Yanbian rice is mainly produced in the Yanbian Korean Autonomous Prefecture of Jilin Province. The state has a long history of rice planting and is a famous rice producing area in northern China. Yanbian rice has excellent quality and good taste. Its grain shape is neat, its color is white, its transparency is strong, its hardness is moderate, its viscosity is moderate, and the rice made is oily and delicious.

Yanbian rice quality technical requirements (a) varieties. The mid-late-maturing japonica rice varieties with similar characteristics, such as cold-tolerant, high-quality rice, Jiyu 81 and Wuyou No., which have been approved by the state or local governments, have been selected. (2) Site conditions. Meadow type paddy soil, alluvial paddy soil and white pulp type paddy soil. The pH value is 5.18 to 6.45, and the organic matter content is ≥ 2.34%. (3) Cultivation management. 1. Nursery: The nursery site chooses a dry field or courtyard with no pollution, leeward sun, low groundwater level and good drainage. The seedling raising method is a simple plastic seedling. Seeding rate: 150g to 200g per square meter of sowing seeds. The sowing period is from April 1 to 10. 2. Transplanting: Spring tumbling is completed by April 25th. The transplanting time is from May 15th to May 31st. Seedling density: row spacing × plant spacing is 27cm × 18cm, age is 45 days to 50 days, leaf age is 4.5 to 5 leaves. 3. Field fertilizer management: Formulated fertilization, mainly compound fertilizer, 400-500 kg per hectare per year, no more than 120 kg of pure nitrogen per hectare, using non-polluting river water. (4) Harvesting and threshing. After the ripening period, harvest, naturally dry, harvest and thresh according to variety. (5) Processing. Rice → Primary Clearance → Stone Removal → Shibuya → Rice Milling → Polishing → Quantification → Inspection → Packaging (6) Quality Features. 1. Sensory characteristics: rice grain is elliptical, rice grain length is 5.0 to 5.5mm, rice grain length to width ratio is between 1.8 and 2.0, and it can emit rich rice flavor when cooking. Rice tastes soft, moderate viscosity, good palatability, rice There is oily light on the surface, and it will not return after being cool. 2. Physical and chemical indicators: 垩 white rice rate 2 to 10%, amylose content 16 to 19%, gel consistency ≥78mm, alkali value 7 and protein content 7.0 to 8.5%.

Apply to：
Producers within the scope of protection of Yanbian rice GI products may apply to the Quality and Technical Supervision Bureau of Yanbian Korean Autonomous Prefecture of Jilin Province for the use of the \"Special Mark for Geographical Indication Products\", which is approved by the General Administration of Quality Supervision, Inspection and Quarantine.