I’m not sure about this. Jiangsu and Zhejiang are probably all southern rice. I’m from the north and grew up eating Northeastern rice. I’m not used to eating southern rice, but northern rice tastes better. Some, here are some rice brands that I often eat for you to choose from.

It is produced in Wuchang City, one of the three black soils. Wuchang’s geographical advantages, spring water irrigation and sunshine all provide sufficient nutrients for the growth of rice, so it is rich in nutrients. The use of artificial seedlings, artificial transplanting, artificial weeding, and no chemical fertilizers further ensures the quality of rice, so its status is unshakable to this day.

From planting to harvest, everything is irrigated by pollution-free mountain spring water. It has the advantages of crystal clear, mellow taste, rich nutrition, etc. It is rich in 18 kinds of trace elements such as calcium, iron and zinc needed by the human body, and is safe. It is pollution-free and can be said to be the finest rice.

Produced in Ning'an City, Mudanjiang, Northeast my country, it is named after it grows on volcanic basalt slate soil. Since the Tang Dynasty, it has been used as tribute rice for the royal family. After the founding of New China, it was also used for state banquets, which shows its excellent taste and important status. The steamed rice is soft, chewy, full of elasticity, fragrant and has a very high edible value?