Around the Dragon Boat Festival, Taiwan gradually shifted from late spring to early summer. Relying on the increasingly intense and hot sunlight, the brine evaporated quickly and quickly crystallized into coarse salt. Coarse salt in the kitchen can be used for cooking, pickling, brewing, washing, and even avoiding evil, It can be said that there is no refined salt in the kitchen, but there must be coarse salt. Chiayi Budai ’s Zhounan Salt Farm has been actively reviving Tianri Salt Industry since the re-launching operation in 2008. From the beginning of coarse salt, frost salt, salt flower and other specifications, all the way to the latest published algae salt, algae salt flower, solar energy salt flower, etc. Behind the diversification of salt products, it comes from investigating the flavor of salt. Salter Cai Jiuqiao, with his many years of experience in salt products, decodes the flavor of salt from three aspects: minerals, microorganisms, and wind and day conditions. The composition of minerals comes from seawater. In addition to the largest proportion of sodium chloride, potassium, calcium, magnesium, iron, etc. together constitute 70% to 80% of the flavor of sea salt. The diversity of the composition will be directly reflected in the richness of taste. It is flat and single and has a sense of hierarchy. Salters can manage the composition of salt ingredients by regulating the conditions of salting out, and then hold the interpretation of flavor in their own hands.