There is enough salt in Qinghai for Chinese people to eat for 70 years.

Qinghai Lake's salt resource production is in the first place in China. It is home to three famous salt lakes: the Chaka Salt Lake, the Charkhan Salt Lake and the Keke Salt Lake. It is said that the salt storage capacity of these three salt lakes can't be eaten by people all over the world for 100 years. The Qinghai Salt Lake is located in the highland area, where the degree of modernization is not high, so the salt lake suffers from particularly low pollution. The quality of the salt produced from here is quite good and unbelievably pure.

Additionally, there is no anti-caking agent added to Qinghai Lake salt, so you only need to put a little bit of it in the stir-fry to stimulate the flavor of the dishes. The salt of Qinghai Lake is coarse salt. Coarse salt is seawater or salt wells, salt ponds, salt springs in the brine by frying and sunshine into the crystallization, that is, natural salt, is unprocessed large-grained salt, the main component of sodium chloride, but because of the presence of magnesium chloride and other impurities, in the air is more susceptible to deliquescence, so the humidity should be paid attention to when stored.

Shelf life of salt:

According to national regulations, the shelf life of salt is three years. But in fact, salt is exempt from labeling shelf life, if the salt added calcium, iron, zinc and selenium and other trace elements, it is required to be labeled with a shelf life. When storing, pay attention to moisture and light. Try to eat it as you buy it and don't buy too much at once.

If it is unopened salt put three years can still be eaten, but if it is opened salt, put three years long, it is best not to eat. After all, the price of salt is not very expensive, put more than three years of salt is best not to eat good, because now the salt will add some other trace elements, will affect the shelf life of salt.