Xiamen Shacha Noodles
by Nananab
Favorite
Difficulty
Easy
Time
20m
Serving
2
I believe that everyone has an image of Xiamen in their minds. The image I portrayed in my mind is the blue sky without clouds, the sun is shining, the sky is set against the modern high-rise buildings and the blue water, which is a bit of the Sydney Opera House. And after seeing it with my own eyes, I have a more retro literary atmosphere:
In April on earth, Xiamen is not a city. It is the village where Van Gogh and Beethoven live. The sunlight diluted by the mandala and the bougainvillea sprinkled on every corner like a postcard.
Its literary atmosphere is not only reflected in the architectural style, but also in food and drink. For example, students who have been to Xiamen should have eaten a bowl of shacha noodles—just hearing the name gives you a sense of story.
The memory goes back to before May Day of that year. It was late spring and early summer. The summer in Xiamen, which was also full of kapok, actually came later than Guangzhou. I was wearing a short shirt and shorts from Guangzhou. After a rush of spirits, he turned his head to see that the locals around were still wearing trousers and coats.
When I encountered Shacha Noodles while walking, my stomach started to feel addicted to pain. This is already an old problem. After a bowl of warm and delicious noodles, my stomach pain miraculously gradually eased.
This should be my second exposure to shacha sauce. The first time I have eaten it as a hot pot dipping sauce, I have no impression. This bowl of shacha noodles made me, a person who has been annoyed with pasta since childhood, even drank out the soup.
The smooth flavor mixed with peanuts and shallots and garlic is entwined between the tongue and teeth. It is sweet and slightly spicy. It is difficult for you to describe how many fragrances it has, and what the specific fragrances are.
This time on a whim, I wanted to make it myself, based on the memory of 6 years ago, according to my own ideas, and once again drank the soup."
In April on earth, Xiamen is not a city. It is the village where Van Gogh and Beethoven live. The sunlight diluted by the mandala and the bougainvillea sprinkled on every corner like a postcard.
Its literary atmosphere is not only reflected in the architectural style, but also in food and drink. For example, students who have been to Xiamen should have eaten a bowl of shacha noodles—just hearing the name gives you a sense of story.
The memory goes back to before May Day of that year. It was late spring and early summer. The summer in Xiamen, which was also full of kapok, actually came later than Guangzhou. I was wearing a short shirt and shorts from Guangzhou. After a rush of spirits, he turned his head to see that the locals around were still wearing trousers and coats.
When I encountered Shacha Noodles while walking, my stomach started to feel addicted to pain. This is already an old problem. After a bowl of warm and delicious noodles, my stomach pain miraculously gradually eased.
This should be my second exposure to shacha sauce. The first time I have eaten it as a hot pot dipping sauce, I have no impression. This bowl of shacha noodles made me, a person who has been annoyed with pasta since childhood, even drank out the soup.
The smooth flavor mixed with peanuts and shallots and garlic is entwined between the tongue and teeth. It is sweet and slightly spicy. It is difficult for you to describe how many fragrances it has, and what the specific fragrances are.
This time on a whim, I wanted to make it myself, based on the memory of 6 years ago, according to my own ideas, and once again drank the soup."
