Tsao ko

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

• Star anise0.41
• Shaoxing wine0.39
• Kelp0.39
• Sichuan peppercorn0.38
• Sand ginger0.38
• Dried tangerine peel0.35
• Fermented tofu0.35
• Lotus leaf0.35
• Green fish0.34
• Long pepper0.34
• Chicken fat0.34
• Fried gluten ball0.34
• Celtuce0.34
• Chu hou paste0.33
• Pickled ginger0.33
• Hot pot base0.33
• Cartilage0.33
• Bamboo shoot0.33
• Pickled radish0.33
• Gardenia fruit0.33

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

• Dark soy sauce0.84
• Sichuan peppercorn0.84
• Sand ginger0.82
• Doubanjiang0.81
• Light soy sauce0.81
• Shaoxing wine0.80
• Fermented tofu0.79
• Dried tangerine peel0.79
• Long pepper0.79
• Fennel seed0.79
• Chu hou paste0.79
• Soybean paste0.79
• Hot pot base0.78
• Braising liquid0.78
• Cartilage0.78
• Star anise0.77
• Oyster sauce0.76
• Baijiu0.76
• Bai ji mo0.76
• Sweet bean sauce0.75

Shares aroma compounds — best for direct substitutions.

• Sand ginger0.57
• Bai ji mo0.56
• Dark soy sauce0.55
• Sichuan peppercorn0.54
• Long pepper0.54
• Dried tangerine peel0.51
• Braising liquid0.50
• Chu hou paste0.49
• Fermented tofu0.48
• Light soy sauce0.47
• Soybean paste0.47
• Ghost pepper0.46
• Fennel seed0.46
• Cartilage0.45
• Doubanjiang0.45
• Shaoxing wine0.45
• Donkey meat0.44
• Rock sugar0.43
• Baijiu0.42
• Gardenia fruit0.41