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Sichuan pickles as a traditional Chinese food, has more than one thousand years’ production history. The making craft of pickle has become China's heritage about cooking skills.

Sichuan located in the west of China has always enjoyed the reputation of the being “Heavenly Land of Plenty”. Its fertile land and suitable climate are good for the growth of all kinds of vegetables ,which providing the fresh raw material for pickle. In Sichuan, whether urban or rural, dining room, restaurant and family, the processing of pickle is extremely common, and even in some areas pickle will be as a part of bride's dowry, to prove the woman is virtuous and good at cooking.

The main raw material of pickle is vegetables. Owing to the process for making pickle is cold ,the loss of vegetables’ healthful components is less .So pickles are rich in vitamins, minerals, and activated lactobacillus . It is a healthy food with low calorie but rich nutrition.

In the 1990 s., Guobin Lithefounder of LiJi Group,took the lead to produce pickle industrialization ,combining the traditional craft with modern industrial production .It is the beginning of pickle’s industrial production .After more than 20 years development, LiJi Pickle has already entered thousands of Chinese families and become the renowned product in Chinese condiment industry.

Product Description

Brands	LiJi Lebao
Product name	Characteristic hot sauce
Product type	Half solid-state sauce
Place of Origin	Meishan, Sichuan, China
Net Wt.	7oz 200g
Specification	d66mm h114mm
Shelf life	15 months
Storage conditions	In the shade sealed
How to eat	Eat it as soon as possible after opening
Ingredients	chilli, soybean sauce, thick broad-bean sauce (chilli, fava bean, water, salt, spicy), vegetable oil,lobster sauce, ginger, garlic, sugar, spice, food addictives(MSG, Disodium 5'-ribonucleotide, Potassium sorbate)