桂馨斋品牌怎么样 申请店铺

桂馨斋隶属北京六必居食品有限公司，北京六必居食品有限公司是全国同行业中规模最大、技术力量强。机械设备先进的生产经营酱腌菜及调味品的专业公司。拥有京城著名的具有470年历史、堪称老字号之最的“六必居”及270多年历史的“桂馨斋”、130多年历史的“天源”等老字号。公司酱腌菜产品的年产量达2万余吨，销售额过亿元，创利税近千万元。

桂馨斋创建于清乾隆元年(公元1736年)，距今已有270多年的历史。创业人是一对来京谋生的南方夫妇，他们先在菜市口摆摊销售自制小菜，后在铁门胡同租赁房屋，招收徒工，开设了桂馨斋南酱园。

桂馨斋酱菜厂在南城刘家窑开设专店的消息传出后，一位家住北城的耄耋老翁闻讯，不辞辛苦地倒了几趟车，慕名来桂馨斋专店买酱黄瓜，买后当即尝了尝，连声称赞：“这黄瓜地道，瓜鲜酱香，真有当年桂馨斋的味儿。”

200多年前，桂馨斋开业后，因其产品酱香味浓，吸引了京城远近的顾客光临，生意逐渐兴旺发达起来。清朝宫廷曾赐桂馨斋进宫“腰牌”一块，白底红穗帽一顶、黑色马褂一件，凭这些可直接进入皇宫送货。道光二十五年的《都门记略》上就有桂馨斋及其名产佛手疙瘩、冬菜的记载。

桂馨斋的佛手疙瘩的确与众不同。原料须用南郊小红门产的二道眉芥头，经洗晒腌制后，再反复9次下料蒸煮、晾晒、装坛发酵。生产出来的产品呈酱紫色，断面有光泽，摸着软，吃着脆，酱香醇厚，甜咸适口。因其芥头尾部形似佛手果，又叫九蒸佛手。用九蒸佛手疙瘩炒肉丝，脆韧适宜，清香可口，是不少老北京人喜爱的一道菜肴。

由于桂馨斋产品地道，因此从清光绪三十四年(公元1908年)始，桂馨斋迎来了历史上第一个鼎盛时期，先后开设了南桂馨斋、桂馨栈、桂馨东记3个分号，还拥有一座加工厂，人员超过百人。

到1937年，桂馨斋职工达到了190多人，营业面积达6848平方米，年产酱菜所用芥菜达100多万斤，白菜150多万斤，其它瓜菜的用量也相当可观，成为京城内首屈一指的大酱园。

在1938年编的《北平旅行指南》一书中，桂馨斋是唯一一家以酱菜食品收录的老字号酱园，与全聚德烤鸭、桂香村糕点等名家食品同列榜首。

新中国成立后，桂馨斋获得新生。1956年，经公私合营，桂馨斋同兰馨斋、瑞馨斋等几十家酱园合并，以桂馨斋为主成立了“北京宣武酱菜厂”。后又曾几其改名，如宣武酱菜厂、北京市酱菜食品三厂等。

进入上世纪90年代，桂馨斋乘改革春风，迎来了第二个鼎盛时期，职工人数发展到近300人，占地面积2.8万平方米，企业不仅生产佛手疙瘩、五香豆豉、什锦菜、甜面酱这四大产品，而且注重吸收各家酱菜之长，推陈出新，研制、开发出新的酱菜品种，如：桂香丝、盒锦菜、甜辣黄瓜、桂花辣芥、香辣酥等。桂馨斋在保持传统产品的基础上，一是朝着高档酱菜方向发展，二是朝着低盐、低糖、多味方向发展。

随着桂馨斋产品品种的增多，销售范围也空前扩大，不但在京城内拥有崇文门菜市场等数百个销售点，在华北、东北、西北等地区的主要城市，也有100余家大型商场销售桂馨斋的酱菜。

在经济改革的大潮中，企业得到了飞速的发展。2000年12月完成了公司的改制工作。把纯国有的管理型公司转制为12个股东参加的股份制公司，企业的净资产达到4千多万元。六必居食品有限公司销售分公司和立达居调味品分公司销售网遍布东北、华北、西北、江南等地。而且还销往日本、新加坡、澳大利亚、美国、欧洲等一些国家和地区，受到国内外消费者的广泛欢迎。

目前在北京近郊，又一座占地20亩，8000平方米的厂房建成并投入使用。其拥有国内一流的现代化的生产线，公司技术研究室，汇集了众多的工程技术人员，为企业的长远发展奠定了坚实的基础。

公司已经初步实现现代化企业制度转变，公司将以科学决策管理为主体，逐步提高传统产品的科技含量和创新能力，提高产品市场竞争能力，丰富提高产品的文化内涵，倡导企业文化，弘扬“六必”精神，进一步实施品牌战略，强化员工的食品安全卫生意识，加快实现企业快速发展，在国内国际市场竞争中，牢固树立六必居品牌特有的企业形象和产品特色。

Guixinzhai is subordinate to Beijing Liubiju Food Co., Ltd., which is the largest and strong technical force in the same industry in China. Machinery and equipment advanced production and management of pickles and seasonings of professional companies. It has the famous 470 year old "Liubiju" and 270 year old "guixinzhai" and 130 year old "Tianyuan" brands in Beijing. The annual output of the company's pickle products is more than 20000 tons, the sales volume is over 100 million yuan, and the income tax is nearly 10 million yuan. Guixinzhai was founded in the first year of Qianlong in the Qing Dynasty (1736 A.D.), with a history of more than 270 years. The entrepreneurs are a southern couple who come to Beijing to make a living. They first set up a stall at the entrance of the market to sell homemade vegetables, then rented houses in tiemen Hutong, recruited apprentices, and opened guixinzhai South soy sauce garden. After the news that guixinzhai pickle factory opened a special shop in Liujiayao, Nancheng, an old man who lived in Beicheng heard the news, and took pains to pour over several buses. He came to guixinzhai special store to buy pickles and cucumbers, and immediately tasted them after buying them. He repeatedly praised: "this cucumber tunnel, fresh melon and soy sauce, really has the flavor of guixinzhai in those days." More than 200 years ago, after guixinzhai was opened, it attracted customers from far and near Beijing due to its strong soy sauce flavor, and its business gradually flourished. The court of Qing Dynasty once granted guixinzhai a "waist token", a red cap with white background and a black mandarin jacket, which can be directly delivered to the palace. There are records of guixinzhai and its famous products, such as Buddhist knobs and winter vegetables, in Daoguang's account of the capital gate in the past 25 years. Guixinzhai's Buddha's pimples are really different. The raw material should be the two eyebrow mustard produced by Xiaohongmen in the south suburb. After being washed, dried and pickled, it should be steamed, dried and fermented for 9 times repeatedly. The product is purple sauce, glossy section, soft to touch, crisp to eat, mellow sauce, sweet and salty. Because its mustard head and tail look like a Bergamot fruit, it is also called nine steamed bergamot. Stir fried shredded pork with nine steamed Buddha's hands. It's crispy, tough, suitable, fragrant and delicious. It's a favorite dish of many old Beijingers. Due to the authentic products of guixinzhai, guixinzhai ushered in the first heyday in history from the 34th year of Guangxu in the Qing Dynasty (AD 1908). It has successively opened three semicolons: nanguixinzhai, guixinzhan and guixindongji. It also has a processing factory with more than 100 people. By 1937, guixinzhai had more than 190 employees, with a business area of 6848 square meters. Its annual output of mustard and cabbage was more than 1 million Jin and 1.5 million jin respectively. The consumption of other melons and vegetables was also considerable, making it the leading soy sauce garden in the capital. In the book Beiping Travel Guide compiled in 1938, guixinzhai is the only soy sauce garden with a time-honored brand, which is included in pickled food. It ranks first with Quanjude roast duck, guixiangcun pastry and other famous foods. After the founding of new China, guixinzhai was reborn. In 1956, through public-private partnership, guixinzhai, lanxinzhai, ruixinzhai and dozens of other soy sauce gardens were merged, and "Beijing Xuanwu soy sauce factory" was established with guixinzhai as the main part. Later, it was renamed Xuanwu pickle factory and Beijing pickle food factory. In the 1990s, guixinzhai ushered in the second heyday of reform. The number of employees has grown to nearly 300, covering an area of 28000 square meters. The enterprise not only produces four major products, i.e. Bergamot pimple, Wuxiang Douchi, assorted vegetables and sweet noodle sauce, but also pays attention to absorbing the advantages of each pickle, developing new varieties of pickles, such as guixiangsi Box brocade, sweet and spicy cucumber, osmanthus and spicy mustard, spicy crispy, etc. On the basis of keeping the traditional products, guixinzhai is developing towards the direction of high-grade pickles, and towards the direction of low salt, low sugar and multi flavor. With the increase of guixinzhai's product varieties, the sales scope has also expanded unprecedentedly. There are not only hundreds of sales points in Chongwenmen vegetable market in Beijing, but also more than 100 large shopping malls selling guixinzhai's pickles in major cities in North China, northeast, northwest and other regions. In the tide of economic reform, enterprises have developed rapidly. In December 2000, the restructuring of the company was completed. The pure state-owned management company has been transformed into a joint-stock company with 12 shareholders participating. The net assets of the enterprise have reached more than 40 million yuan. Liubiju Food Co., Ltd. sales branch and lidaju condiment branch sales network throughout the northeast, North China, northwest, Jiangnan and other places. It is also sold to Japan, Singapore, Australia, the United States, Europe and other countries and regions, and widely welcomed by consumers at home and abroad. At present, another factory covering an area of 20 mu and 8000 square meters has been built and put into use in the suburb of Beijing. It has the first-class modern production line in China, the company's technical research office, and a large number of engineering and technical personnel, which has laid a solid foundation for the long-term development of the enterprise. The company has preliminarily realized the transformation of modern enterprise system. The company will take scientific decision-making management as the main body, gradually improve the scientific and technological content and innovation ability of traditional products, improve the competitiveness of product market, enrich and improve the cultural connotation of products, advocate corporate culture, carry forward the spirit of "six necessities", further implement the brand strategy, strengthen the food safety and health awareness of employees, and accelerate To achieve rapid development of enterprises, in the domestic and international market competition, firmly establish the unique corporate image and product characteristics of Liubiju brand.

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