Liubiju Sauce Garden 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 Xishe Village in 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. [Edit this paragraph] Deng Tuo verified that the founding year was 1965. One afternoon, Deng Tuo, secretary of the Beijing Municipal Party Committee, came to Liuzhenhao, a branch of Liubiju Sauce Garden outside Qianmen, and borrowed Liubiju Sauce Garden’s branch through He Yongchang, the former manager of Liubiju Sauce Garden. From a large number of house deeds and account books, he found out from these materials that Liubiju was not founded in the ninth 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. [Edit this paragraph] Lasting Pickle Garden In November 1984, Comrades Ren Zhi, Shen Hongxian and I went to Linfen, Shanxi Province to visit Mr. He Yongchang who lived there, and further clarified the "Six Musts" from He Yongchang. explain. In the past, the "Six Musts" were often interpreted as six things in making wine: "The rice must be well planted, the tillers must be solid, the polish must be clean, the ceramics must be good, the fire must be good, and the water springs must be fragrant." Because Liubiju was originally A small hotel. He Yongchang said that Liubiju itself does not produce wine. It only buys wine from eight hotels outside Chongwenmen and processes it into "fu wine" and "steamed wine" before selling it to customers. Since his apprenticeship, he only knew that Liubiju sells six of the "seven things to open the door". Except for tea, it sells six daily necessities such as firewood, rice, oil, salt, sauce and vinegar, so it is called "Seven Things to Open the Door". "Liu Biju". After returning from Shanxi, I investigated the information on wine making in Beijing in the past dynasties, and found that there is indeed no record of Liubiju winemaking. Therefore, the statement that "Liubiju" is the six elements of winemaking cannot be established. Historically, there was no tradition of wine making in the Linfen area of ??Shanxi Province, but there was experience in the oil, salt and groceries business. Therefore, it is completely logical for Shanxi businessmen to develop an ordinary oil and salt shop into a pickle garden for making high-end pickles. Judging from the archives about Liubiju borrowed by Comrade Deng Tuo, it can be seen that the old owner of Liubiju more than 200 years ago was very good at studying customer psychology and doing some publicity work. He knew that Yan Song was a figure that attracted much attention from the public, and there was already a lot of gossip about Yan Song among the people. Therefore, the story surrounding Yan Song's writing of the plaque casts a strong mythical color on the history of Liubiju, and many bizarre stories have arisen in order to protect this plaque over the years. Liubiju is most famous for its pickles. It is also the oldest and most reputable pickle garden in Beijing. There are twelve traditional products in Liubiju, they are: thin yellow sauce, soy sauce, sweet radish, sweet cucumber, sweet conch, sweet black cabbage, sweet cangour, sweet ginger sprout, sweet sauce Babaorong, sweet pickled coriander, sweet pickled melon, white sugar garlic. These products are bright in color, rich in sauce flavor, crisp and fragrant, and moderately salty and sweet. The reason why Liubiju’s pickles are famous is inseparable from its careful selection of ingredients and strict production. The raw materials of Liubiju pickles have fixed origins. Liubiju makes its own yellow sauce and sweet white sauce, and its soybeans are selected from Majuqiao, Fengrun County, Hebei and Yongle Store, Tongzhou. The soybeans from these two places are plump, yellow in color and oily. The white flour is selected from Laishui County in western Beijing. It is first-class wheat. This kind of wheat is highly sticky. Liubiju processes it into fine white flour by itself. This kind of white flour is suitable for making sweet noodle sauce. Liubiju has a set of strict operating procedures for making pickles, and one person is responsible for all the procedures. For example, to make sauce, first soak the beans and steam them, mix them with white flour, press them on a roller, put them in a mold, cover them with a cloth and stamp them with your feet for 10-15 days, then pull them into three strips, chop them into pieces, and put them on a shelf After loading, seal tightly with mat and let it ferment. In the later stages of fermentation, keep using a brush to remove the white hairs on the sauce. After 21 days, the sauce will be ready. It is this strict operating procedure that ensures the quality of Liubiju pickles. Liubiju also has a set of methods in business management.

Secondly, some people say that the earliest brewery in Liubiju was brewed in the back factory. In addition to selling wine, the front shop also sold six necessities for people's daily life, including firewood, rice, oil, salt, sauce and vinegar. That’s why it’s called “Liu Bi Ju”. Liubiju was founded by Zhao, a native of Linfen, Shanxi, in the ninth year of Jiajing (1530) in the Ming Dynasty. Since the surname Zhao knew how to operate and manage, and because Liubiju was located in a good geographical location, the business was booming after the business was opened. Later, the facade was expanded from the original two small shops to four facades in the front, and a spacious back factory was added in the back. The business is getting bigger and bigger, but the plaque outside the store is too small and doesn't look good. If I want to get a good plaque, I need someone who is good at writing to write it. There are various legends about Yan Song writing a plaque for Liubiju. The most common one is that before he became an official, Yan Song lived in Beijing. He often came to Liubiju to drink, and he was very familiar with the shopkeepers and waiters of Liubiju. The store heard that he had good handwriting, and the shopkeeper begged him to write this plaque. Yan Song was still a small person at that time, so he didn't sign up. Others say that the plaque for Liubiju was written by Yan Song after he became an official. It is said that Yan Song likes to drink wine from Liubiju, and Yan Mansion often sends people to Liubiju to buy wine. The shopkeeper wanted to use Yan Song's social status to raise Liu Biju's worth, so he asked Yan Song's servant to ask Yan Song to write a plaque for Liu Biju. So the male servant went to beg the maid, and the maid went to beg the lady. Madame knew that Yan Song could not write a plaque for an ordinary shop, so she repeatedly practiced writing the three words "Liu Biju" in front of Yan Song every day. Yan Song saw that his wife could not write well, so he wrote an example for her and asked her to practice according to the example. So Yan Song's "Liu Biju" plaque was written like this, so there was no inscription. Since the big plaque with gold letters on the black ground and "Liu Biju" written by Yan Song was put up, the value of the originally unknown Xiaojiangyuan has doubled. The reputation of Liu Biju has quickly spread throughout Beijing, and more and more people come to buy things. Since pickles sell out quickly, I will specialize in pickles from now on. [Edit this paragraph] Carefully selected and strictly produced time-honored brand Liubiju was founded by brothers Zhao Cunren, Zhao Cunyi and Zhao Cunli from Linfen, Shanxi Province in the ninth year of Jiajing in the Ming Dynasty (1530). Since pickles sell out quickly, I will specialize in pickles from now on. These pickles are rich in flavor, bright in color, crisp, tender, fragrant, salty and sweet. Liubiju's pickles are made in strict accordance with the rules, no second-rate ingredients are used, and the operation is not sloppy. The reason why Liubiju’s pickles are famous is inseparable from its careful selection of ingredients and strict production. Selected fresh cucumbers produced in Daxing, Beijing, 6 pieces to 500 grams, must be "thorny" on the top, and "smooth", and then use 500 grams of homemade noodle sauce, pickled first and then sauced, it is necessary in winter It takes about 10 days to make a jar of "Liubiju" sweet sauce cucumbers... The delicious food has been passed down by mouth from the people of Beijing for 474 years. The tradition of time-honored brands is here, the cultural connotation is here, and the secret of long-lasting prosperity is here. The materials are carefully selected, the production is strict, and not even a minute or a second of effort is spared. "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. 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.