Where is noodle culture in China?

面条起源于中国，已有约两千年的制作食用历史。当时所有的面食皆称之为“饼”，在汤中煮称为“汤饼”。早期的汤饼呈片状，以后逐渐由片状演变成条状。面条是一种制作简单，食用方便，营养丰富，既可主食又可快餐的健康保健食品。制作和烹饪的方法各不相同，而演变成各地的风味面条，如北京的打卤面、上海的阳春面、山东的伊府面、山西的刀削面、陕西的臊子面、四川的担担面、湖北的热干面、福建的八宝面、广东的虾蓉面、贵州的太师面、甘肃的清汤牛肉面、岐山的臊子面、三原的疙瘩面、韩城的大刀面、河南的烩面、干捞面，西安的箸头面、菠菜面等等，有细如丝线的面条，也有宽如腰带的面条，形式不可胜数。

Noodles originated in China and have been made and eaten for about two thousand years. At that time, all pasta was called "cake" and boiled in soup was called "soup cake". In the early days, the soup cake was shaped like a flake, and then gradually changed from a flake to a strip. Noodles are a kind of simple, easy to eat, rich in nutrition, both staple food and fast food health care food. They are prepared and cooked in different ways, and evolved into local flavors, Such as Beijing's dashi noodles, Shanghai's Yangchun noodles, Shandong's Yifu noodles, Shanxi's sliced noodles, Shaanxi Saozi noodles, Sichuan's Dandan noodles, Hubei's hot dry noodles, Fujian's Babao noodles, Guangdong's shrimp noodles, Guizhou's Taishi noodles, Gansu's clear soup beef noodles, Qishan's Saozi noodles, Sanyuan's big knife noodles, Henan's stewed noodles, dry lo noodles, Xian Zhu Tou noodles, spinach noodles and so on, there are as thin as silk thread noodles, also as wide as a belt noodles, in countless forms.

在中国民间饮食习惯中，以前有个说法，北方的人更加喜欢以面（不仅仅是面条noodle，还有馒头、饼等）作为主食；南方的人更加习惯以米作为主食。主要是地理及历史因素，北方特别是西北部地区的气候偏冷偏干旱，降雨较少，大部分地区不适合水稻的生长，但却适合小麦的生长，所以结合当地的气候条件，北方以种植小麦为主，南方以种植水稻为主，当然也有特例，东北地区就可以产大米。这种饮食习惯随着人口的流动，运输条件的改善已经不太明显了，中国西北地区（如山西、陕西。）仍以面食为主，做面的方式也很多。