Zigong, a famous "salt capital" in southern Sichuan, has been producing salt 1000 years. Now it is an industrial city with comprehensive utilization of salt and natural gas. Yibin City and Luzhou City, located in the south of Sichuan, are important river ports in the upper reaches of the Yangtze River and are also places rich in fine wine. Wuliangye and Luzhou Daqu produced here are world-famous. Neijiang City, located in the middle of Sichuan, has the most developed sugar industry and is known as the "sweet city". The folk tourism resources in the above areas are also very rich.
Zigong is blessed with natural resources. It is rich in underground resources: brine, natural gas and dinosaur fossils. Well salt was already produced in Sichuan during the Zhou and Qin Dynasties around 250 BC. It was not until the Han Dynasty that Zigong began to produce well salt, but brine was continuously discovered and the technology made rapid progress.
Classification of salt
1, low sodium salt
Low sodium salt is a kind of edible salt. Adding a certain amount of potassium chloride can improve the balance of sodium and potassium in the body. The content of potassium in low sodium salt is between 10%-35%, and the sodium content is low.
2. Sea salt
Sea salt is a kind of salt made from seawater, which is suitable for most people to eat. Compared with other salts, sea salt tastes softer, with minerals and salty taste in the mouth and a little sweetness in the aftertaste. Sea salt is generally not added directly to cooking, but is used when curing or baking sticky or unpalatable ingredients.
3. iodized salt
Iodized salt is a common edible salt, which is suitable for most people. Iodine is an essential trace element for human body. China used to be a country with serious iodine deficiency disorders, so universal iodization of salt began with 1996. 20 12 After the former Ministry of Health revised the Standard for the Use of Food Nutritional Fortifiers, it was no longer allowed to add nutritional fortifiers other than iodine to table salt.