German cuisine
19 entries in the German Cuisine compendium.
German cuisineGerman cuisine blends regional traditions with Central European influences.Aachener PrintenA spiced gingerbread from Aachen, sweetened with beet syrup since 1806.Alb-LeisaRevived traditional Swabian lentils from the Swabian Jura.ApfelschorleA carbonated apple juice drink popular in Central Europe.ApfelweinGerman cider made from sour apples, regionally known as Viez or Most.Apple saucePuréed apples used as side dish, snack, and ingredient.BauernfrühstückA warm German dish of potatoes, eggs, and bacon.Beer gardenOutdoor beer-serving area with shared tables and tree shade.Beer in GermanyGermany ranks among top beer exporters and consumers globally.Berliner (doughnut)German jam doughnut with no hole, fried and filled.BratheringTraditional German marinated fried herring, served cold.Bread rollSmall individual loaf of bread, served with meals or as a sandwich.Brotzeit (restaurant)Singapore-based chain serving Bavarian cuisine and German beer.ButterbrotA slice of bread with butter, often topped, central to German cuisine.Chocolate-coated marshmallow treatsA biscuit, marshmallow, and chocolate confection with global variations.CholentTraditional slow-cooked Sabbath stew of Ashkenazi Jewish cuisine.ChrainA pungent horseradish condiment central to Eastern European cuisine.Christmas carpCentral European Christmas Eve fish kept in bathtubs before frying.ColeslawA cabbage-based side dish with global variations.
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