Developed in the 1980s in Hong Kong for Cantonese cuisine, XO sauce is made of roughly chopped dried seafoods, including scallops, dried fish and shrimp, and subsequently cooked with chili peppers, onions, and garlic.
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The phrase was made famous in a frequently broadcast Vietnamese radio PSA on Radio Television Hong Kong (RTHK) in Hong Kong during the late 1980s and early 1990s.