The eating habits of the north and the south are different, and the design of the kitchen is also different: northerners are heroic and eat much more than southerners, so the kitchen space is also relatively large. And the north prefers pasta, so the kitchen in the north has a large counter space, which is convenient for making pasta. Moreover, due to the height difference between the north and the south, the platform in the north is relatively high, which is ergonomic.

Moreover, the northern cuisine has a heavy oil smoke, so it mostly adopts a closed kitchen, while the southern cuisine is mild, and now it is gradually starting to use a European-style open kitchen. Because fresh vegetables were not available at any time in the past, there was a habit of storing and making pickles in the north. Although it is convenient now, many of them still keep the habit of storage, so the northern cabinets emphasize storage and storage, while the southerners are delicate and versatile.

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The climate in southern China is hot and rainy, and most of the cultivated land is paddy fields. Local farmers plant rice with high temperature and rainy growth habits according to local conditions. However, there is less precipitation and lower temperature in northern China, and most of the cultivated land is dry land, which is suitable for the growth of drought-resistant and cold-resistant wheat. The so-called "eat what you plant", in the long run, will develop the eating habits of the north and the south.

The overall characteristics are exquisite diet in the south and rough diet in the north. Judging from the quantity of dishes, most of the dishes in the south are small and refined, while the dishes in the north are rich and heavy. There are abundant vegetables in the south all the year round, and Chinese cabbage is the most in winter in the north, which is still a greenhouse vegetable, but the varieties are relatively few.