After emigrating to Germany, as a German immigrant, we can understand the traditional German cuisine. German cuisine may not be particularly respected worldwide, but its lack of delicate things is not enough to make up for flavor and abundance. Here is an overview of some traditional German dishes you may encounter. There are also many regional specialties, which are very popular in Germany.
1. iTOP
As the name implies, eintopf literally translates into a "pot" and is made from a dish. It is usually made up of broth, vegetables, potatoes, meat or sausage.
The dish was popular in the Nazi "eintopfsontag" campaign, which encouraged Germans to choose a frugal pot of rice instead of using traditional Sunday barbecue dinners and leave the savings to charities. Despite this unpleasant connection, eintopf is still a popular traditional dish in Germany.
2. Erbsenupepe (pea soup)
Erbsenupepe- or pea soup - is a thick pea soup made from peas, potatoes, ham and frankfurter sausage. It is usually steamed and eaten with thick bread and butter.
This is a particularly popular dish in Germany in winter, usually sold by street vendors, especially at the karnevar celebrations in Cologne, Mainz and Dusseldorf. Get a spoonful of hot soup and shake at temperatures below zero, which will be the most delicious thing you've ever tasted.
3. sausage
You can't talk about German food without mentioning sausages! Historically, sausage has been back to 1313 in Germany, and in Nuremberg Council it is only the way pork fillet meat is used in sausage manufacturing. Although there are up to 40 different German sausage varieties, the formula has barely changed in 700 years.
Sausages are usually made up of street vendors with ketchup or mustard doughnuts. They can also be served in restaurants, usually with potato salad and German pickles.
4.Leberk?se
Although it is translated as "liver cheese," lebek? Se is actually a mixture of pork, beef, or liver of pigs (sometimes three). It's a little reminiscent of the meat pie, which is usually pressed into the bread can and baked to form a crisp Brown crust.
According to law, lebek Se in Germany must contain at least 4 per cent of the liver (5 per cent in Stuttgart). However, with the exception of Bavaria, lebek? Se, which does not contain the liver, can be produced. In many parts of Germany, it is traditionally eaten as a small food in rolls.
5. meat slices
German favorite (and most famous) dish is not actually German. Not even Austrian! Its complex history can be traced back to Vienna to Milan, where the locals learned from Spanish soldiers, Spanish soldiers from Arabs, apparently from the Byzantine Empire
Whatever its origin, the story implies that almost everyone likes fried pork chops: tender boneless meat (usually pork), bread crumbs, fried and lemon wedges. The Vienna fried meat chops are made of veal, while J. gerschnitzel (the hunter's fried meat chops) is equipped with mushroom sauce.
6. Osama bin Laden
They sound like French, but rouladen (thin beef rolls filled with pork, onions and salty vegetables) is a classic German dish. After assembly, bake the rolls in a pan to brown, then stew in red wine and soup.
Although rouladen is sometimes seen as part of a daily meal, they are usually eaten only in special occasions (perhaps because it's a problem!) and they are usually eaten with potato dumplings or mashed potatoes and a large amount of meat juice.
7.Flammkuchen
German answer: French tartiflett, flammkuchen ("flame cake") is a cross between a pizza and a pancake: break through thin, crisp bases with cream, bacon and onion. It's one of Germany's favorite dishes, so delicious that Alsace and Salle often argue about who invented it.
Although some restaurants in Germany may try to use different topping and vegetarian versions, when the original version of flammkuchen is perfect, it is not really necessary to reinvent the wheels. Share it with friends. This is an ideal snack with a cold glass of German white wine.
8. breze (pretzel)
Don't forget the little pretzels from the snack pack in the supermarket - these are real things: chewable, bagels like bread, shaped into circles and salted. Although there are many different opinions about the origin of pretzels, they tend to agree that they were invented by European monks and that the characteristic knot has some religious significance.
Brezeln has been a part of German baking tradition for more than a hundred years, and in a way pretzeln has been used as a symbol of a baker in southern Germany. The shape and exact formula of pretzels vary greatly in Germany. Salty food is usually eaten as snacks, or as a major meal in Munich and other parts of Bavaria.
9. exposed nickel
Everyone knows that Germans are serious about bread, while raw wheat flour is a kind of serious bread. The name of dense rye bread made from yeast fermenter is said to refer to the fact that it is difficult to digest: in the old state of Westphalia, the water pump bread machine means "breaking the wind".
While baking most of the black bread (schwarzbrot), the coarse bread with rye flour was steamed for 24 hours at low temperature, which made the bread have a typical dark color. Exposed nickel is usually eaten in most meals - served with cold dishes and cheese for breakfast, as a accompaniment to a hot lunch or as part of a casual meal.
10. Bratkartoffeln (fried potatoes)
Delicious waxy, yellow potatoes, butter, bacon slices and caramel onions: German food is better than bratkartoffeln. They are usually served as a accompaniment to fried meat chops or other meat dishes.
Bratkartoffeln is not only popular in Germany: French fries appeared on American and British menus as early as 1870. However, it is reported that hostility to any "German" during World War II led to rejection of German fries and approval of allies' fries.
11. pickled vegetables
It may be the oldest link to Germany, which has historically caused some unpleasant nicknames, but sauerkraut, a pickled fermented cabbage, is not actually from Germany. It is believed that they were brought from China to Europe, and they fermented cabbage with rice wine.
Since the 17th century at least, kimchi has been the main food in German diet. Recently, it has been revived as a claimed health food. By slicing the fine cabbage with layered salt and leaving it to fermentation, pickle is a popular accompaniment to many traditional German dishes.