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Elements of international cuisine (apart from influences from neighbouring countries) are a relatively recent phenomenon in German cuisine, compared with other West European states. Colonial goods shops spread only in the 19th and early 20th centuries and brought luxury goods like cocoa, coconuts, rare exotic spices, coffee and (non-herbal) tea ...
A traditional peppered beef stew of the German cuisine that belongs to the cuisine of Westphalia. Rinderroulade: Throughout Germany A roulade of bacon and onions wrapped in thinly sliced beef Sauerbraten: Rhineland: A beef pot roast marinated in vinegar, water, spices and seasonings Sauerkraut: Throughout Germany Fermented shredded cabbage ...
German food is more than a mere mix of beer, sauerkraut and sausage. Done well, it is rich, hearty and delicious. Check out our list of Germany’s 20 best foods.
German cuisine-related lists (10 P) B. Beer gardens (2 C, 4 P) German breads (19 P) C. German cakes (27 P) German cheeses (14 P) German chefs (3 C ...
2. Spaetzle. Otherwise known as Käsespätzle, spaetzle is a German egg noodle pasta that has a chewy texture akin to dumplings. It is the epitome of comfort food and one of the most beloved ...
This is a list of German soups. German cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region. In Germany, soups are a popular and significant food, and many Germans eat soup at least once a week. [1] In German cuisine, it may be served as a first course or as a main ...
Schweinshaxe (German pronunciation: [ˈʃvaɪns.haksə] ⓘ; literally "swine's hock"), in German cuisine, is a roasted ham hock (or pork knuckle). The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion.
North German cuisine (3 C, 24 P) P. Palatine cuisine (5 P) Pomeranian cuisine (6 P) R. Rhenish cuisine (5 P) S. Saxon cuisine (7 P) Cuisine of Saxony-Anhalt (3 P)