Xiamen Shacha Noodle originates from Sate in Southeast Asia, so it is called "Satay" in southern Fujian. In Malaysia, Indonesia, Singapore and other places, sand tea is mainly used as a sauce for barbecues. It is salty, spicy, and has a relatively exciting taste. After coming to southern Fujian, it has been improved and added seasonings such as shrimp skins and peanut butter to increase its freshness and intensity. The flavor is fragrant and mellow, and now it has become the most famous Xiamen snack.

In the streets and alleys of Xiamen, you can see traces of Shacha noodles everywhere. The more well-known ones are Sili, Wutang, Yuehua, etc. However, when I went shopping in Huli District with my friends a few days ago, I accidentally met a 35-year-old community store ~~ Lidaxuan. After tasting it, it was quite amazing!

In 1986, Lidaxuan Shacha Noodles were opened in Mingfa Square and moved to Taiwan Street due to demolition. In 1996, due to demolition, they finally settled on Jiangtou East Road, which is the current address.

The store is not big and the decoration is ordinary. You may not even look at it when passing by. However, the medals on the wall are already mottled due to its age, telling its history and achievements. Although it is three or four o'clock in the afternoon, there is still a steady stream of guests during non-meal hours.

In the freezer, there are dozens of ingredients for Shacha noodles, including abalone, squid, oyster, sea clam, shrimp, lean meat, pig liver, sausage set, duck tendons, blessing bags, sausage slices, poached eggs, rice blood, etc., and I didn't know what to choose for a while.

Large intestine blood is used as an ingredient in Shacha noodles. It's so special. After eating Shacha noodles for so many years, this is the first time I have encountered them ~

After a "difficult" decision, my partner and I finally chose the ingredients.

Xiamen people eat Shacha noodles and usually use oily alkali noodles with a solid taste.

The making process of Shacha noodles is very simple. The noodles and selected ingredients are boiled in a clear soup pot, picked up, and finally poured into the store's specially prepared Shacha soup, and then sprinkled with a little garlic. A bowl of salty, spicy, rich and mellow Shacha noodles are presented to you, and the complex aroma is fascinating.

The sand tea soup in this house is very suitable for me. On top of the rich salty taste, the spicy taste is quite obvious. It is super cool to drink. In the end, I drink all the sand tea soup without feeling greasy. Great!

The fried dough sticks are standard for Shacha noodles. The store will help you cut them into small pieces and soak them in hot Shacha soup. The taste is really enjoyable.

Seeing that the young man in the store was making flat food with very full stuffing and a large ball of meat wrapped in the skin of the flat food, I knew that this was by no means comparable to those outside. I immediately ordered a bowl of sand tea flat food and a bowl of clear soup flat food. It was really impressive!

The thin skin and filling Q are all full. It's so delicious! For this bowl, I would like to come again.

The mixed noodles in this house are also good. They are fragrant and have a little sour taste. They look thick, but they are not greasy at all.

This afternoon tea with local characteristics made me and my friends very satisfied. From then on, we had another choice for eating Shacha Noodles-Lidaxuan.