What is the traditional food in China? !

Commonly known as rice, it is an annual aquatic herb of Gramineae. The culms are erect, with a height of 0.5- 1.5m, which varies with varieties. Leaf sheaths glabrous and slack; Ligule lanceolate; Leaf blade linear-lanceolate, about 1 cm wide, glabrous and rough. Panicle is large and sparse, with rough edges; Spikelets contain 1 mature flower.

2. Millet

It's panicum miliaceum. The culm is erect, solitary or a few tufted, 60 ~ 120 cm high, jointed and densely bearded at the nodes. Leaf sheaths are loose and covered with wart hairs; The length of ligule is about 65438±0mm, and the length of cilia is about 2 mm; Leaf blade linear-lanceolate, length10 ~ 30cm, width1.5cm, pilose or hairless, with rough edges.

Step 3: millet

Also known as millet, it is drought-tolerant and has many varieties, commonly known as "colorful millet", including white, red, yellow, black, orange, purple millet and sticky millet. The earliest wine in China was also made from millet. Millet is suitable for growing in arid areas without irrigation. Its stems and leaves are hard and can be used as feed. Generally only cows can digest it. The staple food now is basically not "millet".

4. Wheat

Monocotyledons, Gramineae. Annual or biennial herbs. Divide winter wheat and spring wheat according to sowing date. Seeds are mainly made of flour, skins can be used as feed, and straw can be used for weaving.

5. hey

Bean products are also one of the favorite foods in China.