Hot pot base

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

• Mala sauce0.43
• Doubanjiang0.43
• Soybean sprout0.42
• Celtuce0.41
• Pickled radish0.40
• Enoki mushroom0.39
• Tofu skin0.39
• Fermented black bean0.39
• Light soy sauce0.39
• Soybean paste0.38
• Sichuan peppercorn0.36
• Litsea cubeba0.36
• Snakehead fish0.36
• Fish ball0.36
• Garlic scape0.35
• Konjac0.35
• Yu choy0.35
• Pickled mustard green0.35
• Chili oil0.35
• Fish tofu0.35

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

• Doubanjiang0.90
• Celtuce0.88
• Mala sauce0.87
• Sichuan peppercorn0.86
• Light soy sauce0.84
• Shaoxing wine0.84
• Tofu skin0.84
• Soybean sprout0.83
• Oyster sauce0.83
• Lotus root0.83
• Fish ball0.83
• Fish tofu0.83
• Soybean paste0.82
• Konjac0.82
• Dry pot sauce0.81
• Qingjiang fish0.81
• Glass noodle0.81
• Chili pepper0.80
• Green sichuan peppercorn0.80
• Garlic scape0.80

Shares aroma compounds — best for direct substitutions.

• Doubanjiang0.59
• Mala sauce0.59
• Celtuce0.58
• Fish tofu0.57
• Fish ball0.53
• Dry pot sauce0.52
• Sichuan peppercorn0.49
• Soybean sprout0.49
• Lotus root0.48
• Konjac0.47
• Green sichuan peppercorn0.47
• Tofu skin0.46
• Soybean paste0.46
• Pickled ginger0.45
• Budae jjigae base0.45
• Garlic scape0.44
• Light soy sauce0.44
• Chili pepper0.43
• Crab mushroom0.43
• Oyster sauce0.43