This is closely related to geographical climate: the temperate climate in northern China is suitable for wheat cultivation, thus noodles (such as lamian/pulled noodles and daoxiaomian/knife-shaved noodles) became the staple food. The warm, humid south has high rice yields, making rice dishes (such as clay pot rice and bamboo-wrapped rice) more prevalent. Long-formed dietary traditions have also given northern and southern staple food cultures their distinct characteristics.