Here is a joke:

When traveling to Japan is popular, Japanese rice is also a target for Chinese people to snap up. But what often makes people feel both funny and annoyed is that after carrying the rice home from a long distance, they find that the translated country of origin is - Northeast China…

So, the question is, why China Northeast rice is good? Or why does rice have to be from Northeast China?

High-quality land is the key to good breeding

As is well known, there is black soil in areas rich in rice in Northeast China.

What is black soil? Black soil is the most fertile soil in the world, with the metaphor of “one amount of soil equals to two amounts of oil”. There are only three large black soil areas in the world, and the Northeast China Plain is one of them. The formation of black soil is due to the massive accumulation of humus layer on the original loess layer, which is black. Humus contains a high content of organic matter and a large number of mineral elements such as nitrogen, phosphorus, potassium and magnesium necessary for plant growth. Therefore, it is extremely highly fertile, and the soil has good water retention, which is conducive to plant absorption, so China Northeast rice is rich in nutrients.

In addition to the black soil, another advantage is the climate in Northeast China, which can be said to be unique. The large temperature difference between day and night and long sunshine have created good quality rice. Crops that ripen once a year can have a growth period of about half a year, and an extension of the growth period means more nutrients are accumulated.

There is a vivid metaphor that people who grow flowers understand: It’s a luxury to be willing to buy one kilogram, three or four pieces of peat soil to raise flowers, but the quality and delicacy of this one kilogram, three or four pieces of peat soil are not much in front of the black soil in Northeast China. So, on a piece of high-grade soil that is neither hardened nor able to retain water and oxygen, as well as its own organic fertilizer, everything can grow well.

Good seeds make good rice

Let’s return to the topic of Japanese rice at the beginning. The reason why Japanese rice is revered is due to its good seeds.

However, rice was first planted in Japan 2000 years ago, but it was introduced from China to Japan. The introduction of rice to Japan had a significant impact, changing Japan’s fishing and hunting oriented lifestyle and ushering in Japan’s agricultural era. Afterwards, after careful improvement and cultivation by the Japanese, good rice seeds were introduced to China. Nowadays, the excellent rice varieties in Northeast China have been improved again on the basis of the excellent seeds in Japan.

So, the problem of which one comes first is not a concern. As long as we know, the good rice varieties we currently have, such as Daohuaxiang No. 2 and Changlianxiang, are the result of a comprehensive effort of selecting the best from the best, survival of the best, and technological progress. And we are the beneficiaries who enjoy the good seeds.

Good rice also needs good planting

A bowl of good rice has a pure white and crystal clear color, complete and distinct grains, a light and elegant aroma, and a sweet taste. It is chewable with elasticity but not sticky to the teeth. With moderate hardness and no residue, it continuously releases sweetness, making people drool.

Whether it is rice cooked in modern high-end electric rice cookers or steamed rice, which is popular among southerners, it can have the above taste. The key point is good rice and good water. Of course, from a scientific perspective, when cooking rice, due to the long cooking time and the increase in water temperature, some of the water-soluble nutrients in the rice will overflow, which means a portion of the nutrients will be lost. When steaming rice, the method of steaming with a cover over water can ensure that the water vapor in the bowl only circulates around the bowl and cannot take away the nutrients in the rice. Therefore, steaming rice is the correct way to cook a good meal of rice.

Good soil, good rice and good method contribute to Yuanben Shanliang

Yuanben Shanliang

Good soil - Black soil in Kaiyuan, Liaoning.

Good rice - The superior variety has a long grain fragrance, full grains, and is as white as jade.

Good method - Standard steaming, high-temperature sterilization, fresh taste, and preservation black technology.

[Standard steaming]: Steam using RO purified water steamer. Standard 100 ° steam heating for 18 minutes, with a controllable process throughout, ensuring consistent quality in every bite.

[High temperature sterilization]: The entire process of high-temperature sterilization sealing film, without the need to add any preservatives

[Fresh taste]: Adopting Korean ultra-high temperature retrogradation technology, it can maintain the taste of fresh rice for up to 12 months

[High technology to keep freshness]: Multi-layer composite material packaging with good sealing performance. Food grade safety material can be steamed, boiled, or microwaved for health and safety.

Most importantly, Yuanben Shanliang breaks the eating scene where only those with a pot and stove can enjoy a good bite of rice at home

You don’t need to go to the supermarket to buy China Northeast rice, you can also skip installing a water purifier, and you can throw away the large electric rice cooker. All you need is a simple small pot or microwave. In the wild and in the office, whenever you want to eat a good bite of rice, Yuanben Shanliang is always there!