A different type of rice

From congee to cakes, the staple has endless uses

Rice is a Chinese staple, and the whole country enjoys this snowy white grain. But as in all major food preferences, there are marked differences in the north and south, with just about as many variations in-between.

Rice cultivated in the northern parts of the country, the great Dongbei northeastern black earth plains, tend to be sticky, short-or medium-grained rice. Constant research and crossbreeding mean that productivity has greatly increased, and most of the rice sold in China now come from here.