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百年老字号天源酱园，创业于清代同治八年(1869年)在中国调味届拥有至高的专业地位。拥有500余家加盟店及20余家自营店，遍布北京各处。

坐落在西单十字路口东南角的“天源酱园”开业于清同治八年(1869年)至今已有130多年的经营历史，是由当时京城“四大当铺"之一的的刘湛轩用二百两白银买下一家即将倒闭的油盐店而开办的。店主当时的目的是为了接触上层社会，所以请酱菜师傅引进清宫御膳房的技术，前店后厂，自产自销，尤以生产甜面酱和各种甜酱菜闻名。

至今已有130多年的经营历史的天源酱园，是由当时京城“四大当铺"之一的刘湛轩用二百两白银买下一家即将倒闭的油盐店而开办的。店主当时的目的是为了接触上层社会，所以请酱菜师傅引进清宫御膳房的技术，前店后厂，自产自销，尤以生产甜面酱和各种甜酱菜闻名。

天源酱菜是典型的京城酱菜，酱菜的做法出自清宫内廷的名师，做工精细，用料考究，其特点是“甜、鲜、脆、嫩”成品甜咸适度，味道鲜美，很受南方人和外宾的欢迎，所以又有”南菜“之称，一百多年来天源既保持了自己京味的优良传统，又逐步吸收南方酱菜特长，逐步形成自己独特的生产方式和经营品种，花色繁多、货真价实。

一次，慈禧太后吃到“天源”的桂花糖熟芥时大加赞赏，消息传到酱园店老板那儿，他立即把堂内盛放糖熟芥的瓷坛，以红漆木架装饰，并标明“上用糖熟芥”字样，一时天源酱园名声大振，不少豪门官贵成了座上宾。老板借机求当朝翰林陆润庠题写了“天源号京酱园”金字牌匾，清末翰林王垿又为天源酱园题写了，“天高地厚千年业，源远流长万载基，酱佐盐梅调鼎鼐，园临长安胜蓬莱”。这首藏头诗高悬于店堂四柱，天源酱园这家以微咸而甜鲜为独特风味的京城南味酱园更驰名京城内外。

天源酱园的历代经营者，都十分重视酱菜质量，在选料加工上坚持“真工实料严格考究“。做酱菜的蔬菜，由京郊农民专门种植，规格质量都有严格标准，如安定门外”卢记“的秋黄瓜，必须顶花带刺，身直腰细，每500克4-6条，西郊东冉村的大蒜王贵，年年夏至前三天起蒜要求蒜头带泥送至天源。

解放后，国家积极扶持老字号，除优先供应原料外，还投资在南苑征地40亩筹建了“天源”新厂，使这家老店焕发了生机，传统风味得到了保留和发扬，周总理曾派人到“天源”购买过甜酱姜芽，辣椒糊等，对“天源”酱菜给予过较高赞誉。已故京剧艺术家梅兰芳，马连良是“天源”的老主顾。袁世海曾寄书称赞天源酱菜“实为佐餐佳品”。日本、东南亚华侨及外宾，受亲友嘱托，幕名而来购买酱菜者不计其数。天源酱园现隶属于北京六必居食品有限公司(原北京市酱菜公司)。

Tianyuan soy sauce garden, a century old brand, was founded in the eighth year of tongzhi (1869) in the Qing Dynasty and has the highest professional status in the Chinese seasoning industry. There are more than 500 franchise stores and more than 20 self operated stores all over Beijing. Located in the southeast corner of Xidan intersection, "Tianyuan soy sauce garden" has been operating for more than 130 years since the eighth year of tongzhi (1869) in the Qing Dynasty. It was opened by Liu zhanxuan, one of the "four pawnshops" in the capital at that time, who bought an oil salt shop that was about to close down with 200 Liang silver. The shopkeeper's purpose at that time was to contact the upper class, so he asked the pickle master to introduce the technology of Qinggong imperial dining room. The former shop and the latter factory produce and sell their own products, especially famous for producing sweet noodle sauce and various sweet pickles. The Tianyuan soy sauce garden, which has been in operation for more than 130 years, was opened by Liu zhanxuan, one of the four pawnshops in the capital at that time, who bought an oil salt shop that was about to close down with 200 liang of silver. The shopkeeper's purpose at that time was to contact the upper class, so he asked the pickle master to introduce the technology of Qinggong imperial dining room. The former shop and the latter factory produce and sell their own products, especially famous for producing sweet noodle sauce and various sweet pickles. Tianyuan pickle is a typical Beijing pickle. The method of pickle comes from a famous teacher in the Qing Dynasty. It is characterized by "sweet, fresh, crispy and tender" products with moderate sweet, salty and delicious taste, which are very popular with southerners and foreign guests. Therefore, it is also known as "Southern cuisine". For more than 100 years, Tianyuan has not only kept its fine tradition of Beijing flavor, but also gradually absorbed Southern pickles With its own advantages, it has gradually formed its own unique mode of production and business varieties, with a wide range of designs and colors and a real price. Once, Empress Dowager Cixi appreciated the sweet osmanthus and ripe mustard of "Tianyuan". The news was sent to the owner of the soy sauce shop. He immediately decorated the porcelain jar containing the sweet and ripe mustard in the hall with a red lacquer wooden frame and marked with the words "ripe mustard with sugar". At that time, the reputation of Tianyuan soy sauce garden was greatly improved, and some high-ranking officials became guests. The boss took the opportunity to ask Lu Runxiang of Hanlin to inscribe the gold plaque of "Tianyuan No. Beijing soy sauce garden". At the end of the Qing Dynasty, Wang Long of Hanlin inscribed for Tianyuan soy sauce garden again, "heaven is high and the earth is thick and the industry has a long history. Sauce is mixed with salt and plum to make Ding Nai, and the garden is adjacent to Chang'an to win Penglai". This poem is hung on the four pillars of the shop. Tianyuan soy sauce garden, which has a unique flavor of slightly salty and sweet, is more famous inside and outside the capital. The operators of Tianyuan soy sauce garden in the past generations have attached great importance to the quality of pickles and insisted on "strict and meticulous selection and processing of real materials". The vegetables for making pickles are specially planted by farmers in the suburbs of Beijing, with strict specifications and quality standards. For example, the autumn cucumbers of "Luji" outside the Andingmen gate must have thorns on their heads, straight bodies and thin waists, 4-6 pieces per 500g. Wang GUI, the garlic in dongran village in the western suburbs, requires garlic to be sent to Tianyuan with mud from three days before the summer solstice every year. After the liberation, the state actively supported the old brands. In addition to giving priority to the supply of raw materials, it also invested in the land acquisition of 40 mu in Nanyuan to build a new "Tianyuan" factory, which made the old shop full of vitality, and the traditional flavor was preserved and developed. Premier Zhou sent people to "Tianyuan" to buy sweet sauce, ginger sprouts, chili paste, etc., and gave high praise to "Tianyuan" pickles. The late Peking Opera artist Mei Lanfang and Ma Lianliang were regular customers of "Tianyuan". Yuan Shihai once sent a letter praising Tianyuan pickles as "really a good accompaniment". Overseas Chinese and foreign guests from Japan and Southeast Asia, entrusted by their relatives and friends, come to buy pickles under their names. Tianyuan soy sauce garden is now subordinate to Beijing Liubiju Food Co., Ltd. (formerly Beijing soy sauce company).

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