Talk:XO sauce/Archive 1

Untitled
Why catagorise XO sauce to dim sum? -- Jerry Crimson Mann 13:16, 16 Jun 2005 (UTC)
 * I removed it now.--Yuje 05:29, July 10, 2005 (UTC)
 * Actually, it's not dimsum exclusive, but many folks are introduced to it via dimsum - Hong Kong style in particular. Fuzheado | Talk 05:35, 10 July 2005 (UTC)

Hey - why are ingredients/history sections reiterating same things. It is not adding any new information. Oodas Squyeemo (talk) 03:28, 12 October 2011 (UTC)

Photo?
There's a "needs a photo" tag here, but there's a fine photo already, or is somebody asking for a photo of the actual jar or sauce? Unfortunately, I just ran my XO sauce out this night, heh. Jon914 07:40, 18 September 2007 (UTC)

Exhorbitant?
i recall this being like HK$80 for a tiny jar where other sauces were HK$4-6 at 3x the size. had a reputation like shark fin or caviar.

also thought "abalone" was a key ingredient, and reason for the high cost. yet it is not mentioned in the article.

is there some crazy-expensive abalone sauce i've conflated, and XO sauce is indeed not much more than any other sauce? 209.172.23.169 (talk) 07:38, 30 November 2015 (UTC)

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