As a northeast person, I grew up eating northeast rice, and my mother is a very picky person about rice. The rice at home changed from batch to batch, and finally I chose the rice in her mind. I have to say, my mother's taste is ok. The rice I chose is delicious and pure northeast rice. Here are some delicious rice that I often eat.

It is produced in wuchang city, northeast of China. Because of its unique geographical and climatic characteristics, its dry matter accumulation is relatively high and amylose content is moderate, which is very beneficial to human health. Its particles are large and full, and its texture is hard. After cooking, its flavor is rich, slightly sweet and slightly sticky. It is also irrigated by gravity in Lalin River, Mangniu River and Xilang River, and contains many trace elements beneficial to human health?

The ancient planting method is adopted, and the whole process of artificial rank insertion, weeding and harvesting ensures zero chemical fertilizer, zero pesticide and zero pollution, so it is very safe to eat. The rice produced in this way is also excellent and crystal clear. The steamed rice is full of fragrance, soft and sweet, and delicious, which makes people feel fragrant after eating.

Also known as Xiangshui rice, it is rich in minerals and trace elements. It is irrigated by underground spring water flowing from the upper reaches of Mudanjiang River and Jingbo Lake, making the rice grains full and green as jade. When cooking, the rice is fragrant, oily, durable, soft, waxy, elastic and memorable, and the cold rice never comes back.