Founded in 1886, Handalong Soy Sauce Garden is located at the end of Tai'an Bridge in Zhujiajiao Town, Qingpu District. The storefront is in Shikumen style, with double doors with black lacquer and iron nails, and the wall is more than 7 meters high. The brick-carved plaque sign of Handalong Soy Sauce Garden is located directly above the store door, and the two characters "Soy Sauce Garden" engraved one meter square are on both sides of the door, showing the characteristics of the symmetrical layout of traditional Chinese architecture with a central axis. There is a 24-square-meter patio at the entrance, and the eight-opening hollow doors and door purlins of the store are carved with exquisite patterns. Inside is a brick-and-wood structure store of about 80 square meters, and the wooden counters and shelves are filled with various bottled and bulk pickles. Behind the store is a workshop. The initial investment was 509.8 million yuan (old currency), and more than 2,000 square meters of production rooms were built. Starting from Shihejiang in the west and ending at Xinfeng Road in the east, it covers an area of about 8 acres, divided into pickle, maltose, and fermented bean curd packaging and production areas. The pickle making skills of Han Dalong have been passed down for more than 120 years. Han Dalong pickle making takes local conditions into consideration when selecting materials and selects local products in time. In the process of inheritance and development, the pickle making skills have formed the pickle making with the characteristics of Han Dalong Pickle Garden. When it was first built, there were more than 10 masters and apprentices. In the season when fruits and vegetables are ripe and suitable for pickling pickles, there are more than 30 people including helpers. Clear and high-quality water is required to make pickles. Water must be carried from the city river at four o'clock in the morning. Han Dalong uses more than 100 dan of water every day. In the process of practice and inheritance, the pickle making skills of Han Dalong Pickle Garden strictly follow the established skills and processes. In terms of material selection, temperature control, adaptation to seasons, auxiliary material preparation, tool material, appropriate environment, water quality requirements, precise time, scientific analysis, content ratio, and sealing technology, they have been continuously improved and matured through long-term rigorous and scientific production practice. The craftsmanship of Handalong pickles is passed down in the traditional Chinese master-apprentice style. The exquisite craftsmanship has attracted many peers to learn from it. The pickle craftsmanship has been taught in Qingpu, Jinshan, Fengxian, and as far as Mingguang, Anhui. In the process of passing down and developing the craftsmanship from generation to generation, the pickles made by the use of scientific analysis, strict material selection, and precise time have been praised by local people. The fermented bean curd has a smooth taste, and the pickled cucumbers are crispy and delicious. Pickles have been sold to Jiangsu and Zhejiang provinces for a long time, and the fermented bean curd is also sold to Hong Kong and exported to Japan. The sales volume in Shanghai has been prosperous for a long time. Handalong Pickle Garden adopts the "front shop and back workshop" model, covering an area of about 8 acres. The business is mainly wholesale, processing more than 100,000 kilograms of various agricultural and sideline crops each year. Its pickle production has changed the way of pickling and storing surplus fruits and vegetables from farmers. Handalong pickles are made from local fruits and vegetables. The pickle-making skills show the characteristics of the Jiangnan water town, reflect the living customs and eating habits of the Jiangnan water town, form a new industry, drive the prosperity of the local economy, promote the production of local agricultural and sideline crops, and play a certain role in promoting the development of local social productivity. Handalong pickle-making skills reflect the wisdom of the inheritors of the skills. The process of inheritance is a process of scientific innovation and hard work. With the development of social economy and the full application of modern technology, as well as the transformation of the management system, the Handalong pickle-making skills that have been passed down for more than 120 years are almost lost. There is only one disciple-style orthodox inheritor left, who is nearly 80 years old, and there is no successor to the inheritance of skills. Moreover, the technical data and related information in the exquisite production skills have not been collected and sorted out. Now the pickles made by Handalong in the traditional way are gradually forgotten by people. It is necessary to protect and explore the Handalong pickle-making skills as an intangible cultural heritage.