KATHY: My mom’s father is originally from Hunan, where spice plays a big part in the regional cuisine. Her mom, who was originally from Shanghai, moved to Hong Kong when she was in her thirties and identifies more as Cantonese than Shanghainese. So it’s no surprise that my mom, combining her Hunan and Cantonese background, makes literally the best XO sauce in the world. The quality of her ingredients plays a huge part in why it’s so good: She only uses the best of the best,
