The production process of well salt includes evaporation, crystallization and harvesting.

First, seawater is introduced into a shallow salt pan or salt pan pond. As the sun shines and the wind blows, the seawater begins to evaporate, a process that usually takes several months. During the evaporation process, the tanks in the salt pans gradually become shallower and the salt concentration in the water gradually increases.

When the salt concentration in seawater reaches a certain level, the salt begins to crystallize. This is because as the water evaporates, the salt can no longer be dissolved in the water and forms solid crystals. The crystallized salt will gradually deposit at the bottom of the salt field.

Once the crystallized salt has settled to a certain extent, it can be harvested. Typically, workers use tools to shovel salt out of salt fields and perform preliminary cleaning and processing. The salt is then sun-dried or otherwise dried to remove excess moisture.

Characteristics of well salt

1. High purity: Well salt is obtained by naturally evaporating seawater, so it is usually purer than other types of salt. It does not contain any additives or preservatives and is therefore considered a natural food.

2. Rich in minerals: Well salt is rich in minerals, such as sodium, potassium, magnesium and calcium. These minerals are very important to human health and can help maintain normal physiological functions.

3. Unique taste: The crystal structure of well salt is usually relatively delicate, so it has a soft taste. It adds flavor to food and provides a subtle salty flavor.

4. Traditional production: Well salt is usually produced using traditional methods, such as natural evaporation of seawater. This production process gives well salt a unique flavor and historical and cultural value.