Salt is an indispensable part of life. Mammals cannot lack salt, which only means that people add salt when cooking; sheep, horses and camels like to lick and suck the salty stones in the Gobi Desert; cats and dogs like to lick your sweaty palms .

I have a question for you: Why is the more common salt in life basically white, especially the salt used in Chinese restaurants, which is basically pure white, while in Western restaurants The salt used on the table comes in various colors such as pink, purple, black, and green?

Some people may have mentioned that in terms of appearance, they always feel that the salt used in Western restaurants looks taller and more expensive, making them feel very high-end. But in fact, the salt used in Chinese restaurants is "high-end salt". Since the salt component is sodium oxide, clear sodium chloride is transparent in color. When piled together, it appears milky white.

Therefore, the most alcoholic salt is milky white in color. In the past, if bright red, emerald green and other different colors of salt appeared in the salt mine, it meant that the purification technology of the salt mine was not good, the process management was not tight, or the quality of the salt was too poor. In ancient China, it was not considered official. Acceptable.

Yellow salt, rose pink salt, the coloring component is ferrous ions. This kind of salt is generally produced in mining. Ferrous ions react with oxygen to show a light pink color. The larger the ferrous ion content, the redder the color. Despite its beautiful appearance, this type of salt is usually made into salt blocks for drinking by livestock such as horses, sheep, and camels.

Black salt, coloring substances iron sulfide and ferrous sulfide, is obtained from natural mining. There is also some black salt, which is a coloring material charcoal powder. This kind of black salt is stir-fried on the premise of edible salt, plus spices, moso bamboo and other carbonized ingredients. This is how the so-called "bamboo salt" is made.

Most colored salts are, in the final analysis, unpurified, with various uncontrollable residues exceeding standards. They do not have the advantages of richer nutrients and more diverse flavors. Those so-called The steak seasoned with Himalayan salt will be more delicious. I am not familiar with Himalayan salt, which creates a "PS filter" feeling.

The black salt that was well promoted in the past was also white and ordinary salt before stir-frying. It only enhanced the charcoal content and turned the salt into black, which will produce a It feels scarce, but in terms of nutritional content and taste, it is no different from ordinary table salt.

If we think about these colorful and fancy salts, they are all based on sodium oxide, with a lot of unknown chemicals added, or the salts contain various residues that have not been removed, how can we feel at ease? Put it in your mouth? If I say so, just buy clean, pure white salt.

Back to the salt in our Chinese restaurant, although our Dongtai is white, the salt in our Chinese restaurant can also be subdivided into different types such as Fuqing, lake salt, pool salt, algae salt, and rock salt. A small amount Chemical substances have different compositions and have different tastes. So even if the tone of English to the human eye is the same, the taste is very different.

I heard that there were some reports in the early years that the rose red rock salt produced in Zhejiang was used to make salt slabs, mineral lamps, and aroma stones in China. It cost three yuan a piece. Jin is sold to Japan. Chinese tourists go to Japan to buy salt and spend 30,000 yuan per kilogram to buy back these rose red rock salts. It is really ridiculous.