During the reign of Emperor Kangxi in Qing Dynasty, Chen Yongli, a bourgeois, had a good understanding of the history of winter vegetables, especially the natural aroma of winter vegetables without any spices and their long-standing reputation in other places. After many visits, he decided to produce winter vegetables on a large scale, so he asked a technician surnamed Li to process them in batches on the basis of the traditional processing of winter tips, and had special requirements for raw materials. He had to take batches of tender tips of leaves and yellow vegetables as raw materials to make them quality. At the same time, he invested in purchasing more than 20 mu of land in the south bank of Tuojiang River (now gypsum primary school in Shuinan Town), bought back some earthenware jars, built sheds and basked dams, invited more than 20 helpers, and started mass production of Zizhong's tender winter vegetable tips, in addition to producing bean paste, soy sauce and vinegar, and named it "Zizhou Xingsheng Yong Sauce Garden" in combination with his own name, which meant that the sauce garden and tender winter vegetable tips would flourish forever. The winter tip began to be exported continuously, and it was named "Zizhou Tender Winter Vegetable Tip" (commonly known as "Zizhou Winter Tip" by the people and now called "Zizhong Winter Tip"), and its key technology has been kept secret for generations.

Due to the unique freshness, fragrance, tenderness and crispness of Zizhong Dongjian, local officials choose its fine cellar as a tribute to the court every year in Xingsheng Yong Sauce Garden. At the end of the Qing Dynasty, after Luo Chengxiang, a senior high school scholar from Zizhong, took office in the DPRK, he asked his family to buy a good winter tip in Zizhong Xingsheng Yong Sauce Garden and distributed it to the ministers and bachelors of the DPRK. After eating it, Sun Jiading, a great scholar, was full of praise, and wrote a poem praising: "Picking the tip of loquat green vegetables, skillfully preparing refined pickled vegetables, and having a secret story, seasoning to accompany the meal, and making the winter dishes in Zizhou truly live up."

19 1 1 was spread to Chen Xikui and Chen Weichuan, descendants of Chen Yongli, and they also went to Linjiang Temple to help Liao Jia establish Linjiang Temple Sauce Garden (the predecessor of Linjiang Temple Douban Factory in Zizhong-Linjiang Temple Douban in Zizhong is also one of the famous specialties in Sichuan), but because they left Zizhong, they produced fine products with the same personnel and brewing methods.

With the growing reputation of Zizhong Dongjian, by 1928 (Republic of China 16), dozens of sauce gardens, such as Defengheng, Daoshengyuan, Tianfuxing and Zhenji, had been built in Zizhong, forming a prosperous period of Zizhong's sauce gardens, but the tender and tender winter tips produced were not as fresh, fragrant and tender as those produced by the old Xingshengyong sauce garden.

195 1 in March, with the liberation of the mainland and the gradual recovery and development of the national economy, Xingsheng Yong Sauce Garden took the lead and the city 13 sauce gardens jointly formed the "Zizhong County City Sauce Garden Production Joint Venture". The new site is located on the back hill of Yejiaci, Qixian Street in the urban area, covering an area of more than 30 mu, with total assets of more than RMB 10, and there are sales outlets 10 in the urban area. 1955 The joint venture is a public-private partnership and operated by the state holding company. The factory address was also moved to Heba (the current address of the company) in the west of the city, and it was renamed as "Zizhong Brewery". The production management of the factory has been strengthened, the technical level has been further improved, and the production process has been strictly formulated, and its core technology is only mastered by individuals.

1967 1 month The enterprise was officially declared as a state-owned enterprise owned by the whole people and renamed as "Fengyuan Brewery in Zizhong County". 1997 carried out the shareholding system reform in accordance with the requirements of the county party Committee and government. 1998 completed the shareholding system reform in winter and officially changed its name to "Sichuan Zizhong Fengyuan Food Co., Ltd.". Zizhong sauce garden industry has been recorded since 1687. Through the continuous efforts and technological innovation of dozens of generations of brewers, Fengyuan brand Zizhong Dongjian has made great progress and gained more and more fame abroad. Therefore, Zizhong Dongjian, together with "Neijiang kohlrabi", "Yibin sprouts" and "Fuling mustard tuber", is known as the four famous pickles in Sichuan, and has been included in the world famous product collection.