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XO sauce

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Spicy seafood sauce from Hong Kong

XO sauce
Rice topped with XO sauce
Type	Condiment
Place of origin	Hong Kong
Created by	Unknown
Main ingredients	dried scallop,chilli peppers,Jinhua ham,dried shrimp,garlic,vegetable oil
Media: XO sauce

XO sauce

Traditional Chinese

XO醬

Simplified Chinese

XO酱

Cantonese Yale

XO jeung

Transcriptions
Standard Mandarin
Hanyu Pinyin	XO jiàng
Bopomofo	XO ㄐㄧㄤˋ
Wade–Giles	XO chiang⁴
IPA	XO[tɕjâŋ]
Wu
Romanization	XO⁵cian
Hakka
Pha̍k-fa-sṳ	XO chiong
Yue: Cantonese
Yale Romanization	XO jeung
Jyutping	XO zoeng3
IPA	XO[tsœŋ˧]
Southern Min
Hokkien POJ	XO chiùⁿ
Teochew Peng'im	XO ziên³ / XO zion³
Eastern Min
Fuzhou BUC	XO cuóng
Northern Min
Jian'ou Romanized	XO cio̿ng

XO sauce is a spicyseafood sauce fromHong Kong^[1] with anumami flavour.^[2] It is commonly used in southernChinese regions such asGuangdong.

History

[edit]

Developed in the1980s in Hong Kong forCantonese cuisine, XO sauce is made of roughly chopped dried seafood, includingdried scallops (conpoy), fish and shrimp, which are cooked with chilli peppers, onions and garlic. This dried seafood-based sauce resembles the Fujianeseshacha sauce. Spring Moon, the Chinese restaurant of thePeninsula Hong Kong hotel, is often credited with the invention of XO sauce, although some claim it came from other nearby restaurants in theTsim Sha Tsui area ofKowloon.^[3]

Etymology

[edit]

The nameXO sauce comes from fine XO (extra-old)cognac, which is a popular Westernliquor inHong Kong, and considered by many at the time to be a chic product. The name is amisnomer since the condiment contains no cognac, and it is not really asauce in the traditional, smooth sense, but more chunky, like arelish.^[4] The termXO is often used in Hong Kong to denote high quality, prestige and luxury. Indeed, XO sauce has been marketed in the same manner as French liquor, using packaging of similar colour schemes.

Ingredients

[edit]

Typical ingredients of XO sauce includedried scallop, redchilli pepper,Jinhua ham,dried shrimp,garlic andvegetable oil.^[5] Some other recipes also call for salted cured fish and dicedonion.^[6]

An XO sauce gift pack
Anji Brand XO Sauce, made in China

Uses

[edit]

Two soft boiled eggs split in half. Each half has XO sauce on top of it. — XO sauce atop soft-boiled eggs

XO sauce can be used as a table condiment or in cooking to enhance the flavour of fish, meats, vegetables, and otherwise bland foods such astofu ornoodles.

References

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^Vos, Heidemarie (2010).Passion of a Foodie. Strategic Book. p. 591.ISBN 978-1-934925-63-8.
^Dan Holzman and Matt Rodbard (16 Dec 2015)."The Secrets of Making XO Sauce, the Magic Condiment of China".Saveur.
^"XO sauce". gourmettraveller.com.au. Archived fromthe original on 2012-07-29. Retrieved2012-08-08.
^Bill Daley (18 Feb 2015)."XO sauce adds luxurious flavour to Chinese New Year".Chicago Tribune.
^"Flavor Ammo: Is XO Sauce the World's Most Baller Condiment?".Grubstreet. 8 August 2012. Retrieved2012-08-08.
^"Hong Kong's best condiment".CNN Go. 15 October 2010. Archived fromthe original on August 9, 2011. Retrieved13 August 2012.

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