The Laotanzi technique of making kimchi dates back to 1902. He Yanping, the fourth-generation inheritor, founded Sichuan Laotanzi Food Co., Ltd in 2010, which was added to the Sichuan Province's intangible cultural heritage protection list in 2018. In July 2019, Laotanzi was awarded the "Sichuan Intangible Cultural Heritage Project Experience Base" by the Sichuan Provincial Department of Culture and Tourism.

Sichuan Laotanzi Food Co., Ltd. covers an area of 80 mu and has 380 employees. In recent years, the company has passed 1S09001, IS022000, HACCP quality management system certification, and successively won the honors of outstanding contribution industrial enterprise in Dongpo District, excellent private enterprise in Dongpo District, China pickle city key tax payment advanced enterprise and so on.

As a typical representative of "Sichuan pickles", Laotanzi always takes inheriting and carrying forward the traditional pickle culture as its own duty. Laotanzi always adheres to the ancient fermentation and production techniques of Laotanzi old water, selects the raw materials of pickles, strictly controls the quality, and produces pickles with strong sour flavor and raw materials. After years of efforts, the company takes pickles as the root of Sichuan cuisine, develops and custom-makes all kinds of high-quality pickles and standardized Sichuan seasonings for catering enterprises, helps catering enterprises, and lets every customer taste the old flavor of Sichuan cuisine.