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3 According to records in the ancient books, by the time of the Southern Song, China's peasants had already developed around two hundred varieties of paddy rice. Amongst them were long-grained and short-grained rice suited to eating as boiled rice, and also glutinous rice suited to making New Year cake and wine. The good varieties of rice were glittering and translucent like jade, the grains were well-proportioned, and after boiling, the cooked rice was fragrant and sweet and good to eat. (translated from Lou Shou draws the "Ploughing and Weaving Plates" in Zhu Zhongyu, Chinese History Stories - Southern Song and Jin, China Children's and Young People's Press, Beijing, 1982)
[Edited at 2009-07-20 11:24 GMT]
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