Mama’s gold label XO sauce (Mā ma de jīn pái xo jiàng) from House of Nanking: Family Recipes from San Francisco's Favorite Chinese Restaurant (page 272) by Kathy Fang and Peter Fang

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Country rice chowder with corn, peas, and pork (Yù mĭ qīng dòu zhū ròu xián pào fàn); Silky eggs with Chinese BBQ pork over rice (Huá dàn chā shāo fàn); Chinese chive and egg scramble (Jiŭ cài jiān dàn)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow dried scallops to soak overnight and dried baby shrimp to soak for 1 hour. Can substitute Shaoxing wine for baijiu.

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