Wulong Yajiang old pickled vegetable making technique is a traditional pickled vegetable making technique that is circulated on both sides of Daxi River in Wulong District. According to the "Liu Family Tree", during the Hongzhi period of the Ming Dynasty, Liu Qiupei, a native of Wulong, passed the imperial examination and was awarded the title of Jieshizhong in the Zhengde period. The villagers went to Beijing to visit Liu Qiupei and brought a can of old pickled vegetables with them. Liu Qiupei praised it after tasting it. Then it was presented to the emperor, thus starting the history of Yajiang old pickled vegetables becoming tribute. It uses local green cabbage heads as the main raw material and local clay kimchi jars as the main tool. According to the ten processes of planting materials, selecting materials, drying materials, making seasonings, mixing materials, cleaning jars, loading jars, fermenting, taking out jars, and packaging, it produces golden, soft, delicious, fragrant and long-lasting old pickled vegetables. This technique is widely spread in the Yaping area of Wulong District, among which the Wang family of Yajiang Town is the representative. In the spring of 2000, Wang Shiqun, who was born in a family of old pickle making in Yajiang Town, founded Chongqing Lanqun Food Co., Ltd., the first modern enterprise in Chongqing that produces traditional old pickles. He adhered to authentic traditional craftsmanship, used authentic local ingredients, pursued authentic traditional taste, and achieved good market results. In 2007, Yajiang old pickles were rated as "the most popular product among consumers" at the Chongqing Western China Agricultural Exhibition. At present, the products are exported to Chengdu, Beijing, Shanghai, Xiamen, Wuhan and other places. In 2016, it was included in the fifth batch of representative projects of Chongqing's intangible cultural heritage. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)