Table 1 Quantitative tastes of cuisines.

From: Cultural inclusion and corporate sustainability: evidence from food culture and corporate total factor productivity in China

Sequence

Note

Cuisines

Sour

Sweet

Spicy

Umami

Salty

Pungent

Oily

1

Sixteen cuisines included in both recipes and PC data

Hunan

0.63

0.32

1.63

0.15

0.67

1.32

0.82

2

Guangdong

0.12

0.48

1.28

0.13

0.45

1.01

0.54

3

Qingzhen

0.38

0.61

1.68

0.28

0.94

2.01

0.92

4

Sichuan

0.95

0.54

1.75

0.27

0.51

2.23

0.72

5

Dongbei

0.26

0.43

1.61

0.25

0.64

1.34

0.68

6

Gangtai

0.34

0.78

1.66

0.15

0.6

1.79

0.84

7

Beijing

0.11

0.58

1.26

0.21

0.57

1.26

0.68

8

Shandong

0.16

0.36

1.24

0.18

0.57

1.14

0.68

9

Hubei

0.26

0.48

1.59

0.22

0.85

2.35

0.89

10

Shanghai

0.06

0.64

1.43

0.19

0.91

1.38

0.97

11

Anhui

0.13

0.6

1.18

0.17

0.69

1.16

0.77

12

Fujian

0.10

0.47

1.13

0.17

0.83

1.14

0.74

13

Jiangsu

0.09

0.51

1.26

0.15

0.58

1.17

0.69

14

Xibei

0.34

0.46

1.58

0.21

0.92

2.01

0.91

15

Yungui

0.66

0.52

1.68

0.25

0.74

1.90

0.92

16

Zhejiang

0.09

0.47

1.26

0.16

0.7

1.09

0.74

17

Only four cuisines included in recipes

Henan

0.17

0.53

1.43

0.21

1.01

1.61

0.91

18

Jiangxi

0.59

0.25

1.24

0.16

0.77

1.48

0.76

19

Shanxi

0.19

0.43

1.43

0.27

0.75

2.22

1.03

20

Guangxi

0.39

0.53

1.91

0.35

1.01

1.84

0.69

  1. Note: “Sour” is an important food flavor. The most commonly used acid in food is acetic acid (the main component of vinegar). “Sweet” is a basic sense of taste, referring to the taste of sugar and honey, which is a popular sense of taste. In many cultures around the world, sweetness symbolizes a beautiful feeling. “Umami” is a complex and mellow feeling of food and a very important taste that reflects the taste of dishes. In Asia, monosodium glutamate is a very popular condiment, which can increase the umami taste of food. “Salty” is a mental sensory experience that a person distributes to the tongue, usually primarily from the salt that gives the tastebuds a boost. “Oily” usually comes from oil-rich foods, such as cooking oils and salad dressings. “Spicy” and “pungent” are not two names for the same flavor. “Spicy” refers to the flavor of ingredients from chili peppers, while “pungent” refers to the flavor of ingredients other than chili peppers, such as cinnamon, star anise and cumin, which have a pungent taste.
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