Hello, I am watching the tide from the railing. I am a true southerner. In 1991, when I visited relatives in a military unit in Dalian and ate Northeastern rice for the first time, the rice was so sticky that I thought I was eating glutinous rice. At first, I’m not used to it, but after a month’s vacation, I fell in love with this fragrant, glutinous and soft Northeastern rice.

Later, when I returned to my hometown, I showed off to my family how delicious Northeastern rice was. After hearing this, my grandma, who was in her seventies, wanted to try the taste of Northeastern rice. She immediately promised to take twenty kilograms with her when she went back to visit relatives. Back~ When I returned home to visit relatives in 1992, I actually carried 20 kilograms of Northeastern rice on my back.

At that time, the railway transportation was under great pressure. Even the train ticket keeper could not buy a sleeper ticket. The train was so crowded that it was difficult to go to the toilet. In such a difficult environment, I actually gave up to my grandma who lived at my aunt's house. After carrying back 20 kilograms of rice from Northeast China, the old man was so excited that he praised her repeatedly: her eldest granddaughter had no vaginal discharge.

Some people may ask why bother? Nowadays, young people have caught up with a good era. There are various e-commerce platforms on the Internet. Buying a Northeastern rice mouse is just a matter of clicks. But don’t forget that in 1992, we had never heard of Jack Ma, let alone Don't talk about a certain treasure.

The aunt and grandma immediately cooked the Northeast rice that their eldest granddaughter had brought from thousands of kilometers away. However, the two of them were not very used to eating it, and they even lamented: This legendary Northeast rice is nothing more than in this way! Let my blood drop to freezing point.

It is normal for grandma to think that the Northeastern rice is very delicious, and it is normal for grandma to just sleep after eating it. According to grandma, my aunt used the leftover Northeastern rice instead of glutinous rice to make a kind of southern glutinous rice, also called sweet wine, and the effect was naturally surprisingly good.

I have been eating Northeastern rice since I joined the army in Dalian. Last year, my mother came to Dalian to stay for a short stay. At the dinner table, she sighed: Northeastern rice is so delicious and I can make two bowls of it without vegetables. From then on, my mother’s Northeastern rice was mine. Supply, now it is also convenient to just click the mouse.

Northeastern rice is really delicious, especially Wuchang rice, which is the most delicious rice in the world. I have tried Thai rice, Vietnamese rice, Cambodian rice, Tianjin tribute rice, Jinzhou crab field rice, etc. . None are as good as real Wuchang rice, especially southern rice, and none are as delicious as northern corn.

For southerners, I have eaten Northeastern rice before. The kind I bought in supermarkets didn’t feel special except that it tasted a little softer. It wasn’t until I invested in agriculture later that I went to Heilongjiang and visited Qing’an and Wuchang. I tasted the real Northeastern Daohua fragrant rice, and I was amazed. When the rice is cooked, the whole house is filled with fragrance, and it has that faint rice fragrance. The cooked rice is crystal clear, soft, glutinous and elastic, and has a somewhat sweet taste. , you can eat a bowl even without vegetables. After eating the real Northeastern Daohua fragrant rice, I was deeply attracted by Northeastern rice.

What is your experience? I returned to Hubei from Liaoning and brought ten kilograms of wood with me, but my ex-girlfriend’s family ate them all at a dinner party.

Thanks for asking.

Some time ago, a friend brought his daughter-in-law back from Changsha to visit relatives. His daughter-in-law was so proud that when she came back, she disliked the bad things in the Northeast.

Looking at my friend’s face, I can’t argue with her. Let’s treat the two of them to a meal of Northeastern food. Pot-roasted pork, butchered vegetables, garlic blood sausage, etc. are all my friend's favorites, but his wife is not used to eating them. Either this dish is salty, or the vegetable oil is too big. It made my friend angry: If you like it, eat it or not. If you don’t like it, just grill the rice.

His wife was so angry that she actually got a small bowl of rice. She couldn't stop talking, so she asked for another bowl. After finishing two bowls of rice, she reluctantly put down her chopsticks: "It's delicious. I'm here." Changsha has never tasted such delicious rice.

I couldn’t help but laugh, these ladies bought fake rice together in the south. I don’t know what kind of good rice the restaurant can give you.

As a result, the couple stayed in Harbin for a week. His wife only had two bowls of rice and never said anything bad about the Northeast again. When I saw that he really loved Northeastern rice, I called my friend in Wuchang and bought 200 kilograms of rice and some Northeastern-specific mountain mushrooms, dried potatoes, dried beans, etc., and put them in his car to take away. When I left, I kept asking my wife and I to go to Changsha.

When I was a child, the neighboring villages were all people of the Xian ethnic group, and people directly called them Gaoli Village. The whole village mainly grows rice. In the last century, all rice varieties were old and the yield per mu was only over 700 kilograms. Therefore, rice is very precious.

My parents have a very good relationship with the people in the Korean village, and the Koreans are also very hospitable and very friendly. So, you can receive gifts from them every year. Among them, the most important ones are rice and Korean pickles. They are all very delicious, and even after more than forty years have passed, they are still unforgettable to me. Especially for rice, when cooking, as soon as you smell the aroma, remove the heat immediately and boil the pot after ten minutes. The rice is shiny and shiny, and when you smell it or look at it, your taste will flow down unconsciously. I can eat two bowls without any food. When I went to school in Hunan in the 1980s, the rice in the cafeteria was really terrible. Students in the Northeast collectively went to the student department and asked for steamed buns, even steamed buns or sorghum rice. After graduation, my classmates from the south went on a business trip to the Northeast and chatted about the past over the wine table. They also said that Northeast rice is indeed delicious and that local rice is really incomparable with Northeast rice. Looking back now, they are all stories.

As an authentic Guangxi person, I should be considered a southerner, right?

You may not believe me if you call me old-fashioned, but I really never left the province (autonomous region) before graduating from college (in 1983). In 1987, I had the opportunity to go on a business trip to Yingkou and Dalian in Liaoning Province, so it was the first time I tasted Northeastern rice.

Before the business trip, a colleague said that the staple food in the north is pasta. We southerners are used to eating rice three meals a day. We will definitely not be used to eating pasta when we go to the north. He suggested that I should bring some compressed food with me. Biscuits are for backup. I actually asked my classmate whose family is in the Armed Forces Department to get some and take them with me.

When we went to Yingkou and Dalian, we ate in the canteens of our sister units. In fact, the staple food in the canteens was rice and noodles. At that time, we not only had to pay for meals but also had to pay food stamps. Because we were on a business trip across provinces and used national food stamps, our meals were very popular with the aunties in the cafeteria who collected money and shared meals. Of course, they gave us more food. Give a little.

The rice eaten in the cafeteria is of course Northeastern rice. It is shorter than the slender rice we have in the South, and it is "big-bellied". It tastes a bit sticky to the teeth, and it is very glutinous and tastes good. , soft, sweet and chewy. After all, what we ate at home back then was No. 4 rice, which was early rice that was updated from the reserve. It was rough to cook. In comparison, Northeastern rice was really delicious. At that time, I left the rice intact. I brought back a few packets of compressed biscuits. To describe it in words that we felt the same way at the time: no side dishes are needed, just a little soy sauce garlic rice or Guilin fermented bean curd, and you can finish two bowls of Northeastern rice. This is not something I am just bragging about.

Nowadays, everyone’s living standards have improved, material supplies have become richer than ever, and logistics, transportation and distribution are also very convenient. Therefore, you can eat food available in the market everywhere, including Northeastern rice. .

Of course, it’s not bad to have a meal from time to time to spice things up. You ask me to eat Northeastern rice for three meals a day, but I’m still not used to it. Perhaps this is the difference in regional habits and eating habits!

This question is more suitable for me to answer.

In the mid-1980s, I graduated from Chongqing and was assigned to work in Panjin, Liaoning Province, Northeast China. I remember it was early August, the hottest time. Steamed rice, I still remember the feeling of eating Panjin rice for the first time: I had a large bowl of rice, and there was a fragrant aroma before entering my mouth, but I was a little confused when I saw the rice grains sticking together into a ball. What kind of rice is it made of? It has a sticky feeling when you eat it, just like eating southern glutinous rice. Although it is a bit greasy at first, the rice grains feel strong, soft and glutinous, and there is a refreshing fragrance. After a while, the rice is cooked. After eating, I felt my stomach was still empty, so I had another big bowl of rice without vegetables before I was full. Then I remembered that the legendary Panjin rice (mentioned by former alumni when they returned to their alma mater in reports) was truly well-deserved!

When I first returned to my hometown in Chongqing to visit relatives, I was no longer used to eating the original rice. As the saying goes, there is no harm without comparison. The contrast between rice noodles in my hometown and rice porridge is not very big, but compared with dry rice. It was too strong, and it felt very "scummy" in the mouth, a bit like eating grains from Northeast China, so I spent most of my time drinking porridge while visiting relatives. With the development of the market economy, the so-called Northeast rice began to be sold in the local market in my hometown. After eating it, I didn’t feel that way.

With the development of logistics delivery in recent years, every time I go back to Chongqing to visit relatives, Panjin rice comes with me. Logistics and express delivery to the northeast are also cheap, and relatives, relatives, classmates and friends back home often enjoy authentic Northeastern rice. Panjin rice.

Let’s talk about it the other way around. I’m from the north, and I’d like to talk about my first experience eating rice from the south.

That year I lived at my uncle’s house in Guangzhou for half a month. In addition to the bowl of rice noodles that I had to eat every morning, I also ate rice for lunch and dinner. The bowl containing the rice was very refined. The slender rice grains inside are all crystal clear. Although it doesn't taste very fragrant, the delicious soup and exquisite side dishes naturally slow down the pace of dining. Slowing down actually means chewing slowly, tasting, and tasting food is also tasting life. It is not like wolfing down, feasting, and roughing out every meal like at home in the Northeast.

After returning to the north half a month later, I felt that the Northeastern rice grains in the bowl were thick, clumsy and stuck together. Although the aroma was fragrant, it tasted very unpleasant.

So I went to the supermarket to look for rice from the south, the kind that settles in the hand and becomes slippery and transparent. After finding it, I saw that the brand name said Thai fragrant rice, and its price was double that of Northeastern rice.

The fragrance of Thai fragrant rice is attached to the surface of the rice grains and permeates the steam. It is not as deep as the rice from Northeast China. Northeastern rice can withstand washing and cooking, and after several tossing, the aroma actually spreads during chewing.

Of course, when I went to the South for business or travel, all I ate in hotels or small restaurants was rough and soft indica rice. At that time, it was natural to miss the sweetness and softness of Northeastern rice. Nuolai.

But I think that eating rice made from sticky Northeastern rice in the humid and hot South is definitely not conducive to cooling down, or eating a bowl of Southern fragrant rice in the cold Northeast winter or Indica rice also definitely lacks warmth.

After all, the soil and water support each person. The climate conditions determine the taste of grains and rice, and also determine the preferences of the time. Without comparison, you will not know the advantages and disadvantages of each.

Nowadays, I am not picky about my diet. I always feel that if I can fill my stomach with a meal every day, I should thank God for the gift, the dedication of the earth, the work of the farmers, and the merchants. transportation. The way to express gratitude is to cherish every grain of rice, whether it is from the Northeast or the Southwest.

About Northeast Rice. Only after southerners eat it can they realize that there is such a big difference between rice and rice.

Because I have lived in Guangdong for eight years, I want to talk about how some southerners view Northeastern rice.

I went to Guangdong to work for eight years more than ten years ago. When I worked and lived there, most of my colleagues were locals from Guangdong, and some colleagues were mostly from Guangxi and Hunan. There are a small number of places in Guizhou and Fujian and Hainan. Because the company was located in an industrial zone at that time, meals were usually eaten at the company, and most local companies also provided meals, because this made it easier to work.

Because I went to eat nearby for lunch, there was no suitable place to eat nearby. I remember that everyone’s feeling about the canteen at that time was that although the food was mediocre, the food was still good. Because in general company cafeterias, the food rarely satisfies everyone, and our company’s cafeteria is no exception. People often complain that the rice cooked in the canteen is unpalatable, but my colleagues in the south think that the rice cooked in the canteen is okay. Because our company uses Jiangxi rice, not rice from Guangdong or other places. Because in the eyes of local people, the most delicious rice sold in the market is Jiangxi rice. Some of my colleagues from Hunan also believe that Jiangxi’s rice is delicious.

After they said this, my pride for Northeast rice was aroused by them. So I introduced them to how good Northeastern rice is, and several colleagues recommended it to them. I actually went to the local supermarket to find and buy Northeastern rice to try it. Some large local supermarkets still sell Northeastern rice, but it is relatively small and very expensive, costing more than ten yuan per pound.

They bought Northeastern rice and when they went back to eat it, they discovered that Northeastern rice is much more delicious than rice from the South. They said they never thought that when rice could still be used for cooking, the house would be filled with the fragrance of rice, which is rare among rice in the south. Only the Thai jasmine rice I bought in the past has a fragrant aroma when it is cooked.

Several of my colleagues have since changed their understanding of rice. When meeting everyone, they tell everyone that the most delicious rice is from Northeast China. They actually recommend Northeast rice more enthusiastically than us Northeasterners.

In fact, there are many places in Northeast China with different origins and varieties. The ones that everyone is more familiar with are Wuchang rice and Yinmahe rice. In fact, there is another place where the rice is very delicious. Compared with the Northeast rice that can be bought in the market, this rice is a relatively niche product because the local rice production is not very high. This place is Longjing rice in Longjing, Yanbian Korean Autonomous Prefecture, Jilin. Longjing rice was a tribute to the emperor in the past, so there is no doubt that Longjing rice is delicious. Even the emperor chose to eat Longjing rice. It shows that the quality and taste of rice here are excellent, because not all rice can become tribute rice.

In fact, when it comes to whether rice tastes good or not, the growing conditions of rice are very important. The reason why northern rice tastes better than southern rice is that northern rice has one season a year, while southern rice generally has one season. Two or three seasons a year. In this case, rice produced in one season is definitely more delicious than rice produced in two or three seasons a year, because the growth cycle is longer. It is very easy to understand that products with a relatively long growth cycle are delicious. For example, the chicken and pork we often eat are raised and sold in a few months, and the production time is a year. The taste is very different. Of course, the same principle applies to rice. With a longer growth cycle, the nutritional content and taste will be much better.

But the Longjing rice I introduced not only has a long growth cycle, but because Longjing is located in the high and cold mountainous area of ??Changbai Mountain, the growth cycle takes longer than other Northeastern regions. . Moreover, the local water quality is also very good. The running water used is river water formed by the confluence of spring water in the mountainous areas. The Changbai Mountain area in the northeast has a very good environment and the water quality is also very good. It is a completely green and environmentally friendly product. In fact, it is rarely available on the market. Because the degree of commercialization of rice in this place is very low, we also like to eat rice from this place, but the purchasing channels are not from some online stores or ordinary shopping malls. The rice we eat was bought by a local friend at home. The rice we eat was purchased locally in Longjing by a colleague of my sister.

This rice is indeed delicious. I also helped my colleagues in the south buy it once. After eating it, they said it was much more delicious than the ordinary Northeastern rice they buy in supermarkets.