chem · factor mode
Chinese savory sauces and umami staples
These ingredients cluster together by aroma-compound chemistry — they share volatiles. 94 ingredients fall into this mode.
Members
94 ingredientsLight soy sauceSichuan peppercornDark soy sauceDoubanjiangShaoxing wineYu choyQingjiang fishMapo tofu sauceSweet bean sauceZha caiTsao koPuffer fishLiangpiZhajiang sauceStinky mandarin fishSea lettuceYak meatGarlic scapeBai ji moBraising liquidYibin yacaiSanziFermented chive flower pasteSesame pasteCrab claw fishCartilageRice tofuWuchang fishGreen fishFried dough twistDonkey meatChu hou pasteDried orchid flowerDoenjangSukiyaki sauceSweet preserved mustard greenBaijiuTopmouth culterLong pepperSpice mixBonito flakesShaobingYakiniku sauceSea grapePearl mushroomRock tripeCured chickenBak kut teh spiceMirinHijikiBitter greenSea hareBamboo saltCured fishShepherds purseChikuwaFish sausageMitsubaSilkworm pupaTenkasuBuldak sauceMiiuy croakerWatermelon radishDonburi sauceGround ivyTonkatsu sauceCatnipCold jelly noodleGhost pepperShirataki noodleSea breamChirimen jakoAbalone mushroomMentaikoPacific sauryCrosnesUnagi kabayakiNeedlefishChinese toonDoryPurple gynuraKojiWater shieldAonoriTonguefishSalmon roeDried ganba mushroomHanpenUmeboshiTarakoBitternNigariArameMallow