XO sauce is one of Lee Kum Kee's product range. Which country does it originate from?
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Lee Kum Kee Lee Kum Kee International Holdings Ltd. () is a Hong Kong-based food company which specialized in manufacturing oyster flavored sauce and a wide range of Chinese and Asian sauces. Founded by Lee Kum Sheung in 1888 in Nanshui, Canton (now Guangdong), Lee Kum Kee produces over 200 Chinese-style sauces, including soy sauce, hoisin sauce, XO sauce, one-step recipe sauce, chili sauce, cooking ingredients, and dipping sauce. The group also purchased London's landmark Walkie-Talkie skyscraper in July 2017 for £1.3bn, which was a record-breaking transaction for a single building in the UK.
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XO sauce XO sauce is a spicy seafood sauce that originated from Hong Kong. It is commonly used most in southern Chinese regions like Guangdong province.
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Kōrēgusu Kōrēgusu (Japanese: コーレーグス from Okinawan: 高麗胡椒 こーれーぐす "kooreegusu", a type of hot chilli pepper) also called "kōrēgūsu" (コーレーグース ) and "kōrēgusū" (コーレーグスー ) is a type of Okinawan hot sauce made of chillis infused in awamori rice spirit and is a popular condiment to Okinawan dishes such as Okinawa soba.
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Eo-mandu Eo-mandu (어만두 ; 魚饅頭 ; "fish dumpling") is a half-moon-shaped "mandu" (dumpling) prepared with filleted whitefish, most typically brown croakers, instead of flour dough as the wrapping. In the past, it formed part of Korean royal court cuisine, and was a popular dish among the "yangban" (upper class). It was often served at summer birthday tables for elder family members.
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Soup soy sauce Soup soy sauce is a type of Korean soy sauce ("ganjang") made entirely of fermented soybean("meju") and brine. It is also a byproduct of "doenjang" production. Both lighter in colour and saltier than other Korean "ganjang" varieties, soup soy sauce is used mainly in "guk"(soup) and "namul"(seasoned vegetable dish) in modern Korean cuisine.
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Nasi lemak Nasi lemak is a Malay fragrant rice dish cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish; it is also popular in neighbouring areas such as Singapore; Brunei, and Southern Thailand. In Indonesia it can be found in several parts of Sumatra; especially Malay realm of Riau, Riau Islands and Medan. "Nasi Lemak" can also be found in the Bangsamoro region of Mindanao prepared by Filipino Moro. It is considered one of the most famous dishes for a Malay-style breakfast. It is not to be confused with "nasi dagang", sold in the Malaysian east coast states of Terengganu and Kelantan, although both dishes are often served for breakfast. However, because nasi lemak can be served in a variety of ways, it is often eaten throughout the day.
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Kymco KYMCO or Kwang Yang Motor Co, Ltd (), is a Taiwanese company that manufactures motor scooters, motorcycles, and ATVs for worldwide distribution. Founded in 1963 after splitting from Honda, KYMCO originally made parts for Honda. The company built its first complete scooter in 1970 and began marketing under the "KYMCO" brand name in 1992. In the 2000s, Kymco became the largest scooter manufacturer in Taiwan, and the fifth largest scooter manufacturer worldwide. KYMCO's headquarters and factory are located in Kaohsiung, Taiwan, with about 3000 employees, and producing more than 570,000 vehicles per year. The company has production facilities in Jakarta, Petaling Jaya, Shanghai, Changsha and Chengdu.
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Vodka sauce Vodka sauce is an Italian-American cuisine sauce made from a smooth tomato sauce, vodka, typical Italian herbs and heavy cream, which gives the sauce its distinctive orange coloration. It gained popularity in the 1970s, when a variation won a national recipe contest in Italy, although it may well have been a sauce before its popularization in the 1970s. It is a key ingredient in penne alla vodka.
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Korean Chinese cuisine Korean Chinese Cuisine (중화요리 ; 中華料理 ; "Junghwa yori " ) is a hybrid cuisine developed by both the ethnic Chinese and the ethnic Koreans in South Korea. Although first derived from Chinese cuisine, Korean Chinese cuisine consists of unique dishes that represent Korean taste and ingredients. Most Korean Chinese restaurants in and outside South Korea are owned and run by Koreans rather than ethnic Chinese. In South Korea, delivery is the primary means through which it is put in front of diners.
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Kongbap Kongbap is a Korean dish consisting of white or brown rice cooked together with one or more beans (and sometimes also other grains). "Kongbap" may be made from scratch by combining and cooking together dried rice and beans, although it is also commercially available premixed packages in dried form in grocery stores throughout Korea, as well as in Korean grocery stores in other nations. Although the exact mixture may vary, typical ingredients include short-grain brown rice, green peas, azuki beans, black soybeans, Job's tears, black glutinous rice, barley, and sorghum. Another typical mixture consists only of white rice and green peas. The dried "kongbap" mixture is generally soaked in water for several hours or overnight before cooking, in order to ease the softening process of the beans while cooking.
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Coto Makassar Coto Makassar or Coto Mangkasara (Makassarese), is an Indonesian traditional soup originating from Makassar, South Sulawesi. It is a variant of "soto" traditional beef and offal stew with seasoned broth made from ground peanuts and spices. The main ingredient of this soup is beef and it can be mixed with innards such as intestine, liver, lungs, heart, tripe, or cow brain.
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Duck rice Duck rice () is a Singaporean Chinese meat dish, made of either braised or roasted duck and plain white rice. The braised duck is usually cooked with yam and shrimps; it can be served simply with plain white rice and a thick dark sauce; side dishes of braised hard-boiled eggs, preserved salted vegetables, or hard beancurd may be added. In addition, Teochew boneless duck rice is a similar, but a more refined dish; due to the slightly tougher texture of duck, the duck is artfully deboned and sliced thinly for the convenience and ease of the diner, allowing the sauces to seep into the meat, making it a more pleasant experience on the whole; Hainanese chicken rice and other similar dishes have followed this style due to the popularity.
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Paldo bibim men Paldo Bibim Men is a brand of brothless ramyeon (ramen) with sweet and spicy seasoning sauce to mix with noodles, produced by Korea Yakult PalDo () since 1984. It is the oldest brothless ramyeon in Korea. In 2013, Paldo bibim men was the tenth-ranked for ramyeon sales in South Korea, with revenues of 47 billion won that year.
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Kuding Kuding or ku ding (; pronounced ) is a particularly bitter-tasting Chinese infusion, which due to their similarities in appearance is derived from several plant species. Two most common plants used to make kuding, being the wax tree species "Ligustrum robustum" and the holly species "Ilex kaushue" (synonyms: "Ilex kudingcha") plant, the former being more commonly grown in Sichuan and Japan while the latter is most commonly grown and used in the rest of China. This type of tea may be caffeinated if from the "Ilex" genus, but is caffeine-free if from the Ligustrum genus.
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Henan cuisine Henan cuisine, also known as Yu cuisine, is derived from the native cooking styles of Henan Province in China. It is a cross between Jiangsu cuisine, with which it shares the trait of selecting ingredients according to the four seasons, and to a lesser extent, Beijing cuisine, from which it adopted many cooking methods. The result is that Henan dishes are very seasonal, and taste lighter in comparison to Beijing cuisine, similar to Jiangsu cuisine.
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Kualao Restaurant Kualao Restaurant is a Lao restaurant in Vientiane, the capital city of Laos. It provides upscale Lao cuisine and showcases traditional Lao dance and music performances to its clientele.
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Prawn soup Prawn soup, also referred to as shrimp soup, is a soup dish prepared using freshwater or saltwater prawns as a primary ingredient. Several varieties of the dish exist in various areas of the world, including "Penang Prawn Mee" in Malaysia, Peruvian "chupe de camarones", Thai "kaeng som kung" and Mexican "caldo de camarones", among others. Prawn and shrimp soup can be prepared as a broth- or stock-based soup, as a cream-based soup, or as a chowder. In the United States, cream of shrimp soup is mass-produced and distributed canned or frozen.
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Iekei Ramen Iekei Ramen (家系ラーメン , Iekei Rāmen ) is a ramen noodle bar chain originating from a ramen bar called "Yoshimura-ya" located in Yokohama, Japan. The name "Iekei" literally means "house-type" from the "kanji" "家". The chain uses pork and soy sauce as the base for their soup, and thick, flat noodles. The bowl usually comes with slices of roast pork, "nori" seaweed, and spinach, but there are other variations such as eggs, the number of pork slices, and the amount of seaweed.
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Soy sauce Soy sauce (also called soya sauce in British English) is a condiment made from a fermented paste of soybeans, roasted grain, brine, and "Aspergillus oryzae" or "Aspergillus sojae" molds. Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China and spread throughout East and Southeast Asia where it is used in cooking and as a condiment.
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Naengmyeon Naengmyeon (냉면 ; 冷麵 , in S. Korea) or raengmyŏn (랭면 , in N. Korea) is a Korean noodle dish of long and thin handmade noodles made from the flour and starch of various ingredients, including buckwheat (메밀, "memil"), potatoes, sweet potatoes, arrowroot starch (darker color and chewier than buckwheat noodles), and kudzu (칡, "chik"). Buckwheat predominates (despite the name, it is not a wheat but rather is more closely related to sorrel). Other varieties of naengmyeon are made from ingredients such as seaweed and green tea.
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Hong Kong cuisine Hong Kong cuisine is mainly influenced by Cantonese cuisine, British Cuisine, other Western Cuisines, non-Cantonese Chinese cuisine (especially Teochew, and Hakka, Hokkien and the ), Japan, and Southeast Asia, due to Hong Kong's past as a British colony and long history of being an international port of commerce. From the roadside stalls to the most upscale restaurants, Hong Kong provides an unlimited variety of food in every class. Complex combinations and international gourmet expertise have given Hong Kong the reputable labels of ""Gourmet Paradise"" and ""World's Fair of Food"".
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Shaoxing wine Shaoxing wine ("Shaohing", "Shaoshing") is one of the most famous varieties of "huangjiu", or traditional Chinese wines, fermented from rice. It originates from the region of Shaoxing, in the Zhejiang province of eastern China. It is widely used as both a beverage and a cooking wine in Chinese cuisine. It is internationally well known and renowned throughout mainland China, as well as in Taiwan and Southeast Asia.