XO Sauce was invented in the 1980s in Hong Kong and is made from dried scallops, dried shrimp, Jinhua ham, chilli, shallots and garlic. Dried seafood and Jinhua ham are considered extremely luxurious and extravagant ingredients in Chinese cooking. The name alludes to the lofty and expensive status associated with XO cognac at the time. A rework of a classic condiment, using salted shrimp instead and replacing Jinhua ham with Poon’s Wind Dried Bacon. It has affectionately become known as “Woooooh Sauce” in the kitchen and with the chefs who have used it. Spooned over fried eggs on a bowl of steamed jasmine rice with a sprinkling of chopped spring onions and a dash of soy sauce, it has the ability to transform these simple ingredients into an instantly recognisable Chinese staple. Dollop on: Noodles, rice, dumplings, dim sum, fried eggs, pizza, cream cheese bagels, cheese toasties, sausage rolls. Stir into: pasta, sauces, stir-fries, stews, ragus, fried rice.