Editing Han Chinese (section)

=== Food ===
{{Main|Chinese cuisine}}

There is no one specific uniform [[Chinese cuisine|cuisine]] of the Han Chinese since the culinary traditions and food consumed varies from [[Sichuan]]'s famously [[Sichuan cuisine|spicy food]] to Guangdong's [[dim sum]] and [[Cantonese cuisine#Seafood|fresh seafood]].<ref>{{Cite web|date=2014-11-18|title=十大经典川菜 你吃过哪些？|url=https://www.aboluowang.com/2014/1118/473944.html|access-date=2020-11-05|website=阿波罗新闻网|language=zh-cn|archive-date=4 December 2014|archive-url=https://web.archive.org/web/20141204001215/https://www.aboluowang.com/2014/1118/473944.html|url-status=live}}</ref> Analyses throughout the reaches of [[northern and southern China]] have revealed their main staple to be rice (more likely to consumed by southerners) as well as noodles and other wheat-based food items (which are more likely to be eaten by northerners).<ref name="eberhard">{{cite journal |last=Eberhard |first=Wolfram |date=December 1965 |title=Chinese Regional Stereotypes |journal=Asian Survey |publisher=University of California Press |volume=5 |issue=12 |pages=596–608 |doi=10.2307/2642652 |jstor=2642652}}</ref> During China's Neolithic period, southwestern rice growers transitioned to millet from the northwest, when they could not find a suitable northwestern ecology – which was typically dry and cold – to sustain the generous yields of their staple as well as it did in other areas, such as along the eastern Chinese coast.<ref>{{cite book |last1=Sagart |first1=Laurent |chapter=The expansion of Setaria farmers in East Asia: a linguistic and archaeological model |pages=133–157 |doi=10.4324/9780203926789 |title=Past Human Migrations in East Asia |date=2008 |isbn=978-1-134-14963-6 |editor-last1=Sanchez-Mazas |editor-last2=Blench |editor-last3=Ross |editor-last4=Peiros |editor-last5=Lin |editor-first1=Alicia |editor-first2=Roger |editor-first3=Malcolm D. |editor-first4=Ilia |editor-first5=Marie }}</ref>