Shacha originated in Malaysia and is also said to have come from Indonesia. In the "Authentic Customs of Southern Fujian", it is recorded:
Sand tea is not tea. Originally a Southeast Asian snack - kebab "sate", after being introduced by overseas Chinese to Xiamen, Chaoshan and other places, the spicy spices used by it have won the hearts of the people, and finally won the crowd, and the so-called "sate" has become a special reference to a mixed sauce seasoning. The "sate" after the Hokkien language became "shacha". This sand tea is scattered everywhere, and the flavor is different, such as the dried sand tea fish in Chaoshan Province, the aroma of peanuts is strong, and the flavor of shrimp brain or crab in southern Fujian is with the flavor of shrimp brain or crab.
I remember many years ago, when I first ate Shacha noodles in Xiamen, I mistakenly thought that it was an imported product like Fujian fried rice, which belonged to the homesickness of overseas Chinese in southern Fujian, until the boss slapped the table at me and stared at me. In fact, my misunderstanding is not exaggerated, Fujian Ishiyama belt sea, is the earliest coastal area open to the outside world, but also one of the main ancestral places of overseas Chinese. Historically, shacha sauce and avocado are exotic foods brought back by the Minnan people "falling to Nanyang" and "passing", and these customs and tastes have long been integrated into the local diet system and daily life, becoming a variety of authentic "good sips".
Documentary "Supper Night"
Jin Ji in Quanzhou is a net red noodle restaurant, the shop is not conspicuous, walked in only to find that there are many people inside, and all the materials in the bowls on the table are very rich. So I saw the answer on the menu board on the wall, small gout package 70 yuan, advanced gout package 120 yuan, luxury gout package 200 yuan ...
The owner of the shop is a young man in his early 30s named Dabing, who claims to work on the food channel of Quanzhou TV. Gout was a concept he came up with. "Because gout was an exclusive disease of middle-aged and elderly people before, today this disease is also targeted at young people, which is related to the lifestyle of young people," he said. ”
This part of the sand tea noodles is not small, covered with imported small green dragons and local rich shrimp, white crabs, casually fishing a few times, and then a few beef balls, fish balls and Quanzhou vinegar meat, for a while do not know where to mouth. I filled a spoon with a spoon of soup, and suddenly felt that this soup was a little different, it was not as sweet as Xiamen's shacha noodles, but more shrimp oil and shrimp brain taste. Dabing said that the taste of Quanzhou people is very different from Xiamen, salty and sweet, so this soup tries to maintain the "original taste of seafood that has not been modified."
But no matter how hard The Shacha noodles in Quanzhou or Zhangzhou work, Xiamen Island seems to have "monopolized" the reputation of all Shacha noodles, and if Zhejiang's seafood noodles are "chowder", then Xiamen's Shacha noodles are really "a dish".
The first time I came to Wucang, I ate a closed door soup, thinking that I could catch up with the supper stalls, but found that the store closed early and could only choose a day to come again. At 10 o'clock in the morning, there was already a long line at the door of the black sugar, and some of the people in the noodles were wearing pajamas, looking casual, as if they lived in the neighborhood, and some people were dressed decently, like me, who looked like foodies who had come from out of town. Chatting with people, I heard that the old customers who came here abounded, some of whom had patronized for 20 years; and I listened to the taxi driver, and listened to the taxi driver that every time Chen Jiageng's two grandsons returned to Xiamen from Singapore, they specified to eat Wu Sugar Sha tea noodles. It is probably because the ingredients are fresh on the one hand, and on the other hand, the sand tea soup is something special.
The taste of Xiamen city is the mellow aroma of sand tea, the city tree phoenix wood, the city flower bougainvillea, will emit a woody aroma, this sand tea noodles are the same. The old man said that without tasting a bowl of authentic sand tea noodles, the trip to Xiamen seemed to be half the taste. On the small island of Xiamen, from the streets and alleys, vegetable markets, pedestrian streets to the arcade houses in the corners, there is no shortage of sand tea noodles. According to Wikipedia records, on December 11, 1997, Xiamen Wu Zai Tian Sha Tea Noodles was identified as one of the first Chinese famous snacks; the four snack shops specializing in ShaCha Noodles, "Wu Sugar", "Sili", "Dazhong" and "1980 Roast Meat Dumplings", were successively known as the four best shacha noodles in Xiamen.
I wonder, is this absolutely because of soup, because of seafood, or because of noodles? In Xiamen, I still don't get an answer. But seeing xiamen people eating sand tea noodles, they prefer to drink the bowl of thick soup. The soup I am talking about is actually the sauce that the people of Xiamen say. Sauce can be called the "hermit" of Chinese food, which is difficult to see in the dish, but it can quietly level the soldiers between the original tastes of food and turn plain into magic. The difference in eating habits around the world has also created a wide variety of sauces, there is soybean sauce in the northeast, sesame sauce in Beijing, watercress sauce in Sichuan and Shu, and in the coastal areas of south China, from southern Fujian, Lingnan to Hong Kong and Taiwan, Shacha is almost the only one. It is not like the mellow sauce, nor is it like the watercress, the sweetness and spicy are moderate, the layers are rich, and it will not hide the light taste of the ingredients, nor will it lose its own characteristics.
Unlike other "hermits", shacha sauce is not a fermentation product, but is made by grinding and roasting peanuts, sesame seeds, dried shrimp, dried fish, garlic, onions, peppers, mustard, five spices, sugar, salt and other raw materials before being mixed with lard or peanut oil. Mindi makes sand tea sauce, family stoves, town and city halls each have their own preparation methods, raw material ratios lead the whole body. If the amount of chili powder increases or decreases, you can see the "red and brown" of Chaoshan and Xiamen sand tea. It can not only be used as a seasoning to remove fishiness, but also the protagonist of shacha noodles.
Finally arrived, walked into the store and found that it was only 70 square meters, and the furnishings were simpler than expected. The price of black sugar is recognized as the most expensive of Xiamen's sand tea noodles, and a bowl of sand tea noodles averages more than 40 yuan. The noodles it uses are the common alkaline water surface in Xiamen, put into the pot under the fence and boiled in boiling water, and then according to the guests' own preferences, choose from more than 20 kinds of ingredients such as pork liver, pork liver along (lean meat next to the pork liver, excellent taste), small intestine, duck tendon, rice blood, fish balls, fresh squid, shrimp, dried tofu, etc.
Take a sip and you'll find that the key to shacha noodles is not the noodles, but the last soup to take a dip. The satay soup of black sugar tastes fragrant but not greasy, a little spicy, and just right. Generally, peanuts are fried in oil first, and then ground to make sand tea soup, but here there is no need to fry, peanuts can be original and retain nutrients, you can pick up the bowl to drink the sand tea soup. U sugar sand tea noodles have a history of 25 years. Legend has it that the owner of Wu Sugar once took care of a returned overseas Chinese who had fallen into distress for a long time, and this old man who had experienced the vicissitudes of life passed on the exclusive secret recipe for making sand tea to her before his death, which made her snack dominant party.
The boss clarified that the black sugar is completely self-created, and if you do anything seriously for a long time, you can become a master. But even with the booming business, Black Sugar is open from 6 a.m. every day and closes at 1 p.m. at the latest. The boss explained that at first, the black sugar sand tea noodles were opened at the gate of the Admiralty, and in the afternoon, the sun shone on the innermost wall of the store, and the sun was so dry that it could not do business, and over time, the black sugar was used to only open in the morning, plus the boss was accustomed to using fresh rather than frozen food, so it could not be left for so long.