What are the regional characteristics of traditional fermentation, and what are the unique features of fermented food production in various places?

There are several methods I know: First, the traditional baking soda fermentation method, first make the noodles alive, save a long time, and add baking soda before eating. The second is to ferment with flour starter, which is equivalent to long-term fermentation powder, but it has the best taste and is the most traditional fermentation method. Thirdly, the fermentation time with baking powder is short and the taste is average. Fourth, fermentation with baking powder has the shortest time and the worst taste.

If you are a very particular person and have enough time to enjoy life, make the first two kinds of fermented foods. If you don't have time to cook by yourself, use the latter two kinds of fermented foods.