Company name: Beijing Liubiju Food Co., Ltd. Foreign language name: Beijing Co., Ltd. Food headquarters location: Beijing establishment time: 1530 Business scope: food production company nature: company origin, modern development, Deng Tuo textual research, historical changes, pickles characteristics, exquisite materials selection, good management, main products, unique flavor, legendary store name, first, second and third. The origin of Liubiju Sauce Garden began in the 9th year of Jiajing in Ming Dynasty (A.D. 1530), and it has a history of 484 years from 20 14. It is the oldest and most famous in Beijing. There are famous time-honored brands in Beijing, Liubiju with a history of 470 years, Guixinzhai with a history of more than 270 years, and Tianyuan with a history of 130 years. Liubiju Soy Sauce Garden is located at No.3 Liangdian Street, Qianmen. Its facade is made of ancient wooden structure in China, which was rebuilt in 1994, and still maintains the antique architectural style. The gold-lettered tablet of Liu Biju, which hangs in the store of Liu Biju, was written by Yan Song in Ming Dynasty. Although this plaque has been stolen several times, it is still well preserved and has now become a rare treasure. The meaning of "six habitats" is: millet and rice must be neat, tillers must be solid, Zhan must be clean, pottery must be good, heat must be good, and water springs must be fragrant. The "six musts" can be interpreted as: the materials must be excellent, the blanking must be true, the production process must be clean, the temperature must be properly controlled, 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 engaged in pickles and condiments. The company's kimchi products have an annual output of more than 20,000 tons, with sales exceeding 100 million yuan and profits and taxes nearly 10 million yuan. In the wave of economic reform, enterprises have developed rapidly. In June 2000, the company was reorganized. The pure state-owned operating company was transformed into a joint-stock company with 0/2 shareholders, and the net assets of the company reached more than 40 million yuan. Liubiju Food Co., Ltd. sales branch and Lidaju condiment branch are located in Northeast China, North China, Northwest China, Jiangnan and other places. Also exported to Japan, Singapore, Australia, the United States, Europe and other countries and regions, widely welcomed by domestic and foreign consumers. At present, in the suburbs of Beijing, another workshop covering an area of 20 mu and 8,000 square meters has been built and put into use. With the first-class modern production line in China, the company's technical research room and a large number of engineering and technical personnel, it has laid a solid foundation for the long-term development of the enterprise. Deng Tuo Textual Research/KLOC-One afternoon in September 1965, Deng Tuo, secretary of the Beijing Municipal Party Committee, came to Liuzhen, a branch of Liubiju Sauce Garden outside Qianmen, and borrowed a lot of stories and books from Liubiju through He Yongchang, the former manager of Liubiju Sauce Garden. From these materials, he found that Liubiju was not founded in the ninth year of Jiajing in the Ming Dynasty (1530), but was founded between the nineteenth and fifty-ninth years of Kangxi in the Qing Dynasty. In the sixth year of Yongzheng, the earliest name of this sauce garden was recorded in the books as Sheng Yuan. After six years of Qianlong, the name of "Six Habitats" first appeared in the books. Since Liu Biju was not established in the Ming Dynasty, of course, its plaque was not written by Yan Song. The historical change of Liubiju "Liubiju" is in its heyday, but it is also weather-beaten. According to historical records, during the Gengzi period, Eight-Nation Alliance attacked Beijing, and the Boxer set fire to the shops selling foreign goods. The food store street outside the front door where Liu is located is full of flames. When the shop was on fire, Zhang Zhongbiao, a buddy, risked his life to rescue the big plaque from the smoke and hid it in Linfen Hall outside Chongwenmen. Later, the shopkeeper returned to the burnt-out shop and cried with joy when he learned that Daban had survived. Where there is a plaque, there is business. He specially promoted Zhang Zhongbiao, and "Liubiju" continued to operate. According to legend, during the Anti-Japanese War, Chiang Kai-shek gave a banquet to treat guests, and also named the clerk in the store to send "six habitats" of pickles, which shows that the pickles here are famous. During the Cultural Revolution, this famous monument was once again destroyed as a "Four Old Classics" and sent to the Beijing Exhibition Hall. The name of the store was also changed to "Hongqi Pickles Factory". In the pickle garden1984110/0, Comrade Ren Zhi and Shen Hongxian and I visited Mr. He Yongchang, who lived there, to further clarify his explanation of Liubiju. In the past, the "six musts" were often interpreted as six things: "The rice must be neat, the tiller must be solid, the exhibition must be clean, the pottery must be good, the fire must be good, and the water spring must be fragrant." Because LiuBiJu is originally a small hotel. He Yongchang said that Liubiju itself does not produce wine, but only processes the wine from eight hotels outside Chongwenmen into "Fu wine" and "steamed wine" and sells it to customers. As an apprentice, he only knows that Liu Biju sells six of the "seven things to open the door". In addition to tea, he sells six necessities such as rice, oil, salt, sauce and vinegar, so he is called Liubiju. Liubiju After I came back from Shanxi, I investigated the data of Beijing's wine-making in past dynasties. There is no record of Liubiju brewing, so the statement that Liubiju is the six elements of brewing cannot be established. Linfen, Shanxi has no tradition of brewing wine in history, but it has experience in doing oil and salt grocery business. Therefore, it is completely logical for Shanxi businessmen to develop an ordinary oil and salt shop into a sauce garden for making high-grade pickles. Judging from the archives about Liubiju borrowed by Comrade Deng Tuo, Liubiju's old club was good at studying customer psychology and doing some publicity work more than 200 years ago. He knows that Yan Song is a public figure, and there are many jokes and information about Yan Song among the people. Therefore, the story of writing a plaque around Yan Song has cast a strong mythical color in the history of Liubiju, and many bizarre stories have been produced to protect this plaque in recent years. Liubiju pickles features Liubiju is the most famous for pickles, and it is also the oldest and most prestigious one in Beijing pickles garden. Liubiju has twelve kinds of traditional products, namely: thin yellow sauce, sauce sauce, sweet pickled radish, sweet pickled cucumber, sweet pickled manna, sweet pickled black cabbage, sweet pickled white gourd, sweet pickled ginger sprout, sweet pickled eight treasures, sweet pickled coriander, sweet pickled white gourd and white sugar garlic. These products are bright in color, rich in sauce flavor, crisp and tender, and moderately salty and sweet. Liu Biju's pickles are famous for their exquisite selection of materials, which is inseparable from their fine selection of materials and strict production. The raw materials of Liubiju pickles have a fixed origin. Liubiju homemade yellow sauce and sweet white sauce, and its soybeans are selected from Mazhuqiao in Feng Run County and Yongle Store in Tongzhou, Hebei Province. The soybeans in these two places are full, yellow and oily. White flour is selected from Laishui County in the west of Beijing, and it is a first-class wheat. This kind of wheat is sticky, and Liubiju makes its own white flour. This white flour is suitable for making sweet noodle sauce. Liu has a set of strict operating rules for making kimchi, and there is always one person in charge. For example, in the production of sauce, beans are soaked and steamed, mixed with white flour, pressed in a mill, put into a mold, covered with a cloth cover stamp 10- 15 days, then pulled into three strips, chopped, put on a shelf, sealed with a mat and allowed to ferment. In the later stage of fermentation, the white hairs on the sauce should be brushed with a brush. After 2 1 day, the sauce will be ready. It is this strict operating procedure that ensures the quality of Liubiju pickles. A well-managed Liubiju also has a set of management methods. One of the business experiences of Liubiju for hundreds of years is that no one is allowed to overspend, nor is anyone allowed to support the funds in the store for a long time, and he is not in debt for foreign operations. Liu also stipulated that there was no need for Sanye (that is, young master, uncle and uncle) in the store, and most of the people at the front desk were from Linfen and Xiangfen counties in Shanxi. Because Liubiju is well managed, the quality of pickles is guaranteed, and special attention is paid to the social reputation of commodities. Although the Chinese time-honored brand has experienced vicissitudes, it enjoys a high reputation among the people. All countries in the world have the habit of eating pickles, and the pickles pickled by China people are world-famous. Beijing Liubiju Sauce Garden is second to none in the pickles industry, and it is also a well-known Chinese time-honored brand in China. Pickled pickles in Liubiju is not only a necessary side dish for many families in Beijing, but also one of the famous dishes in state banquets. It is said that when former Japanese Prime Minister tanaka kakuei visited China for the first time, he appointed a secretary to buy kimchi from Liubiju and bring it back to Japan. According to the old workers of Liubiju, the main reason why Liubiju pickles have not lost their flavor and reputation for hundreds of years is that they have excellent materials, exquisite specifications and meticulous workmanship, and use self-made natural sauces. Even the prepared pickles have strict specifications when they are sold. They should be stored in a sauce jar and sold as much as possible. It takes no more than 2-3 hours from the jar to the customer's hand. Therefore, the pickles in Liubiju are displayed on the shelves in colorful and mouth-watering colors. Pedestrians walk into the north entrance of Liangdian Street, Dashilan Commercial Street, Beijing, and can smell the fragrance of Liubiju pickles far away, stop here and be attracted to buy. For Liubiju, most people only know that it is a famous pickles, especially 10 products, such as big pickles, eight-treasure vegetables, manna (snail vegetables), sweet sauce black vegetables, ten parsley, white sugar garlic, thin yellow sauce and spread sauce, which were designated as royal side dishes in the Qing Dynasty. But I don't know much about the origin of these three words. The main products of Liubiju are twelve kinds of traditional products, namely: black and white cabbage with sweet sauce, eight-treasure cabbage with sweet sauce, eight-treasure melon with sweet sauce, cucumber with sweet sauce, manna with sweet sauce, Jiang Miao with sweet sauce, coriander with sweet sauce, radish with sweet sauce, white sugar garlic with sweet sauce, thin yellow sauce and sauce. These products are bright in color, rich in sauce flavor, crisp and tender, and moderately salty and sweet. Nowadays, many traditional brand-name pickles are canned and sold abroad. The pickles produced and sold by Liubiju have a strong sauce flavor. The main products are 65,438+02 kinds of sweet sauce manna, sweet sauce ginger buds, sweet sauce mixed rice, sweet sauce white gourd, white sugar garlic and xihuang sauce. Among them, black vegetables with sweet sauce, eight-treasure vegetables with sweet sauce and eight-treasure melons are the most famous, and some of them have been selected for imperial cuisine. Eight-treasure vegetables in Beijing sauce: Eight-treasure vegetables are one of the main varieties of pickles in Beijing. It is named after 8 kinds of vegetables and fruits as the main raw materials. Divided into Gao Babao, Tian Babao and Zhong Babao. Gaobabao is a sweet sauce product, which takes cucumber, kohlrabi, lotus root slice, cowpea, manna and silver seedling as raw materials, and is supplemented with walnut kernel, almond, peanut kernel and shredded ginger. Zhongbabao is a kind of yellow sauce product, which is mainly made of kohlrabi, cucumber, lotus root slices, cowpea, manna, diced melon, eggplant and shredded ginger, with a small amount of peanuts. Technological process: desalting, squeezing, dewatering, bagging, dipping and raking the vegetable salt embryo processing ingredients. Special recommendation: Sugar garlic is a famous product in Liubiju pickles. They specially selected six petals of purple garlic, and went through many processes such as peeling, soaking, drying, boiling soup, filling jars and so on. The prepared white sugar garlic is crisp and tender in color, sweet in taste and slightly spicy in garlic flavor, and is also called "sweet-scented osmanthus sugar garlic" because of its fragrance. The canned export of this special sugar garlic is very famous in Hong Kong, Macao, Southeast Asia, Japan, Europe and America. The pickles in Liubiju Sauce Garden with unique flavor are delicious, crisp, tender and delicious, salty with sweetness, and salty with sweetness, which is the best match. Self-produced and sold pickles, because of their exquisite processing skills, bright color, crisp and smooth fragrance, strong sauce flavor and moderate saltiness, were selected as palace products in the Qing Dynasty, and everyone praised their delicious dishes. The meaning of "six habitats" is: the millet must be neat, the ploughing must be timely, the pottery must be clean, the fire must be good, and the water spring must be fragrant. The "six musts" can be interpreted as: the materials must be complete, the materials must be sufficient, the production process must be clean, the temperature must be properly controlled, the equipment must be excellent, and the spring water must be pure and fragrant. There are three legends about the origin of Liu Biju. First, when Liu Biju first opened, six people made a joint venture and entrusted Yan Song's inscription tablet with good calligraphy at that time. Yan Song began to write "six hearts". But on second thought, how can six hearts cooperate? So I added a little to the "heart" and it became today's "six must live". Secondly, it is said that this shop started from brewing. In the process of brewing, it was put forward: "Millet and rice should be neat, the music should be solid, the exhibition should be clean, the pottery should be good, the heat should be good, and the spring should be fragrant." Therefore, it is called "six habitats". Third, Liu initially operated "rice, oil, salt, sauce and vinegar", and pickles were only a part of it. Later, pickles became famous, so they were specially pickled. In the middle of the street, there is a shop called "Liu Zhennuo" that starts to deal in grain, oil and salt. Today, Liu Zhen is still an old-fashioned grocery store. Of the three statements, the first one is the most widespread and profound. Nowadays, people who go to Beijing on business and visit relatives and friends will inevitably bring back pickles from Liubiju. Friend, don't forget to buy Liubiju pickles when you go to Beijing! Liubiju old sauce garden is located in the west of Liangdian Street outside Qianmen. Its facade is an ancient wooden structure building in China, rebuilt by 1994, and still maintains the antique architectural style. There is a horizontal plaque in the hall, which is said to have been written by Yan Song in Ming Dynasty. The origin of the legendary Hengbian Liubiju Sauce Garden is located in the west of Wailiangdian Street in Qianmen. This is a famous time-honored brand in China. Not only is its salty and delicious side dishes praised by everyone, but the horizontal plaque with three characters of "Six Habitats" written by Yan Song, a traitor and calligrapher in Ming Dynasty, is said to be rigorous in structure and vigorous. Businessmen give names to shops and people give names to children, which are consistent and auspicious from ancient times to the present. Most of the store names have the words "Qing", "Fu" and "Shun". However, why did the shopkeeper of Liubiju name his shop Liubiju? How to explain the word "six musts"? Liu has many interpretations of "Liu". Some people say that Liu is a partnership of six people, and the client asked Yan Song to write a plaque. Yan Song thought that six people's "six hearts" were not good, so he added a prime number to the word "heart", which became the "six musts". Others say that Liubiju is run by six widows, which is sheer nonsense. There are two explanations for "Six Habitats". One is that Liubiju was originally a hip flask workshop. Their brewing must be complete, the materials must be excellent, and the spring water must be sweet. Secondly, some people say that the back factory of Liubiju was the first to make wine, and the front shop not only sold wine, but also sold six necessities of people's daily life, such as rice, oil, salt, sauce and vinegar. So it is called "six habitats". Liubiju was founded by Zhao, a native of Linfen, Shanxi Province, in the ninth year of Jiajing in the Ming Dynasty (1530). Because of business management and Liu's good geographical position, the business is very prosperous after opening. Later, the facade was expanded, from the original two small shops to the front four facades, and a wide back factory was added. The business is getting bigger and bigger, but the plaque outside the store is too small to look like it. If you want to get a good plaque, please ask someone who writes well to write it. There are always different opinions about the legend that Yan Song inscribed a tablet for Liu. The most common thing is that before Yan Song became an official, he lived in Beijing and often came to Liu for a drink. He was very familiar with Liu's shop assistants. The shopkeeper heard that he wrote a good hand and begged him to write this plaque. Yan Song was still a nobody at that time, so he didn't sign it. Others said that Liu's inscription was written after Yan Song became an official. It is said that Yan Song loves to drink wine from Liubiju, and Yan Fu often sends people to Liubiju to buy wine. The shopkeeper wanted to use Yan Song's social status to raise Liu's social status, so he asked Yan Fu's servant Yan Song to write a plaque for Liu. So the footman went to beg the maid, and the maid went to beg the lady. My wife knew that Yan Song could not write a plaque for an ordinary shop, so she practiced writing the word "six habitats" repeatedly in front of Yan Song every day. Yan Song saw that his wife couldn't write well, so she gave her a wink and asked her to practice according to the wink. So Yan Song's "Six Habitats" tablet was written like this, so there was no title. Since Yan Song's calligraphy "Liu" hung a big gold plaque on the black land, the value of the originally unknown small sauce garden doubled, and Liu's reputation soon spread throughout the capital, and more and more people came to buy things. As pickles sell quickly, they will specialize in pickles in the future. Liu was a palace founded by Zhao Cunren, Zhao Cunyi and Zhao Brothers in Linfen, Shanxi Province in the ninth year of Jiajing in the Ming Dynasty (1530). As pickles sell quickly, they will specialize in pickles in the future. These pickles have a strong sauce flavor, bright color, crisp and tender fragrance, salty and sweet. The sauce of Liubiju is strictly in accordance with the rules, and the operation is not sloppy at all. The reason why Liubiju's pickles are so famous is inseparable from its fine selection of materials and strict production. Six fresh cucumbers produced in Daxing, Beijing, with a total weight of 500g, must be "prickly" and "smooth". Then use 500g homemade noodle sauce, marinate it first and then make it into sauce. It takes about 65,438+00 days to make a can of "Liubiju" sweet pickled cucumber in winter ... The delicious food handed down by Beijingers has lasted for 474 years. The tradition, cultural connotation and enduring mystery of Liubiju time-honored brand are all here. Careful selection of materials and strict production can't save any time. "Some pickles on the market are preserved with food additives, and they will be ready for listing in two or three days, and they can sell for 89 cents a bottle." But LiuBiJu can't. The flour for making sweet pickles costs more than one yuan. "Li Shusheng, general manager of Liubiju, said that the requirements of Liubiju represent the highest requirements of the brewing technology level accumulated in ancient China for thousands of years." Millet must be neat, tillers must be solid, Nian Chi must be clean, ceramics must be good, heat must be good, and water must be fragrant "-the name of the six habitats comes from this. The pickles produced and sold by Liubiju were selected as imperial products in Qing Dynasty because of their exquisite processing skills, bright color, crisp and tender fragrance, strong sauce flavor and moderate salty and sweet taste. In order to facilitate transportation, the Qing court also gave Liu Yi a red tassel hat and a yellow jacket, which were kept until 1966. Exported to all parts of the world, we follow the old adage, pay attention to morality and pragmatism, and sell kimchi at a low profit, making Liubiju the largest enterprise in the kimchi industry in China. The sales network covers Northeast China, Northwest China, North China, Jiangnan and other places, and the products are exported to more than ten countries and regions such as Japan, Australia, Singapore, Thailand, Canada, the United States and Europe.