Hengshan Rice

Hengshan Rice

　　Hengshan Rice

　　Hengshan Rice is primarily produced in Hengshan Town, Qijiang County. The area sits at an altitude of 650–800 meters, enjoying a climate that is warmer than typical regions at the same elevation but cooler than hills and plains. With smaller diurnal temperature variations, the rice has an extended grain-filling and ripening period, which increases its dextrin and branched-chain starch content. Moreover, there is no extreme heat, and the large daily fluctuation in soil temperature helps accumulate nutrients during the day while reducing respiratory consumption at night.

　　Hengshan Rice has a long history and enjoys widespread fame. According to the Qijiang County Annals from the sixth year of the Daoguang reign in the Qing Dynasty (1826), “Thirty li east of Hengshan, the mountain range stretches continuously, with mostly flat fields at the base, producing excellent grains.” Hengshan Rice features plump, glossy grains. When cooked, the rice is translucent, full-bodied, fragrant, and delicious—so much so that as early as the Qing Dynasty, it was served as tribute rice to the imperial court by local officials in Qijiang.