Abstract: The study aims to clarify the relationship among yield, quality and the quality components. Combined with the regional test and production test, the total protein and soluble protein were determined, and the palatability of different varieties was tasted and tested. The results showed that the yield level of the 36 rice varieties was different, and it was divided into high yield variety and common variety. The high- quality palatability varieties were divided into different types, taste level was mainly affected by the straight chain starch and protein effects. The high protein content, alcohol soluble protein content significantly affected the palatability of rice. ‘Koshihikari’ and ‘Daohuaxiang 2’were the typical high-quality palatability varieties, and some new varieties with high- quality palatability also appeared in the market in recent years. The correlation analysis showed that the high-quality palatability variety had high yield, lower amylose content and low protein content.