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Bavarian cuisine is a style of cooking from Bavaria, Germany. Bavarian cuisine includes many meat [1] and Knödel dishes, and often uses flour. Due to its rural conditions and Alpine climate, primarily crops such as wheat, barley, potatoes, beets, carrots, onion and cabbage do well in Bavaria, being a staple in the German diet. [2]
A vegetable dish consisting of peas, baby carrots, white asparagus and morels. It may also, but not necessarily, contain broccoli, cauliflower, green beans or corn, even small prawns. Quarkkeulchen: Main course or dessert A sweet main dish made from quark, mashed boiled potatoes, a little flour, an egg and some grated lemon peel. The ensuing ...
They also introduced America to lager, the most-produced beer style in the United States, and have been the dominant ethnic group in the beer industry since 1850. [97] [98] The German founded Tsingtao Brewery is China's second largest brewery, with about 15% of domestic market share and also accounts for half of China's national beer exports.
A sweet primarily sold during Christmas season in Germany and Austria. Donauwelle: A traditional sheet cake popular in Germany and Austria that is prepared with sour cherries, buttercream, cocoa, chocolate and layered batter, like a marble cake. Fanta cake: A sponge cake made with the carbonated drink Fanta. Fasnacht (doughnut) Frankfurter Brenten
The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion. It is especially popular in Bavaria as Schweinshaxn, pronounced [ˈʃvaɪnshaksn̩] or Sauhax(n) [ˈsao̯haks(n̩)]. A variation of this dish is known in parts of Germany as Eisbein, in which the ham hock is pickled and usually slightly boiled.
Franconian cuisine is an umbrella term for all dishes with a specific regional identity belonging to the region of Franconia. It is a subtype of German cuisine with many similarities to Bavarian cuisine and Swabian cuisine. It is often included in the Bavarian cuisine, since most parts of Franconia belong to Bavaria today.
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