百菜百味,食以味为先,食物的各种滋味,不仅可一饱口福,丰富我们的饮食生活,味觉还与健康有深层次的关系,就看你如何把握。咸味有其特殊性,我们使用的主要成味剂是食盐,它不仅起调味作用,还能提供人体必需的无机盐和氯化钠,李时珍的《本草纲目》中 A hundred dishes taste, food to taste first, the taste of food, not only can be a treat, enrich our diet, taste and health have deep relationship, depends on how you grasp. Salty has its own particularity. The main flavor-improving agent we use is salt. It not only plays the role of flavoring, but also provides essential inorganic salts and sodium chloride for human body. In the Compendium of Materia Medica of Li Shizhen