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A field experiment was conducted with 74 conventional japonica rice varieties (lines), which were divided into four types according to the yield and taste value, i.e. high yield with good quality (HG), high yield with bad quality (HB), medium yield with good quality (MG), and medium yield with bad quality (MB). Among them, HG, HB, MG were weed to analyze their yield, quality differences and characteristics in HG formation, providing a scientific basis and theoretical support for screening, planting and extending the suitable varieties in Yanhuai area of Anhui province. The yield of MG was 16.95%, 16.76%, and 16.52%, 16.33% lower than that of HG type and HB type, respectively in 2017 and 2018. In 2017, compared with HB type, HG and MG types decreased by 39.31% and 42.63% in amylose content, increased by 22.06% and 19.12% in length of gel consistency, and decreased by 11.60% and 17.78% in protein content. The characteristics of these HG japonica rice varieties were mainly as follows: the yield was 8.35-9.16 t hm-2 , the number of panicles per unit area was 310×10 4-320×10 4 hm-2 , the grain number per panicle was around 140, the 1000-grain weight was over 25 g; the taste value was 60-74, the length of gel consistency was 80-90