15 kinds of Japonica and Indica rice, and 4 kinds of glutinous rice flours commonly used in the market for making glutinous rice balls, were selected and compared. The physicochemical properties, sensory characteristics and texture of the commercially available Ningbo glutinous rice balls were investigated. The results showed that the glutinous rice flour made from Zhenuo 106 by water milling was more suitable for the production of Ningbo glutinous rice balls. Its main quality index has reached the quality level of Ningbo glutinous rice balls, and it was the most suitable variety for this processing.