Zhajiang sauce

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

• Chunjang0.30
• Sweet preserved mustard green0.29
• Myoga0.28
• Vegetable extract0.28
• Doenjang0.27
• Liangpi0.27
• Silkworm pupa0.27
• Yakiniku sauce0.26
• Mandarin fish0.26
• Crab claw fish0.26
• Ssamjang0.26
• Sea lettuce0.25
• Cartilage0.25
• Mapo tofu sauce0.25
• Rice tofu0.25
• Doubanjiang0.25
• Sweet bean sauce0.25
• Ginkgo nut0.25
• Filefish0.25
• Ginger0.25

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

• Chunjang0.68
• Soybean paste0.66
• Sweet bean sauce0.65
• Sanzi0.65
• Light soy sauce0.64
• Doubanjiang0.64
• Zha cai0.64
• Dark soy sauce0.63
• Glass noodle0.63
• Oyster sauce0.63
• Scallion0.63
• Dried tofu0.62
• Liangpi0.62
• Mapo tofu sauce0.62
• Sichuan peppercorn0.62
• Five spice powder0.61
• Sesame oil0.61
• Yu choy0.61
• Chili oil0.61
• Bai ji mo0.61

Shares aroma compounds — best for direct substitutions.

• Chunjang0.47
• Liangpi0.39
• Puffer fish0.36
• Bai ji mo0.34
• Tteokbokki sauce0.34
• Sweet preserved mustard green0.34
• Dried orchid flower0.34
• Soybean paste0.33
• Mapo tofu sauce0.33
• Sweet bean sauce0.33
• Sanzi0.33
• Crab claw fish0.33
• Cheongyang chili0.32
• Buldak sauce0.32
• Stinky mandarin fish0.32
• Zha cai0.32
• Dark soy sauce0.31
• Yak meat0.31
• Ssamjang0.31
• Light soy sauce0.30