Jingxi Daxiangnuo Rice

Jingxi Daxiangnuo Rice

Jingxi Daxiangnuo Rice is a geographical indication agricultural product.

　　While ensuring stable total grain output, Jingxi County in Guangxi has been striving to develop the cultivation of high-quality specialty rice. By employing a cyclic breeding method of “spike selection – single-stem sowing – re-spike selection – re-single-stem sowing,” the county has purified and rejuvenated Daxiangnuo rice, improving seed purity and preserving its unique characteristics. This year, the 51,000 mu (approximately 3,400 hectares) of Daxiangnuo rice planted have generally achieved increased yields and a bountiful harvest, with an estimated total output of up to 20 million kilograms. As one of China’s “Top Ten Precious Rice Varieties,” Jingxi Daxiangnuo Rice has an 800-year cultivation history in the region. It is renowned both in China and abroad for its long grains, large size, pearly white color, soft and fragrant texture, and delicious taste. It enjoys a long-standing reputation described as “when one household steams Daxiangnuo rice, the fragrance spreads throughout the village.” Historically, it was even presented as a tribute to the imperial court.

　　Jingxi Daxiangnuo Rice is one of China’s Top Ten Precious Rice Varieties and has been served to foreign dignitaries both in ancient times as a tribute and in modern times. The uniqueness of Jingxi Xiangnuo Rice lies in its large grains, pearly white appearance, and rich fragrance. During steaming, the aroma wafts through the air, and the cooked rice is soft, glossy, and fluffy. Even after two days, the surface remains soft. It is mainly produced in townships such as Xinjing, Huadong, Yuewei, and Dizhou in Jingxi County, among which the Xiangnuo Rice from Dongli Village in Xinjing Town is considered the purest, softest, and most fragrant. Some describe its fragrance as: “When one household cooks Xiangnuo Rice, ten households smell its aroma; when ten households cook it, the whole village is filled with fragrance.”

　　The cultivation of Xiangnuo Rice in Jingxi began as early as the Song Dynasty, boasting a history of over 800 years. The “Guishun Directly-controlled Prefecture Annals” compiled during the Qing Dynasty’s Guangxu reign noted: “The round, glossy rice produced in the prefecture is famous for its pearl-like quality—the best of its kind.” This “pearl rice” is the Xiangnuo Rice we know today. After the reform and opening-up, the production of Jingxi Xiangnuo Rice entered a new phase of development. In 1994, the Jingxi County government included Xiangnuo Rice production in its industrial development plan, treating it as a key agricultural industry. Investment and technological input were increased, and farmers were encouraged to expand cultivation. As a result, the planting area grew from 8,000 mu originally to 15,000 mu by 2004, with an annual yield of 5,000 tons and an output value of 15 million yuan. Owing to its fame, over the past 30 years, central and regional authorities have repeatedly sourced Jingxi Xiangnuo Rice to serve foreign guests. In 1972, when U.S. President Richard Nixon visited China, relevant departments specially arranged for the rice to be flown from Nanning to Beijing for use in state banquets. Former Japanese Prime Minister Tanaka Kakuei and various international dignitaries who have tasted Jingxi Xiangnuo Rice have spoken highly of it.

　　Geographical Scope

　　The protected geographical area of Jingxi Daxiangnuo Rice is within Jingxi County, Guangxi Zhuang Autonomous Region. Its geographic coordinates are between 105°56′ to 106°48′ east longitude and 22°51′ to 23°34′ north latitude. The area stretches 75 kilometers from north to south and 99 kilometers from east to west, covering a protected region of 48,437.88 hectares with an annual total output of 45 million kilograms. It primarily includes 282 administrative villages across 19 townships: Xinjing, Huadong, Tongde, Huirun, Yuewei, Renzhuang, Longbang, Anning, Dizhou, Luodong, Tunpan, Nanpo, Ande, Longlin, Guole, Xinjia, Wuping, Quyang, and Kuixu.

　　Product Quality Characteristics

　　(1) External Sensory Features: The grains of Jingxi Mao Nuo Rice are light yellow, averaging 7.4 mm in length and 3.9 mm in width, with a length-to-width ratio of 1.9:1 and an average thousand-grain weight of 31.4 g. The milled rice averages 5.3 mm in length and 3.1 mm in width, with a length-to-width ratio of 1.7:1. When cooked, the rice is pearly white, glossy, strongly aromatic, and sticky. The Jingxi Honey Nuo Rice grains are brownish with awns, averaging 7.9 mm in length and 4.0 mm in width, with a length-to-width ratio of 2.0:1 and an average thousand-grain weight of 34.5 g. The milled rice averages 5.5 mm in length and 3.2 mm in width, with a length-to-width ratio of 1.7:1. When cooked, it is pearly white, glossy, lightly fragrant, and sticky. The Jingxi Long Awn Spotted Nuo Rice grains are a mix of zongzi red and light yellow, averaging 8.1 mm in length and 3.9 mm in width, with a length-to-width ratio of 2.1:1 and an average thousand-grain weight of 35.9 g. The milled rice averages 6.3 mm in length and 3.5 mm in width, with a length-to-width ratio of 1.8:1. When cooked, the rice is pearly white, glossy, faintly fragrant, sticky, and soft. (2) Internal Quality Indicators: Jingxi Daxiangnuo Rice is highly sticky, with a gel consistency of 56–117 mm, a chalky rice rate of 0.6–0.8%, and is rich in nutrients such as protein, amino acids, and amylopectin. Specifically, it contains 0.9–1.5% amylose, 82.4–86.5% amylopectin, 6.82–7.54% protein, and 4.61–6.58% total amino acids. (3) Safety Requirements: The product meets the standards of NY5115-2002 “Pollution-Free Food – Rice.”