Quanzhou's satay noodles (沙茶面, shāchá miàn) are a uniquely Fujianese dish born from the Hokkien emigrant communities of Southeast Asia. The sauce — a peanut and dried shrimp base with chilli and spice — was adapted from the satay preparations of Malaysia and Indonesia by emigrants who returned home, and in Quanzhou it has been transformed into a noodle soup unlike anything found elsewhere in China. The broth is rich, peanutty, and slightly spicy; the toppings typically include pig intestines, duck blood, tofu, and various cuts of pork, each table customising their bowl with the additions of their choice.
Satay noodle shops are found throughout Quanzhou, but the most concentrated area is along the night market streets near the old city. The dish is eaten at all hours — breakfast, lunch, dinner, and late night — and the communal tables at the popular shops give a good view of how local residents eat. Prices are low. It is one of the dishes most worth seeking out specifically in Quanzhou, as the versions elsewhere in Fujian are pale imitations.