卤肉制作技艺（张波卤制）

申报地区：老城区 2020年08月 第5批

“张波卤制”起源于民国初期，由张朝波的曾祖父张同云创办，至今已有100多年历史。张朝波凭着对家传技艺的热衷，从小励志要把家族卤制品牌做强做大，有最初的“张记卤肉”更名为现在的“张波卤制”，并持续发展。现如今已有105年的发展历程，成为卤制行业为数不多的百年老店。“张波卤制”原料选用肉联厂配送的优质原料，精选33味中草药卤肉料方，结合祖传百年的卤制老汤料，并融入一套独到的卤制经验。据此方制出的卤肉味淳郁而香浓，色赤亮而鲜嫩，烂而不化，肥而不腻，深受广大食客的喜爱。“张波卤制”整个卤制过程的每道工序都极其严谨，由此方制作出的卤肉，令人“食之难忘其味，观之难忘其色”。

"Zhang Bo Marinating"originated in the early Republic of China (1912 AD-1949 AD) and was invented by Zhang Tongyun, Zhang Chaobo s great grandfather. With his passion for handing down family skills, Zhang Chaobo, at his childhood, has made great efforts to brand the family from"Zhang Ji Marinated Meat" to the current"Zhang Bo Marinated Meat". The raw materials of Zhang Bo Marinating, purchased from the meat processing factories, are of the high-quality. What's more, there are 33 selected ingredients of Chinese herbal medicine and the century-old soup materials applied to season the marinated meat according to the secret recipe.The product is pure and fragrant, bright in color, and tender in taste, fat but not greasy, and preferred many diners.