XO sauce is a spicy seafood condiment from Hong Kong with an umami flavor, commonly used in southern Chinese cooking such as in Guangdong. It was developed in the 1980s, most often credited to Spring Moon, the Chinese restaurant of the Peninsula Hong Kong hotel, though nearby restaurants in Tsim Sha Tsui may also have contributed to its creation. Its key ingredients are dried scallops, red chili peppers, Jinhua ham, dried shrimp, garlic and vegetable oil, with some versions adding salted cured fish or diced onion, giving it a chunky, relish-like texture rather than a smooth sauce; it is used both as a table condiment and a cooking ingredient to enhance fish, meat, vegetables and plainer foods such as tofu and noodles. Its name references fine extra-old cognac, chosen to suggest prestige and quality even though the sauce contains no cognac at all.
Facts
Connections
Carries Allergen
Entity-backed identity for the allergen value this ingredient already carries as an enum fact, resolved to a ingredient entity by an explicit value-to-entity map (phase 3 bucket conversion, docs\design_entity_backed_browse_buckets_20260928.md). The enum fact itself stays on the entity unchanged.
Entity-backed identity for the allergen value this ingredient already carries as an enum fact, resolved to a ingredient entity by an explicit value-to-entity map (phase 3 bucket conversion, docs\design_entity_backed_browse_buckets_20260928.md). The enum fact itself stays on the entity unchanged.
Sources
1. Regulation (EU) No 1169/2011 Annex II, Substances or Products Causing Allergies or Intolerances
Annex II identity match by ingredient composition
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