Every place has its own characteristics. The history and culture inherited from ancient times to the present in China are countless. For foodies, eating is a very important thing, but foodies are also very concerned about information about what they eat. Do you know the origin of Xiamen Sha Cha Noodles?
So, in this issue, let’s learn about the Xiamen snack Sha Cha Noodles.
Sha Cha Noodles are a famous soup-based noodle snack widely popular in Southeast Asia. In China, Sha Cha Noodles are divided into southern Fujian Sha Cha, Guangdong Chaoshan Sha Cha and other flavors. The beauty is that the Sha Cha noodles To make tea sauce, use Shacha sauce to make soup.
Among them, Xiamen’s Sha Cha Noodles are a model. Chef Wang Daquan, the sole disciple of Southern Fujian gourmet Mr. Yang Jibo’s Sha Cha Noodles recipe, has inherited the tradition and carried it forward. The main ingredients of Shacha sauce include dried shrimps, dried fish, onions, garlic, ginger and more than ten kinds of ingredients. They are fried and crispy and then ground finely to make Shacha sauce for later use.
Xiamen Sha Cha Noodles originated from satay sauce, a catering condiment in Indonesia. It has a history of more than 300 years and was introduced to Xiamen by overseas Chinese from Indonesia. In Southeast Asia, its original name is "Sha Cha Noodles". Xiamen calls it "Sha Cha Noodles" because the pronunciation of the character "嗲" is the same as the pronunciation of the word "Cha" in the Hokkien dialect of Xiamen, so people also call it Sha Cha. This is also the origin of Sha Cha.
It is made of a soup made of a certain proportion of Shacha sauce and paste soup plus ingredients. The Shacha sauce is made from dozens of nutritious seafood and delicacies and refined through more than ten processes. It is made and eaten regularly to strengthen the body and benefit physical and mental health. However, in the Nanyang area, satay was used for seasoning, but when "sata" spread to Xiamen, it jumped into the soup pot.
The satay noodles are made into a rich noodle soup, which is delicious and mellow, sweet and spicy. Most people who have tasted it will be attracted by this red and yellow color, fresh and slightly spicy taste. ! Good things that are accepted by everyone and become "time-honored Chinese snacks" deserve good development. Let us work together to bring delicious sand tea noodles to everyone to share!
Tracing back to its roots, "Shacha" is inextricably linked to Nanyang. There are many overseas Chinese in southern Fujian. The ancestors of southern Fujian traveled across the ocean and settled in Southeast Asia. However, they have always maintained their blood ties with their homeland. Overseas transportation, boat and car exchanges, have never been cut off. Many overseas foods have spread to southern Fujian, and sand tea was introduced to Xiamen by Malay overseas Chinese (some say Indonesian).
Nanyang has “shacha cake”, “shacha shrimp” and other delicacies. This "shacha" was introduced to Xiamen, but it jumped into the soup pot and made a rich noodle soup-shacha noodles. It has a delicious and mellow taste, sweet and spicy, and most people who have tasted it will be attracted by the red and yellow color. Overwhelmed by the fresh and slightly spicy taste.
Conclusion Compared with local delicacies that are common in every place and local snacks that highlight local characteristics, I still recommend these snacks more. Sha Cha Noodles can be said to be a cost-effective and affordable noodle dish. I just finished a big bowl of Sha Cha Noodles and a lot of seafood at noon. I’m not hungry yet. Do you want to eat too?