In this ancient land of China, the food culture has a long history, and salt, as the "first of all flavors", plays a pivotal role in seasoning. Walking into any supermarket or grocery store, the shelves are always overwhelmed with salt products. So, among the many types of salt, what kind of salt do the people in our country mainly eat? What is the cultural and scientific connotation behind this? This article will take you to explore the secrets of salt on the Chinese table.
1. Sea Salt: The Gift of the Sea
Sea salt, as the name suggests, is salt extracted from seawater. Our country has a long coastline, and since ancient times, sea salt has been one of the main salts in our country. The production process of sea salt is relatively simple, mainly through the evaporation of water in the sea water by sun drying or boiling, so as to obtain salt crystals. Sea salt retains the rich minerals and trace elements in seawater, and has a pure taste with a hint of the sea, making it the first choice for residents of many coastal areas.
2. Well salt: a treasure underground
Well salt, also known as rock salt or mineral salt, is salt that is mined from underground salt mines. The well salt in Sichuan, Yunnan and other places in China has a long history and high quality. Well salt is formed by geological action for hundreds of millions of years, which is pure and pollution-free, and is rich in a variety of minerals that are beneficial to the human body. Due to its unique taste and nutritional value, well salt is very popular in mainland China.
3. Lake Salt: A Treasure of the Outback
Lake salt is salt harvested directly from salt lakes and dried in salt pans using salt lake brine as raw materials. The salt lakes in Qinghai, Inner Mongolia and other places in China are rich in resources, and the salt produced by the lakes is of good quality. Lake salt contains a variety of natural minerals and trace elements, which have a positive effect on regulating the electrolyte balance in the human body. Due to its unique origin and quality, lake salt also has a place in the market.
Fourth, special salts: the fusion of flavor and health
In addition to the traditional sea salt, well salt and lake salt, there are some special salts on the market, such as low-sodium salt, iodized salt, bamboo salt, etc. These salts are made according to the needs and health concepts of different groups of people, which not only meet the pursuit of taste, but also take into account nutrition and health. For example, potassium iodide or potassium iodate is added to ordinary table salt to prevent iodine deficiency disorders; Low sodium salt reduces the amount of sodium, making it more suitable for people who need to limit their sodium intake, such as high blood pressure.
5. The selection and use of salt: the blend of science and culture
When choosing and using salt, we should not only consider its taste and flavor, but also its nutritional value and health benefits. Different salts contain different minerals and trace elements and have different effects on human health. Therefore, we should choose the right salt according to our physical condition and nutritional needs.
In addition, the amount of salt used is also an issue to be paid attention to. Excessive salt intake increases the risk of chronic diseases such as high blood pressure and cardiovascular disease. Therefore, in our daily diet, we should follow the health principle of "less salt and less oil" and reasonably control salt intake.
6. Conclusion: Cherish every grain of salt
Salt, as an indispensable condiment on our table, carries a rich cultural and scientific connotation. From the smell of the sea to the underground treasures of well salt, to the inland treasures of lake salt, every grain of salt embodies the gifts of nature and the wisdom of man. While enjoying food, let us also learn to cherish every grain of salt, pay attention to our own health, and make food a beautiful landscape in our lives.