Where is the salt produced in Fujian?
Fujian's salt is produced in Quanzhou mountainside saltworks.
The mountainside saltworks is the largest salt base in Fujian Province, and it still retains the salt-making technology that has been passed down for a hundred years. The mountainside saltern is located in the mountainside street in Quangang District, Quanzhou City, and was previously affiliated to Hui 'an County (formerly known as Huibei in Quangang District).
It is reported that Zhuang Jiexuan, the rich man in the back building on the mountainside, once hired Mr. Feng Shui to designate a large shallow beach in front of his house as a treasure trove of Feng Shui for making money, and intended to develop the large beach into a salt field. Taking advantage of the 6-year-old storm in Qianlong to destroy the fields, we spent huge sums of money to build dikes to encircle the sea and dig tidal canals. Also, a special person is invited to teach the construction experience of salt embankment and the production technology of sun-dried salt. Since then, the mountainside Yantian has begun to take shape, and the mountainside Zhuang family has also begun to emerge in large numbers, becoming a noble family for a while.
Types of salt:
1. Low sodium salt
Low sodium salt is based on edible salt, and a certain amount of potassium chloride is added to improve the balance of sodium and potassium in the body. The content of potassium in low sodium salt is between 1% and 35%, and the sodium content is low.
2. Sea salt
Sea salt is a kind of salt made from sea water, which is suitable for most people to eat. Compared with other salts, sea salt has a softer taste, with minerals and salty taste in the mouth and a little sweetness in the aftertaste. Sea salt is generally not added directly to cooking, but used when curing or baking thick or unpalatable ingredients.
3. iodized salt
iodized salt is a common edible salt, which is suitable for most people. Iodized salt is usually made of potassium iodide and potassium sulfate, which can be eaten by all kinds of people. In remote mountainous areas lacking seafood, the iodine content in food is relatively low, so it is recommended to eat iodized salt.