'Low-salt' (dī yán) is an adjective describing food, diets, or products with reduced sodium content. The character 低 (dī) means 'low' or 'reduced', and 盐 (yán) means 'salt' — together they literally mean 'low salt'. This term is commonly used in health-related contexts, especially when discussing dietary recommendations for people managing hypertension, heart disease, or kidney conditions.

In everyday Chinese, 低盐 appears on food packaging (e.g., 低盐酱油), in medical advice (e.g., 低盐饮食), and in restaurant menus offering healthier options. It is not a standalone noun but functions attributively before nouns like 饮食 (diet), 食品 (food), or 酱油 (soy sauce). Unlike English, Chinese does not add hyphens — the two characters form a fixed compound adjective without spacing or punctuation.