Fujian salsa is made from a large amount of fried peanuts and minced boneless fried dried halibut and minced shrimp with garlic, coriander, chili powder, mustard powder, five spice powder, ginger powder, coriander powder, etc. Stir-fried in vegetable oil to start the aroma, accompanied by sugar, salt and stir-fried on a slow fire for half an hour to the pot does not blistering when the flame is removed from the fire to wait for it to cool down naturally and then packaged in a bottle. The most common way to eat it is to eat the sand tea noodles that you and I are familiar with.

However, sand tea noodles are not unique to Xiamen; it was actually first created by overseas Chinese in Longhai, Zhangzhou, and gradually spread to Xiamen and Quanzhou. A bowl of aromatic Zhangzhou Shacha Noodles consists of lye noodles, bean sprouts, leeks, large intestines and fried tofu in a Hokkien Shacha sauce.

Expanded information;

Shacha is fragrant but not spicy, slightly sweet, and is a common condiment used in cooking in the Chaoshan and southern Fujian regions. Shacha a small amount with fish, meat, vegetables, soup and other frying has a significant role in helping the aroma and flavor. With a variety of meat, fish processed food is also a good condiment.

And applicable to chicken, duck, beef, mutton auxiliary frying, stewing, brining material, is a variety of hot pot, mutton hot pot, spicy hot pot, seafood hot pot to increase the aroma, fresh, flavor soup, the product has a fragrant, fresh, taste the three main functions, widely used in cooking, frying, deep-frying, burning, brining, steaming, boiling, stewing, soup multi-functional aroma, fresh, flavor-enhancing seasoning.

Baidu Encyclopedia=Shacha Sauce