One of the unanswered questions concerned salt with members wondering what types of salt are used, if any.
While a lot of Chinese cuisine's salt content is derived from soy and other sauces, salt is most certainly also used. What types? The same as anywhere else.
Refined table salt (S: 咸盐 T: 鹹鹽 - xián yán) with additives to enable easy pouring is most common. Available everywhere.
Refined salt
Locally sourced sea salt (S: 海盐; T: 海鹽- hǎi yán) is also widely available in most supermarkets.
I often buy this low sodium salt (S: 低钠盐; T: 低鈉盐 - dī nà yán) in my local store.
and we even have English Maldon salt imported via Hong Kong. I forget the Chinese name.
The Himalayan pink salt (S: 喜马拉雅玫瑰盐; T: 喜馬拉雅玫瑰盐 - xǐ mǎ lā yǎ méi guī yán) scam is perpetuated here, too.
All in all nothing much to say about salt.
