China can be divided into many geographical areas, and each area has a distinct style of cooking. The ingredients used in the food are based on the natural agricultural products of the region.

In Northern China, for example, wheat is eaten more than rice as a staple food. Food using wheat as its main ingredient, such as noodles and dumplings is prevalent there. China’s Southern cuisine uses far more rice, with such staples as rice noodles and zongzi - sticky rice wrapped in leaves. Southern food, is typically more spicy, and many minorities eat chilies every day.