The meaning of "six habitats" is: the millet and rice must be neat, the tiller must be solid, the porcelain must be clean, the porcelain must be good, the heat must be good, and the water spring 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.
First, the inheritance relationship
The physical evidence provided by Liu's documents proves that Liu's firm has gone through three stages of development, and three changed its name without changing its name. The first stage is the surname of Liu Guo, which began in the middle of Ming Dynasty. All the documents and archives owned by Liu Biju are carefully preserved. In the year of Gengzi (1900), the warehouse of military weapons was reduced to ashes, and documents and files were also burned. In 1 1 (1 9 2 2), Liubiju applied for a replacement photo. At that time, the Shi Jing Oil, Wine, Vinegar and Salt Merchants Association issued a supplementary contract, and both the application and the supplementary contract were preserved. The Supplementary Deed states the history of Liubiju, saying that "the firm took the front door in the ninth year of Jiajing in the former Ming Dynasty (1530). It can be seen that Liubiju's firm existed nine years ago in Jiajing, Ming Dynasty. The shopkeeper surnamed Guo is in the grain and rice business. This should be the earliest Liubiju. The second stage is Liu, a partnership of three surnames that existed in the late Ming and early Qing Dynasties. In Yaomiao Township, Linfen, Shanxi Province, the owner of Liubiju found a deed to sell the house for two years (1832). According to the deed, Guo's exclusive operation of Liubiju was beyond his authority, so Zhao Bi and the three companies were recruited as shareholders to jointly establish Liubiju. At that time, the store was large, saying, "There are six and a half rooms in front of the door, six and a half rooms in front of the door ... three rooms in the south wing, five rooms in Beiping grey platform, five rooms in the south building tile house, five rooms in the west hall, an aisle in the north, a grey room in the north outside the street pavement, a row of fifty-four rooms, and a one-yuan courtyard well.
The upper and lower trees are connected by rocks and stones. "The third stage is Zhao Liu, which began in the second year of Daoguang (1832). It can also be seen from the above-mentioned deed that in the second year of Daoguang (1832), "Guo Guifang, Yin Guo, have no physical ability, and are willing to lay the foundation stone for this house, shop name, furniture, business and other things, and merge them for sale forever in the name of Zhao. "At that time, Zhao Bi invested 4,200 yuan in silver and bought out the shares of Guo and Yuan. From then on, Liu Biju was basically owned by Zhao until the establishment of People's Republic of China (PRC). The oil lamps and divine cards in the 23rd year of Daoguang, the account books in the years of Xianfeng and Tongzhi, the rosewood key box and abacus in the 5th year of Guangxu, the merit cards in the 19th year of Guangxu, and the general ledger in the late Qing Dynasty and early Ming Dynasty were all preserved when Zhao managed Liubiju.
The remains of.
When Eight-Nation Alliance went to Beijing, Liu set the handle on fire. Reopening in the second year. 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.
Second, the management characteristics
The reason why Liubiju's pickles are so famous is inseparable from its 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. Such as cucumber, not only requires smooth rope, but also requires the top flower to have thorns, four to six pieces a catty; Small pickled radish also costs four to six yuan a catty. 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, to make sauce, soak the beans thoroughly, steam them, mix them with white flour, press them on a mill, put them in a mold, put them on a mat for 10 to 15 days, then cut them into three strips, chop them, put them on a shelf, seal them with mats and let them 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.
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. Liubiju also has a set of methods in management. 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.