Cuisine
What is the staple food of china?
China
Staple food Chinese cuisine Congolese cuisine Maghreb Cibotium menziesii
Staple_food-Production Chinese_cuisine-Rice Congolese_cuisine-Abstract Maghreb-Culture Cibotium_menziesii-Food
Most staple food is produced using modern farming practices. However, the yield of staple food from Organic farming is growing. 
Staple foods. Rice is a major staple food for people from rice farming areas in southern China. Steamed rice, usually white rice, is the most commonly eaten form. Rice is also used to produce beers, wines and vinegars. Rice is one of the most popular foods in China and is used in many dishes. Glutinous rice ("sticky rice") is a variety of rice used in many specialty Chinese dishes. 
The cuisine of the Democratic Republic of the Congo varies widely, representing the food of indigenous people. Cassava is generally the staple food usually eaten with other side dishes. 
The countries of the Maghreb share many cultural traditions. Among these is a culinary tradition that Habib Bourguiba defined as western Arab, where couscous is the staple food, as opposed to Eastern Arab where white rice is the staple food. In terms of food, similarities beyond the starches are found throughout the Arab world. 
The starchy core of the trunk can be cooked (often stewed) and eaten; it was a staple food during times of famine. This part of the trunk is an important food source for feral pigs. 