The salt eaten in China is mainly divided into two types: ordinary edible salt and special edible salt.
Regular table salt is the most common table salt, mainly sodium chloride. It is extracted from seawater or underground salt mines, and processed through multiple processes such as evaporation, crystallization, and washing. Common table salt occupies an important place in the Chinese diet, not only for cooking, but also for pickling, pickling, and pickling foods.
Special edible salt refers to table salt with certain nutrients or functional ingredients added. For example, iodized salt is the addition of iodine to ordinary table salt, which can prevent iodine deficiency diseasesAnother example is low-sodium salt, which reduces the sodium content and is suitable for people with high blood pressure and people who need a low-salt diet. In addition, there are special edible salts such as potassium salts and sodium fluoride salts.
Chinese people have always had a great demand for salt, and salt plays an important role in China's food culture. In ancient times, salt used to be an important commodity, and it was even called "white gold". Nowadays, salt has become an indispensable condiment in people's daily lives. In China, salt is also used for a variety of purposes, not only for seasoning, but also for food processing, pickled food, food preservation, etc.
In general, the salt eaten in China is mainly ordinary edible salt and special edible salt. They not only meet people's taste needs, but also provide a variety of nutrients to ensure a healthy diet. Salt plays an important role in China's food culture, and is an indispensable condiment both in ancient and modern times.
What are the different types of salt eaten in China?