Heijing Salt

Heijing Salt

　　Yunnan has long been one of the country’s two major well-salt producing regions. The Heijing salt from Luquan and the Langjing salt were first extracted during the Han Dynasty and Dali period respectively, both making their way into Yunnan’s top nine ancient salt wells. The salt produced in Heijing is known for its fine white color, pure quality, and authentic taste. It is highly reputed for curing meats and pickles that come out vibrant in color and rich in flavor, and has long been famously referred to across Yunnan as “Heiyan” (black salt). The salt from Heijing was historically the designated salt used for curing the famous Xuanwei ham. It also has therapeutic effects on sore throats.