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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]
The name for a bread made in Germany from at least 90% spelled malt products or spelt. Eierkuchen: Main course A generally thicker pancake than a French-style crêpe and usually served with sweet or, occasionally, savory fillings. Eisbein: Main course Ham hock usually served with pea purée and Sauerkraut. Hackepeter: Snack
Name Image Description Aachener Printe: A pastry and a type of Lebkuchen originating from the city of Aachen in Germany. The term is a protected designation of origin and so all manufacturers can be found in or near Aachen. Bavarian cream: A dessert consisting of milk thickened with eggs and gelatin or isinglass, into which whipped cream is ...
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.
It gets its name from the traditional way of producing it: forming it with one's own hands. [8] Harzer – a sour milk cheese made from low fat curd cheese, which contains only about one percent fat and originates in the Harz mountain region south of Braunschweig.
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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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