Shacha sauce is also a condiment, which can also be eaten when eating hot pot. Shacha sauce can be dipped directly with meals, and it can also be used to prepare a unique compound flavor, which can be used to cook delicacies such as beef tenderloin with Shacha and duck breast with Shacha. It can also be used to prepare Hong Kong-style trendy "Shaka Juice" to cook famous Hong Kong dishes such as Shaka beef brisket pot and Shaka stir-fried prawns, which is suitable for cooking methods such as roasting, stewing, stewing, rinsing and burning.

Shacha sauce originated from Chaoshan Chinese diet in Malay-speaking areas, and then spread to Chaoshan, where it is a mixed condiment prevailing in Fujian and Guangdong provinces. The color is light brown, and it is paste-like. It has a special compound flavor of garlic, onion and peanuts, a compound fresh and salty taste of shrimp and soy sauce, and a slight sweetness and spicy taste.

The word "sand tea" refers to a kind of flavor food in Indonesia in Malay-speaking areas. Its original meaning is kebab, which is mostly made of mutton, chicken or pork, and the seasoning used is spicy. On this basis, Chaoshan Chinese in this area specially made a new spicy condiment with better flavor, which is called sand tea sauce. After it was introduced into Chaoshan area, it spread all over Minnan, Taiwan Province, Hong Kong and Macao with the pace of hipsters.