Bai ji mo

Things this is cooked with in real recipes — strongest cue for partners on the plate.

• Sweet bean sauce0.32
• Rice tofu0.29
• Donkey meat0.29
• Long pepper0.28
• Ground ivy0.28
• Qingjiang fish0.28
• Gardenia flower0.28
• Liangpi0.27
• Cartilage0.27
• Fish sausage0.26
• Yibin yacai0.26
• Puffer fish0.26
• Cicada0.26
• Dried orchid flower0.25
• Crab claw fish0.25
• Birds eye chili0.25
• Sea lettuce0.25
• Light soy sauce0.25
• Dry pot sauce0.25
• Dark soy sauce0.25

Similar in both chemistry and recipe use — the most versatile lens.

• Tsao ko0.76
• Dark soy sauce0.71
• Sichuan peppercorn0.68
• Light soy sauce0.68
• Cartilage0.67
• Long pepper0.67
• Donkey meat0.67
• Dried tofu0.67
• Doubanjiang0.66
• Soybean paste0.66
• Shaoxing wine0.65
• Dried lily bud0.65
• Braising liquid0.65
• Sweet bean sauce0.64
• Tofu skin0.64
• Dried orchid flower0.64
• Oyster sauce0.64
• Fermented chive flower paste0.64
• Qingjiang fish0.63
• Dried tangerine peel0.63

Shares aroma compounds — best for direct substitutions.

• Tsao ko0.56
• Long pepper0.45
• Fermented chive flower paste0.45
• Dark soy sauce0.41
• Gardenia flower0.40
• Cartilage0.39
• Donkey meat0.38
• Puffer fish0.38
• Qingjiang fish0.37
• Ghost pepper0.37
• Sweet bean sauce0.37
• Dried tofu0.36
• Steamed bun0.36
• Chu hou paste0.36
• Sichuan peppercorn0.36
• Light soy sauce0.35
• Liangpi0.34
• Dried orchid flower0.34
• Yak meat0.34
• Zhajiang sauce0.34