The raw material of baishanzu mushroom sauce comes from baishanzu, the deep mountain base of Qingyuan organic mushroom, the birthplace of mushrooms in the world, and it is also the first ecological county in China. The natural spring water and high-quality environment here have cultivated the pure flavor of Qingyuan mushrooms. Baishanzu mushroom sauce is made of high-quality Qingyuan mushrooms. According to the tastes of consumers in different regions, baishanzu mushroom sauce can be divided into Beijing flavor (to meet the needs of northern China): Beijing flavor, which combines the flavor of five spices and has a long aftertaste, can meet the needs of consumers in northern China. Sichuan style (to meet the needs of southwest China): Sichuan style, spicy and spicy, suitable for consumers in southwest China. Luwei (for Shandong and Northeast China): Northeast flavor, rich garlic flavor, suitable for consumers in Shandong and Northeast China. Suwei (Greater East China): Suwei, sweet and fragrant, can meet the needs of consumers in Greater East China. Hunan flavor (for Central and South China): Hunan flavor, fragrant and spicy, can meet the needs of consumers in Central and South China. Five flavors.