The reason why Liu's pickles are so famous for hundreds of years depends on strict quality control. Liubiju made its own yellow sauce and sweet noodle sauce, and its soybeans were selected from Mazhuqiao in Feng Run County and Yongle Store in Tongzhou. The soybeans in these two places are full, yellow and oily. Cucumbers for sauce are autumn cucumbers specially designed in the front garden outside Andingmen. Each cucumber is about 5 inches long, 426 cucumbers are a catty, and the top flower is prickly. Radish is selected from the radish planted by a vegetable farmer outside Guang 'anmen. It is not only not too big, but also tender and crisp. White flour is specially made for Laishui County in the west of Beijing, and is made of first-class sticky wheat.
Liu's operating rules for making kimchi are not standardized and not sloppy at all. Take the production of sweet pickled melons as an example: choose the old pumpkins picked that day, wash them, soak them in salt water for 36 hours, then soak them in sauce for 2 days, air them for one or two days, turn them over from time to time, and finally pickle them with sweet noodle sauce. The sweet pickles made in this way are sweet, crisp and delicious.
The pickles produced and sold by Liubiju were once selected as the imperial products of the Qing Dynasty. 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.
1935, our pickles won the prize in Qingdao's "commodity exhibition along the railway" and were sold overseas. During the Cultural Revolution, Liubiju Sauce Garden was renamed as the salesroom of Beijing Xuanwu Sauce Garden, and a new factory was built in Nanyuan on 1985.