Why the rice tree will die after flowering is still a mystery. Some people explain that it may be related to its physiological structure. Because the bark of the rice tree is full of water-soluble starch, "rice" grows here, and a big tree can store hundreds of kilograms of starch. Usually there is not so much starch in the trunk. When flowering, the starch accumulation in the trunk is the highest, but incredibly, these hundreds of kilograms of starch are all consumed in a short time after flowering. By then, the dead rice tree will only have empty bark. In order to get more "rice" from God, local farmers must cut down the rice immediately within one week after it blooms and harvest the starch accumulated in the trunk in time. People put the scraped starch into a bucket, add water and stir it into rice soup, then let it clarify and remove impurities, pour out the clear water on the upper layer, take it out and dry it, and finally process it into rice one by one. This is the "sago" we usually see in the market.