Sichuan Li Ji Pickled Vegetables and Condiments Co., Ltd.

Liji Group is a large-scale agricultural and sideline products processing enterprise in China that mainly produces pickled fish seasoning. It was founded in 1991 in Meishan City, Sichuan Province, the hometown of Dongpo, a place of outstanding people. For more than 20 years, Li Jiren has developed by leaps and bounds with the enterprise spirit of "diligence, pragmatism, pioneering and innovation", and has now developed into a group enterprise with five companies in Sichuan, Beijing, Hunan and Guizhou. The company has passed ISO9001:2008 international quality management system certification, ISO22000 international food safety management system certification, and ISO14001 international environmental management system certification. The "Liji Lebao", "Liji Xiaoxiong" and "Liji Kitchen" series products produced have passed QS food safety certification, and the "Liji Lebao" brand Red oil side dishes are "green food", the company's "Lebao" brand is "Sichuan Famous Brand", "Sichuan Province Famous Trademark", "China Famous Trademark", Liji Group Sichuan Company is "Sichuan Province Key Leading Enterprise in Agricultural Industrialization", "Sichuan Province Quality and Credit AAA Enterprise", an import and export enterprise of the People's Republic of China, and a national key leading enterprise in agricultural industrialization. The company attaches great importance to product quality and product innovation. In order to ensure that consumers eat safe, healthy and delicious food, we have invested more than 10 million yuan to build a provincial standard R&D center. In particular, we have long-term cooperation with Sichuan Agricultural University, Sichuan Food Fermentation Industry Research and Design Institute, and China Food Fermentation Research Institute, and are committed to routine testing, new product development, and new technology promotion and application. Special achievements include Li Ji’s “Nutritious Sauerkraut” and “Research on the Microecology of Functional Microflora of Sichuan Kimchi”.