As a post-90s generation who pays attention to health, coix seed has always been a regular ingredient in my family. Whether it is glutinous rice red bean porridge or simple glutinous rice water, it can bring me freshness and health. But you know what? The quality of coix seed is closely related to its origin. Today, I'll share with you my list of producing areas of coix seed!

Fujian ninghua 1

Every time I mention coix seed, the first thing I think of is Ninghua, Fujian. The barley there is really the essence of every grain! The cooked porridge is glutinous but not greasy, and the aroma is overflowing. I was lucky enough to taste the fresh local coix seed, which is really incomparable to other coix seeds on the market. Ninghua coix seed is really a veritable "hometown of coix seed in China".

2, Guizhou Xingren

The coix seed in Xingren, Guizhou, gave me the greatest feeling that it was "reality". Every grain is full and weighty. The cooked porridge not only tastes mellow, but also has high nutritional value. Once, in order to buy authentic Xingren Coix seed, a friend sent it from Guizhou. Now it is worthwhile to insist on food!

3. Pucheng in Fujian

Pucheng coix seed is a treasure I occasionally found in the supermarket. Although its particles are not as big as Ninghua's, the porridge cooked is extremely delicate. That instant feeling really makes people want to stop. Every time I use Pucheng barley to make porridge, I can get unanimous praise from my family.

In fact, every place has its own uniqueness. But in my mind, job's tears from Ninghua in Fujian, Xingren in Guizhou and Pucheng in Fujian are undoubtedly the best. Of course, everyone has different tastes. I'm just sharing my personal feelings. If you have the chance, try the barley in these places, maybe there will be unexpected surprises!