How was the ancient edible salt invented? But do you know when salt was used as seasoning by human beings? First, briefly introduce the source of edible salt.
There are too many folklore about edible salt. Let's talk about the real history of edible salt.
According to records, the earliest discovery and utilization of natural salt in ancient China was in the flood era, just like the licking of rock salt and salt water by animals, which came from physiological instinct. Records of white deer drinking spring water and sheep licking soil handed down from ancient China all show that the ancients in China discovered the existence of salt by observing animal behavior.
The era of boiling sea and taking salt recorded in the literature is in Shennong era, about 2370 BC to 2338 BC. Shuowen: "Su Sha boiled the sea is salt." It means sushi cooks the sea for salt. Stir-fried into salt, the colors are blue, yellow, white, black and purple. Later generations regarded the Su Sha family as the originator of salt making and roasting with sea water. Is becoming its salt Sect.
The first natural salt discovered and utilized in China is pond salt. Its origin is in Shanxi, Shaanxi, Gansu and other vast northwest regions, and the most famous is Yanchi in Yuncheng, Shanxi.
Edible salt refers to the sediments of seawater and underground salt (rock) mines. Edible salt with natural brine (brine) as the main component and sodium chloride as the main component, except low sodium salt. The main component of edible salt is sodium chloride (NaCI), and it also contains a small amount of water charges, magazines, iron, iodine and other elements.
In ancient China, salt was boiled in sea water. In 1950s, cultural relics were unearthed in Fujian, among which the salt frying apparatus proved that the ancients had learned to cook sea salt in Yangshao period (5000 BC, about 3000 BC). According to data and objects, it is proved that the above-mentioned inventor is Su Sha.