Zhounan Salt Field_Xunyan Flower (Xiaoman)

In the small full season, when the sunlight is full of energy, a thin layer of crystals condenses on the surface of the brine in the crystallization pond, which is the flower of salt. The salt flowers floating on the water surface for only half a day, the crystal grains are light, thin, crisp, and loose. It is most suitable to be sprinkled on the ingredients of the original cuisine. With careful chewing, the salt flower and the ingredients are blended, and the saltiness spreads out of the mouth with a fluid layering, bringing out the deliciousness and flavor of the food. The Zhounan Salt Field in Budai, Chiayi, has continued to actively revive the Tianri Salt Industry since its re-exposure in 2008. From the initial specifications of coarse salt, frost salt, salt flower, etc., all the way to the latest published algae salt, algae salt flower, solar term salt flower, etc. Behind the diversification of salt products is the investigation into the flavor of salt. With his years of experience in salt products, Cai Jiongqiao, the salt sun-drier, decodes the flavor of salt from three aspects: minerals, microorganisms, and wind conditions. The composition of minerals comes from sea water. 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 composition will directly reflect the richness of the taste, and the salty taste is not It is flat, single and layered. Salt sun people can manage the composition of salt by regulating the conditions of salting out, and then take the right to interpret the flavor in their own hands. Different salt crystals are formed under different wind and day conditions: the winter sunshine is short and the temperature is low, the crystallization speed is slow, and the production takes one month. The slower the crystallization speed, the stronger the crystals, the slower the melting, and the longer the salinity; the weather gradually after Qingming The salt can be harvested in one week after sun-dried. The salt produced in summer is less salty and less dense in texture. The salt flower that forms on the surface of the sea takes less time to crystallize, usually It is generated when the sun is strong enough, but the wind is not too strong. It starts to appear at noon, and forms flakes at one or two in the afternoon, and harvests before three or four. The crystallization time does not exceed six hours. The crystal structure is still It is very fragile and spreads in the mouth as soon as it is bitten. This crisp and loose taste makes most of the chefs have a soft spot for salt flowers.