Rice is the dietary staple in most of the country. Like other aspects of Chinese life, cuisine is heavily influenced by the geography and ethnic diversity such as in the north and the west, where the climate is too dry to grow rice, wheat is the staple grain. Here, breakfast usually consists of noodles or wheat bread. In the south, many people start the day with rice porridge, or congee, served with shrimp, vegetables, and pickles. Lunch is similar to breakfast. The evening meal is the day's largest. Every meal includes soup, which is served as the last course. Among the main styles of Chinese cooking are Cantonese, which features stir-fried dishes, and Szechuan, which relies heavily on use of peanuts, sesame paste and ginger and is known for its spiciness.