Developed in the 1980s in Hong Kong for Cantonese cuisine, XO sauce is made of roughly-chopped dried seafood, including dried scallops (conpoy), fish, and shrimp, which are cooked with chilli peppers, onions, and garlic. The name is derived from fine extra-old (XO) cognac which was a chic product coverted by many in Hong Kong. However, it does not mean the sauce contains any of the fine liquor. The term XO is merely used to denote high quality, prestige and luxury.
While there are many recipes and blends around for making XO sauce, the key principle to a good XO sauce is the balance of the spicy and the umami flavours in harmony with each other. For the Edible Stories version, we have used extra Chinese wine as well as actual cognac for the fermentation of the dried seafoods. Furthermore, the ham we use is Iberico ham instead of the traditional Jinhua ham to enhance the savoury flavours. Overall, the sauce is a perfect condiment that enhances the flavours of all kinds of dishes while not taking away its original character.
Vegetable Oil, Dried Shrimp, Dried Scallop, Dried Ham, Shaoxing Wine, Garlic, Red Long Chili, Sichuan Peppercorn, Chili Powder, Dried Shrimp Roe
Keep refrigerated at 0-4°C.
Made in Hong Kong
*Photos are for reference only. Edible Stories insists in creating authentic products, customers can be rest assured
Edible Stories is the latest concept from a central kitchen in Hong Kong established in 2016. The concept is not about creating singular products or just churning out recipes. Instead, we aim to present food in a more complete way and elevate the entire dining experience.