Here’s one that Colin from Massachusetts sent – thanks again! So this one looks a lot like the Hong Kong versions, however this is the Chinese version. Here’s a little about XO Sauce and what it is from Wikipedia –
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. This dried seafood-based sauce bears similarity to the Fujianese Shacha sauce. Spring Moon, the Peninsula Hong Kong‘s Chinese restaurant, is often credited with the invention of XO sauce, although others claim the sauce’s origin in the urban area of Kowloon.
The name XO sauce comes from fine XO (extra-old) cognac, which is a popular Western liquor in Hong Kong and considered by many to be a chic product there. In addition, the term XO is often used in the popular culture of Hong Kong to denote high quality, prestige and luxury. In fact, XO sauce has been marketed in the same manner as the French liquor, using packaging of similar colour schemes.
It looks like the one is from Hong Kong. The flavor is one that originates in Hong KongHowever it is made in China. Got it? Okay, let’s peel it back and have a look.
Nissin Cup Noodles XO Sauce Seafood Flavor – China
Detail of the side panels (click to enlarge). Contains seafood. To prepare, take out fork and add boiling water to fill line. Step for 3 minutes. Finally, stir and enjoy!
Detail of the lid (click to enlarge).
An included fork!
The noodle block.
Loose seasoning and garnish inside the cup.
Finished (click to enlarge). Added fishball and carved squid. The noodles are thin and flat, a little thicker than their Hong Kong counterpart I believe – with a soft chew. The broth has a nice bit of seafood taste to it. The included garnish has corn other veg and a good bit of seafood. 3.75 out of 5.0 stars. EAN bar code 6917935002266.