發布時間：2018-07-24|發布者: 大(da)連鹽化(hua)集(ji)團(tuan)|欄目：
食(shi)用(yong)鹽(yan)(yan)的制作與使用(yong)起(qi)源(yuan)于中(zhong)國(guo)，鹽(yan)(yan)字本意是在器皿(min)中(zhong)煮鹵。《說文》中(zhong)記述：天生(sheng)者(zhe)稱鹵，煮成者(zhe)叫(jiao)鹽(yan)(yan)。在中(zhong)國(guo)，食(shi)用(yong)鹽(yan)(yan)一直有很高的地位(wei)。
傳說(shuo)中(zhong)的“鹽宗(zong)”夙(su)沙氏(shi)
鹽(yan)(yan)的(de)制作與使(shi)用起源于中(zhong)國，鹽(yan)(yan)字本(ben)意是在器皿中(zhong)煮(zhu)(zhu)鹵。《說文》中(zhong)記(ji)述：天生者(zhe)稱鹵，煮(zhu)(zhu)成(cheng)(cheng)者(zhe)叫鹽(yan)(yan)。傳(chuan)說黃帝(di)時(shi)有個叫夙(su)沙的(de)諸侯(hou)，開始以海(hai)水(shui)(shui)煮(zhu)(zhu)乳，煎(jian)成(cheng)(cheng)鹽(yan)(yan)。其色有青、黃、白(bai)、黑(hei)、紫五(wu)樣(yang)。現在推斷中(zhong)國人大約在神農氏（炎(yan)帝(di)）與黃帝(di)之間的(de)時(shi)期(qi)開始煮(zhu)(zhu)鹽(yan)(yan)，中(zhong)國最早的(de)鹽(yan)(yan)是用海(hai)水(shui)(shui)煮(zhu)(zhu)出(chu)來的(de)。到了２０世紀５０年(nian)代福建出(chu)土的(de)文物中(zhong)有煎(jian)鹽(yan)(yan)器具，證明(ming)了仰(yang)韶時(shi)期(qi)(公(gong)(gong)元前5000年(nian)～公(gong)(gong)元前3000年(nian))古人已學會煎(jian)煮(zhu)(zhu)海(hai)鹽(yan)(yan)。
根據以(yi)上資料和實物佐證，在(zai)(zai)中國，鹽(yan)(yan)起源發生的(de)(de)時(shi)間遠在(zai)(zai)五千年(nian)前(qian)的(de)(de)炎黃時(shi)代，發明人夙沙氏是(shi)海水制鹽(yan)(yan)用火煎煮(zhu)之鼻(bi)祖(zu)，后世(shi)尊崇其(qi)為“鹽(yan)(yan)宗”。在(zai)(zai)宋朝以(yi)前(qian)，在(zai)(zai)河東(dong)解州安(an)邑縣(xian)東(dong)南(nan)十里，就修(xiu)建了專為祭(ji)祀“鹽(yan)(yan)宗”的(de)(de)廟(miao)宇。清同(tong)治年(nian)間，鹽(yan)(yan)運(yun)使喬(qiao)松年(nian)在(zai)(zai)泰州修(xiu)建“鹽(yan)(yan)宗廟(miao)”，廟(miao)中供奉在(zai)(zai)主位的(de)(de)即是(shi)煮(zhu)海為鹽(yan)(yan)的(de)(de)夙沙氏，商周之際運(yun)輸鹵(lu)鹽(yan)(yan)的(de)(de)膠鬲、春秋(qiu)時(shi)在(zai)(zai)齊國實行(xing)“鹽(yan)(yan)政官營”的(de)(de)管仲，置于陪祭(ji)的(de)(de)地位。
中國(guo)也是鹽(yan)(yan)井(jing)的(de)(de)發明地。早(zao)在戰國(guo)時期(qi)巴蜀(shu)地區(qu)（今四川省）。秦(qin)昭(zhao)王(wang)時蜀(shu)郡(jun)守李(li)冰(bing)，在治(zhi)水(shui)的(de)(de)同時，勘察地下鹽(yan)(yan)鹵分(fen)布狀況(kuang)，始(shi)(shi)鑿鹽(yan)(yan)井(jing)。《華陽國(guo)志(zhi)·蜀(shu)志(zhi)》記載：李(li)冰(bing)“又識齊水(shui)脈，穿廣都(dou)鹽(yan)(yan)井(jing)諸陂池(chi)，蜀(shu)于是盛有(you)(you)養(yang)生之饒焉。”這是有(you)(you)關中國(guo)古代(dai)開鑿鹽(yan)(yan)井(jing)的(de)(de)最早(zao)記載。《蜀(shu)王(wang)本紀(ji)》：“宣帝地節（公元前(qian)69年(nian)至公元前(qian)66年(nian)）中始(shi)(shi)穿鹽(yan)(yan)井(jing)數(shu)十所。”漢代(dai)起(qi)，也開始(shi)(shi)利用鹽(yan)(yan)池(chi)取鹽(yan)(yan)。王(wang)廙(yi)《洛(luo)都(dou)賦(fu)》：“東有(you)(you)鹽(yan)(yan)池(chi)，玉(yu)潔冰(bing)鮮，不(bu)(bu)勞煮，成之自然。”劉楨《魯(lu)都(dou)賦(fu)》：“又有(you)(you)鹽(yan)(yan)池(chi)漭沆，煎(jian)炙(zhi)陽春，焦暴噴沫，疏(shu)鹽(yan)(yan)自殷，挹之不(bu)(bu)損(sun)，取之不(bu)(bu)勤(qin)。”
中(zhong)國古代(dai)的鹽法(fa)
初期鹽(yan)(yan)(yan)(yan)的(de)制(zhi)作，直接安爐灶架鐵鍋燃(ran)火煮。這種原(yuan)始的(de)煮鹽(yan)(yan)(yan)(yan)費(fei)工時(shi)，耗燃(ran)料，產量少(shao)，鹽(yan)(yan)(yan)(yan)價貴。于是，從鹽(yan)(yan)(yan)(yan)一誕生起，王室(shi)就立(li)(li)有(you)鹽(yan)(yan)(yan)(yan)法(fa)。在周朝(chao)時(shi)，掌(zhang)鹽(yan)(yan)(yan)(yan)政之官(guan)叫“鹽(yan)(yan)(yan)(yan)人(ren)”。《周禮·天官(guan)·鹽(yan)(yan)(yan)(yan)人(ren)》記述鹽(yan)(yan)(yan)(yan)人(ren)掌(zhang)管鹽(yan)(yan)(yan)(yan)政，管理各(ge)種用(yong)鹽(yan)(yan)(yan)(yan)的(de)事務。祭祀要用(yong)苦鹽(yan)(yan)(yan)(yan)、散鹽(yan)(yan)(yan)(yan)，待客要用(yong)形鹽(yan)(yan)(yan)(yan)，大王的(de)膳羞要用(yong)飴鹽(yan)(yan)(yan)(yan)。漢武帝始設立(li)(li)鹽(yan)(yan)(yan)(yan)法(fa)，實(shi)行官(guan)鹽(yan)(yan)(yan)(yan)專賣，禁(jin)止私產私營。《史記·平(ping)準書》中記載(zai)，當時(shi)誰敢私自制(zhi)鹽(yan)(yan)(yan)(yan)，就施以把左腳趾割掉的(de)刑罰。晉代時(shi)，私煮鹽(yan)(yan)(yan)(yan)者百姓判四年刑，官(guan)吏判兩年。立(li)(li)鹽(yan)(yan)(yan)(yan)法(fa)后(hou)，市民食鹽(yan)(yan)(yan)(yan)是有(you)規(gui)定(ding)的(de)。《管子》：“凡食鹽(yan)(yan)(yan)(yan)之數，一月丈夫五升少(shao)半，婦人(ren)三升少(shao)半，嬰(ying)兒二升少(shao)半。”
中國(guo)古代食鹽(yan)的(de)種類
古時鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)的種類繁多，從(cong)顏色(se)上分就有(you)：絳(jiang)雪、桃花、青、紫、白(bai)等(deng)等(deng)。從(cong)出(chu)處(chu)分為(wei)：海(hai)(hai)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)取海(hai)(hai)鹵煎(jian)(jian)(jian)煉(lian)而(er)成(cheng)，井(jing)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)取井(jing)鹵煎(jian)(jian)(jian)煉(lian)而(er)成(cheng)，鹼(jian)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)是刮(gua)取鹼(jian)土煎(jian)(jian)(jian)煉(lian)而(er)成(cheng)，池(chi)(chi)(chi)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)出(chu)自池(chi)(chi)(chi)鹵風干(gan)，崖(ya)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)生于土崖(ya)之(zhi)(zhi)間。海(hai)(hai)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)、井(jing)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)、鹼(jian)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)三者(zhe)出(chu)于人，池(chi)(chi)(chi)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)、崖(ya)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)二(er)者(zhe)出(chu)于天(tian)。《明史》記有(you)：“解州(zhou)之(zhi)(zhi)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)風水(shui)所結，寧(ning)夏之(zhi)(zhi)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)刮(gua)地得之(zhi)(zhi)，淮(huai)、浙之(zhi)(zhi)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)熬波(bo)，川、滇(dian)之(zhi)(zhi)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)汲井(jing)，閩、粵(yue)之(zhi)(zhi)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)積鹵，淮(huai)南之(zhi)(zhi)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)煎(jian)(jian)(jian)，淮(huai)北(bei)之(zhi)(zhi)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)曬(shai)，山(shan)東之(zhi)(zhi)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)有(you)煎(jian)(jian)(jian)有(you)曬(shai)，此其大較也。”南朝(chao)陶弘(hong)景《名醫別錄(lu)》記有(you)：東海(hai)(hai)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)、北(bei)海(hai)(hai)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)、南海(hai)(hai)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)、河東鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)池(chi)(chi)(chi)、梁(liang)益鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)井(jing)、西羌山(shan)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)、胡(hu)中樹鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)，色(se)類不同(tong)，以(yi)河東者(zhe)為(wei)勝。
中(zhong)國古代的食(shi)鹽名(ming)產地(di)
秦漢時(shi)河(he)(he)東郡地(di)(di)在今山西(xi)運城、臨汾(fen)一(yi)(yi)帶。因黃河(he)(he)流經山西(xi)省西(xi)南境，則山西(xi)在黃河(he)(he)以(yi)東，故這(zhe)(zhe)塊地(di)(di)方(fang)古(gu)稱河(he)(he)東。古(gu)人(ren)從河(he)(he)東鹽(yan)(yan)(yan)池中引水至旁邊(bian)的(de)(de)耕地(di)(di)，每當仲(zhong)夏(xia)時(shi)節，遇到刮大南風(feng)時(shi)，一(yi)(yi)天一(yi)(yi)夜耕地(di)(di)中就(jiu)長(chang)滿了鹽(yan)(yan)(yan)花，當地(di)(di)人(ren)把(ba)這(zhe)(zhe)叫(jiao)“種鹽(yan)(yan)(yan)”，鹽(yan)(yan)(yan)的(de)(de)品(pin)質非常(chang)好。《呂氏(shi)春秋·本味(wei)篇(pian)》：“和之(zhi)(zhi)美者(zhe)，陽樸之(zhi)(zhi)姜，招搖(yao)之(zhi)(zhi)桂(gui)，越駱之(zhi)(zhi)菌，鳣（zhān）鮪（wěi）之(zhi)(zhi)醢（hǎi），大夏(xia)之(zhi)(zhi)鹽(yan)(yan)(yan)，宰揭(jie)之(zhi)(zhi)露，其色(se)如(ru)玉，長(chang)澤之(zhi)(zhi)卵。”就(jiu)是說最好的(de)(de)調料是四川(chuan)陽樸的(de)(de)姜、湖南桂(gui)陽招搖(yao)山的(de)(de)桂(gui)、廣西(xi)越駱國的(de)(de)竹(zhu)筍、用鱘鰉魚(yu)肉制成的(de)(de)醬、山西(xi)的(de)(de)河(he)(he)東鹽(yan)(yan)(yan)、宰揭(jie)山顏色(se)如(ru)玉的(de)(de)甘露、西(xi)方(fang)大澤里的(de)(de)魚(yu)子醬。
中(zhong)國古(gu)代的鹽商
春秋戰國時(shi)(shi)，有鹽(yan)國就富(fu)(fu)。《漢書》：“吳煮東海(hai)之水為(wei)鹽(yan)，以致(zhi)富(fu)(fu)，國用(yong)饒足。”齊國管(guan)仲也設鹽(yan)官專煮鹽(yan)，以漁鹽(yan)之利而興國。中國第(di)一個鹽(yan)商(shang)是(shi)春秋時(shi)(shi)魯人(ren)猗(yi)(yi)頓，舊(jiu)有“陶朱(zhu)、猗(yi)(yi)頓之富(fu)(fu)”之說，陶朱(zhu)是(shi)指范蠡。范蠡助越(yue)王(wang)勾踐(jian)滅(mie)吳后，因(yin)為(wei)認為(wei)越(yue)王(wang)為(wei)人(ren)不可共安(an)樂(le)，因(yin)此棄官到山東定(ding)陶縣稱“陶朱(zhu)公”，經商(shang)致(zhi)富(fu)(fu)。“十九(jiu)年中三致(zhi)千金，子孫(sun)經營(ying)繁息，遂至(zhi)巨萬。”猗(yi)(yi)頓則到春秋時(shi)(shi)的郇(xun)國。郇(xun)國漢屬河東郡，今屬山西。猗(yi)(yi)頓在(zai)郇(xun)國經營(ying)河東鹽(yan)十年，亦成為(wei)豪富(fu)(fu)。
中國古代對鹽與養生的認知
烹(peng)飪調味(wei)，離不了鹽(yan)。但中(zhong)國古人(ren)很早(zao)就(jiu)發現了吃(chi)鹽(yan)過(guo)多的(de)害(hai)處，元代養(yang)生(sheng)學家賈(jia)銘(ming)的(de)《飲食須知(zhi)》記載：“喜咸人(ren)必膚(fu)黑(hei)血(xue)病，多食則肺凝(ning)而(er)變色”。可見早(zao)在元代，古人(ren)就(jiu)認識到了吃(chi)鹽(yan)過(guo)多可導(dao)致血(xue)液(ye)病。清代書籍《調鼎集》說：“凡鹽(yan)入(ru)菜(cai)，須化水澄去渾腳，既無(wu)鹽(yan)塊，亦無(wu)渣滓。”做(zuo)菜(cai)時候(hou)，要注意一(yi)切作料先下(xia)(xia)，最后下(xia)(xia)鹽(yan)方(fang)好(hao)。“若下(xia)(xia)鹽(yan)太早(zao)，物不能爛(lan)。”
中國古代(dai)鹽(yan)在烹飪中的地(di)位(wei)
中(zhong)(zhong)國古人調味，先(xian)要用(yong)鹽和梅，故《尚書(shu)》稱：“若作和羹，爾(er)惟鹽梅。”五味之(zhi)中(zhong)(zhong)，咸為(wei)(wei)首，所(suo)以(yi)鹽在調味品(pin)中(zhong)(zhong)也列為(wei)(wei)第一。今中(zhong)(zhong)國人食(shi)用(yong)之(zhi)鹽，沿海(hai)(hai)多(duo)用(yong)海(hai)(hai)鹽，西(xi)北多(duo)用(yong)池鹽，西(xi)南多(duo)用(yong)井鹽。海(hai)(hai)鹽中(zhong)(zhong)，淮鹽為(wei)(wei)上；池鹽中(zhong)(zhong)，乃河東鹽居(ju)首；井鹽中(zhong)(zhong)，自貢鹽最好。