History
Developed in the 1980s in Hong Kong for Cantonese cuisine, it is made of roughly chopped dried seafoods, including scallops, dried fish and shrimp, and subsequently cooked with chili peppers, onions, and garlic. Spring Moon, the Peninsula Hong Kong's Chinese restaurant is often credited with the invention of XO sauce, although others claim the sauce's origin in the urban area of Kowloon. XO sauce can now be found as a pre-made product on grocery store shelves, produced by Asian food companies like Lee Kum Kee, Amoy and ANJI.
Read more about this topic: XO Sauce
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