There is no such thing as shelf life for salt. In accordance with the provisions of the AQSIQ, salt is not labeled shelf life. But note that there will be some edible salt with calcium, iron, zinc and other trace elements, this salt has a shelf life, shelf life is 3 years time, if more than 3 years time, please prohibit consumption. Usually stored to pay attention to moisture and light.

Salt is sea salt, well salt, mineral salt, lake salt, earth salt, etc. from different sources. Their main component is sodium chloride, the state regulations well salt and mine salt sodium chloride content shall not be less than 95%. Table salt contains barium salt, chloride, magnesium, lead, arsenic, zinc, sulfate and other impurities. We stipulate that the barium content shall not exceed 20mg/kg. too much magnesium and calcium in table salt can make the salt with a bitter taste, and too much fluoride can also cause poisoning.

China is also the place where salt wells were invented. Since the Han Dynasty, salt ponds have also been utilized to obtain salt. Wang Jie's "Luodu Fugue": there is a salt pond in the east, jade clean and ice fresh, no need to cook, into the nature. Liu Zhen "Ludu Fugue": there are salt pools expansive, frying hot Yangchun, scorching storm spray foam, salt from Yin, not damage to the dip, take hard.

Cooking seasoning, away from the salt. But the ancients believed that people like salty people will be black blood disease, more food is lung coagulation and discoloration. "Tune Ding set" said: all salt into the dish, water must be clarified to remove the muddy feet, neither salt block, and no dregs. When cooking, we should pay attention to all the ingredients first, the last under the salt is good. If the salt is too early, things can not rot.