Mustard has originated from the Xi'an Shou'an home in Fuling City. According to the article "Sichuan Economic Reference Materials and Mustard Vegetables": "The Fuling people Qiu Shou'an, Jia Shi Xiaokang, usually homemade multi-tank household. Qiu Jun went to Yihan in the last year of Xuantong, accompanied by more than ten altars to send relatives and friends, won praise, 遂 secret return to Sichuan In the 1939, Li Jiawen, a professor of the Department of Horticulture of the Agricultural College of Jinling University, personally went to Fuling to investigate the results of the mustard and the detailed process of the invention of mustard.

In the 18th century, before the introduction of mustard, the folks made the cabbages. (Note: The botanical name of the green head of Fuling is "stem tumor mustard", which is a dicotyledonous plant, cruciferous, Brassica, mustard seed mustard. Species, a variant of the species of the big leaf mustard. Because the surface of the green head has a bulge, the locals call the "bump" as a "package" or "疙瘩", so the green head is dubbed by the locals as "bag dish" or "chicken". ) Pickles are only for family use. Large temples grow bagged vegetables, make kimchi and dried pickles, and are used for self-catering, mainly for temple banquets and entertaining pilgrims. Qiu Shouan of Ganzhou discovered the business opportunities contained in the mustard, organized the improvement of processing technology, named the new green pickle pickle product as “sauerkraut”, put it into the commodity market, and continuously cultivated and opened up the sales market, opening up the Chinese mustard industry. The first river. During the reign of Emperor Guangxu in the Qing Dynasty, Qiu Shou'an opened the “Rongshengchang” sauce garden in Yichang, Hubei Province, and also engaged in a variety of pickled vegetables business. Deng Bingcheng, who is employed by the family, is responsible for the procurement and transportation of dried pickles. In the twenty-fourth year of Guangxu (1898), the harvest of green vegetables in the lower Qiujiayuan area, Deng Bingcheng saw that although it was difficult to process the vegetables, he discussed with the Qiujia women, trying to imitate the full-shaped pickling method of kohlrabi The head is made entirely of pickles. After pickling, when he went to Yichang, he took the two altars and gave Qiu Shou'an a taste. At the banquet, Qiu Shou'an used it to treat guests. As a result, his friends and colleagues agreed to be delicious. Therefore, Qiu Shou settled in the market and decided to put it on the market. In the first year of the following year (1899), Qiu Shouan rushed back to his hometown and arranged for Deng Bing to become a technician to make a large number of green pickles. After initial salting, the brine is squeezed out in a wooden box of pressed tofu. Qiu Shou'an named the new pickled vegetables made from wooden boxes in addition to salt water, and extracted all the mustard produced in that year into Yichang. The profit was very impressive. Seeing that there is such a development scene for mustard, Qiu Shou'an strictly enforced the confidential processing methods for family members and long-term workers, and expanded production and sales for years. In the thirty-fourth year of Guangxu (1908), Qiu Shou's brother Qiu Hanzhang was sent to Shanghai for the trial of the 80th. At that time, no one was interested, Qiu Hanzhang advertised in the newspaper, and sent the pedestrians in the public places with shredded small bag of mustard, and attached the edible instructions, the products gradually accepted by consumers. In the second year of Qing Xuantong (1910), Shanghai had been able to sell four or five hundred altars. At that time, it had been transferred to other domestic markets and even to the South Sea. After the early years of the Republic of China (1912), the technique of processing mustard was gradually spread. Kai, Fuling mustard processing industry began to rise.