Sweet noodle sauce, also known as sweet sauce, is a sauce-like condiment made of flour as the main raw material through koji-making and thermal insulation fermentation. Its taste is sweet and salty, and it has both sauce flavor and ester flavor. Suitable for making sauce-fried and sauce-fried dishes, such as "diced pork with sauce", or dipping in green onions, cucumbers, roast ducks and other dishes. Seafood XO sauce: shrimp and scallops, soaked, drained and chopped, the more broken the better. . Preferably filiform. . . Then break the pot with shredded onion and ginger, stir fry, then add soy sauce and sugar to taste, and sprinkle XO wine on the side of the pot! Pour in some Lee Kum Kee sweet noodle sauce and cook together. . If you like something light, you can put oyster sauce instead of sweet noodle sauce. . . It will turn into XO seafood sauce! ! The difference between raw materials, the former is flour, and the latter contains seafood, which has a stronger taste and a higher price. Both sauces are a little sweet. However, sweet noodle sauce is a very common seasoning. I'm afraid I'll make my ancestors angry when I import it. People in China have been eating it for hundreds of years! Seafood sauce is said to have originated from Cantonese cuisine. These two sauces are very common in supermarkets, and my refrigerator is also in stock.