Shacha-mian (satay noodles) is a famous snack on offer in eateries throughout Xiamen from the main street to little alleyways.
Yellow noodles and a green leafy vegetable like pak choi are dropped into a pot of boiling water for a few moments until they become tender and then scooped out and placed in a bowl. The satay soup is then poured in while still hot. Many other ingredients like bean curd products, tripe, or mixue (rice cake) can be added to suit personal tastes; finally a dash of chili oil is added. The spicy aroma assails your nostrils as you enjoy it—a hearty culinary experience!
Xiamen's satay noodle dates back more than 300 years, and has its roots in Indonesia’s satay sauce. The name "shacha" came about because "tay" in satay has a similar pronunciation to the local Hokkien word for tea—“cha”.
Satay (or shacha) sauce contains an assortment of ingredients, including dried shrimp, dried fish, scallions, garlic and ginger. These are first fried until they become crispy and then ground down to make the sauce.