the planting process. Growth regulators, additives and other substances completely follow the laws of nature and ecological principles and are representatives of current high-quality rice.

The growth cycle can reach an astonishing 160 to 180 days, with long sunshine hours, large temperature difference between day and night, large accumulation of dry matter, and better nutrition and quality. The rice grains are full and the texture is hard. When cooked, the rice is shiny and fragrant. It is soft, glutinous and elastic in the mouth. The fragrance is long and the aftertaste is endless. Friends who have never eaten it can give it a try.

It is also called Xiangshui rice. The soil where it is grown is richer in trace elements. The rice grains are as heavy as sand and the slurry is like milk. The steamed rice is oily, fragrant and soft. It is non-sticky, has a delicious taste, and is high in collagen and vitamin E. Various factors make it unique in food value?