本文選題：人工制　切入點：史料考證　出處：《中醫(yī)健康養(yǎng)生》2016年Z1期 　論文類型：期刊論文

【摘要】：正鹽能調百味,大到宴席上的燕翅鮑魚,小到佐粥的泡菜,都離不開鹽。鹽是生活的必須品,古時天然出產的鹽被稱作"鹵",人工制成的鹽才被稱為"鹽"。相傳,鹽是古代一個叫"宿沙"的人發(fā)現的,他是神農氏的臣子,他用海水熬煮,結果制成青、紅、白、黑各色的鹽,后來宿沙就被尊為鹽業(yè)的鼻祖。古代時"鹽"非常珍貴,雖然當時鹽的品種很多,有海鹽、井鹽、湖鹽、礦鹽等等,但是所有的鹽都是由國家控制的,普通百姓不能隨便買賣。據史料考證,距今四千多年前的夏
[Abstract]:Salt is essential to life. In ancient times, naturally produced salt is called "brine", and artificial salt is called "salt". According to legend, The salt was discovered by an ancient man named "Susha", who was the subject of Shennong's family. He boiled it with sea water and made it into blue, red, white and black salt. Later, the sand was honored as the ancestor of salt industry. In ancient times, "salt" was very precious. Although there were many kinds of salt at that time, there were sea salt, well salt, lake salt, mineral salt and so on, but all the salts were controlled by the state. Ordinary people could not buy and sell them casually. According to historical data, the summer more than 4,000 years ago
【作者單位】： 上海中醫(yī)藥大學;
【分類號】：R151.41

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