Xiamen Shacha Noodles, originating from The State of Southeast Asia, is therefore referred to as "Satay" (transliteration) in Hokkien. In Malaysia, Indonesia, Singapore and other places, sand tea is mainly used as a kind of sauce for barbecue meat, salty and spicy, the taste is more exciting, after coming to the southern Fujian region, it has been improved, adding shrimp skin, peanut butter and other seasonings, increasing freshness and richness, the taste is mellow, and now it has become the most well-known Xiamen snack.
In the streets and alleys of Xiamen, you can see the traces of Shacha noodles everywhere, the more well-known ones are Sili, Black Sugar, Yuehua, etc., but when I went to Huli District with my friends a few days ago, I accidentally met a 35-year-old community store ~ ~ Lida Xuan, a taste, it was quite amazing!
In 1986, Lida Xuansha Tea Noodles opened in the location of Mingfa Square, moved to Taiwan Street due to demolition, and finally settled in Jiangtou East Road, which is the current address, because of the demolition in 1996.
The store is not large, the decoration is ordinary, and you may not look at it when you pass by, but the medals on the wall because of the old age tell its history and achievements. Although it is three or four o'clock in the afternoon, the non-meal time, the guests are still endless.
In the freezer, dozens of ingredients for sand tea noodles, abalone, squid, sea oysters, sea oysters, shrimp, lean meat, pork liver, intestines, duck tendons, lucky bags, sausage slices, poached eggs, rice blood, etc., are dazzling, and I don't know what to choose for a while.
Large intestine blood as an ingredient for shacha noodles, so special, after eating so many years of shacha noodles, I actually met it for the first time~
After a "difficult" choice, my friends and I finally chose the ingredients.
Xiamen people eat shacha noodles, usually using oily alkali noodles with a more solid taste.
The production process of sand tea noodles is very simple, the noodles and self-selected ingredients are boiled in a clear soup pot in turn, fished out, and finally poured into the store's special sand tea soup, sprinkled with a little garlic, a bowl of salty and spicy, rich and mellow sand tea noodles are presented in front of you, and the compound aroma is fascinating.
This shacha soup is very good for my appetite, on top of the rich salty fresh, the spicy taste is quite obvious, drink super refreshing, and finally the sand tea soup is drunk, will not feel greasy, praise!
Fritters are the standard of shacha noodles, and the shop will help you cut them into small pieces and soak them in the steaming sand tea soup, which is really enjoyable.
Seeing that the brother in the shop is making flat food, the filling is very full, a large ball of meat wrapped in the flat food skin, I know that this is definitely not what is comparable to those outside, and immediately ordered a bowl of sand tea flat food and clear soup flat food, and it is indeed good!
The skin is thin and stuffed, and it is full, which is so delicious! For this bowl, I am willing to come back deliberately.
This noodle mixture is also good, with a little sour taste in the aroma, looking thick, but not greasy at all.
This afternoon tea with local characteristics made me and my friends very satisfied, and since then, there has been one more choice for eating sand tea noodles - Lida Xuan.