Where does China eat salt?

The main sources of edible salt in China are well salt, lake salt and sea salt.

despite the doubts and objections of people all over the world, Japan is bent on discharging nuclear sewage into the sea, for fear that the sea will be polluted, which has caused another wave of salt grabbing these days. Faced with this wave of salt grabbing, local governments and salt authorities have issued notices to tell the masses that our salt reserves are sufficient and there is no need to hoard them. According to the published information, the main sources of edible salt in our country are: well salt, lake salt and sea salt. Only a small part is sea salt, accounting for about 1%, and sea salt is mainly used in the industrial field.

The earliest record of salt production in China is that Su Sha's boiled sea is salt, so it is also called "Salt Sect". Sea salt is the beginning of salt production in China. The earliest place to make salt is Weifang, Shandong Province, where Sha Su lived. Up to now, Weifang is the largest sea salt base in China. According to official data, there are 28 producers of raw salt in Weifang, and the area of Yantian is 429 square kilometers, producing thousands of tons of salt a year.

Well-rock salt is a salt made from rock salt and or underground natural brine. The distribution of well mineral salt is very wide, which is not affected by climate and weather, and the output is relatively stable. Zigong, Sichuan, is a well mine salt, known as the "Millennium Salt Capital", and has a large salt production until today.

in addition to sea salt and well mineral salt, our country also has lake salt. Lake salt refers to the salt mined from salt lakes, or the salt processed with brine from salt lakes. The main producing areas of lake salt in our country are Qinghai, Xinjiang, Inner Mongolia and Gansu. There are more than 15 salt lakes in Qinghai alone, and Qinghai is also called "the world of salt" because of many salt lakes.

shelf life of salt

The shelf life of salt is generally three years. According to national regulations, the shelf life of salt is three years. The most important thing in salt preservation is to avoid moisture. Wet environment will lead to salt caking and deterioration, so salt should be stored in a dry container to avoid contact with water.

As a matter of fact, salt has no shelf life. As long as it is stored properly and does not make it wet, it can be eaten normally. If the unopened edible salt has been kept for three years, it can still be eaten, but if it has been kept for three years, it is best not to eat it, because some other trace elements will be added to the salt now, which will affect the shelf life of the salt.