The Great Wall of China has been a witness to centuries of cultural evolution, which includes the development of China's diverse culinary traditions. As a structure stretching across various provinces, the regions along the Great Wall have their unique gastronomy influenced by climate, geography, and history. Historically, food along the Great Wall was mostly simple and practical, made to sustain the soldiers. Millet, wheat, and rice were staples, along with vegetables, and meat was a luxury. Over time, the regions adapted their cuisine, incorporating new ingredients and techniques, especially following the Silk Road trade which introduced new flavors and spices.