For tourists traveling to Xiamen, Satay Noodles is a street food that cannot be missed. It is neither an ordinary noodle soup nor a simple spicy hot pot, but a bowl of “soul food” that combines Southeast Asian spices with Minnan culinary wisdom. The following is a comprehensive introduction to it, showing you why this bowl of rich and fragrant noodles can become the iconic taste of Xiamen.
1. Origin: Minnan transformation of Nanyang flavor
The story of Shacha noodles began in Southeast Asia. In the 19th century, many Fujianese went to Malaysia, Indonesia and other places to make a living, and brought back the popular “Satay” (Satay) – a kind of grilled meat skewers seasoned with spices and peanut butter
. Xiamen people combined this sauce with local ingredients, using dried shrimp, dried fish, onions, garlic and other ingredients to make a unique Shacha sauce, and creatively used it to cook noodles, gradually forming today’s Shacha noodles
.
Today, Shacha noodles have become a part of Xiamen people’s daily diet. Whether it is breakfast in the morning, a light meal at noon, or a late-night snack, people can always be seen in noodle shops on the streets and alleys eating a bowl of steaming hot shacha noodles.
2. Soup base: the soul of a bowl of noodles
The essence of shacha noodles lies in the soup. A good pot of soup base takes several hours to make:
Basic ingredients: pork bone or beef bone broth, with shacha sauce, peanut butter, condensed milk and a small amount of chili oil
Secret weapon: The production of shacha sauce is particularly complicated. It is necessary to fry and grind dried shrimp, dried fish, garlic and other ingredients, then add spices and stir-fry slowly to form a thick sauce
Flavor characteristics: The soup is orange-red, salty and slightly spicy, with the aroma of peanuts and seafood, a slightly sweet aftertaste, rich but not irritating
In Xiamen, the soup base recipe of each old shop is different. Some are more peanut-flavored, some are seafood-flavored, and some even add milk or coconut milk to add a mellow taste. Locals often say: “One sip of soup will tell whether this restaurant is authentic or not.”
3.Noodles and ingredients: the fun of free combination
Noodles: must use alkaline oil noodles. This kind of noodles is light yellow, smooth and tough, and will not become soft even when soaked in hot soup.
Ingredients: The characteristic of shacha noodles is “richness and thriftiness are up to people”. Common ingredients include:
Seafood: fresh shrimp, squid, fish balls;
Meat: pork liver, large intestine, duck gizzard, bone-cut meat (tender meat close to the bone);
Vegetarian: fried tofu, bean sprouts, green vegetables;
Special ingredients: rice blood (cakes made of pig blood and glutinous rice)
It is recommended that tourists who try it for the first time choose the “classic combination”: fried tofu + fresh shrimp + pork liver (pork neck) . The fried tofu bursts with juice after absorbing the soup, and the shrimp and pork make the soup base more fresh and sweet.
4. How to eat an authentic bowl of shacha noodles?
Choose a shop frequented by locals: avoid the popular shops near the scenic spots, and try small restaurants in residential areas, such as the time-honored “Si Li Shacha Noodles” or “Wutang Shacha Noodles”.
Control the number of ingredients: add 3-4 kinds to avoid covering up the flavor of the soup base.
Seasoning skills:
The default soup base is slightly spicy, and those who love spicy food can ask for extra hot sauce;
Add a spoonful of mashed garlic or fried shallots, and the aroma will be instantly upgraded.
Snacks: Eat with a fried dough stick, or add a portion of the Minnan specialty “Five-spice Roll” (wrapped with tofu skin and fried with meat filling)
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5. The cultural significance of shacha noodles
For Xiamen people, shacha noodles is not only a meal, but also a life attitude. It was born in the market, with an affordable price (about 15-30 yuan), but it carries the nostalgia of overseas Chinese and the creativity of local cuisine. The first thing many Xiamen people who return from overseas do after getting off the plane is to go straight to the noodle shop and comfort their stomachs and souls with a bowl of shacha noodles.
6. Travel tips
Best time to taste : breakfast or supper time, avoid the peak time at noon.
Recommended stores : Sili Shacha Noodles : an old store hidden in the vegetable market, with a sweet soup base and fresh ingredients.
Wutang Shacha Noodles : famous for its rich soup and limited supply, it may be sold out in the afternoon.
Pay attention to the spiciness : Xiamen Shacha noodles are mildly spicy and suitable for most people’s tastes.
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