Chu hou paste

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

• Baijiu0.39
• Arrowhead0.39
• Mala sauce0.39
• Doubanjiang0.38
• Sweet bean sauce0.37
• Braising liquid0.37
• Oyster sauce0.37
• Sand ginger0.37
• Five spice powder0.36
• Shacha sauce0.36
• Vegetable extract0.36
• Black bean paste0.36
• Goose0.35
• Cartilage0.35
• Pickled ginger0.35
• King oyster mushroom0.35
• Soybean paste0.35
• Dried tangerine peel0.34
• Fried gluten ball0.34
• Fermented tofu0.34

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

• Fermented tofu0.82
• Dark soy sauce0.79
• Tsao ko0.79
• Light soy sauce0.78
• Sand ginger0.77
• Oyster sauce0.77
• Shaoxing wine0.76
• Doubanjiang0.76
• Braising liquid0.74
• Sichuan peppercorn0.74
• Soybean paste0.73
• Baijiu0.72
• Garlic scape0.72
• Char siu sauce0.71
• Dried tangerine peel0.71
• Sweet bean sauce0.71
• Tofu skin0.71
• Hot pot base0.71
• Daikon0.71
• Duck0.71

Shares aroma compounds — best for direct substitutions.

• Fermented tofu0.57
• Dark soy sauce0.51
• Sand ginger0.49
• Tsao ko0.49
• Light soy sauce0.46
• Char siu sauce0.45
• Braising liquid0.45
• Oyster sauce0.43
• Rock sugar0.43
• Shaoxing wine0.41
• Dried oyster0.41
• Hoisin sauce0.41
• Sweet bean sauce0.40
• Baijiu0.40
• Doubanjiang0.40
• Duck0.39
• Dried tangerine peel0.39
• Wampee0.37
• Cartilage0.37
• Soybean paste0.37