Tangya Rice

Tangya Rice

　　Tangya Rice is a specialty of Datangya Village, Xigao Du Subdistrict, Luozhuang District, Linyi City, Shandong Province. Also known as Tang Rice, it is a type of rice commonly referred to as "water buffalo hide" and has over a thousand years of cultivation history. Since the Tang Dynasty, the rice produced in this area was often collected by the government as tribute, hence it is also called Tangya Tribute Rice.

　　This rice is an early-maturing upland variety, with a direct-seeding growth cycle of about 110 days and a seedling cultivation cycle of 120 to 125 days. It is drought-resistant, poor-soil-tolerant, and salt-alkali-resistant, yielding up to 250 kilograms per mu. Compared to other types of rice, Tang Rice has two distinctive features: first, it has a rich aroma. Tang Rice is best cooked over high heat. Whether used for steamed rice or congee, just a small amount will fill the whole kitchen—and even the entire neighborhood—with its fragrance. As the saying goes, “When one family cooks Tang Rice, the aroma spreads to four neighbors; when four neighbors cook it, the fragrance fills the whole village.” Second, it is highly glutinous. Foods made with Tang Rice, such as sticky rice cakes, tangyuan (sweet dumplings), and zongzi (sticky rice dumplings), are smooth, tender, and have a satisfying chew. Even leftover Tang Rice dishes, when reheated, retain their original stickiness and aroma.

　　In the northwest of the village lies a crescent-shaped “Tang Pond,” covering less than 1,000 square meters, which is the actual plot where authentic Tang Rice is grown. The area is low-lying, perpetually moist, with dark yellow soil that is warm in nature. When dried, the soil clumps become hard and durable, retaining their shape even after soaking in water for days. According to soil experts, the earth here contains large amounts of the rare element selenium. Selenium is a chemical element essential for the physiological functions of animals, plants, and humans, as it activates enzymes and promotes gene formation and transformation. On this plot of less than 1,000 square meters, rice of the same variety grown here invariably outperforms that from other fields in quality—making Tang Rice all the more precious.

　　To expand and strengthen the Tang Rice industry and establish a strong brand for Linyi rice, relying solely on this 1,000-square-meter plot is far from enough. The Tang Rice Association of Luozhuang District Supply and Marketing Cooperative in Linyi City was established precisely to build on the Tang Rice brand. Using high-quality rice irrigated with water from the Yi River, the association produces premium rice through meticulous processing, reviving the ancient glory of Linyi’s “Tang Tribute Rice.” According to reporters’ observations, as living standards improve and people become more discerning about their food, the long-established and fragrant Tang Rice is gaining immense popularity in the market, demonstrating great market potential and promising development prospects.

　　Tangya Rice, Xiaoh River White Lotus Root, and Shagou Taro are known as the three major local specialties of the former county-level Linyi City, earning the reputation: “Shagou taro, Xiaoh River lotus root, Tangya Rice that fills your mouth with fragrance.”

　　At the 1978 Shandong Provincial Rice Quality Evaluation Conference, the “Tang Rice” from Tangya Village in Linyi City won second place for its unique flavor. In November 1985, Tang Rice was again recognized as a provincial famous, high-quality, special, and rare product. It was selected to be exhibited in Beijing, attracting attention from experts and foreign guests alike.