“四美齋”又名“南果醬園”。初，由歸德城內的楊永禮伙同朋友四人集股經營，建于民國七年（1918年），約三年左右，其他三股退出商號獨歸楊家。因其在朱集車站開業早，醬菜果品獨具特色而久負盛名。
    
    醬園坐落在北站路中段路北（即現勝利樓旅行社處），前有門面房三間，后又作坊等二十余間，東西兩側各有作坊七間，僅研制醬菜的大缸近四百條，果師醬工及學徒常年多達十四、五個。“四美齋”甜咸兩作（即醬菜、點心兩個作坊），南北口味，品種齊全。
    
    醬菜有“五香干大頭”、“醬瓜”、“包瓜醬菜”、“醬黃瓜”、“醬苔子”等幾十種，其中尤以“五香干大頭”和“包瓜醬菜”最為突出。五香干大頭菜系選用本地產的辣菜疙瘩，從進料、削頭、破塊到腌制，需經四個多月的時間。就腌制期來說，一遍工序就得頭天腌，后天翻，三遍澄鹵去雜質，這樣連續三、四次；而后倒出攤曬，七成干后收回，再放入缸內，兌鹽水，加醬色，接連翻缸數次，等菜還原后，再行攤曬。共反復三、四遍后，六、七成干時用手握無硬心，收回空缸，層層踩實裝滿缸，上用蒲包封嚴；等潮過來后，再取出，用八大味粉拌勻，手工揉搓松軟后，最后一次裝缸填實壓滿；蒲包封蓋二十天左右，即可出售應市。成品五香干大頭，體型美觀，有光發亮，呈棕紫色。松軟可口，醇香味濃，咀嚼之余，后味無窮，向為群眾喜食。包瓜醬菜以本地土特產包瓜，又名女瓜作皮，內用黃胡蘿卜、苔子、黃瓜、鹿角菜、包瓜、姜、陳皮等切絲和花生仁、杏仁、核桃仁做餡，用醬醅制而成。成品醬包瓜，呈金黃色，透亮有光澤，醬味濃、甜咸適度。其它醬菜如：醬瓜、醬黃瓜、醬苔子等也各有特色。
   
    “四美齋”之醬菜除精選細作外，過去醬菜出缸后全用荷葉包裹裝入特制的小竹簍中出售。舊時常被購之為饋親、省友的贈品。五香干大頭和醬包瓜遠銷江蘇、安徽、湖北各地。“四美齋”在1956年公私合營后裝入國營醬菜廠。


 
    Simeizhai, also called Nanguo Pickle Shop, enjoys a good fame for its particular pickle products for a long time. It has two workshops making sweet and salt product separately so that it contains almost all snacks from north to south. Pickles made by Simeizhai are always regarded as gifts for relatives and friends from ancient times. 
      
    It has tens of pickles like spiced big pickle lumps, pickled cucumbers, pickled muskmelon, etc, among which spiced big pickle lumps and pickled muskmelon are the most outstanding. These two kinds of pickles are sold to as far as Jiangsu, Anhui, Hubei and many other provinces. The former is made by local big pickle lumps in more than 4 months. Finished products are in nice shape and brown-purple color, soft, with tense flavor and lasting-long residual taste. While the latter chooses local specialty muskmelon as skin and carrot, cucumber, pelvetia silquosa,ginger, peanut kernels, almonds, semen juglandis and other condiments as stuffing, then brew them with sauce. Finished products are in golden color, looking bright and glossy and tasting not too sweet nor too salt. Besides, other pickle products all have various separate features.