Cooking and eating quality of rice is affected by genetic characteristics, environmental and cultivation conditions. Protein content, amylose content and RVA（rapid viscometer） profile characteristics are very important physicochemical indexes of evaluating the cooking and eating quality of rice. In order to explore the influence of different altitude on the cooking and eating quality, we selected 5 locations with different elevations from 242 m to 857 m in Congjiang County, Guizhou Province to plant Goudang 1, and analyzed the variation and correlation of the main physicochemical indexes affecting the cooking and eating quality of rice. The results showed that the protein content and amylose content of Goudang 1 ranged from 5.23 %~7.07 % and 1.61 %~2.87 %, respectively, and altitude was significantly negatively correlated with protein content and amylose content. Multiple comparisons of RVA spectral characteristic values showed that with altitude rising, the consistence viscosity decreased. However, the breakdown viscosity initially decreased and then increased with altitude rising, whereas the setback viscosity increased first and then decreased. In addition, the correlation analysis between soil components at different altitude and cooking and eating quality showed that the content of available nitrogen in soil decreased with the increase of disintegration value, but increased with the increase of reduction value. With the increase of consistence viscosity and amylose content, the pH value of soil decreased. This study showed that the best cooking and eating quality can be obtained by planting Goudang 1 at the highest planting point within the altitude range of 242~857 m in Congjiang County.