Surprised by the Rich Flavor of Hong Kong-Born XO Sauce! Experiencing Unified Ingredients in Seafood Fried Rice
XO Sauce Seafood Fried Rice
Hong Kong
- Food Travel Log
- Born in Hong Kong in the 80s and spread worldwide, the umami-rich seasoning, XO Sauce
Hong Kong’s specialty XO Sauce used in seafood fried rice. The flying fish roe mistaken for chili peppers, the aroma of toasted sakura shrimp, and the scallops’ accompaniment bring the ingredients to a peak! XO Sauce is like a weapon from Hong Kong! - Taste Rating
- Price
- ? Hong Kong Dollar
- Meal Date
- 11/2/2019
- Insights from the Gourmet AI
- XO sauce was created in Hong Kong during the 1980s and has become known as an essential condiment for high-quality Cantonese cuisine. The name "XO" is derived from a term for premium brandy, symbolizing luxury. Its main ingredients include dried scallops, dried shrimp, garlic, and chili peppers, which are stir-fried with oil to concentrate their deep umami flavor. Seafood fried rice made with XO sauce is a dish where the seafood umami and spiciness harmonize beautifully, allowing you to fully enjoy the characteristics of XO sauce. When stir-frying, finishing with high heat accents the aroma and texture. This dish is particularly popular among tourists when enjoyed near a seafood market in Hong Kong, where the ingredients are fresher. The blog's author describes the flavor of XO sauce as "weaponry," suggesting a desire to become a spicy, evolved person themselves. They seem to be the type to become a bit exaggerated when it comes to cooking, with their appetite being the only thing exploding.
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