Using 89 new rice lines participating in the joint variety comparison test in Liaoning Province as test materials, comparing the differences in yield structure, panicle traits and rice quality traits among different lines, analyzing the correlations between traits, and clarifying the typical characteristics of high taste value lines. The results showed that the yield of the new lines was 612.24 kg/ 667 m², and there were 10 and 17 new lines that met the national good quality standard of grade 2 and grade 3, respectively. The longer the panicle, the longer the grain shape, the less chalkiness, and the lower the brown rice rate and milled rice rate. The higher the seed setting rate of primary branch, the higher the head rice rate and milled rice rate. The longer the grain shape, the higher the seed setting rate of secondary branch. The higher the number of primary branches, the more grains per panicle, the denser the grains per panicle, and the grain distribution in the lower part of the rachis, the higher the protein content. The higher the yield, the better the appearance, hardness and taste of rice. The higher the protein content, the worse the appearance, the higher the hardness, the lower the viscosity, the worse the balance, and the lower the taste value. The higher the amylose content, the higher the hot paste viscosity and final viscosity, the longer the peak time, the lower the pasting temperature and the lower the breakdown value. The lower the setback value, the better the appearance of rice, and the higher the taste value. The typical characteristics of high taste value lines were longer grain size, lower protein content and lower setback value. When the setback value was about 1 005.5 cP, the taste was the best. The results could provide a theoretical basis for breeding new rice varieties with high quality, high yield and high efficiency.