After coming to Beijing, I noticed something interesting. The cafeteria dishes are quite salty, but when I went to Shanghai, the food was a bit sweet. Is that just a coincidence?

It’s not a coincidence! There’s an old saying in China: 'sweet in the south, salty in the north; spicy in the east, sour in the west.' It perfectly sums up regional tastes. You’ve observed very carefully.

So there’s a pattern! Why did these differences form? Is it due to geography?

Yes! The south produces a lot of sugarcane and fruit, so sugar is more available, and southern cuisine values fresh, delicate flavors—adding sugar softens the taste. In the north, fresh vegetables were scarce in winter in the past, so people relied on salty pickles to get through the season and got used to saltier flavors.

What about 'spicy east, sour west'? I know Sichuan food is spicy, but why do western regions like sour flavors?

Sichuan and Hunan are humid, and eating spicy food helps dispel dampness. In the west, like Shanxi, the soil and water are more alkaline, so sourness helps neutralize it. Shanxi’s aged vinegar is very famous—they love adding vinegar to many dishes.

How interesting! Food culture is so closely linked to geography.

Exactly! Even though transportation is well-developed now and you can eat cuisines from all over, these traditional tastes still influence eating habits. Understanding this helps you better grasp local cultures across China.