Poon's London Wo Sauce 
 
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. Dried scallops are not available in the UK now, so Poon's decided to rework this classic condiment to make it their own, using salted shrimp instead and replacing Jinhua ham with thier own Poon’s Wind Dried Bacon which they have been producing since 1970 to an old family recipe.
 
118g jar