Shacha noodles (沙茶面) are Xiamen's signature dish: thick wheat noodles in a peanutty, spiced broth based on shacha sauce — a condiment that traces its roots to satay, brought back to Fujian by emigrants returning from Southeast Asia. The broth is rich and warming, typically served with sliced beef, pork intestine, or oysters, and a generous spoonful of chilli oil. The sauce tastes nothing like the peanut satay of a Southeast Asian restaurant; it is earthier, more complex, with hints of dried seafood and five-spice.
The best bowls are found at small shops near Zhongshan Road: look for places with a long queue at breakfast or lunch, the two main eating times. Shacha noodle shops tend to be no-frills operations with communal tables and fast service — you order at the counter and the bowl arrives in minutes. A full bowl with two toppings costs around 20 yuan.