Originated in Indonesia, it is the Chinese transliteration of the Indonesian word "SATE". In Guangdong, China, Chaozhou dialect pronounced "tea" as "dad", so the mainland wrote "sand tea" in word meaning. "Shacha sauce" is widely used in Indonesia, Malaysia and other places, prevailing in Southeast Asia. This seasoning is mainly made of peanut kernel (or peanut butter), white sesame seed (or sesame paste), walnut, Kaiyang (dried rice), shrimp paste, dried ground fish (left-handed fish, flat fish), mangosteen meat and Yasan (imported products and fruits). Fruit flavor), Chili powder, pepper, pepper, radix aucklandiae, dried tangerine peel, star anise, fragrant leaves, fennel, fennel, clove, mulberry, cinnamon, vanilla, citronella, white peony root, osmanthus fragrans, Gan Song, curry sauce, turmeric and coriander seed (rapeseed). According to the addition and subtraction of various components, many different varieties of sand tea can be derived. The taste changes of its formula and fragrance vary from place to place. But it is mostly made of various spice powders, and it is a multi-compound spice condiment.

Generally, in the preparation and application of various sand tea sauces, Indonesian sand tea sauces are mostly manifested as: rich in spices (slightly heavy in five flavors); Malaysian sand tea sauce is mostly characterized by: strong spicy taste (sauce contains more red oil); The main manifestations of Sino-Hong Kong sand tea sauce are: curry flavor is strong (the sauce contains more butter), and it is often blended with western food, adding salad sauce and lemon juice; Fujian sand tea sauce mostly shows as follows: spicy and soft (fresh and slightly spicy); Chaoshan sand tea sauce is mostly manifested as: the sweetness is biased (the sauce is slightly sweet). Therefore, there are subtle differences in taste in dishes of this flavor prepared with different sand tea sauces. Judging from the colors of various kinds of sand tea sauces, they are generally brown.

Sand tea flavor seasoning can be used to mix all kinds of cold dishes, or dipped in a dish to help with meals. Mostly used in hot dishes, it is an excellent seasoning. The dishes and snacks made with this flavor seasoning have unique flavor. Mushrooms (Pleurotus ostreatus) are often used in the cooking of this flavor dish to enhance its flavor. This flavor is mostly used for roasting, stewing, roasting, frying, frying, steaming, roasting, hot pot and other hot dishes.

Shacha sauce is fine in texture and high in spice content. When preparing hot dishes with this flavor, it should be noted that the seasoning is simmered in oil with slow fire, and the heat should not be too large, otherwise it will affect the quality of dishes with this flavor.

In Chinese seasoning, due to the different flavors of dishes in different regions, this flavor is often combined with "five-spice", "spicy", "vegetable fat flavor" and "curry flavor".

In practical application, the original flavor and its double and multi-compound flavors often come from compound flavor condiments sold in the market, flavors prepared by chefs and cooked dishes.