The food in the South is indeed rich and colorful.

The climate in the north is generally cold and dry, and the planting cycle of many agricultural products and vegetables generally does not exceed two seasons. For example, corn and soybeans in the Northeast only have one season, which results in fewer ingredients for cooking in the north.

The climate in the south is warm and humid, with alternating mountains and rivers, complex landforms, and rich ingredients. The richness of ingredients determines the choice of cooking. The wide variety of dishes definitely looks better than a single pork stew with vermicelli.

In addition, northerners have a rough and bold personality and may not be too meticulous about the details of cooking ingredients. Northerners pay attention to eating and drinking. For example, northerners basically eat steamed buns and fried dough sticks for breakfast.

Southerners, on the other hand, are gentle and meticulous, and are very particular about the cooking of ingredients. Southerners pay attention to eating carefully and chewing slowly, such as Cantonese-style breakfast, and don’t eat too much.

So two personality traits lead to two cooking styles. It can be said that southerners work harder on cooking.

Then there is economic development.

From ancient times to the present, the richest areas in China have always been in the south of the Yangtze River (Beijing, the capital of the north, is a special case). In the ancient times of war and famine, the north, which originally had few crops in season, had the energy to study how to eat more exquisitely. It would be good to have enough food and clothing.

, so we see that northern dishes are generally simpler to cook.