Salt production in Yantian needs "moisture absorption". Please explain: "After the rain, the tide is absorbed, and the weather is fine."

The content of the search turned out to be the production of sea salt.

http://2 10 . 37 . 96 . 102:8080/haizho.../20067 13 1 1596 _ 0 . doc

Historical changes of ancient salt fields and their preparation methods;

Millennium ancient Yantian is located in Xinying Bay, Yangpu Economic Development Zone, Hainan, 1, 200 years ago, with a total area of 750 mu, more than 7,300 inkstone-shaped stone troughs and an annual output of 500 tons. Yangpu Ancient Salt Field is the earliest solarization salt field in China. It is also the earliest preserved ancient saltworks in China. Danzhou, in the west of Hainan, is a place where prisoners were exiled in history. The economy here is underdeveloped and the natural conditions are relatively difficult. After the establishment of Yangpu Economic Development Zone in Hainan Province from 65438 to 0995, the outside world began to pay attention, and the Millennium ancient Yantian was also known from this time. There is a little-known village on the seashore of Xinying Bay in Yangpu. 1200 years ago, a group of immigrants from Putian, Fujian came here. Inadvertently, they found salt particles on the stone, so they explored a set of methods for making salt from volcanic rocks and gave up the traditional salt-making process. This small village is named Yantian Village. To this day, there are still more than 40 salt workers in the village following the ancient tradition.

Speaking of the history of drying salt, the villagers always talk about their ancestor Tan with gratitude. Dating back more than 65,438+0,200 years ago, a young salt worker named Tan saw a vast salt field and magical stone scenery in the south in a mirage that flashed by the sea. He couldn't resist the temptation to lead a team to find mountains and water. He crossed Qiongzhou Strait from Putian, Fujian and set foot on Hainan Island. Several brothers named Tan went to Yangpu Peninsula along the west coast. Salt-making workers who have a soft spot for old industries are also planning how to make salt from the stove. One day, my brother Tan led his brothers to the seaside. When he was inspecting the terrain of the stove, he accidentally found that the shoal stone had been soaked in seawater and exposed to the hot sun, but he left a shiny piece. He picked it up and licked it with his tongue. It was salty-salt. In the past, salt workers used the method of "boiling the sea for salt" to make salt. They set up a big pot by the sea, filled it with seawater, then boiled it to dryness with strong fire, and then salt formed at the bottom of the pot. But now the salt in front of us is from the sun, and this coke has broken the salt worker. They cut stones to make salt troughs according to local conditions, smashed big stones from the middle, chiseled edges on the stone plane to hold seawater, and with the help of the scorching sun in Hainan, they initially harvested the benefits of salt making. In this way, the sun is the fire, the stone trough is the pot, and the salt worker created the precedent of "drying salt". Later, in order to increase production, they poured Shanghai water with dried beach sediment, filtered it to make brine, and then dried the salt to form a salt field.

During the Yongle period of the Ming Dynasty (1403), China began to abandon the cooker and build a salt pan, instead of cooking in the sun. At this time, salt production in Yantian Village of Yangpu has been going on for about 600 years. In order to commend the Yantian people who pioneered the method of drying salt, Emperor Qianlong of Qing Dynasty wrote "Zhengde Township" as a compliment. In the southeast of the saltworks, I saw the words "Dongpo saltworks" written next to a saltworks. It is said that in the fourth year of Shaosheng (1097), Su Dongpo was exiled to Danzhou, Hainan. After he heard the story of drying salt in Yantian village, he took his disciples to look for it. This salt field was fiddled with by Su Dongpo. I imagined the scene at that time: Su Dongpo, who was in his twilight years, enthusiastically followed the villagers to learn how to use seawater to dry salt, and was busy drying salt mud, pouring brine and collecting salt granules ... This undoubtedly added a little fun to his gloomy life.

It is said that when Su Dongpo came to Yantian Village, he was suffering from beriberi, which was extremely itchy. When an old villager learned about it, he dug up his old salt, added a plant called paparazzi flower, and mashed boiled water to soak Mr. Su's feet. His itchy feet soon recovered, and when he came back, he planted paparazzi flowers in the yard to entertain others. In Yantian Village, Dongpo also tasted brine chicken. Su Dongpo, who has always been famous for his love and ability to eat, took paparazzi flowers and brine chicken's cooking methods with him. After he came back, he quickly roasted the salted chicken with the volcanic salt he brought back. Everything will be carried forward through the spread of great scholars, and so will the salted chicken.

Tan Desheng, who arrived early today, is 55 years old this year. /kloc-began to make salt at the age of 0/5, and it has been 40 years since then. His skin is tanned and his hair is gray. He raked the salt field horizontally, vertically and obliquely from three directions with a wooden rake. I also took pictures of him from different directions from left to right. Among these salt workers, only Tan Desheng is talkative and tells us the basic situation of Yantian and Yantian Village. Tan Desheng said that many of them are Yantian from their ancestors and are now relatives of their family. In the cooperative era in the early days of liberation, Yantian was also publicly owned, and the production of Yantian was arranged collectively. After the reform and opening up, Yantian was divided into individual production and operation. Now in Yantian village, people who have the ability no longer do salt work, because salt itself does not make money, and now this kind of salt without iodine is not allowed to be bought and sold publicly. Tan Desheng said that the salt we made has all elements. How can there be iodine deficiency? I've been eating it for generations, and there's nothing wrong with it. I don't know much about this kind of professional knowledge, so I have to comfort his old man.

Tan Desheng introduced that raking and drying salt mud is the first step in the salt making process. If the afternoon tide doesn't arrive here, this salt field will continue to be sunburned in the next three days. Until the salt mud in the saltworks is dry, the second process can be started: put the dried salt mud into a filtering pool, put straw and bamboo mats under it, and filter the salt water. Throw the salt mud into the pond, pour some seawater under it, then jump into the salt pond and step on it with dense feet. Brine with heavy salt content permeates from the bottom of the salt pond to the brine pond below the side. Finally, the brine was picked into a salt pot, and after a day of exposure, the brine became shiny salt particles.

Yantian was built in a bay not far from the sea according to local conditions. Salt-making workers don't have to carry seawater, but only dig some reservoirs in Yantian: when the tide is high, seawater comes up; At low tide, seawater stays in the reservoir. Salt mud is also infiltrated by seawater, absorbing enough salt. Ten days later, there was not enough salt, and the next tide just came at the right time. Every high tide will advance and retreat here for five or six days.

Most salt workers in Yantian Village are familiar with astronomical phenomena and can calculate tides. They also have a long-standing proverb: "After the rain, the tide is at the end, and the sunny tide is at the head. Autumn is night and summer is summer. " Tan Desheng also told me that there is a simple method to measure the salt content of brine. As he spoke, he broke off a two-inch-long small tree in the bush next to the salt pond, peeled it off and put it in salt water, and the branches floated on the water. He said that if the salt water is not salty enough, the branches will sink until it is salty enough. This kind of tree for testing salt concentration is called Huangyutz, and it can be found wherever there is a salt field. It's really amazing.

Do you understand the meaning?

This problem is to consider the influence of rainfall and runoff on seawater salinity.