Today, rice (Oryza sativa L.) is the most important food ingredient of the dietary cultures in South China. It is consumed not only as a staple food, but also as an essential ingredient for rice noodles, deserts, cakes, pancakes and dishes in urban and rural areas. This food ingredient is domesticated from its wild ancestor, perennial wild rice (Oryza rufipogon Griff.). South China is one of the major habitats of wild rice, and domesticated rice is the major cultivar in this area today. However, recent archaeological studies indicate that the occurrence of rice cultivation and consumption in South China are the result of prehistoric migration and/or cultural expansion from the middle and lower Yangzi River Valley. Based on archaeological data, as well as results of neutron activation analysis of pottery, and phytolithic and isotopic analysis, it is argued that the cultivation and consumption of rice as food began by about 6,500~6,000 years ago in northern South China,