XO sauce, developed in the 1980s in Hong Kong, utilizes umami-rich ingredients like dried scallops, dried shrimp, and Jinhua ham to create a luxurious flavor. Though Jinhua ham is hard to find in the U.S., using smoky bacon can offer a tasty alternative. The sauce is expensive due to the cost of dried seafood but making it at home allows control over ingredient quality. Its name alludes to luxury, famously linked with Cognac, showcasing its esteemed status in Cantonese cuisine.
I have never had a bad XO. This is an expensive sauce, as dried seafood does not come cheaply, but homemade beats store-bought any day.
Unfortunately, the product is prohibited from importation into the United States, and regular Chinese cured bacon is too sweet for this sauce.
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