Lakehead rice soup

Lakehead rice is a traditional Southern product with a long history and reputation. In the twenty-first year (1682), Li Gwang-di made a local specialty — the lake-head rice powder — at Kang Hee-di's festivities for the Minister and was given the title of “Mixed Rice King”. High-quality rice is used as the main source of rice and is fed by a complex process of water in the springs of the hill below the hill, which is impregnated with water, grinding, drying, microfermentation, suppression of powdering, steaming, and drying with natural sunlight, which is shaped by white as crystals, fine as silk, tough as glue springs, and flower as flowers. The rice powder of the lake is based on natural [treasure stream] springs, with good quality rice as a raw material, made from modern technology in combination with traditional processes, free of any preservatives and nutritionally abundant, which are traditional foods, household necessities and gifts. Lakehead rice powder is the most well-known branded and well-known, and its products are now best sold throughout the country and exported to South-East Asia, Singapore, Malaysia, Hong Kong, Macao, Taiwan is highly trusted and appreciated by a wide range of consumers. Lakehead rice powder is used as a natural spring, with high-quality rice as a raw material, which is made of water immersion, grinding, drying, microfermentation, suppression of powdering, steaming and, lastly, drying through natural sun. It's as white as ice, as smooth as silk, and it doesn't rot. Without any preservatives, and nutritionally abundant, they are traditional and household necessities. It is well known for its popularity in the region of Guannan and its most popular sales to South and South-East Asia, Hong Kong, Australia and Taiwan, and is a constant gift to relatives, families, cooks and restaurants。