Liubiju Jiangyuan store is located in Beijing and is said to have been founded in the middle of the Ming Dynasty. The large gold plaque hanging in the Liubiju store is said to have been inscribed by Yan Song, a great scholar of the Ming Dynasty. Liubiju was originally a small shop opened by brothers Zhao Cunren, Zhao Cunyi and Zhao Cunli from Xidu Village, Linfen, Shanxi, specializing in firewood, rice, oil and salt. As the saying goes: "Seven things to open the door: firewood, rice, oil, salt, sauce, vinegar, tea." These seven things are indispensable for people's daily life. The Zhao brothers' small shop was named Liubiju because it did not sell tea. Basic introduction Company name: Beijing Liubiju Food Co., Ltd. Foreign name: Beijing co, LTD. Food Headquarters location: Beijing Time of establishment: 1530 Business scope: Food production Company nature: Origin of a limited company, modern development, verified by Deng Tuo, Historical changes, pickle characteristics, careful selection of materials, good management, main products, unique flavor, store name legend, first story, second story, third story, legendary story, origin of horizontal plaque, imperial product, sold all over the world, Origin Liubiju Sauce Garden began in the ninth year of Jiajing in the Ming Dynasty (1530 AD) and has a history of 484 years as of 2014. It is one of the oldest and most prestigious time-honored brands in Beijing. It has Beijing's famous "Liubiju" with a history of 470 years and is regarded as the most time-honored brand, "Guixinzhai" with a history of more than 270 years, and "Tianyuan" with a history of more than 130 years. Liubiju Sauce Garden is located at No. 3 Liangdian Street, Qianmen. The house on the front is an ancient Chinese wooden structure. It was renovated in 1994 and still maintains the antique architectural style. Liubiju The large gold plaque with "Liubiju" hanging in the Liubiju store was written by Yan Song, the chief minister of the Ming Dynasty. Although this plaque suffered several disasters, it is still well preserved and has become a rare treasure. The meaning of Liubiju is: the millet and rice must be in good condition, the tillers must be strong, the fine pottery must be clean, the pottery must be good, the fire must be good, and the water spring must be fragrant. The "Six Musts" in terms of production and operation technology can be explained as follows: the materials must be of the highest quality, the cutting materials must be truthful, the production process must be clean, the heat must be controlled appropriately, the equipment must be excellent, and the spring water must be pure and fragrant. Modern Development Today's Beijing Liubiju Food Co., Ltd. is a professional company dealing in pickles and condiments. The company's annual output of pickled vegetables reaches more than 20,000 tons, with sales exceeding 100 million yuan and profits and taxes of nearly 10 million yuan. In the tide of economic reform, enterprises have developed rapidly. In December 2000, the company's restructuring work was completed. Transforming a purely state-owned management company into a joint-stock company with 12 shareholders, the company's net assets reached more than 40 million yuan. The sales branch of Liubiju Food Co., Ltd. and the sales network of Lidaju Condiment Branch cover Northeast, North China, Northwest, Jiangnan and other places. It is also sold to Japan, Singapore, Australia, the United States, Europe and other countries and regions, and is widely welcomed by consumers at home and abroad. Currently, another factory building covering an area of ??20 acres and 8,000 square meters has been built and put into use in the suburbs of Beijing. It has domestic first-class modern production lines and the company's technical research room, which brings together many engineering and technical personnel, laying a solid foundation for the long-term development of the company. Deng Tuo's research: One afternoon in 1965, Deng Tuo, secretary of the Beijing Municipal Party Committee, came to Liuzhen No., a branch of Liubiju Sauce Garden outside Qianmen, and borrowed a large number of Liubiju's house deeds and account books through He Yongchang, the former manager of Liubiju Sauce Garden. From these materials, it was found that Liubiju was not founded in the 9th year of Jiajing (1530) in the Ming Dynasty, but between the 19th and 59th years of Kangxi in the Qing Dynasty. In the sixth year of Yongzheng's reign, the earliest name of this soy sauce garden recorded in the account books was Yuanshenghao. In the sixth year of Qianlong's reign, the name "Liubiju" appeared in the account books for the first time. Since Liubiju was not opened in the Ming Dynasty, of course its plaque was not written by Yan Song. Historical changes of Liubiju "Liubiju" was very prosperous for a while, but it has also gone through many hardships. According to historical records, during the Gengzi period, the Eight-Power Allied Forces attacked Beijing, and the Boxers burned the shops selling foreign goods. The food store street outside Qianmen where "Liubiju" was located was covered in a sea of ??fire. When the fire affected the small shop, the clerk Zhang Duobiao risked his life to get out of the store. The large plaque was rescued from the thick smoke and hidden in the Linfen Guild Hall outside Chongwen Gate. Later, when the owner returned to the burned shop and learned that Dabian had survived, he cried with joy.
It is said that when former Japanese Prime Minister Tanaka Kakuei visited China for the first time, he designated his secretary to buy Liubiju pickles and bring them back to Japan. According to the veteran workers of Liubiju, the reason why Liubiju pickles have not lost their flavor and reputation for hundreds of years is mainly due to the excellent selection of ingredients, attention to specifications, meticulous workmanship, and the use of homemade natural sauce methods. Even the prepared pickles have strict specifications when they are sold. They must be stored in the sauce vat, and the quantity sold will come out of the vat. The time from the vat to the customer's hands should not exceed 2-3 hours at most. Therefore, Liubiju’s pickles are displayed on the shelves in colorful and mouth-watering colors. Pedestrians walking into the north entrance of the Grain Store Street in Dashilan Commercial Street in Beijing can smell the fragrance of Liubiju pickles from a distance, and they stop here and are attracted to buy. For Liubiju, most people only know that it is a famous pickle, especially the big pickled melon, eight-treasure dish, nectar (snail), sweet-soy black cabbage, ten corianders, and white sugar garlic, which were designated as imperial side dishes in the Qing Dynasty. , thin yellow sauce, spread sauce and other 10 products. But I don’t know much about the origin of the three words Liubiju. The main products of Liubiju are twelve traditional products, they are: sweet sauce black vegetables, sweet sauce eight treasure vegetables, sweet sauce eight treasure melon, sweet sauce cucumber, sweet sauce sweet dew, sweet sauce ginger sprouts, sweet sauce assorted coriander , sweet pickled radish, sweet pickled melon, white sugar garlic, thin yellow sauce, and soy sauce. These products are bright in color, rich in sauce flavor, crisp and fragrant, and moderately salty and sweet. Nowadays, many traditional famous brand pickles are also canned and sold abroad. The pickles produced and sold by Liubiju are rich in sauce. The main products include 12 kinds of sweet pickles, sweet pickled nectar, sweet soy ginger sprouts, sweet pickled vegetables, sweet pickled melons, white sugar garlic, and western yellow sauce. Among them, sweet soy black vegetables, sweet soy sauce, Babaocai and Babaogua are the most famous, and some of them were even selected as imperial food. Beijing Sauce Babaocai: Babaocai is one of the main varieties of Beijing Sauce Pickles. It is named after using 8 kinds of vegetables and fruits as its main raw materials. It is divided into high eight treasures, sweet eight treasures and medium eight treasures. Gao Babao is a sweet sauce product, which uses cucumber, kohlrabi, lotus root slices, cowpeas, manna, and silver seedlings as raw materials, and is supplemented with walnut kernels, almonds, peanut kernels, ginger shreds and other accessories. Zhongba Bao is a yellow sauce product, mainly made of kohlrabi, cucumber, lotus root slices, cowpeas, manna, melon dices, eggplant and shredded ginger, with a small amount of peanut kernels. Process flow: Processing of salted vegetable embryos, desalting of ingredients, pressing, dehydration and packing into cloth bags - pickling and raking of finished products. Special recommendation: Sugar garlic is a famous brand among Liubiju pickles. They specially select six cloves of purple-skinned garlic and go through multiple processes such as peeling, soaking, drying, making soup, and putting it on the altar. The produced white sugar garlic is shiny, crisp and tender, and tastes sweet and slightly spicy like garlic. It also has the fragrance of osmanthus, so it is also called "osmanthus sugar garlic". This special sugar garlic is exported in cans and is famous in Hong Kong, Macao, Southeast Asia, Japan, Europe and the United States. Unique flavor: The pickles of Liubiju Sauce Garden are delicious, crisp and tender, salty and sweet, moderately salty and sweet, and are the best accompaniment to meals. The self-produced and sold pickles were selected as royal delicacies in the Qing Dynasty due to their exquisite processing skills, bright color, crisp, tender and fragrant aroma, strong sauce flavor, moderate salty and sweet taste, and everyone praised the delicious side dishes. The meaning of Liubiju is: the millet and rice must be in good condition, the tillers must be in season, the fire must be clean, the pottery must be good, the fire must be in good condition, and the water spring must be fragrant. The "Six Musts" in terms of production and operation technology can be explained as follows: the materials must be complete, the cutting materials must be sufficient, the production process must be clean, the heat must be controlled appropriately, the equipment must be excellent, and the spring water must be pure and fragrant. Legend of the store name There are three legends about the origin of Liubiju. One is that when Liubiju first opened, six people invested in it and entrusted Yan Song, who was good at calligraphy at the time, to inscribe a plaque. Yan Song took up his pen and wrote the three words "Liu Xinju". But then I thought about how the six hearts could cooperate, so I added a word to "heart" and it became today's "Liu Biju". The second one is that this shop started with wine making, and in making wine, it was said: "The millet and rice must be in good condition, the corn must be solid, the quality must be clean, the pottery must be good, the fire must be good, and the water spring must be fragrant." Therefore, it is called "Liu Biju" ". The third story: Liubiju initially operated "firewood, rice, oil, salt, sauce and vinegar", of which pickles were only part. Later, when pickles became famous, they specialized in pickling. A "Liuzhenhao" store selling grain, oil and salt was opened in the middle of the street. Today, "Liuzhenhao" is still a time-honored non-staple food store. Among the three theories, the first one is the most widely circulated and the deepest. Nowadays, people who go to Beijing on business trips, to visit relatives or friends cannot help but bring back Liubiju’s pickles.
"Some pickled vegetables on the market are pickled with food additives. They are ready for sale in two or three days and can be sold for 89 cents a bottle. But Liubiju cannot do that. The flour for making sweet pickled cucumbers costs more than one yuan. "Liu Biju General Manager Li Shusheng said that the requirements of "Liu Bi" represent the highest requirements of the brewing technology accumulated over thousands of years in ancient my country. "The millet and rice must be neat, the tillers must be solid, the fire must be clean, the ceramics must be good, the fire must be good, the water springs must be fragrant" - this is where the name "Liu Biju" comes from. Liubiju's self-produced and sold pickles were selected as imperial delicacies in the Qing Dynasty due to their exquisite processing skills, bright color, crisp and tender aroma, rich sauce flavor, and moderate salty and sweet taste. To facilitate delivery, the Qing court also gave Liu Biju a red tassel hat and a yellow mantle. These two hats were kept until 1966. Sold all over the world, following ancient precepts and being virtuous and pragmatic, Liubiju has become the largest enterprise in the national pickle industry by selling bottles of pickles at a low profit. The sales network covers Northeast, Northwest, North China, Jiangnan and other places, and the products are exported to more than a dozen countries and regions including Japan, Australia, Singapore, Thailand, Canada, the United States and Europe.