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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“Regarding History as the slaughter-bench at which the happiness of peoples, the wisdom of States, and the virtue of individuals have been victimized—the question involuntarily arises—to what principle, to what final aim these enormous sacrifices have been offered.”
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