Wine lees

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

• Baijiu0.32
• Dried tangerine peel0.31
• Fermented glutinous rice0.30
• Camellia oil0.30
• Rice cake0.30
• Cured chicken0.30
• Pickled vegetable0.29
• Chu hou paste0.29
• Zao lu0.29
• Garlic scape0.29
• Lotus root0.29
• Tsao ko0.29
• Eel0.29
• Scallion oil0.28
• Star anise0.28
• Mustard green0.28
• Sand ginger0.28
• Razor clam0.27
• Braising liquid0.27
• Mala sauce0.27

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

• Baijiu0.69
• Shaoxing wine0.67
• Dark soy sauce0.66
• Loach0.65
• Light soy sauce0.64
• Fermented glutinous rice0.64
• Fermented black bean0.64
• Doubanjiang0.64
• Garlic scape0.64
• Oyster sauce0.64
• Rice wine0.63
• Msg0.63
• Sichuan peppercorn0.62
• Soybean paste0.62
• Snow vegetable0.62
• Green fish0.62
• Superior stock0.61
• Fermented tofu0.61
• Sand ginger0.61
• Scallion0.61

Shares aroma compounds — best for direct substitutions.

• Baijiu0.43
• Loach0.37
• Dark soy sauce0.35
• Fermented glutinous rice0.35
• Zao lu0.33
• Light soy sauce0.33
• Soybean paste0.33
• Shaoxing wine0.32
• Garlic scape0.32
• Snow vegetable0.31
• Fermented tofu0.30
• Umami sauce0.30
• Puzi leaf0.30
• Pickled vegetable0.30
• Dried oyster0.30
• Hair vegetable0.29
• Fermented black bean0.29
• Chu hou paste0.29
• Puffer fish0.28
• Rice wine0.28