Baishouwu is a genus gentian, also known as white ginseng. According to ancient books, Baishouwu was used in the late Tang Dynasty and was popular in the early Ming Dynasty. 95% of China's Baishouwu is produced in Binhai County, and Binhai County is the only hometown of Shouwu in China. "Binhai County" records that as early as the Qing Xianfeng years, farmers had planted Baishouwu and processed Shouwu powder.

Yancheng established Yancheng County from the Western Han Dynasty Wudi Yuanshou 4 years (119 years ago). At that time, all the places were boiled salt pavilions, and the salt river was everywhere. “渎” means the river of salt. In the 7th year (411 years) of Emperor Yixi of the Eastern Jin Dynasty, it was renamed as Yancheng County, and it was named after the “Huancheng Salt Field”. After a history of more than 2,000 years, Yancheng has a strong sea salt culture. In ancient times, it was famous for its "Huaiyan" and was known as "Huaiyi Land". As early as in the Warring States Period, “cooking the sea for salt”, “Historical Records” contained “the sea of ​​salt in the East China Sea”. In the Qin and Han Dynasties, “cooking the sea and benefiting the river and transporting the canal” has become a land of fishing and salt. In the Tang Dynasty, the Huainan salt field, which was rich in the southeast of the country and half-baked in the border, had only one hundred and twenty-three salt pavilions in Yancheng. During the years of Tang Baoying, there were Hailing Supervisor and Yancheng Supervisor in the territory, and more than one million stones were cooked every year. At that time, Yancheng has become an important salt production center in the southeast coast.