China News Agency, Tianjin, September 27th, title: Changlu sea salt: a "salt" to cover, the pursuit of the original taste
Author Wang Zaiyu Wang Junyan Zhang Shaoxuan
Located in the Salt Style Restaurant in the Hangu Salt Industry Style Tourist Area of Tianjin, the fresh seafood that has just been salvaged is placed on the dining table of the diners at the back end of the simple cooking.
"We seaside residents will use sea salt to cook seafood, such as salt-baked shrimp, boiled shrimp..." Ms. Li, who is eating, said that this cooking method with only sea salt is an "understanding and respect" for seafood.
China is one of the countries with the longest history of salt production in the world. As early as the Yan Emperor period, there was a legend that "Susha cooks the sea for salt". By the Spring and Autumn Period, salt had become a necessity for people's lives. In "Guanzi·Sea King" It was once mentioned that "a family of ten people eats salt, and a family of one hundred people eats salt".
In the monograph of the Ming Dynasty, "Ancient and Modern Lulue" (Yuan, the alias of salt) once commented that in terms of quality of salt, "Guangzhou is not as good as Zhejiang, Zhejiang is not as good as Huai, Huai is not as good as Changlu".
"The original seawater in Changlu Salt Area has high sodium chloride content, and the coastline sediment and sea area contain a lot of organic nutrients, which increases the fresh and fragrant taste of salt, and has unique advantages." told reporters.
As the only salt company in the first batch of "China Time-honored Brands" recognized by the Ministry of Commerce of China, Tianjin Changlu Hangu Salt Plant has a history of 1,097 years. It is the designated national No. 001 edible salt production enterprise and the earliest protection of the original ecological origin of sea salt in the north. It has the largest crystallization pond in the country with the largest yield per unit of crystalline are, and the output of solar salt is expected to reach about 450,000 tons this year.
The texture is like jade and crystal clear like snow. The sea salt produced in Changlu Hangu Salt Field is the representative of Changlu salt. As early as the Ming Dynasty, it won the reputation of "Lutai Jade Sand" because of its crystal clear whiteness and high quality.
After the fall, the Hangu Salt Field on the coast of the Bohai Sea ushered in the salt harvest season. Excavators and salt trucks shuttled among the "colorful salt fields" that were blue or green, pink or yellow, like a palette.
According to Wei Liying, chairman of Tianjin Changlu Hangu Salt Works, the saturated brine in the salt field contains a large number of halophilic bacteria. Factors such as the content of halophilic bacteria, the concentration of brine, the depth of the water level, and weather changes make the salt field different colors.
The sea salt produced by the beach drying method has to go through more than 300 days of tidal absorption, brine production, crystallization, and lump collection before it can finally enter the downstream enterprises or put it on people's dining table.
Changlu Hangu Salt Works adheres to the combination of natural beach drying and modern technology, adopts the "Salt Field Saturated Brine Vacuum Salt Making Process", directs the saturated brine into the evaporation equipment through the pipeline, and then generates refined salt through more than 20 processes to ensure the safety of the people. You can eat clean, nutritious and healthy sea salt.
Changlu sea salt does not add antagonists, and has a fresh and salty taste, which is a "perfect match" with seafood.
Li Shuangwei, deputy manager of Tianjin Changluhangu Salt Works Salt Industry Cultural Tourism Company, told reporters: "Tianjin people love to eat seafood, and sea salt is also a product of the sea. When eating seafood, sprinkle sea salt, and the raw materials are matched with original food. ."
"The saltiness of the sea salt is moderate, it will not overwhelm the original umami taste of seafood, and it has a faint salty fragrance, which is the best choice for cooking seafood." The person in charge of Yanfeng Restaurant said.
Today, traditional salt companies have also begun to diversify and rejuvenate.
Wei Liying told reporters: "This year, our Luhua brand sea salt and the 120-year-old 'Shanhaiguan soda' jointly launched a grapefruit-flavored sea salt soda, which can quickly replenish the salt lost by sweating, and is more suitable for young people who love sports to drink."
Thousands of years have turned the sea into salt fields, and the Internet has brought new opportunities, but what remains unchanged is people's pursuit of essential taste, which is covered with "salt" - returning to simplicity and restoring authenticity.
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