Cook with Chineese plum
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The Food of Sichuan by Fuchsia Dunlop
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The Food of Sichuan by Fuchsia Dunlop
Definitive Sichuan cookbook — 200+ recipes with cultural context
$30◆ Buy on Amazon →
The Food of Sichuan by Fuchsia Dunlop
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About
Prunus salicina commonly called the Japanese plum or Chinese plum.The fruit is a drupe 4-7 cm in diameter with yellow-pink flesh; it can be harvested in the summer. When fully ripe it can be eaten raw.
Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0×60
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
cdp-dg(18:0/18:0)cdp-dg(18:1(11z)/20:1(13z))cdp-dg(16:0/18:0)cdp-dg(16:0/18:1(9z))cdp-dg(18:0/22:1(13z))cdp-dg(18:0/20:1(13z))1-palmitoylglycerol 3-phosphatecdp-dg(18:1(11z)/22:0)1-18:1-2-18:3-phosphatidylcholinecdp-dg(18:1(9z)/18:2(9z,12z))1-18:2-2-18:3-phosphatidylcholinecdp-dg(18:0/20:0)cardiolipin
Molecular pairings
Pairs well with — computed from shared flavor compounds
Source & License
Source
FooDB
License
CC-BY-NC
Source page
Imported
4/17/2026, 3:59:44 PM
Verification
Multi-layer verified