Why does rice from the north and south taste slightly different? Variety and environment are key

We eat rice every day. Do you prefer rice from the north or rice from the south? I grew up in the north, so I prefer northern rice, which is chewier.

In fact, there are many famous rices besides Northeast rice, such as Thai jasmine rice and Henan Yuanyang rice, but when it comes to genuinely high-quality rice in China, chances are nine out of ten people would still agree that Northeast rice is high quality. The high quality of Northeast rice is obvious to everyone in the country, and among them Wuchang rice from Northeast China is famous nationwide.

So what exactly is the secret to the high quality of Northeast rice? Personally, I think variety plus environment are the two factors that have long created the unique flavor of Northeast rice.

Take Wuchang rice for example. In fact, it is no longer just a geographical indication for the Wuchang area, but also a local specialty: a brand symbol for rice. Although Wuchang rice was already being sent to the imperial court as tribute rice in the Qing Dynasty before the founding of the People's Republic of China, after the founding of the country, agricultural scientists selected and bred the local high-quality rice generation after generation, which is what made Wuchang rice what it is today, famous nationwide.

The local unique geographical and climatic conditions, together with the colder temperatures in Northeast China and the single-crop-per-year farming method, with rice sown in early spring, mean that the local rice generally has a longer growth period.

It can be said that if rice varieties from most parts of the country were taken to Northeast China to be grown, their quality would improve, but if rice varieties from Northeast China were taken to the south to be grown, their quality would instead decline.

Just like some local specialties in various regions today, to a large extent these are caused by the unique local geographical environment, for example Jinxiang garlic, Kaifeng peanuts...

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