西藏芒康县和青海囊谦县两地传统晒盐技术的比较研究

Comparative Study on Traditional Salt Technology in the Upriver Basin of the Lancangjiang from Qinghai to Tibet——Based on the field investigation of salt field in the Nangqian county and Mangkang county

盐是人类不可或缺的物质,因此,制盐技术的分析对于掌握人类社会的文化变迁尤为重要。人类大多通过煎煮法和晒盐法获取食盐。川滇地区普遍使用煎煮法,沿海地区的海盐生产多采用晒盐法。然而,分布在澜沧江上游流域有几个重要盐场,即青海省囊谦县境内的8个盐场和西藏自治区芒康县境内的盐井,受艰苦的调查条件所限制,对其盐业技术研究的成果凤毛麟角,比较研究更是空白。对两地盐场的调查资料表明,二者从取卤的方式而言,实为井盐,制盐技术采用晒盐法。

Salt is an indispensable for human beings,so the analysis of salt technology is very important to grasp the cultural change of human society.In general,decoction and baysalt are the basic methods of obtaining salt for human.The former is represented by the well salt of Chuan-Dian region and the latter is represented by sea salt production in coastal areas.Located in lancang river basin,however,there are several important saltworks,within the eight saltworks of Qinghai province and Yan jing saltworks of Tibet,both from the ways of taking bittern,as well salt,technically is baysalt.There have been some explorations about the salt technology in Mangkang,but there are few discussions about the salt technology in Nangqian.Based on the fieldwork,the author tried to analyze the similarities and differences of both traditional baysalt technology between Tibet and Qinghai,that is:in general,both the core of the traditional baysalt technology steps are basically identical,but differ in some detail aspects,from the perspective of ecological anthropology analysis,this article compared salt production technologies based on the field investigation.