This year, my friend gave me northeast rice from Gongchi, which happened to be out of rice at home, so I opened it and tried it. I didn't expect it to be so delicious! At the strong request of the whole family, I bought two bags online according to their appearance.

The rice grains of this Miyachi rice are crystal clear, without any impurities, big and full! When cooking, the fragrance floating out can evoke appetite in an instant, and the cooked rice is also particularly delicious, soft and sticky, with a bit of a toothache feeling ~ My Sweetie can always be sweet to the heart and very fragrant ~

One meal is definitely not enough. Sometimes I'm too lazy to cook at noon, so I add some meat floss to the kimbap.

With a little vegetable salad and kelp tofu soup, it's no worse than sushi in Japanese food stores.

This kind of rice is vacuum packed, which is safer and more hygienic.

Heilongjiang yilan county (Gongchi Rice)

Yilan county is a famous land of plenty in Northeast China. As early as the middle of the Ming Dynasty, Korean ancestors planted rice here. It is also one of the three black lands in the world. Miyachi rice is a kind of rice with high cost performance. The long growth cycle maximizes the accumulation of nutrients in rice. Full rice grains exude a thick rice fragrance from raw to cooked, and taste soft and sticky. When you use it to cook rice porridge, you can see that the surface is covered with thick rice oil, which is the whole essence of rice.

Northeast rice is more delicious than south rice. Have people found that the rice cooked by northeast rice will not come back to life even if it is cooled? If reheated, it still tastes good, sweet and soft.

The rice in the south will become hard and dry when it is cold, so it can't be eaten!

In fact, this is all caused by the temperature difference between north and south, soil and water climate and growth cycle!

When rice grows in a place with a large temperature difference between day and night, the amylose content will increase, and the higher the glutinous degree of rice grains, the slower the aging speed, so the northeast rice will not regenerate after cooling.

Water and soil causes are also very important. The land is rich in organic matter and various minerals, and the northeast is sunny and rainy, and there is pure and pollution-free irrigation water, so the crops planted on the black land should be obviously delicious.

The growth cycle of rice in the north is also longer than that in the south!

The average temperature in the south is high, almost all year round, enough to grow rice in two or even three seasons, but this is not conducive to the accumulation of nutrients in rice, resulting in poor taste.

There are four distinct seasons in the north, and the planting period is only three or four months. Since it can only be planted for one season, there is no need to catch up with the output, and at the same time reduce pests and diseases, so that this fertile black soil can "catch a breath" for next year.

Although the northeast rice tastes good and has high nutritional value, the various brands on the market are also dizzying, and the difficulty of choosing more brands is revealed. What kind of rice is authentic? Which tastes good? Which one has high nutritional value?

Some rice tastes sweet, just like rice mixed with sugar. Some rice will not revive after cooling, and it is still as soft as when it is hot. Everything else is bland, and you can't eat any special features, and dry rice doesn't smell good!