Across China’s vast territory, local culinary traditions have evolved to reflect the unique tastes of their respective environments. Wheat, for instance, can be grown even in the colder regions of northern China. Wheat grains can be milled into flour, which can then be used to make things like noodles, dumplings, breads, and steamed buns. However, rice is grown where it is warmer in southern China. Steamed rice is the staple carbohydrate of the south, but it is also used to make porridge, flour, noodles, rice cakes, and pancakes.