Rice has been a staple grain in China for thousands of years, literally. While researchers still debate about the precise date that the practice began, it has at least been cultivated since 4000 B.C.
Today, most of China’s rice is grown in the eastern part of the country. Different varieties thrive in different climates, with the southeast (pictured above) being home to rice that can tolerate high temperatures and adequate rainfall.
In Guilin, rice paddy fields spread out between the breathtaking, if not somewhat otherworldly, Karst mountains. The city is home to an eponymous rice noodle that is famous throughout the country and can be found in the best restaurants of Shanghai and Hong Kong. The noodles are typically made from oil and rice flour and are commonly “cooked in broth and served in a bowl of soup made from pork, beef, garlic, peanuts, peppers, and radishes.”
Looking for a tasty rice recipe? Check out ours for Cantonese sticky rice wrapped in lotus leaves!
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