Question: XO sauce is one of Lee Kum Kee's product range. Which country does it originate from?

full_context: Document 1: Lee Man Tat: Lee Man Tat BBS (born 1929) is a Hong Kong billionaire, the chairman of the family-owned Chinese sauce and condiment company Lee Kum Kee. His wealth is estimated at $2.5bn, according to Forbes and in July 2017 the group purchased London's landmark Walkie-Talkie skyscraper.
Document 2: Lor mee: Lor mee () is a Chinese-inspired noodle dish served in a thick starchy gravy and thick flat yellow noodles (also known as lor mee). The dish is eaten by Hokkiens (Min Nan speakers) in Singapore and Malaysia. The thick gravy is made of corn starch, spices and eggs. The ingredients added into the noodles are usually ngo hiang, fish cake, fish, round and flat meat dumplings (usually chicken or pork), half a boiled egg, and other items depending on the stall and the price paid. Vinegar and garlic can be added as an optional item. The dish is also eaten with red chili. Traditional versions also include bits of fried fish as topping though few stalls serve this version anymore.
Document 3: Guizhou cuisine: Guizhou cuisine, or Qian cuisine, consists of cooking traditions and dishes from Guizhou Province in southwestern China. Guizhou cuisine shares many features with Sichuan cuisine and Hunan cuisine, especially in bringing the sensation of spiciness and pungency. What makes Guizhou cuisine unique is the emphasis of a mixed sour-and-spicy taste, as compared to the numbing-and-hot sensation () featured in Sichuan cuisine and the dry-hot taste () featured in Hunan cuisine. There is an ancient local saying, ""without eating a sour dish for three days, people will stagger with weak legs"". The saying reflects how Guizhou people loves local dishes with the sour taste. The combination of sour and spicy flavours is also found in Shaanxi cuisine. Guizhou cuisine differs from Shaanxi cuisine in that it lacks the emphasis over the salty taste, which is a common trait found in most northern Chinese cuisines. In addition, the unique sourness featured in Guizhou cuisine comes from local cooking tradition of fermenting vegetables or grains, instead of from vinegar products.
Document 4: Hainanese chicken rice: Hainanese chicken rice is a dish adapted from early Chinese immigrants originally from Hainan province in southern China. It is considered one of the national dishes of Singapore. Hainanese chicken rice is most commonly associated with Singaporean, Malaysian and Hainanese cuisines, although it is also popular in Thailand, where it's known as "Khao Man Gai", Vietnam and Indonesia. It is based on a well-known Hainanese dish called Wenchang chicken (文昌雞), due to its adoption by the Hainanese overseas Chinese population in the Nanyang area (present-day Southeast Asia). Catherine Ling of "CNN" describes Hainanese chicken rice as one of the "40 Singapore foods we can't live without". It also listed at number 45 on "World's 50 most delicious foods" compiled by "CNN Go" in 2011. In Malaysia, as in Singapore, chicken rice is available in many Chinese coffee shops, restaurants and street hawker stalls, and also in chain restaurants such as The Chicken Rice Shop and OldTown White Coffee.
Document 5: Hao Kuih: Hao Kuih (Teochew dialect pronunciation) is a special snack originating in Shantou, Guangdong Province, China. It is famous for its unique shape and delicious flavor. For many years, it has been popular among overseas Chinese and local people. First appearing in Chaoyang District in Shantou, Hao Kuih is generally not well known beyond the Chaoshan community. Containing wisdom of the old generation, Hao Kuih is still a precious heritage for Chaoshan natives.
Document 6: Sweet bean sauce: Sweet bean sauce, also known as sweet flour sauce or sweet wheat paste (: "tiánmiànjiàng "or" tiánjiàng"Korean: 춘장 romaja: "chunjang" ), is a thick, smooth, dark brown or black paste with either a mild, savory or sweet flavor. It is commonly used in Northern Chinese cuisine, as well as Korean-Chinese cuisine. Peking duck and "jajangmyeon" are two popular dishes that feature the sauce.
Document 7: Sun Hung Kai Financial: Sun Hung Kai Financial Limited (SHKFL), is a 70%-owned subsidiary of Everbright Securities Company Limited (SSE: 601788, HKEX: 6178, “Everbright Securities”). With its foundation dating back to 1969 when Fung King Hey, Kwok Tak Seng and Lee Shau Kee teamed up to start the Sun Hung Kai partnership, SHKFL was a wholly owned subsidiary of Sun Hung Kai & Co. Limited (SEHK: 86,　“SHKCO”). SHKCO is chaired by Lee Seng Huang and controlled by the Lee & Lee Trust following the acquisition of the Fung family’s equity interest in the company by Allied Properties (H.K.) Limited via its wholly owned subsidiary in 1996. In June 2015, Everbright Securities acquired 70% of SHKFL from SHKCO, making SHKFL a subsidiary of Everbright Securities since then. SHKCO remains a 30% shareholder of SHKFL.
Document 8: HP Foods: HP Foods Limited, formerly based in Birmingham, England, was best known as the producer of HP, Lea & Perrins and Daddies sauce brands. It was also the UK licensee, (from Heinz), of Chinese food and condiment brand, Amoy Food.
Document 9: Sweet and Sour: Sweet and sour is a type food or sauce widely used in far eastern various cuisines.
Document 10: Li Ka-shing: Sir Ka-shing Li, GBM, KBE, JP (born 29 July 1928 in Chaozhou, China) is a Hong Kong business magnate, investor, and philanthropist. As of September 2017, Li is one of the wealthiest people in Asia, with an estimated net worth of US$34.4 billion. He is currently the chairman of the board for CK Hutchison Holdings; through it, he is the world's leading port investor, developer, and operator, and the largest health and beauty retailer in Asia and Europe.
Document 11: Seafood cocktail: Seafood cocktails are appetizer dishes including shrimp cocktail, squid cocktail, and mixed seafood cocktails. Various preparations use ingredients such as fish and octopus. Seafood cocktails often include lime juice, a tomato based sauce and are sometimes served with lemon. Seafood cocktails are eaten in the U.S. and Latin America.
Document 12: 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.
Document 13: HP Sauce: HP Sauce is a brown sauce originally produced by HP Foods in the United Kingdom, now produced by the H. J. Heinz Company in the Netherlands. It was named after London's Houses of Parliament. Since its first appearance on British dinner tables, HP Sauce has become an icon of British culture. It was the best-selling brand of brown sauce in the UK in 2005, with 73.8% of the retail market.
Document 14: Cheung Kong Infrastructure Holdings: CK Infrastructure Holdings or CKI, is the largest publicly listed infrastructure company in Hong Kong with diversified investments in energy infrastructure, transportation Infrastructure, water Infrastructure and infrastructure related business, parented by CK Hutchison Holdings, businessman Li Ka Shing's flagship company. It is a leading player in the global infrastructure arena in Hong Kong, Mainland China, Australia, the United Kingdom, Canada and the Philippines. The chairman is Victor Li, the elder son of Li Ka Shing.
Document 15: 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.
ground_truth: Hong Kong