▲ Real-life picture of rice in Wuchang rice producing area in Changbao Township, Hui Hui's hometown.
Wuchang Daohuaxiang Rice refers to a kind of rice produced in wuchang city, northeast Heilongjiang Province. Many city people don't know that rice is milled and processed from rice.
▲ Wuchang Daohuaxiang No.2 rice
Wuchang rice must first be produced in wuchang city. Wuchang is located in the south of Heilongjiang Province, surrounded by mountains on three sides, and is in the first accumulated temperature zone.
Hui Hui's hometown of wuchang city has been growing rice for more than 200 years. Wuchang rice has been the Gong Mi of the imperial court since ancient times, and there is a saying that Wuchang rice is the emperor's food. At that time, Empress Dowager Cixi said that it would be difficult to eat without Wuchang rice.
▲ Newly ground Wuchang rice
In 2000, Wuchang bred Wuyoudao No.4, commonly known as Daohuaxiang No.2. This variety, from rice fields where rice is harvested, as well as country roads, places where rice is dried, warehouses where rice is stored, processing workshops and cooking rooms, is filled with the fragrance of rice, and the name of rice fragrance soon spread.
It is not enough to have fragrance. There are many varieties called fragrant rice, which are also fragrant, such as long-grain fragrance, but the taste of long-grain fragrance is far less than that of rice fragrance. In addition, as far as I know, no one grows long-grain incense in Wuchang area. I don't know where so many Wuchang long-grain fragrant rice are produced in the market.
So why is Wuchang rice delicious?
The main Wuchang rice has three characteristics: one is elasticity.
As long as you take a bite, rice is elastic, not soft and sticky, but the feeling of elastic teeth, soft and chewy.
▲ Rice cooked by new rice in 2020
Second, moisten
Cooked rice is very moist in the mouth, unlike the rough feeling of indica rice in the south. I feel that I don't want to swallow foreign food once! Maybe it's because I'm used to Wuchang rice and I'm not used to a change! The rice cooked by Wuchang rice looks shiny and appetizing.
Wuchang rice contains an appropriate amount of amylose, which has a waxy taste, but does not stick to the teeth of glutinous rice. When chewing, the rice is still separated and can be chewed, but the glutinous rice can't be chewed and can only be swallowed.
Third, don't be born again, be happy again, great.
Wuchang rice leftovers don't come back to life. The rice left unfinished on the same day is soft and glutinous when it is cold the next day, and it feels sweet and sweet when chewed, which is directly related to Wuchang's black land. Together, these characteristics make Wuchang rice very popular with consumers.
These three characteristics are mainly due to the good mountains, good water and good temperature in Wuchang, and they are inseparable from good seeds. Our planting is not genetically modified, but we can keep our own seeds!
China is the birthplace of rice, which is rich in varieties. At present, there are more than 5,400 rice varieties planted in China. Every rice variety can be called a variety, because it must be different from other varieties in a certain characteristic. The main characteristics are adaptability, yield and taste. In order to distinguish these characteristics, further indicators are needed to measure them.
Wuchang rice stands out among many rice varieties because the rice cooked by other rice is called eating. Generally, we seldom distinguish the difference between rice. Eating Wuchang rice requires a little taste and appreciation. You can eat two bowls of rice without knowing it.