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In ancient China, five staple crops were essential to the agricultural economy: rice, wheat, millet, barley, and soybeans. Rice was primarily grown in the southern regions, while wheat dominated in the north. Millet and barley were important in the dry northern areas, and soybeans were cultivated for both food and as a nitrogen-fixing crop to enhance soil fertility. These crops formed the foundation of ancient Chinese diets and supported the population's growth.

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