Jingxi Rice

Jingxi Rice, also known as "Jingxi Tribute Rice," is a grain rooted in imperial history, mainly grown in places like Ximafang and Dongmafang in Shangzhuang Town, Haidian District, in western Beijing.Jingxi rice is priced at around 20–30 yuan per jin.Jingxi rice is produced through ecological planting and processing, drawing on a cultivation history of a thousand years.

　　It belongs to the japonica subspecies, with round, glossy, and translucent grains. When steamed, the rice is sweet, tender, fluffy, and soft—ideal for making congee that turns out smooth and richly aromatic, yet the grains remain intact. The production area is located near Yuquan Mountain, where the soil is fertile and rich in organic matter. The rice is irrigated with spring water that maintains a stable temperature, with little variance between water and ambient temperatures, providing ideal conditions for normal rice growth. This leads to high grain-setting rates, low chalkiness, and superior rice quality.

　　The main production area of Jingxi rice is the Shuimaimian Rice Planting Base in Shangzhuang Town, Haidian District, adjacent to the well-preserved Cuizi Lake Wetland. Historical records indicate that its cultivation dates back over 300 years. During one of his southern tours, Emperor Qianlong brought back high-quality Zijingu rice seeds from Jiangnan, which were tested and planted in the western Beijing area. The resulting grain was supplied to the imperial court, hence earning the title "Tribute Rice."

　　As early as the Eastern Han Dynasty, rice cultivation had already begun. During the Yongzheng reign of the Qing Dynasty, the area under rice cultivation expanded. When Emperor Qianlong traveled to Jiangnan, he brought back high-quality Zijingu rice seeds, which were planted in western Beijing and referred to as "Imperial Fields." The rice produced was for imperial consumption and thus called "Tribute Rice." After the founding of New China, efforts were made to improve soil and water conditions, enhance the rice field ecosystem, and introduce high-yield and high-quality rice varieties. Seed purification and rejuvenation work were carried out, and improved strains such as "Yinfang," "Shuiyuan Sanbaili," "Huangjin," and "Baijin" were promoted.

In 1692, Emperor Kangxi of the Qing Dynasty brought back rice seeds during a southern inspection tour. These were tested and selected in the Imperial Rice Garden and later cultivated in Yuquan Mountain. Over the course of more than 130 years across the reigns of Kangxi, Yongzheng, and Qianlong, the entire process of introducing southern rice to the north was completed. This gave rise to the Jingxi Rice Cultivation System, which became integrated with the architectural landscape of the Three Hills and Five Gardens.

w

In 2015, the Jingxi Rice Cultivation Cultural System was included in China’s Important Agricultural Heritage Systems. In the new era, Jingxi rice is not only an emotional symbol of nostalgia for the people of Beijing but also a beautiful representation of Jingxi culture. It embodies the evolving dream of China’s agricultural brand development in the modern age.

Regarding the origins of rice, the archaeological community has yet to reach a definitive conclusion. However, a large amount of carbonized rice was unearthed at the Hemudu archaeological site in Yuyao, Zhejiang. This pushes back the history of rice cultivation in China to 7,000 years ago.

Mencius recorded: "Houji, the progenitor of agriculture, taught the people how to farm and cultivate the five grains. With the abundance of these grains, the people were nourished."

Rice is ranked first among the grains, once again demonstrating the inseparable connection between the development of the Chinese nation and the widespread cultivation of rice across the land.

Jingxi rice, cultivated since 1692 and refined through the careful stewardship of Emperors Kangxi, Yongzheng, and Qianlong over more than three hundred years, forms the Jingxi Rice Cultivation Cultural System. It is an important agricultural heritage of China.

The Jingxi rice conservation area in Shangzhuang Town, Haidian District, lies against the Western Hills and adjacent to the Cuizi Lake Wetland, situated at the prime agricultural latitude of 40 degrees north. The hot and rainy weather in June and July supports rice pollination and tillering, while the abundant sunshine in August and September aids in flowering and grain filling. Although the current planting area does not match its peak of 100,000 mu, the sight remains spectacular.

Plump, translucent grains are the most distinctive features of Jingxi rice. From the slash-and-burn farming of ancestors to today’s fully mechanized planting and harvesting, this centuries-old high-quality rice is undergoing yet another transformation.

In 2015, Jingxi rice received a National Agricultural Product Geographical Indication Certificate. At the same time, to better protect and preserve it, a conservation-oriented planting plan for Jingxi rice has quietly been launched. An annual harvest festival is held here. The integration of agriculture and tourism, along with the infusion of culture into farming, represents a new exploration for Jingxi rice.

A small hands-on farming experience allows children to feel the deep sense of nostalgia cherished by their ancestors. When you drink water, remember those who dug the well; when you eat rice, remember those who grew it.

The ancient agricultural civilization that has run through China’s development history becomes less abstract and more tangible and rich through such agritourism experiences. Another harvest season arrives, and the fragrance of rice speaks of abundance.

　　Starting in 1976, the variety "Yuefu" was selected as the main single-season spring rice cultivar.

　　Since 2006, "Qiuguang" has been chosen as the main wheat-stubble rice variety. Small-scale trials have also been conducted with the high-quality new variety "Xingshi," along with limited planting of specialty types such as aromatic rice. After the completion of the Beijing-Miyun Canal, the rice-growing regions gradually expanded from the original Haidian Township to include areas such as Sijiqing Township, Yongfeng Township, Wenquan Township, Beianhe Township, Sujiapu, and the Northeastern Wang Farm.

　　Location: Beijing

　　Applicant: Shangzhuang Town Comprehensive Agricultural Service Center, Haidian District, Beijing

　　Production Area:

　　Jingxi rice is mainly distributed along the western foothills of the Western Hills in Haidian, including five administrative villages: Ximafang, Dongmafang, Shangzhuang, and Changle in Shangzhuang Town, and Yiquan Village in Sijiqing Town. It also includes the national-level Cuizi Lake Wetland Park and Haidian Park. The geographical coordinates are between 116°09′35.71″E to 116°14′06.18″E longitude and 40°04′46.99″N to 40°09′34.34″N latitude. The total production area spans 135 hectares, with an annual yield of 750 tons.

　　Product Quality Characteristics

　　Jingxi rice is a high-quality japonica rice with oval, plump, and translucent grains. The cooked rice is oily, sticky yet not mushy, soft yet firm, fragrant, and elastic. The rice porridge has a greenish hue, unique aroma, and a smooth, sticky texture with rice oil. Its main quality indicators all meet or exceed national Grade II standards, including whole milled rice rate >70%, chalky grain rate <15%, chalkiness degree <70mm, protein content 6–8%, lysine content around 0.34%, and crude fat content about 2.6%. The production, processing, and sales must strictly comply with national and local standards such as NY/T391-2000 "Technical Conditions for Green Food Production Environment," NY/T394-2000 "Fertilizer Use Guidelines for Green Food," NT/T393-2000 "Pesticide Use Guidelines for Green Food," the enterprise’s own "Green Food Rice Planting Technical Regulations" and "Green Food Rice Production Operation Procedures," as well as NY/T1056-2006 "Green Food Storage and Transport Guidelines."