Sacha was originally an Indonesian flavor food. Its original meaning is grilled meat kebabs, mostly with lamb, chicken or pork, and the seasonings used are pungent and spicy in flavor. After the introduction of China's Chaoshan region, only its spicy characteristics, with peanut kernels, white sesame, fish, shrimp, shredded coconut, garlic, green onions, mustard, chili peppers and other raw materials ground and boiled with oil to make a kind of condiment, known as sacha sauce. Shacha sauce is golden in color, spicy and fragrant, and is a commonly used condiment for cooking in the Chaoshan region. It seems not only in southern Fujian, may be from the Chaoshan over it. Shacha originally should be read as "satay", to the mouth of the southern Fujian people who drink tea into the wind, it is called "Shacha", which "tea" is the southern Fujian dialect of " tea", which is different from the Mandarin dialect of " tea". Tea", and the Mandarin "dad" harmonized, with the far-reaching fame of the sand tea, sand tea will become the Mandarin pronunciation of the "sand tea" now. Shacha was originally used peanuts, coconut meat, Sichuan pepper, cloves, shrimp, tangerine peel, pepper and other more than 30 kinds of raw materials, by grinding or frying crunchy research, and then add oil, salt and boiled into a color of golden yellow, the quality of fresh and thick, taste spicy and rich, also known as "Shacha sauce". Later, it was often prepared with curry, garlic, sesame paste, peanut butter, chili and sugar. Noodles cooked in sacha sauce, fresh and mellow, sweet and spicy, unique flavor, over the years, it has become a combination of Chinese and foreign, soil and foreign combination of snacks in southern Fujian. It is said that Xiamen's best sacha noodle store to count the South Hubin Road, four miles of sacha noodle and Xiamen Port Soy Sauce Factory near the sugar sacha noodle store, which is like a double star, in Xiamen City, flashing the sacha noodle mouth-watering light.