After the beginning of spring, the weather is gradually getting warmer. On days when there is sufficient heat in the sun, a thin layer of crystals will condense on the surface of the salt brine in the crystal pool, which is the flower of salt. The salt flower floating on the water surface for only half a day, the crystal grain feeling is light, thin, crisp and loose. It is most suitable to sprinkle on the ingredients of the original cuisine. With chewing carefully, the salt flower and the ingredients are blended. The Zhounan Salt Plant in Chiayi Budai has been actively reviving Tianri Salt Industry since the resumption of operations in 2008. From the initial specifications of coarse salt, frost salt, salt flower, etc., all the way to the latest published algal salt, algal salt flower, solar terms and so on. Behind the diversification of salt comes from the root of salt flavor. With his years of experience in salt, Cai Yan, a salter, decodes the flavor of salt from three aspects: minerals, microorganisms, and wind conditions. The composition of minerals comes from seawater. In addition to the largest proportion of sodium chloride, potassium, calcium, magnesium, and iron 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, and the salty taste is not Flat and single and layered again. The sun-dried person can manage the composition of salt ingredients by regulating the conditions of salting out, and then hold the right to interpret the flavor in his own hands. Different salt crystals will be generated under different wind conditions: in winter, the temperature is short, the temperature is slow, and the crystallization speed is one month. The slower the crystallization speed, the stronger the crystal, the slower the melting, and the longer the salinity; the weather gradually clears after Qingming. It can be harvested in one week by heating the salt. It is salt produced in the summer, which is less salty and less dense in texture. The salt flower formed on the seawater has a shorter crystallization time, usually It is generated when the sun is strong enough, but the wind is not too strong. It starts to appear at noon. It will be formed at 1 or 2 pm, and it will be harvested before 3 or 4 pm. The crystal structure will not exceed six hours. It is very fragile and spreads out of the mouth as soon as it is bitten. This crispy, loose texture makes the chef most interested in salty flowers.