The study compared the quality of aromatic and non-aromatic rice varieties in Heilongjiang Province. They found that aromatic rice had higher protein content and better cooking quality. Most aromatic rice varieties met national quality standards, with some traits exceeding those of non-aromatic rice. Factors like grain shape, milling quality, and cooking quality contributed significantly to overall grain quality. Aromatic rice was classified into three high-quality types, emphasizing appearance and milling quality for breeding improvements. The goal is to enhance the quality of aromatic rice in northeast China through selective breeding.