Pasta tomato sauce, garlic and herbs. In Northern Italy "white sauce" is more common. However Italian cuisine is best identified by individual regions. Pasta dishes with lighter use of tomato are found in Trentino-Alto Adige and Emilia Romagna. In Bologna, the meat-based "Bolognese sauce" incorporates a small amount of tomato concentrate and a green sauce called "pesto" originates from Genoa. In Central Italy, there are sauces such as "tomato sauce", "amatriciana", "arrabbiata" and the egg-based "carbonara". Tomato sauces are also present in Southern Italian cuisine, where they originated. In Southern Italy more complex variations include pasta paired with fresh vegetables, olives,
Beef noodle soup type of beef noodles tends to be spicy, as garlic, chili oil, doubanjiang or five-spice powder may be added - classic flavor elements of Sichuan cuisine. There are several variations with the soy-based broth, such as spicy, tomato, garlic and herbal medicine. The tomato variation () is popular in Taiwan and features chunks of tomatoes in a rich red-coloured tomato broth with or without soy sauce. The herbal medicine variation is usually served without suancai as a topping (as its acidic properties are believed to inhibit medicinal properties) and may be accompanied by a chili paste made from beef lard.