The magnificent Heilongjiang River, the majestic Songhua River, and the mighty Wusuli River flow day and night. The accumulation of hundreds of millions of years and the materialization of thousands of years have given birth to the famous Sanjiang Plain. On top of this vast fertile soil, the aura of the heavens and the earth, the essence of the sun and the moon, the Sanjiang rice grain is crystal-clear like jade, the color is like the treasure, the filling is fat, the taste is pure; the fragrance is overflowing and the taste is high. , nutritious, green and healthy. Soft, white, fat, bright, fragrant, good-looking, delicious, good storage, this is recognition from the people

The technical requirements for the quality of Jiansanjiang rice (1). Use air culture 131 to pass the national or local approval to adapt to the local planting of cold-tolerant varieties. (2) Site conditions. Meadow white soil, black soil layer thickness ≥ 25cm, soil organic matter content 4% to 6%, pH value 6 to 6.5. (3) Cultivation management. 1. Nursery: Adopting high-altitude dry-growing in greenhouses, the sowing date is from April 8 to 18, and the seeding rate of conventional seedlings is ≤275 seeds per 100 square centimeters of sowing seeds; 5 capsules. Uniform sowing is required, the amount of sowing is accurate, and the germination rate is ≥90%. 2. Transplanting: During the transplanting period, the seedling mechanical transplanting in the conventional dry breeding is from May 10 to May 25, and the age is 30 to 35 days; the large seedlings are planted from May 15 to 23, and the age is 35 to 40 days; Density ≥ 250,000 holes per hectare, 3 to 5 per hole. 3. Field fertilizer management: apply pure nitrogen (N) ≤ 80kg per hectare, pure phosphorus (P2O5) ≤ 40 kg, pure potassium (K2O) ≤ 48 kg, N: P: K is 2:1: 1.2. Irrigation using shallow wet intermittent irrigation. 4. Harvest: The harvest period is from September 25 to October 16, the comprehensive loss rate of rice harvest is ≤3%, and the brown rice outside the valley is ≤2%. 5. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. 6. Processing: rice → screening → stone removal → magnetic separation → glutinous rice → grain separation → rice milling → broken rice → color selection → polishing → inspection → packaging. (5) Quality characteristics. 1. Sensory characteristics: (1) Tissue shape and color: The rice grain is crystal clear, the gloss is good, the grain shape is moderate, the white grain rate is small, the whiteness is small, and the visual sense is good. (2) Taste and smell: When cooking, the rice has a clear fragrance, the rice rice is crystal clear, the taste is soft and oily, the taste is smooth, the flavor is long, the fragrance is good, the taste is good, and the rice does not return after being cold. 2. Physical and chemical indicators: the project water amylose content gel consistency protein index ≤ 15.5% 15.0-19.0% ≥ 70mm ≥ 6.0% 3. Safety requirements: product safety indicators must meet the national requirements for similar products.

Apply to：
The producers within the scope of protection of the Sanjiang Rice Geographical Indication Products may apply to the Quality and Technical Supervision Bureau of the Sanjiang Branch of the Heilongjiang Provincial Agricultural Reclamation Bureau for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Heilongjiang Provincial Bureau of Quality and Technical Supervision. The General Administration of Inspection and Quarantine announced the approval. The statutory testing agency for the construction of Sanjiang Rice is designated by the Heilongjiang Provincial Bureau of Quality and Technical Supervision.