Tangya Tribute Rice

Tangya Tribute Rice

Tangya Tribute Rice is a geographical indication certification trademark.

　　Tangya rice, also known as Tang rice, Tang Tribute Rice, or Tangya Tribute Rice, is one of the Three Treasures of Linyi.

　　Background Information

　　　　Tangya rice, Xiaoh River White Lotus Root, and Shagou Taro are known as the three major local specialties of the former county-level city of Linyi, and are praised as “Shagou taro and Xiaoh River lotus root, Tangya rice fills your mouth with fragrance.”

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

　　Origin of the Name

　　　　Tangya rice gets its name from Dayangya Village in Xigaoju Subdistrict, Luozhuang District, located about 10 kilometers south of Linyi City. It is a type of rice commonly referred to as “water buffalo hide,” with over a thousand years of cultivation history. Since the Tang Dynasty, the rice produced in this area was often collected as tribute by the government, hence it is also called Tangya Tribute Rice.

　　In the northwest of the village lies a crescent-shaped “pond ring” covering less than 1,000 square meters, which is the actual plot where Tang rice is grown. This area is low-lying, perpetually moist, with blackish-yellow soil that is warm in nature. The dried soil clumps are hard and durable, maintaining their shape even after soaking in water for days. According to soil experts, this soil contains large amounts of the rare element — selenium. Selenium is a chemical element essential for the physiological needs of animals, plants, and humans; it activates enzymes and promotes gene formation and transformation. The same variety of rice grown on this less-than-1,000-square-meter plot invariably produces grain of superior quality compared to other areas, making Tang rice all the more precious.

　　Unique Flavor

　　　　Tang rice is an early-maturing upland rice, with a direct-seeding growth period of about 110 days and a seedling-cultivated growth period of 120 to 125 days. This type of rice 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, and whether used for steamed rice or congee, just a small amount will fill the entire dish with fragrance, offering an exceptionally delicious taste — as the saying goes, “When one family cooks Tang rice, the fragrance spreads to four neighbors; when four neighbors cook it, the whole village smells it.” Second, it has strong stickiness. Foods made with Tang rice, such as sticky rice cakes, tangyuan (sweet dumplings), and zongzi (sticky rice dumplings), are smooth, glutinous, and have a satisfying chew. Even leftover Tang rice dishes, when reheated by steaming, retain the same viscosity and fragrance as when freshly made.

　　Promising Future

　　　　To expand and strengthen the Tang rice industry and establish a strong brand for Linyi rice, relying solely on that 1,000-square-meter plot is far from enough. The Luozhuang District Supply and Marketing Tang Rice Association in Linyi City was established precisely to build on the Tang rice brand. Using high-quality rice irrigated with water from the Yi River, and through meticulous processing, they produce the finest rice, reviving the ancient brand of Linyi’s “Tang Tribute Rice.” According to observations by reporters, as people's living standards improve and they become more particular about what they eat, the long-established and fragrant Tang rice is highly popular in the market, showing great market potential and promising development prospects.