Baijiu

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

• Shaoxing wine0.46
• Light soy sauce0.45
• Rice wine0.42
• Fermented tofu0.41
• Sichuan peppercorn0.41
• Fermented black bean0.40
• Chu hou paste0.39
• Sweet bean sauce0.39
• Oyster sauce0.38
• Dark soy sauce0.38
• Peanut oil0.38
• Msg0.38
• Fermented glutinous rice0.36
• Soy sauce0.35
• Sand ginger0.35
• Luncheon meat0.34
• Doubanjiang0.34
• Arrowhead0.34
• Rock sugar0.34
• Perilla0.34

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

• Shaoxing wine0.83
• Dark soy sauce0.82
• Light soy sauce0.81
• Sichuan peppercorn0.81
• Doubanjiang0.80
• Oyster sauce0.78
• Fermented tofu0.77
• Five spice powder0.76
• Rice wine0.76
• Tsao ko0.76
• Soybean paste0.75
• Sand ginger0.75
• Fermented black bean0.75
• Chili pepper0.74
• Garlic scape0.74
• Birds eye chili0.74
• Green sichuan peppercorn0.73
• Perilla0.73
• Scallion0.73
• Msg0.72

Shares aroma compounds — best for direct substitutions.

• Shaoxing wine0.58
• Dark soy sauce0.50
• Sichuan peppercorn0.49
• Doubanjiang0.48
• Rice wine0.47
• Light soy sauce0.47
• Oyster sauce0.45
• Fermented black bean0.44
• Garlic scape0.44
• Wine lees0.43
• Perilla0.43
• Tsao ko0.42
• Chili pepper0.41
• Pickled ginger0.41
• Fermented tofu0.41
• Sand ginger0.41
• Chu hou paste0.40
• Dried tangerine peel0.40
• Soybean paste0.39
• Rock sugar0.39