What is the experience of southerners eating northeast rice for the first time?

Good story, I watched the tide by the railing, a real southerner. 199 1 I went to visit relatives in an army in Dalian and ate northeast rice for the first time. I thought it was glutinous rice. I was not used to it at first, but I fell in love with this fragrant and soft northeast rice after a month's holiday.

After that, I went back to my hometown to show off how delicious Northeast rice is. My 70-year-old grandmother wanted to try northeast rice after listening to it. She immediately patted her chest and said that she would bring 20 kilograms of northeast rice when she visited her house next time ~ when she came home from 1992, she really brought 20 kilograms of northeast rice.

At that time, the pressure of railway transportation was great, and people who bought train tickets could not buy berth tickets. The train is so crowded that it is difficult to go to the toilet by plane. In such a difficult environment, I actually sent 20 kilograms of northeast rice to my grandmother who lives in my aunt's house. The old man was so excited that he repeatedly praised: My granddaughter has no leucorrhea.

Some people may ask, why? Now young people have caught up with a good era, and various online e-commerce platforms have gathered. Just buy a Mickey mouse in Northeast China. Don't forget 1992 You haven't heard of Ma Yun at that time, let alone a treasure.

Aunt and grandma immediately cooked the northeast rice brought by their eldest granddaughter from thousands of kilometers away, but they couldn't get used to it, and even sighed again and again: this legendary northeast rice is so much! Let my blood drop to freezing point.

The imaginary northeast rice is delicious, and grandma feels nothing but that after eating it, which is normal. According to grandma, my aunt made the remaining northeast rice instead of glutinous rice into a kind of fermented glutinous rice in the south, also called sweet wine. The effect is naturally surprisingly good.

I have been eating northeast rice since I joined the army in Dalian. Last year, my mother came to live in Dalian. At the dinner table, I sighed: Northeast rice is really delicious, and I can cook two bowls without vegetables. Since then, my mother's northeast rice has been supplied by me, and now it's convenient for me to finish it with a little mouse click.

Northeast rice is really delicious, especially Wuchang rice, which is the best rice in the world. I have tasted Thai rice, Vietnamese rice, Cambodian rice, Tianjin Gong Mi, Jinzhou crab rice and so on. Not as good as real Wuchang rice, especially southern rice, nor as good as northern corn.

Southerners have eaten northeast rice before, and the kind bought in the supermarket has nothing special except soft taste. It was not until later that they invested in agriculture and personally went to Qing 'an and Wuchang in Heilongjiang to taste the real northeast fragrant rice, which can be said to be amazing. The fragrant rice is cooked, and the room is full of fragrance, and it is the kind of faint fragrant rice. The cooked rice is crystal clear, soft and elastic, and has a little taste. After eating the real northeast rice fragrant rice, I was deeply attracted by the northeast rice.

What experience? I went back to Hubei from Liaoning, brought ten Jin of big wood, and was eaten by my ex-girlfriend's house.

Thanks for asking.

Some time ago, a friend brought his daughter-in-law back from Changsha to visit relatives. His daughter-in-law came back proudly, but this one in the northeast was not good and that one was not full.

Look at a friend's face and don't dispute with her. Please treat them with northeast dishes. Pot-wrapped meat, pork-killing vegetables, garlic and blood sausage, etc. They are all my friend's favorites, but his daughter-in-law just can't get used to them. Either this dish is salty or that dish is oily. I was so angry with my friend: you can cook rice if you like.

His daughter-in-law really got a small bowl of rice in a rage, but she kept talking. She asked for another bowl and two bowls of rice, and then reluctantly put down her chopsticks: delicious, I have never eaten such delicious rice in Changsha.

I can't help laughing. This bitch bought fake rice in the south. What good food can the restaurant give you? I don't know.

As a result, the couple stayed in Harbin for a week, and his daughter-in-law ate two bowls of rice, never saying that Northeast China was bad again. As soon as I saw that he really loved northeast rice, I asked my friend Wuchang to make 200 Jin of rice and some mushrooms, dried potatoes and dried beans unique to Northeast China, and put them in his car to take away. When I left, I always invited my wife and I to visit Changsha.

When I was a child, the neighboring villages were all immortals, and people directly called Koryo Village. The whole village mainly grows rice. In the last century, rice was an old variety, with an yield of only over 700 kilograms per mu. Therefore, rice is very precious. My parents get along well with people in Koryo village, and Koreans are also very warm and friendly. So, I can receive something from them every year. The most important ones are rice and kimchi. They are all delicious, and even after more than forty years, they still make me unforgettable. Especially rice, when cooking, as long as you smell the fragrance, immediately remove the fire and cook it in ten minutes. The rice is shiny and shiny, and when you smell it, your saliva will unconsciously flow down. You can eat two bowls without vegetables. 1980 When I was studying in Hunan, the food in the canteen was really terrible. Students in the northeast collectively go to the student office to ask for steamed bread, even if it is big slag or sorghum rice. After graduation, students from the south went to the northeast on business and reminisced about the past on the wine table. They also said that the northeast rice is really delicious, and the local rice is really incomparable with the northeast rice. In retrospect, it's all stories.

As a Guangxi native, you should be regarded as a southerner, right?

You may not believe that I am an antique, but I really never left the province (region) before I graduated from college (1983). 1987 I had the opportunity to travel to Yingkou and Dalian, Liaoning Province, so it was the first time I ate northeast rice.

Before the business trip, a colleague said that the staple food in the north is pasta, and we southerners are used to eating rice for three meals a day. If we go to the north, we will definitely not get used to pasta. He suggested that I'd better bring some compressed biscuits to spare, and I really asked my classmates in the armed forces to bring some.

When I went to Yingkou and Dalian, I ate in the canteen of my brother's unit. In fact, the staple food in the canteen is rice and flour. At that time, we had to pay not only for meals, but also for food stamps, because we were on a business trip across provinces and used national food stamps, so our meals were very popular with aunts who collected money to deliver meals in the canteen, and of course we gave more when delivering meals.

Of course, the rice eaten in the canteen is northeast rice, which is shorter than the slender rice in our south and is a "big belly". It tastes a little sticky, and it is very glutinous. It tastes good, soft and sweet, and it has a chewy head. After all, what we ate at home in those days was No.4 rice, which was the early rice with updated reserves. The cooking is rough, but it is really delicious northeast rice. At that time, I brought back those compressed biscuits intact. In the words that we felt the same way at that time, it can be described as follows: We can eat two bowls of Northeast rice without side dishes, just a little soy sauce, garlic or Guilin fermented bean curd. I'm not bragging.

Now everyone's living standard has improved, the material supply is unprecedented, and the logistics, transportation and distribution are also very convenient. You can eat all the food on the market everywhere, including northeast rice.

Of course, it's good to have a meal from time to time. You let me eat northeast rice for three meals a day. I'm really not used to it. Perhaps this is the difference between regional habits and eating habits!

This question is more suitable for me to answer.

In the mid-1980s, I graduated from Chongqing and was assigned to work in Panjin, Liaoning. I remember it was the hottest early August. I ate in the canteen of the unit guest house. The dish is scrambled eggs with onions, and the staple food is of course steamed rice from Panjin rice in Northeast China. I still can't forget the feeling of eating Panjin rice for the first time: at that time, I had a big bowl of rice, which smelled delicious before I entered it, but I was a little confused when I saw the rice grains sticking together. What kind of rice is this? I feel sticky when I open my mouth, just like eating glutinous rice in the south. Although it was a little greasy at first, the rice grains were firm, soft, sticky and slightly fragrant. After a while, I felt that my stomach was still empty after eating Kung Fu food, so I had to eat a big bowl of rice without food before I remembered the legendary Panjin rice (mentioned in a report made by alumni back to their alma mater).

At first, I went back to my hometown Chongqing to visit relatives, but later I couldn't get used to the original rice. As the saying goes, there is no harm without comparison. The contrast of rice porridge in my hometown is not very big, but the contrast of dry rice is too strong. I feel very "slag" in my mouth, which is a bit like eating miscellaneous grains in the northeast, so I spent most of my time drinking porridge during the visit. With the development of market economy, the so-called northeast rice is sold in the local market in my hometown, but I don't feel that way after eating it.

In recent years, with the development of logistics express delivery, every time I go back to Chongqing to visit relatives, I follow Panjin rice, and the logistics express delivery to the northeast is also cheap. My relatives, relatives, classmates and friends in my hometown often eat authentic Panjin rice in the northeast.

Let's turn it around. I come from the north. Tell me about my first time eating southern rice.

That year, I lived in my uncle's house in Guangzhou for half a month. In addition to a bowl of rice noodles to be eaten every morning, rice is eaten for lunch and dinner. This bowl of rice is very delicate, and the slender rice grains in the bowl are crystal clear. Although I didn't feel fragrant, the delicious soup and exquisite side dishes naturally slowed down the pace of eating. To slow down is actually to chew slowly, to taste, and to taste food is also to taste life. Unlike every meal at home in the northeast, it is wolfed down and delivered roughly.

After returning to the north half a month later, I felt that the northeast rice grains in the bowl were thick and stupid and stuck together. Although the aroma is fragrant, it is not refreshing to eat.

So I went to the supermarket to find the rice in the south, looking for the kind of rice that is slippery and transparent in my hand. After I found it, I saw that the brand of the trademark said Thai fragrant rice, which was twice as expensive as Northeast rice.

The fragrance of Thai fragrant rice is attached to the epidermis of rice grains and permeated with steam, which is not as deep as that contained in northeast rice. Northeast rice can withstand elutriation and cooking. After several tossing, the aroma actually spread during chewing.

Of course, I used to eat rough and soft indica rice in hotels or small restaurants when I was on a business trip or traveling to the south. At that time, I naturally missed the sweet and soft glutinous rice in Northeast China.

However, I think that if you eat glutinous rice cooked in the northeast under the hot and humid conditions in the south, it will definitely not be conducive to lowering the summer heat, or a bowl of evacuated southern fragrant rice or indica rice will definitely lack warmth in the cold winter in the northeast.

In other words, climatic conditions determine the taste of grains and rice and their preferences at that time. Without comparison, we don't know their advantages and disadvantages.

Nowadays, I am not picky about my diet. I always feel that I can fill my stomach every day, so I should thank God, the dedication of the earth, the work of farmers and the transportation of businessmen. The way to thank is to cherish every grain of rice, whether it is northeast or southwest.

About northeast rice. Southerners only know that there is such a big difference between rice and rice after eating it.

I have lived in Guangdong for eight years, so let me talk about how some southerners view northeast rice.

I worked in Guangdong for eight years more than ten years ago, where I worked and lived. Most of my colleagues around me are Cantonese, and some colleagues are mostly from Guangxi and Hunan, as well as a few places such as Guizhou, Fujian and Hainan. Because the company was in the industrial zone at that time, meals were generally eaten in the company, and most local enterprises also ate them for free because it was more convenient to go to work.

Because I went to eat nearby at noon, there was no suitable place to eat nearby. I remember that everyone's feeling about the canteen at that time was that although the food was average, the food was still ok. Because the general company canteen, the meals made rarely satisfy everyone, and our company canteen is no exception. People often complain that the food in the canteen is not good, but my colleagues in the south think that the food in the canteen is ok. Because our company uses Jiangxi rice, not rice from Guangdong or other places. Because in the eyes of local people, the best rice sold in the market is Jiangxi rice. Some colleagues in Hunan, including me, also think the rice in Jiangxi is delicious.

When they said this, my pride in northeast rice was aroused by them. So I introduced them to how good northeast rice is, and several colleagues, under my recommendation. I really went to the local supermarket, bought northeast rice specially and tried it. Some large local supermarkets still sell northeast rice, but it is relatively small and particularly expensive, like more than ten yuan a catty.

They bought northeast rice and went back to eat it, only to find that northeast rice is more delicious than south rice. I don't know how many. They said, I didn't expect that when the rice could still be cooked, the whole room smelled fragrant, which is rare in rice in the south. Only Thai fragrant rice bought in the past will have a fragrance when cooking.

Several of my colleagues have changed their understanding of rice since then, telling everyone that the best food is Northeast China, and they are even more keen to recommend Northeast rice than us Northeasters.

In fact, many places in Northeast China are different varieties of rice. Everyone knows Wuchang rice and Yinmahe rice better. In fact, there is another place where the food is delicious. Compared with the northeast rice available in the market, this kind of rice belongs to a relatively small product, because the local rice output is not very high. This place is Longjing rice in Longjing, Yanbian Korean Autonomous Prefecture, Jilin Province. Longjing rice was a tribute of the emperor in the past, so the delicious taste of Longjing rice is beyond doubt. Even the emperor chose to eat rice from Longjing. It shows that the quality and taste of rice here are excellent, because not all rice from Gong Mi can become Gong Mi's.

In fact, the growth conditions of delicious and unpalatable rice are very important. The reason why northern rice is more delicious than southern rice is that northern rice is always in one season, while southern rice is usually in two or three seasons. In this case, it is inevitable that rice in one season is more delicious than rice in two or three seasons a year, because the growth cycle is longer. It is very easy to understand that products with long growth cycles are delicious. For example, chicken and pork, which we often eat, will be released in a few months if they are raised, and they taste very different from those produced for one year. Of course, so is rice. The nutrient composition and taste will be much better if the growth cycle is long.

But the Longjing rice I introduced is not only long in growth cycle, because Longjing is located in the mountainous area of Changbai Mountain, so the growth cycle is longer than that in other parts of Northeast China. Moreover, the local water quality is also very good, and the domestic water is the river formed by the confluence of mountain springs. Changbai Mountain in the northeast, with excellent environment and water quality, is a completely green product. In fact, there are very few on the market. Because the commercialization of rice in this place is very low, we also like to eat rice in this place, but the purchase channel is not from some online or ordinary shopping malls. The rice we ate was bought by a local friend at home, and the rice we ate at home was bought by a colleague of my sister in Longjing.

This rice is delicious. My colleague in the south, I also bought it for him once. After eating it, they said it was much more delicious than the ordinary northeast rice bought in the supermarket.