Domestic salt includes lake salt and sea salt. The main producing areas of salt in my country are Qinghai, Inner Mongolia, Xinjiang, Shanxi and other provinces in the northwest.

In addition to lake salt, there are also different types of sea salt, well salt, mineral salt (rock salt), etc. The largest of them is the Qarhan Salt Pond in the Qaidam Basin. According to statistics, only this salt pond is mined The salt produced from the pond is enough for my country's 1.2 billion people to eat for more than 4,000 years. But the iodized salt we usually use is mine salt.

Edible salt refers to processed edible salt with sodium chloride as the main component obtained from seawater, underground rock (mine) salt deposits, and natural brine (salt) water, excluding low-sodium salt . The main component of edible salt is sodium chloride (NaCl), and it also contains a small amount of water, impurities, and other elements such as iron, phosphorus, and iodine.

Food is the first priority for the people, and salt is the first taste. Salt - sodium chloride, gives "China on the Tip of the Tongue" the basic taste of the taste feast, and is a basic taste in human tissue. Ingredients play an important role in ensuring people's normal physiological and biochemical activities.

Historical origin:

Salt is a gourmet condiment. In Zigong City, Sichuan Province, there are stories related to salt. Zigong City is known as the "Millennium Salt City". The Shenhai Well in Changyantang in the city was dug in 1835. It was a natural gas and black brine production well in the Qing Dynasty. It is 1,001.42 meters deep and is the first artificially drilled well in the world. , deep wells exceeding 1,000 meters.

It is a symbol of the maturity of ancient Chinese drilling technology. It comprehensively reflects the development level of ancient Chinese drilling technology and is a milestone in the history of world science and technology. The well salt capital of China - Zigong, Sichuan. There are thousands of years of salt wells here, giving birth to a unique branch of Sichuan cuisine - Yanbang cuisine.

Iodized salt will decompose into elemental iodine and volatilize when exposed to high temperatures. Therefore, do not use salt to "bake the pot" when cooking. You should wait until the vegetables are ripe before adding salt. This can reduce the loss of iodine. Generally, edible salt on the market has no shelf life, but salt with added trace elements such as iodine, zinc, selenium, calcium, riboflavin, etc. has a shelf life of one year.

Reference for the above content: Baidu Encyclopedia—Edible Salt