---
{
  "aliases": [
    "XO醬",
    "XO酱"
  ],
  "availableLangs": [
    "zh",
    "ar",
    "de",
    "en",
    "es",
    "fr",
    "hi",
    "id",
    "it",
    "ja",
    "ko",
    "ms",
    "nl",
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    "ru",
    "th",
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    "zh-hant"
  ],
  "categories": [
    "category-food"
  ],
  "conceptKind": "condiment",
  "createdAt": "2026-10-30T17:23:16+08:00",
  "id": "concept_xo_sauce",
  "lang": "en",
  "relatedTerms": [
    "dried scallop",
    "Jinhua ham",
    "dried shrimp",
    "belacan",
    "shacha sauce"
  ],
  "revision": 21,
  "scopeNote": "A chilli condiment commonly made with dried scallops, ham and shrimp; recipes vary.",
  "slug": "xo-sauce",
  "sources": [
    {
      "author": "Meng Hui-liang",
      "date": "27 June 2019",
      "id": "s2",
      "locator": "Name, uses and accounts of the sauce's origins",
      "title": "追本溯源：XO醬",
      "url": "https://guide.michelin.com/tw/zh_TW/article/dining-out/trace-the-roots-xo-sauce"
    }
  ],
  "status": "published",
  "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.",
  "tags": [],
  "title": "XO sauce",
  "type": "concept",
  "updatedAt": "2026-11-01T09:14:37+08:00",
  "updatedBy": "user:admin"
}
---

# XO sauce

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.

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]

## Name

XO abbreviates “Extra Old,” a cognac ageing grade. The sauce borrowed the name to convey a premium status.[^s2]

## Accounts of its origin

Several 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]

更新时间：2026-11-01

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## 来源

- 追本溯源：XO醬：https://guide.michelin.com/tw/zh_TW/article/dining-out/trace-the-roots-xo-sauce Name, uses and accounts of the sauce's origins