【果仁张是哪个国家的品牌？】

外推网助力果仁张品牌出海！通过在本页面挂载果仁张品牌的产品链接和联系方式，可以提高果仁张产品曝光！跨境电商爆单神器，目前只要100元/年哦~

天津果仁张制作的各种美味果仁，自然性显色和放香，香而不俗，甜而不腻，色泽鲜美，酥脆可口，久储不绵。

老果仁张名张惠山，是已故的天津果仁张股份公司的前任董事长张翼峰的父亲。我称张惠山果仁张叔。后来，张翼峰大哥承继父业，成为新一代果仁张，再提起果仁张叔时，背地里也称他老果仁张。

老果仁张和我的父亲都是北京人，他们之间交从甚密，情谊深长。在建国前的一年，老果仁张在他家附近的墙子河边儿（今日南京路）开了一个书场，书场地处偏僻，又小又不起眼儿，很难招来听众。于是，他想出请我的父亲为书场奠基开业的办法，父亲念及友情，慨然应允。果然，当张寿臣三个大字的广告贴出后，书场名气大震，一炮打红。一直干到建国后才歇业。从此，他们之间的交往更密切了。

老果仁张的本行是油炸货，炸面筋……而最终使他成名的是他的炸果仁，他炸的果仁最大特点是品种多、酥脆而不绵。一般的炸果仁达到酥脆并不难，我们在锅里放些油，抓把果仁炒一炒，照样儿酥脆好吃，而要果仁能保持几天的酥脆却不绵就难了。老果仁张有一套理论，讲究二十四个节气二十四样色，有琥珀色、米色、冰糖色等等。也就是说，什么季节掌握多大的火力和时间，要把果仁炸成什么颜色都是有定规的。您想想看，比如他的冰糖色炸果仁，又酥又脆又不绵且和生果仁的本色相差无几，没有一套绝活儿能成吗？他的手艺为他赢来了声誉，毛主席和中央多位首长都吃过他的炸果仁。

果仁张至今已有160多年历史，第一代张明纯和第二代张维顺曾在清宫御膳房当厨，专门炸制各种小食品，受到皇上嘉许和西太后赏识，遂被誉为宫廷小吃。解放后，第三代张惠山炸制的净香花生仁、玻璃核桃仁、虎皮花生仁等品种，在1956年天津市饮食商业优质品种展览会上被评为优良食品，参加过博茨瓦纳国际博览会。周恩来总理生前曾多次在宴会上请外宾品尝果仁张制品。

如今的果仁张制品凝结了四代人的艰辛智慧，制作技艺和配料十分严格。要求果仁籽粒饱满并合乎规格，根据季节变化掌握油质和油温，针对果仁制品不同色泽和味道调制配料，工艺手法有推、翻、摁、抄、拨、托、提、压、转、挤、拢、点、撩等。

英文翻译：All kinds of delicious kernels made by Tianjin Guoren Zhang are naturally colored and fragrant, fragrant but not vulgar, sweet but not greasy, with delicious color, crisp and delicious, and long-term storage. Zhang Huishan is the father of Zhang Yifeng, the former chairman of Tianjin Guoren Zhang Co., Ltd. My name is Uncle Zhang Huishan. Later, brother Zhang Yifeng inherited his father's career and became a new generation of Guoren Zhang. When he mentioned Guoren Zhang Shu again, he also called his old Guoren Zhang behind his back. Both old Guoren Zhang and my father are from Beijing. They have a very close friendship. One year before the founding of the people's Republic of China, old Guoren Zhang opened a bookstore near his home by the riverside of the wall (today's Nanjing Road). The bookstore is located in a remote place, small and obscure, so it's hard to attract audiences. So he came up with a way to ask my father to lay the foundation for the school and open it. My father read the book and accepted the friendship. Sure enough, when Zhang Shouchen's three character advertisement was posted, the bookstore became famous and popular. Until the founding of the people's Republic of China. From then on, their contacts became closer. Zhang's line is fried, fried gluten What finally made him famous was his fried kernels, which were characterized by many varieties, crispness and non spontaneity. Generally, it's not difficult for fried nuts to be crisp. We put some oil in the pot and stir fry the nuts. They are still crispy and delicious, but it's hard to keep the crispness for several days. Old nut Zhang has a set of theories, focusing on 24 solar terms and 24 colors, including amber, beige, icing sugar and so on. That is to say, there are regulations on how much firepower and time to control in any season and what color to fry the nuts. If you think about it, for example, his deep fried nuts are crisp, crisp and not soft, which are similar to the natural color of raw nuts. Can't a set of excellent work be achieved? His craftsmanship won him a reputation. Chairman Mao and many leaders of the Central Committee had eaten his fried nuts. Guoren Zhang has a history of more than 160 years. The first generation Zhang Mingchun and the second generation Zhang Weishun once worked as cooks in the imperial dining room of the Qing palace, specialized in frying all kinds of small food, which was praised by the emperor and appreciated by the Empress Dowager. After the liberation, the third generation of Zhang Huishan fried pure peanut kernel, glass walnut kernel, tiger skin peanut kernel and other varieties, was selected as excellent food at the 1956 Tianjin food and trade fine variety exhibition, participated in the Botswana international exposition. Premier Zhou Enlai invited foreign guests to taste the nuts and Zhang products at the banquet many times before his death. Today's nut Zhang products have condensed the hard wisdom of four generations, and the production technology and ingredients are very strict. The kernel is required to be full and in line with the specifications. The oil quality and oil temperature shall be controlled according to the seasonal changes. The ingredients shall be prepared according to the different color and taste of the kernel products. The processing methods include pushing, turning, pressing, copying, dialing, supporting, lifting, pressing, turning, squeezing, folding, pointing, lifting, etc.

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