There are many kinds of salt: sea salt, well salt, rock salt and pond salt. Among them, the salt fields in Liaoning, Shandong, Huaibei and Luchang are rich in sea salt, which has been famous since ancient times. Well salt is the most famous artesian well in Zigong City, Sichuan Province, with a history of 1000 years. Rock salt is produced in Sichuan, Yunnan, Hubei, Hunan, Xinjiang, Qinghai and other places. There are many salt lakes in Shaanxi, Shanxi, Gansu, Qinghai, Xinjiang, Inner Mongolia, Heilongjiang and other places, which are rich in salt, the largest of which is the Qarhan Salt Pool in Qaidam Basin.
According to statistics, the salt extracted from this salt pond alone is enough for China/Kloc-0.2 billion people to eat for more than 4,000 years. Others such as Chaka Salt Pond in Qinghai, Jilantai Salt Pond in Gansu and Jiechi in Shanxi are all famous salt-producing areas. Edible salt refers to the processed edible salt with sodium chloride as the main component obtained from seawater, underground rock (mineral) salt deposits and natural brine (salty) water, excluding low sodium salt. The main component of edible salt is sodium chloride (NaCl), and it also contains a small amount of water, impurities, iron, phosphorus, iodine and other elements.
Historical origin:
Salt, a gourmet condiment, has a story related to salt in Zigong City, Sichuan Province. Zigong has the reputation of "Millennium Salt Capital". The Bohai well of Mayor Yantang was drilled in 1835. It was a natural gas and black brine production well in Qing Dynasty, with a depth of1001.42m. It was the first deep well drilled manually in the world, with a depth exceeding1.000m..
It is a symbol of the maturity of China's ancient drilling technology, which comprehensively reflects the development level of China's ancient drilling technology and has a milestone significance in the history of world science and technology. Zigong, Sichuan, is the well salt capital of China. There is a thousand-year-old salt well here, which gave birth to a unique branch of Sichuan cuisine-Yanbang cuisine.
Iodized salt will decompose into elemental iodine and volatilize at high temperature, so don't use salt to "explode the pot" when cooking. Adding salt when cooking can reduce the loss of iodine. Ordinary edible salt in the market has no shelf life, but the shelf life of edible salt added with trace elements such as iodine, zinc, selenium, calcium and riboflavin is one year.
The above contents refer to Baidu Encyclopedia-Edible Salt.