Doubanjiang

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

• Light soy sauce0.52
• Sichuan peppercorn0.48
• Shaoxing wine0.48
• Oyster sauce0.47
• Garlic scape0.45
• Dark soy sauce0.44
• Fermented black bean0.44
• Birds eye chili0.43
• Hot pot base0.43
• Mala sauce0.42
• Shiitake mushroom0.42
• Soybean paste0.42
• Soy sauce0.41
• Soybean sprout0.40
• Tofu skin0.40
• Chili oil0.40
• Enoki mushroom0.39
• Sweet bean sauce0.39
• Msg0.38
• Chu hou paste0.38

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

• Shaoxing wine0.90
• Sichuan peppercorn0.90
• Light soy sauce0.90
• Hot pot base0.90
• Dark soy sauce0.88
• Soybean paste0.88
• Garlic scape0.88
• Oyster sauce0.87
• Fermented black bean0.86
• Celtuce0.85
• Mala sauce0.84
• Chili pepper0.84
• Birds eye chili0.83
• Tofu skin0.82
• Sweet bean sauce0.82
• Lotus root0.82
• Tsao ko0.81
• Green sichuan peppercorn0.81
• Pickled mustard green0.81
• Soybean sprout0.80

Shares aroma compounds — best for direct substitutions.

• Shaoxing wine0.68
• Sichuan peppercorn0.67
• Light soy sauce0.63
• Dark soy sauce0.61
• Soybean paste0.61
• Fermented black bean0.59
• Hot pot base0.59
• Mala sauce0.58
• Birds eye chili0.56
• Garlic scape0.55
• Oyster sauce0.55
• Starch0.54
• Celtuce0.54
• Lotus root0.51
• Chili pepper0.50
• Sweet bean sauce0.50
• Chili oil0.48
• Baijiu0.48
• Dry pot sauce0.47
• Green sichuan peppercorn0.46