Chinese cuisine is highly diverse, drawing on several millennia of culinary history and geographical variety, in which the most influential are known as the "Eight Major Cuisines", including Sichuan, Cantonese, Jiangsu, Shandong, Fujian, Hunan, Anhui, and Zhejiang cuisines. All of them are featured by the precise skills of shaping, heating, and flavoring. Chinese cuisine is also known for its width of cooking methods and ingredients, as well as food therapy that is emphasized by traditional Chinese medicine. Generally, China's staple food is rice in the south, wheat-based breads and noodles in the north. The diet of the common people in pre-modern times was largely grain and simple vegetables, with meat reserved for special occasions. The bean products, such as tofu and soy milk, remain as a popular source of protein. Pork is now the most popular meat in China, accounting for about three-fourths of the country's total meat consumption. While pork dominates the meat market, there is also the vegetarian Buddhist cuisine and the pork-free Chinese Islamic cuisine. Southern cuisine, due to the area's proximity to the ocean and milder climate, has a wide variety of seafood and vegetables; it differs in many respects from the wheat-based diets across dry northern China. Numerous offshoots of Chinese food, such as Hong Kong cuisine and American Chinese food, have emerged in the nations that play host to the Chinese diaspora.