People are floating in the rivers and lakes, who can not think of home.
It is true that the mood is low, the eyes will occasionally drift, and what is even more tragic is that it feels that nothing is right when eating.
When I was having dinner with colleagues, I was not happy when I saw the roast duck shabu lamb fried sauce noodles, but the corners of my mouth drooped, and the face appeared miserable, as if I was going to cry out in the next second.
How nice would it be if this were a shacha sauce!
© soogif
Beijing children are mostly homesick for roasting duck shabu lamb and popping belly, shanghai children are mostly homesick for raw fried babao duck yellow fish noodles, but Fujian and Cantonese children just think about shacha sauce.
▲How can there be no sand tea??? © "Taiwan Bullhead Brand Shacha Sauce Mother is really hurt"
Shacha hot pot, shacha noodles, shacha stir-fried beef, even mixed white rice is good...
I want to eat shacha sauce!
I want to eat sand - tea - sauce - ah——!
Most people know shacha sauce, maybe it is the bowl of soup that they ate when they traveled to Xiamen, but there is also a little sweet sand tea noodles, or maybe they are curious about the popularity of Chaoshan beef hot pot but accidentally circled by the wonderful combination of Chaoshan beef and shacha sauce.
▲ Shacha noodles © ins: ross709394
Before Xiamen became a popular tourist city and Chaoshan beef hot pot went out of the circle, Shacha sauce has always been a small but beautiful existence: local recognition, unknown to others. Its audience is mainly limited to southern Fujian and Chaoshan regions, of course, there are also many supporters in Hong Kong, Macao and Taiwan.
Unlike many home-grown sauces, shacha sauce is actually an imported product, not a pure domestic product.
The birth of Shacha sauce is a history of "going down to The South Sea".
Nanyang is a collective name for the Southeast Asian countries near the South China Sea during the Ming and Qing dynasties, geographically including the current Countries such as Malaysia, Singapore, the Philippines and Indonesia, while the broader South Sea also includes today's India, Australia, New Zealand and the nearby Pacific Islands.
▲Schematic map of the location of © the Nanyang Islands Lookout Think Tank
Since the end of the Ming Dynasty, many people in Fujian and Guangdong have gone to Nanyang to make a living by smuggling. If it is not forced by life, who is willing to leave their hometown. With the expectations of their families and even their families, they set foot on the land of a foreign country without hesitation.
© City boundary newseeker
These early ancestors who migrated to Indonesia and Malaysia were exposed to "satay sauce" for the first time.
The Nanyang region calls kebabs "sate", and "satay sauce" is a special sauce brushed when grilling meat skewers. The sauce is spicy and sweet.
▲ Satay meat skewers © ins: vennes_foodie
Fan ke, who returned home from Nanyang, brought himself home and also brought back some food culture in the Nanyang region, including satay sauce.
But for the Min Cantonese who don't like spicy, Indonesian satay sauce is too heavy! Spicy and heavy, too sweet and salty enough.
In order to better conform to the light eating habits of the locals, the ancestors boldly improved the satay sauce. The improved product is the "shacha sauce" known to everyone today. (The spicy taste has been retained, but to a much lesser extent.) ）
Several theories about "shacha sauce"
1. Mr. Tang Lusun mentioned in the "Year Han Wai Stove Talk Hot Pot": "Sha Cha" is a Malay transliteration, meaning "three pieces". The Malays used to wear three pieces of meat on bamboo skewers and eat them in a boiling sauce, three pieces per skewer, so forked three pieces became sand tea.
2. At present, the more mainstream theory is that in the Hokkien language, the pronunciation of tea is similar to 嗲 and Daddy, so it is translated as "Shacha". This is also more in line with the customs of The Fujian and Cantonese people who like tea.
3. There is another saying. Because Satay and Killing Daddy and Killing Are Homophonous, they made a taboo, so they changed their name to Shacha.
The satay sauce that returned to China was successfully transformed and upgraded in China, and took root in southern Fujian and Chaoshan regions. On the rivers and lakes, it is called "Minnan Sect" and "Chaoshan Gate". Although the teachers are out of the same door, the style of martial arts is very different.
Shacha sauce debuted in Chaoshan is the peak.
Since the late 19th century, various folk sand tea sauce workshops have emerged in an endless stream, such as "Taoxiang", "Yixiang", "Wanxiang", "Overseas Chinese", "Jixiang", "Ruiyuan", "Yuanyi" and so on.
▲ In 1909, Shantou's "Picture New Newspaper" published an advertisement for shacha sauce. It is reported that the "Yu Rong" shop in the newspaper started with the operation of chao-style homemade sauces.
Shortly after the founding of the People's Republic of China, that is, in 1956, the private workshop of Shacha Sauce established a state-run Shacha Sauce Production Factory in the form of a "public-private partnership".
In 1978, the reform and opening up, Shantou was selected as a special economic zone, and Shacha Sauce also followed the trend, registered trademarks, and exported to the outside world. "Yingchun Loupai" and "Red Star Brand" Shacha Sauce are the famous brand products launched by Shantou Food Factory in the 1980s.
In 1988, Shantou Jinyuan Seasoning Food Factory was restructured and reorganized, and the new Ace Food Co., Ltd. produced the "Shacha King", which made Chaoshan Shacha Sauce "fly into the homes of ordinary people".
Before the shacha sauce, Chaoshan cuisine advocated the purest to freshest, and the strong and salty flavor made Chaoshan superimposed with a layer of Nanyang flavor.
© Shantou Food Network
The hot three-flowered toe five-toe spoon kernel is dipped into the shacha sauce bowl, and any sesame soy sauce dish has to stand aside.
Shacha sauce is delicious and versatile, can be mixed, fried, scalded and boiled. Eat Chaoshan beef, eat fried tofu can be dipped in shacha sauce, fried pho, fried kway teow, fried beef, sautéed flower nails can put shacha sauce, mix noodles, mixed dry kway teow can also put shacha sauce...
© Mordor Eclipse Bureau
Eating Chaoshan beef without dipping in shacha sauce is simply a crime!
Clip a chopstick hanging dragon neck kernel spoon kernel chest oil three flower toes five flower toe, into the water pot seven or eight times up and down, a brain sink into the shacha sauce bowl, the entrance to feel the beef fat and sand tea salty spicy sweet compound taste, like a living god.
© Puning style network
Hand-beaten beef tendon balls wrapped in sand tea sauce, not to mention the tender and refreshing taste of the balls themselves, the rich taste of sand tea and gravy alone is enough to make the taste buds blossom.
No wonder the Chaoshan people want to change Mr. Dongpo's "Huizhou One Must", "three hundred pills a day, do not quit being a Chaoshan person".
▲ Sand tea sauce mixed noodles © Bull Head brand
▲ Shacha sauce mixed with koji sticks © Shenzhen foodie squad
There's nothing you can't do with shacha sauce! In the hands of a house cook, it is a universal spice that makes food taste delicious; in the eyes of children, it is a magical sauce that makes everything in the universe delicious!
The Chaoshan people have played a trick with shacha sauce, and the best part of shacha sauce in southern Fujian is the soup that makes shacha noodles.
© Flavor of the World 2
However, it is not easy to boil a bowl of qualified sand tea soup. Shacha sauce can not buy ready-made, must be home-blended (their own secret is the strongest), the boiling of the big bone soup is a test of the store's kung fu depth. The sand tea soup produced by each shop is also different, and the sweet and salty are all certain.
© Micro Quanzhou
After the soup is boiled, the ingredients cannot be sloppy.
Pork liver, pork loin, squid, prawns, sea oysters, sea oysters, meatballs, vinegar meat, dried beans, bean sprouts, rice blood and other more than ten kinds of side dishes to choose, with casual collocations, each diner also has their own fixed preferences.
Every time you eat, you must add pork liver, prawns, squid, vinegar meat and dried beans. Even if 1 of these 5 dishes is missing, the deliciousness of this bowl of sand tea noodles will be reduced by more than half, and it will not be that taste.
By the way, the noodles can only be alkaline water surfaces. Minnan alkali noodles are oily yellow, noodles Q elastic and slippery, cooked without lumping, long time non-stick.
© Xiamen good material
Take a sip of noodles first (watch out for the hot hey!). ), and then grunt and drink a large mouthful of soup (the soup must be drunk), while shouting spicy and lamenting the delicious taste of the world.
If you ask the Chaoshan natives, they will probably say that the best sand tea sauce is made at home.
However, The Full Brother still found a criterion to measure the quality of the shacha sauce:
The sauce is even, the viscosity is moderate, a thin layer of oil floats up when standing, and when eaten, stir to restore the original sauce.
There is no uniform standard for this. Some people like to be a little spicy, and some people feel that salty is better.
The people who love Shacha sauce are mainly in Fujian and Guangdong, and there are also many heavy enthusiasts in Hong Kong and Taiwan.
© "Taiwan Bullhead Brand Shacha Sauce Mother is really hurt"
It is impossible to measure the quality of shacha sauce according to the taste, and the quality of the raw materials selected by Kangkang is good or bad. In general, the better the raw material, the more punctual the shacha sauce.
The ingredients and preparation methods used for shacha sauce vary from region to region.
In the Chaoshan region alone, Chaozhou, Shantou, and Jieyang are not the same, each with its own characteristics.
The "sha ta sauce" that floated across the ocean took root in China into "sha cha sauce", not only did not disagree with the water and soil, but became more and more vigorous. Shacha sauce makes those ordinary foods shine, and also makes those precious and chic foods the icing on the cake.
Of course, as people who love sand tea sauce drift away to their hometowns, this kind of loose leaves and roots can happen anywhere.
On that day, Fujian Satan put a newly purchased jar of shacha sauce on his desk as if he were alive, and waited for the meal to be served.
At lunchtime, the Northern Full Brother at the next table went from being rejected by Amway to being forcibly rejected by Amway, in only one minute and thirty-five seconds.
Then, this product carefully clipped a chopstick head sand tea sauce, mixed it into the white rice, and stuffed it into the mouth as if it were dead——
"Ah delicious, uh-huh-uh
Alas, my nostalgia was eaten up again.
Resources:
Liu Chuanxian. Chaoshan Shacha Sauce[J].Chinese Condiments, 1985(12):2.
Shen Zuyao. Condiments——Shacha Sauce[J].Chinese Condiments,1994(01):21-23.
Zhu Beiwei,Mu Lianyu,Zhang Hao. Production technology of delicious shacha sauce[J].Sino-foreign Technical Information, 1995(03):48.
Chen Jie,Yang Wanqi. Production of Shacha Sauce[J].China Tuning, 1996(01):22+20.
Wang Huidi. Try to say "shacha"[J].Chewing Words,2011(07):46-47.
LI Yan. The production of shacha sauce[J].Agricultural Products Processing,2012(01):27.
Wang Chenfa. "The Chinese Society in the South China Sea and the Development of Nanyang in the 17th and 19th Centuries", Journal of Fuzhou University (Philosophy and Social Sciences Edition), No. 4, 2016.
ZHANG Xinmin. "The Past and Present Life of Chaoshan Shacha Sauce, Various Shacha Delicacies such as Shacha Beef, Shacha Kueh Noodles". 2016.10.16
Nanfang Daily. "Shantou Food Factory Bursts with Vitality After Restructuring, the prestigious Shantou Shacha Sauce "Wuqiao Production"".2017.4.20
Chen Jingyi. "Ah, this taste: go deep into the streets of Malaysia's city and taste a tasteful Chinese snack".2018.4.27
Huang An. Guangzhou Daily. Flower Food World · The freshest dish of sand tea sauce". .2019.4.24
The pictures in this article are partly from the network
Special thanks
Famous foodie Teacher Zhang Xinmin
Teacher Lu Zhiming, an expert in Xiamen literature and history
Support for this article writing
Author - 囝仔
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