Li Zhongxin remembers very clearly that in the 1980s, Northeast China mainly ate millet, corn, noodles, and sorghum. The rice planting area was very small.

At that time, the general staple food was dry food of 2- or 3- and 3- and 3- and 3- and 3- and 3- and 3- and 3- and 3- and 3- and 3- and 3- and 3- and 3- and 3- and 3- and 3- and 3- and 3- are fine foods.

Li Zhongxin remembers that in the grain book, white flour and rice are basically ten kilograms, and the quality of white flour is also of low quality. What about rice! There is very little new rice, and rice is basically more than two years old.

At that time, it could be said that the Northeast was still in short supply of food. Even in the early 1990s, not everyone could eat rice and white flour every day.

It is precisely because of this reason that Li Zhongxin had the idea of ​​growing good rice on a large scale in the Northeast.

As for the grain crop of rice, it can be believed that the world's rice originated in China, that is, China is the birthplace of rice, but this birthplace is in the Yangtze River Basin.

According to many historical records, China's rice cultivation technology was produced 7,000 years ago. At that time! The primitive residents in the lower reaches of the Yangtze River in my country have fully mastered the rice cultivation technology and used rice as their main food.

The earliest rice cultivation was limited to the coast of Hangzhou Bay and the Yangtze River Delta. After rice was promoted and planted in my country, it soon spread to neighboring countries in East Asia.

At the turn of the Yin and Zhou dynasties more than 3,000 years ago, rice in my country was spread from the Zhoushan Islands to North Korea, Japan, and Vietnam in the south. A long time later, rice was spread to West Asia through Iran, and then to Europe through Africa. After the New World was discovered, it was spread from Africa to the Americas and even the whole world.

But! The rice grinded from rice grown in southern China is not delicious. Many of them are the kind of straight rice, which can fill your stomach and have no good taste or taste.

And here in the Northeast! It has always been unsuitable for growing rice. According to many old people, the rice in the Northeast probably began to appear after the Opium War.

At that time! In order to increase income, the Qing government acquiesced the Korean farmers from the vassal state to come to the Northeast to plant rice.

However! North Korean farmers have not been very successful in planting rice in Northeast China because the climate in the northeast is cold and the frost-free period is short, so they cannot understand it.

Many years later, although they were able to plant rice, their yields were extremely low and they could not do anything at all.

The development of rice in Northeast China is very difficult. The history of rice cultivation in Northeast China really began in the early 20th century.

After the founding of the People's Republic of China, China began to promote the improvement of farmland water conservancy facilities and rice varieties in Northeast China, and rice in Northeast China gradually became popularized.

It is precisely for this reason that Northeast rice was still an unknown thing in the mid-1990s.

Li Zhongxin feels that Zhongxin Company will put some effort into this matter in the future, use the black soil in the Northeast and sell Chinese rice, and become a world-recognized brand that is more than Japan.

Li Zhongxin knew more than anyone at this time. In later generations, Japanese rice was a popular global category, and even more expensive than Thai fragrant rice. It can be said that it was sold at a sky-high price. Even so, many people still bought it.

Especially in later generations, more and more rich people in China were buying super expensive rice from Japan.

Li Zhongxin had eaten rice many times when he was in Tokyo, Japan, but it was only! Li Zhongxin didn't have much feeling about the quality and taste of Japanese rice. Whether in terms of fragrance, taste, etc., he felt that it was not as good as the rice in Northeast China.

Strictly speaking, the taste of Japanese rice is better than that of a large part of our country's rice, mainly because many of our southern regions are high-yield rice, and the taste of rice is poor.

But it would be too one-sided to think that Japanese rice tastes better than Chinese rice.

If we have eaten Japanese rice, Northeast rice and high-quality rice from other parts of our country, we will find that Japanese rice has no advantage in taste, and is even slightly inferior. Therefore, it is only relative to the delicious Japanese rice and there is no factual basis.

The most important thing is that Japanese rice is not all delicious. There are also high-yield rice in Japan, but the taste is poor.

According to Li Zhongxin's understanding of Japanese rice, he knew that the history of Japanese rice was quite long. It should have been about 2,000 years ago that Japan began to grow rice. Since then, it has begun the Yayoi era, which is mainly farming, and bid farewell to the Jomon era, which is mainly fishing and hunting.

Rice originated from China and was introduced to Japan by sea and land. The modernization brought about by the Meiji Restoration introduced Western modern technology and management in the cultivation of Japanese rice. In genetic theory, rice seeds were transformed and entered the era of high-quality rice in Japan.

The era of rapid economic rise in Japan after the war made the Japanese no longer satisfied with the high-yield rice and began to pursue quality. Since the 1970s, with the cultivation of high-quality varieties such as Yokogami rice and Akita Komachi, Japanese rice quality has been well-known around the world.

According to the Japanese, the main rice-producing areas in Japan are basically located in northern Japan, surrounded by mountains on three sides and sea on the other side. The mountains resist the invasion of cold air on rice.

In spring, the snow water on the mountains melts and becomes the best water resource. The cold ocean air in summer is blocked by the mountains and turns into warm winds, which also causes a large temperature difference between day and night, increasing the sweetness of rice.

Natural snow water, underground sequoia, and Japanese people have long-term protection, are the best nourishing products for Japanese rice. Only good water can produce good rice. Japan has invested a lot of energy in protecting water sources. From the overall cleanliness of the city, it can be seen that the whole city is spotless.

In addition, Japan's investment in sewage treatment and garbage disposal, and the water from the sewage treatment plant has reached the level of fish farming.

Why is Japanese rice getting better and better? This is mainly because after the 1970s, Japan came out of the post-war economic difficulties. Japanese people who had some money in their pockets all wanted to eat better rice.

The Japanese love for rice is far beyond people's imagination. In Japan, all dinners that do not end with rice are hooligans. It is precisely because of this that Japanese rice is increasingly pursuing quality and taste, and the more rice is grown, the better it is.

Because of the buyer's market and people have enough demand, Japanese rice has developed so strongly. This matter is basically a complementary thing.
Chapter completed!