In 1956, the company became a joint venture, and the Nanchong City People's Government established the state-owned Nanchong City Chuanbei Liang Noodles Store, with Xie Shaoan, a descendant of the Xie family, as the manager. In March 1960, Chairman Zhu De visited his hometown of Nanchong and took Marshal He Long to taste the Northern Sichuan jelly (chef Xie Shaoan) and introduced it to Beijing. From then on, the Northern Sichuan jelly became popular throughout the country.

In 1994, the registered trademark "Chuanbei" for Sichuan Bei Liang Noodles was registered by Chongqing Famous Snacks Company at the State Administration for Industry and Commerce. As a result, the state-owned Nanchong City Sichuan Bei Liang Noodles Store, the founder, lost the opportunity to develop. In 2000, the company was restructured. .

Extended information:

North Sichuan jelly, originally a farmhouse snack, has a history of more than 90 years. Since its emergence in the late Qing Dynasty, Northern Sichuan jelly has been well-known in Bashu for its unique spicy, mellow, fresh and refreshing Sichuan style, and it has been passed down to this day.

At that time, Xie Tianlu, a former farmer from Jiangcunba in Nanchong County, set up a tent in Zhongdukou to sell Dandan jelly. His jelly was exquisitely made, with unique features from grinding and mixing to seasoning and flavoring. Pedestrians could taste it. Later, everyone praised it, and Xie Liangfen became famous.

Afterwards, farmer Chen Hongshun carefully studied the production process of Xie Liang Noodles, took its advantages and improved them, and the production process of Xie Liang Noodles was further improved. He chooses fresh white peas and grinds them into small grinders. He pays great attention to the mixing and heating. The jelly made is soft and soft, with soft texture, clear but not transparent, fine and continuous, and the seasoning and flavoring are more ingenious.

Baidu Encyclopedia-North Sichuan jelly