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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 Lithe founder 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.

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Brands	Liji Lebao
Product name	liji pickle
Product tpye	Pickled
Place of origin	Mei shan ,Sichuan, China
Net wt.	280g
Specification	d90mm, h110mm
Shelf life	15mouths
Storage conditions	In the shade sealed
How to eat	Eat it as soon as possible after opening
Ingredients	Vegetable,chili .soy bean oil (non-GMO),edible salt,white sugar,spicery(anise,kaempferia galana l,fennel,chinese cinnamon,cardamom,pepper,green pepper),food additives(MSG,Disodium 5'-ribonucleotide)