{
  "contentStorage": "postgres",
  "title": "XO sauce",
  "description": "XO sauce is a chilli condiment that emerged in Hong Kong in the 1980s and is commonly made with dried scallops, Jinhua ham, shrimp and chillies.",
  "url": "/en/concepts/xo-sauce.html",
  "entity": {
    "id": "concept_xo_sauce",
    "type": "concept",
    "title": "XO sauce",
    "slug": "xo-sauce",
    "aliases": [
      "XO醬",
      "XO酱"
    ],
    "summary": "XO sauce is a chilli condiment that emerged in Hong Kong in the 1980s and is commonly made with dried scallops, Jinhua ham, shrimp and chillies.",
    "status": "published",
    "categories": [
      "category-food"
    ],
    "tags": [],
    "sources": [
      {
        "id": "s2",
        "title": "追本溯源：XO醬",
        "author": "Meng Hui-liang",
        "date": "27 June 2019",
        "url": "https://guide.michelin.com/tw/zh_TW/article/dining-out/trace-the-roots-xo-sauce",
        "locator": "Name, uses and accounts of the sauce's origins"
      }
    ],
    "createdAt": "2026-10-30T17:23:16+08:00",
    "updatedAt": "2026-11-01T09:14:37+08:00",
    "updatedBy": "user:admin",
    "revision": 21,
    "body": "XO sauce is a Hong Kong chilli condiment that emerged in the 1980s. It is commonly made by frying ingredients such as dried scallops, Jinhua ham, dried shrimp, shrimp roe and chillies; it is served as a starter or dip and used in cooking.[^s2]\n\n## Name\n\nXO abbreviates “Extra Old,” a cognac ageing grade. The sauce borrowed the name to convey a premium status.[^s2]\n\n## Accounts of its origin\n\nSeveral accounts attribute the sauce's creation to different people and restaurants. One credits Han Peizhu, who made a chilli sauce for guests in the 1970s. Another credits chef Wong Wing-chee, who created a sauce at Lei Garden in 1981; the restaurant owner's wife named it XO sauce. A third says that Spring Moon, the Chinese restaurant at The Peninsula Hong Kong, offered a scallop and chilli oil called XO sauce when it opened.[^s2]",
    "url": "/concepts/xo-sauce.html",
    "lang": "en",
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    ],
    "conceptKind": "condiment",
    "scopeNote": "A chilli condiment commonly made with dried scallops, ham and shrimp; recipes vary.",
    "relatedTerms": [
      "dried scallop",
      "Jinhua ham",
      "dried shrimp",
      "belacan",
      "shacha sauce"
    ]
  },
  "entities": null,
  "mentions": [
    {
      "fromId": "org_lee_kum_kee",
      "fromTitle": "Lee Kum Kee",
      "fromUrl": "/en/organizations/lee-kum-kee.html",
      "fromType": "organization"
    }
  ],
  "versions": [
    {
      "revision": 21,
      "updatedAt": "2026-11-01T09:14:37+08:00",
      "message": "当前版本",
      "hasSnapshot": true,
      "url": "/en/concepts/xo-sauce/at/21.html"
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  "infoFields": [
    {
      "key": "concept_kind",
      "label": "Concept kind",
      "value": "Condiment"
    },
    {
      "key": "aliases",
      "label": "Aliases",
      "value": "XO醬, XO酱"
    },
    {
      "key": "related_terms",
      "label": "Related terms",
      "value": "dried scallop, Jinhua ham, dried shrimp, belacan, shacha sauce"
    },
    {
      "key": "scope_note",
      "label": "Scope note",
      "value": "A chilli condiment commonly made with dried scallops, ham and shrimp; recipes vary."
    }
  ],
  "mentionsTotal": 1
}