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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 German beer style that is usually drunk in Bavaria, Germany. It has a yellow, gold color, and has 4.5-6% alcohol. Radler: Beverage A beer mixed with citrus lemonade Kartoffelkäse: Side dish A spread from the regions of Bavaria and Austria that literally means "Potato cheese". Münchener Bier: Beer
German mustard is usually considerably less acidic than American varieties. Horseradish is commonly used as a condiment either on its own served as a paste, enriched with cream (Sahnemeerrettich), or combined with mustard. [44] In some regions of Germany, it is used with meats and sausages where mustard would otherwise be used.
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 course. [1] The use of a roux to thicken soups is common in German cuisine. [2] The use of legumes and lentils is significant and used in several German soups, such as split ...
Like many vaunted American dishes, poke (pronounced poh-kay) is an amalgamation of multiple influences. Japanese and Chinese immigrants added the use of shoyu (a type of soy sauce) and sesame oil ...
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.
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