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

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 scattered 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.