Stinky mandarin fish

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

• Wuchang fish0.36
• Sweet preserved mustard green0.32
• Puffer fish0.32
• Filefish0.31
• Hunan chopped chili0.30
• Turtle0.29
• Water shield0.29
• Shaoxing wine0.29
• Fish oil0.29
• Doenjang0.28
• Fish noodle0.28
• Bombay duck fish0.28
• Pomfret0.28
• Dried ganba mushroom0.27
• Mustard root0.27
• Sea hare0.27
• Rakkyo0.27
• Chili pepper0.26
• Arrowhead0.26
• Ghost pepper0.26

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

• Doubanjiang0.72
• Light soy sauce0.71
• Wuchang fish0.70
• Oyster sauce0.70
• Dark soy sauce0.69
• Shaoxing wine0.68
• Soybean paste0.67
• Garlic scape0.67
• Sichuan peppercorn0.66
• Fermented black bean0.66
• Frog leg0.66
• Mapo tofu sauce0.66
• Puffer fish0.65
• Rice tofu0.65
• Scallion0.65
• Water bamboo0.64
• Filefish0.64
• Chili pepper0.64
• Sweet bean sauce0.64
• Loach0.64

Shares aroma compounds — best for direct substitutions.

• Puffer fish0.51
• Wuchang fish0.43
• Mapo tofu sauce0.43
• Rice tofu0.42
• Crab claw fish0.42
• Qingjiang fish0.40
• Hunan chopped chili0.39
• Doubanjiang0.38
• Topmouth culter0.37
• Loach0.36
• Sweet preserved mustard green0.35
• Filefish0.35
• Dark soy sauce0.35
• Dried ganba mushroom0.35
• Hairtail0.34
• Blood tofu0.34
• Rakkyo0.33
• Water bamboo0.33
• Donkey meat0.33
• Sea hare0.33