Our ancestors improved the salt-making technology of sea salt, lake salt and well salt through the experimental process of collection, tasting, identification and appraisal, and finally obtained indispensable salt through processing and purification.
According to legend, during the period of Emperor Yan, there lived a primitive tribe in Jiaozhou Bay, whose leader was named Su Sha.
One day, Su Sha took half a can of water from the sea and boiled it on the fire. At this moment, a wild boar flew by and Su Sha began to catch up. When he came back with the killed boar, the water in the pot had been boiled dry, leaving a layer of white fine powder at the bottom.
I dipped my finger in the sand and tasted it. It is salty and fresh. He dipped in the cooked pork and ate it, feeling delicious. White fine powder is salt boiled in seawater.
Since then, salt has entered human life and become an indispensable item. Sha Su was also regarded as a salt Sect by later generations. According to historical records, it should have happened in the era of Huangdi and Shennong five or six thousand years ago. Our ancestors cooked the sea to make salt, and the initial processing process lacked historical records.
In the Song Dynasty, according to the Compendium of Materia Medica written by Su Song, a scholar in the Northern Song Dynasty, the production of sea salt in the Song Dynasty was divided into two steps: salting and boiling.