I’m pretty sure she means that there are certain flavor profiles that one can reliably associate with a certain cuisine (in this case Chinese), and her dish didn’t resemble any of those. She used ostensibly Chinese ingredients but the dish didn’t taste at all like other Chinese dishes which share those ingredients, at least not in the way she expected them to.
Not that there is one flavor profile, one specific set of characteristic ingredients, one taste that is comprehensive of or exclusively belonging to a particular cuisine, but one can kind of tell how a certain combination of ingredients may be easily associated with a certain cuisine, if we’re being reasonable.
Eg if I used lemongrass, galangal, chiles, lime, garlic, soy, and palm sugar in a dish, I’d expect it to taste “Thai,” not in a way that encompasses all Thai cuisine, but in a way that such ingredients when taken together may reliably be found in a Thai dish. Those ingredients sound like they’d make a dish taste “Thai.” Of course, there are many Thai dishes which don’t use those ingredients, at least not together.
Just as well, one could reasonably conclude that the addition of dashi could make a non-Japanese dish taste a bit more “Japanese.”