The northern food is getting stronger and stronger, while the southern food is getting weaker and clearer. And the eating habits of southerners are very scientific. Eating several times a day can not only avoid waste, but also help digestion and absorption of food. But once in the north, whether it's roast whole sheep or stewed pork ribs with potatoes, serve a pot first, lest you don't want to eat the next meal.

Northerners eat noodles and southerners eat rice. Southerners believe that noodles can only be used as snacks, and they will never get enough to eat. Northerners think that eating rice is both luxurious and not hungry. The difference of staple food has caused great differences in the whole diet structure and eating method. The north advocates simplicity, while the south pursues beauty. The diet in the north is rough and the workmanship in the south is fine. Among the eight major cuisines, the south accounts for the vast majority, and there are many schools. Only Beijing cuisine and Shandong cuisine are left in the north, which cannot compete with Sichuan cuisine, Hunan cuisine and Guangdong cuisine.

Southerners are salty, spicy, oily and sweet, while northerners are dry and sour. Northerners like to eat meat in chunks and drink in large bowls; Southerners should cut the meat finely, simmer it, fry it tender and warm the wine. Northerners like to eat jiaozi, and jiaozi can just dip it in vinegar, bite by bite. Southerners like to eat wonton. Wonton should have a soup bowl and complete seasonings, and you can only eat half a mouthful. Southerners like onions, while northerners like garlic. Southerners eat pickles and northerners eat pickles. Southerners drink all kinds of tea, while northerners only drink scented tea.

Southerners and northerners have many differences in diet. Northerners think southerners are stingy, and southerners are insensitive to northerners' rudeness. In fact, being stingy or rough is just a style, and it is an inspection of the quality associated with people's living conditions. Drinking in a big bowl and eating meat in large chunks is a way for northerners to express their generosity. Comparatively speaking, southerners are a little "small" in this respect. But it doesn't matter. Southerners need dozens of Jiangnan people for a table, and all the dishes are called "side dishes". Northerners don't have that name. The so-called side dishes are small first. Southerners have a small appetite and eat less. When cooking, the chef thinks not to waste. It's best to put it in the pot just enough, so it doesn't look like much food. Secondly, the amount of food is small, which is determined by the amount of food. Southerners serve food, and the dishes only occupy the middle of the basin or bowl, and the surrounding areas should be "left blank" according to the rules. Is this like northerners like to pile up? There is another one, Jiangnan people eat more exquisitely. A fish should be cooked separately and a piece of meat cut and cooked, which looks small and is convenient to eat. In my opinion, Ningbo people's dishes are the most affordable "side dishes".

Ningbo people's bowls and pots always look smaller than local ones, and they are also big bowls, with a diameter of one centimeter smaller than local ones and almost as big as local small bowls. Its small bowl is equivalent to the local standard soup bowl. The most interesting thing is that a bowl of vegetables is served on the table and people can see it. It seems that the cooks deliberately divide the dishes, which is shallow, unlike northerners who like to pile them up like mountains. This is a standard dish. As soon as the chopsticks fell, the dishes in the bowl seemed to be hit by a bomb and immediately sank a large piece. Unfamiliar food has psychological barriers, so just put on your feet, so you can't eat enough. When I was a child, I went to a relative's house in Ningji and really learned this scene. In fact, the "stingy" of Ningbo people has its own reasons. Ningbo is near the sea, and locals like to eat salty goods. Salted hairtail, dragon head roast, amaranth stalk, stinky tofu, etc. They are all salted and extremely salty. This kind of thing can't be eaten in big mouthfuls, and it can't be eaten all the time, so it is very wise to pack it in small bowls and small dishes.