Shaoxing wine

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

• Light soy sauce0.55
• Dark soy sauce0.53
• Doubanjiang0.48
• Baijiu0.46
• Fermented black bean0.46
• Msg0.45
• Starch0.45
• Oyster sauce0.45
• Shiitake mushroom0.44
• Sichuan peppercorn0.44
• Soy sauce0.43
• Birds eye chili0.43
• Ginger0.43
• Napa cabbage0.43
• Star anise0.42
• Garlic scape0.42
• Soybean sprout0.40
• Abalone0.40
• Tsao ko0.39
• Scallion0.39

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

• Light soy sauce0.92
• Dark soy sauce0.91
• Oyster sauce0.90
• Doubanjiang0.90
• Sichuan peppercorn0.90
• Fermented black bean0.86
• Soybean paste0.85
• Garlic scape0.85
• Starch0.85
• Hot pot base0.84
• Birds eye chili0.84
• Five spice powder0.84
• Chili pepper0.84
• Baijiu0.83
• Celtuce0.83
• Tofu skin0.82
• Scallion0.82
• Msg0.82
• Pickled mustard green0.82
• Mala sauce0.81

Shares aroma compounds — best for direct substitutions.

• Light soy sauce0.70
• Dark soy sauce0.69
• Doubanjiang0.68
• Sichuan peppercorn0.66
• Oyster sauce0.66
• Starch0.60
• Baijiu0.58
• Garlic scape0.55
• Soybean paste0.54
• Chili pepper0.53
• Fermented black bean0.52
• Five spice powder0.50
• Birds eye chili0.50
• Sand ginger0.49
• Pickled mustard green0.48
• Msg0.48
• Rice wine0.46
• Tofu skin0.46
• Celtuce0.46
• Tsao ko0.45