Compare the similarities and differences of traditional fermented foods between China and the world.

China's traditional fermented food has a long history, which once influenced Japanese, Korean and other eastern countries. In the production of traditional fermented food, many microorganisms such as yeast, mold and bacteria are used for solid-state natural fermentation, and some of them turn to pure fermentation technology at present. The products are rich, rich and unique in flavor, and are often used as seasonings or side dishes. In western countries, liquid purebred fermentation often uses one or more bacteria and yeasts, which is convenient for using modern biotechnology to improve production efficiency. The food tastes clear and pure, and is often added with fruit mixture, various spices or nutrients to make various rehydrated foods and functional foods, most of which can be eaten directly.