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A little preparation. A much better adventure.Independent travel advice · Made for China
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A taste of Xiamen

Shan Li Yan Sha Cha Mian

山丽妍沙茶面

A small old-town shop where the owner couple know their regulars by name and the broth is kept piping hot all day. Michelin describes a balance of garlic, peanut and chilli.

¥15–40 per person≈ US$2.23Michelin Bib Gourmand 2026Siming District, 285 Datong Road (metro station not confirmed)
Plan your meal Open map

Why come here

A place worth making time for

Michelin Bib Gourmand 2026 (new this year).

The house favourites

What to order

Point at the Chinese. Staff will understand it even where the menu has no English at all.

  • Sacha noodles (沙茶面)
  • Sacha noodles with seafood topping (海鲜沙茶面)

What it actually tastes like

PEANUT WARNING: a peanut-allergic diner should avoid this entire shop, not just skip a dish. Sacha (沙茶) paste is built on ground peanut plus dried shrimp, and Chinese references list peanut kernel, white sesame, flatfish, dried shrimp, coconut, garlic, spring onion, mustard, coriander seed and chilli as the grind. The peanut dissolves through the whole stock, and the stock pot, ladles, blanching water and noodle baskets are shared by every bowl, so cross-contact is total. There is no safe order in a satay-noodle shop. Also, this is not the sweet Southeast-Asian satay sauce Western visitors expect: it is savoury, shrimpy and mildly spicy, and the fermented dried-shrimp note reads as strong fishy funk to many first-timers.

Allergens in this kitchen

peanutshellfishsesamefishsoygluten/wheat

This is the kitchen, not one dish. Woks, fryers, blanching water and utensils are shared in almost every Chinese restaurant, so for a serious allergy treat the whole premises as the unit rather than ordering around it.

Get to know the menu

Local specialities to try here

Satay noodles 沙茶面Thick, nutty, savoury-sweet and faintly curried, with springy noodles that soak up the broth; richer than it looks and not actually spicy.