Fermented chive flower paste

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

• Crab claw fish0.32
• Green sichuan peppercorn0.31
• Tofu skin0.30
• Blood tofu0.30
• Qingjiang fish0.29
• Pearl mushroom0.29
• Liangpi0.29
• Cold jelly noodle0.28
• Snow vegetable0.28
• Green fish0.28
• Shaobing0.28
• Peanut oil0.28
• Hunan chopped chili0.28
• Mountain pepper0.27
• Mapo tofu sauce0.27
• Sesame oil0.27
• Bitter green0.27
• Fish oil0.27
• Umami sauce0.27
• Periwinkle0.27

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

• Hot pot base0.70
• Liangpi0.69
• Fermented tofu0.69
• Light soy sauce0.69
• Qingjiang fish0.68
• Sesame paste0.67
• Tofu skin0.67
• Sichuan peppercorn0.67
• Yu choy0.67
• Oyster sauce0.67
• Glass noodle0.67
• Chili oil0.66
• Fish ball0.66
• Lotus root0.66
• Five spice powder0.66
• Sesame oil0.66
• Dried lily bud0.66
• Soybean paste0.66
• Dark soy sauce0.66
• Doubanjiang0.65

Shares aroma compounds — best for direct substitutions.

• Bai ji mo0.45
• Liangpi0.42
• Chili oil0.39
• Dragon whisker vegetable0.39
• Sweet preserved mustard green0.37
• Yak meat0.35
• Yu choy0.35
• Sesame paste0.34
• Qingjiang fish0.34
• Fried dough twist0.34
• Fermented vegetable brine0.34
• Glass noodle0.33
• Dried lily bud0.33
• Tofu skin0.33
• Hot pot base0.32
• Zha cai0.32
• Mapo tofu sauce0.31
• Ground ivy0.31
• Donkey meat0.31
• Rock tripe0.31