Yingcheng glutinous rice [Hubei Yingcheng specialty]

What is Yingcheng glutinous rice? Authentic Hubei Yingcheng specialty: Yingcheng glutinous rice

Summary:Do you want to know what Yingcheng glutinous rice is? This article is a detailed introduction toHubei Yingcheng specialty - Yingcheng glutinous rice. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Yingcheng glutinous rice. The full text takes about 3 minutes to read, mainly including the basic introduction of Yingcheng glutinous rice and its nutritional value? What are the product characteristics of Yingcheng glutinous rice? How did the history of Yingcheng glutinous rice come about? Wait

Basic Introduction to Yingcheng Glutinous Rice

Yingcheng is located at 30 degrees north latitude, in the transitional zone between the Jianghan Plain and the hills of central Hubei. With abundant sunshine and rainfall, it is one of the most suitable areas for indica glutinous rice cultivation in China. The locally produced indica glutinous rice contains more than 10 trace elements such as zinc, and is well-known throughout the country. Yingcheng is also known as the "first city of indica glutinous rice in China"

Glutinous rice is a grain with high nutritional value. Modern scientific research has shown that glutinous rice contains protein, fat, carbohydrates, calcium, phosphorus, iron, vitamin B, and starch, making it a warm and strong supplement

1. High in calcium, it has a good effect on nourishing bones and teeth

2. Rich in B vitamins, it can warm the spleen and stomach, and nourish the qi. It has a certain relieving effect on spleen and stomach deficiency, poor appetite, bloating and diarrhea

Yingcheng glutinous rice grains are large, flat, long, and full, with a grain length of 7mm and a width of 2.3mm. The single particle has a light specific gravity, a milky white appearance, high whiteness, a pearl like color, and a soft and charming texture. Shaoxing Huangjiu and Xiaogan Rice Wine, which are famous throughout the country, are used as raw materials in the production process. The soaking time is only 10 hours, and after steaming, the aroma is overflowing and refreshing. The taste is sweet and mellow, and there are no hard particles or residues when eaten cold. After fermentation, use your hand to scoop up the lees and store them in the palm of your hand to squeeze out the juice. Then put the Rice and vegetable roll in rice wine. The rice can absorb the juice and restore it. It is as full as before, and the rice is not rotten