When it comes to German food, many people's first reaction may be: "Is there any food in Germany?" and of course, some people think of the representative sausages and lye bread in Germany. But Germany also has its own traditional dishes, but they are rarely on the table. Traditional German dishes are mostly meat-based and not easily digested. Aside from roast pork at Christmas, there is hardly any German food.
For some Germans, traditional dishes represent a local character and carry memories of childhood. However, for most people, these traditional German dishes are a culinary nightmare, even for the Germans themselves.
Let's take a look at the following 10 traditional but unpopular German food/drinks based on reader reviews:
10
Bavarian sausage salad
Bavarian sausage salad
Remove the casing from the Regensburg sausage and cut it into thin slices and stir well with the onion, olive oil, vinegar and spices. Bavarian sausage salad is usually served as an appetizer with beets, pickled cucumbers, bread, butter, etc.
9
Snowballs 雪球
This traditional pastry is made of thin strips of dough that are loosely wound into balls and fried until golden brown and crispy, giving it a firm texture. The most traditional way is to sprinkle icing on the outside of the snowball, and now it is also drizzled with chocolate or sprinkled with nuts, coconut, cinnamon or marzipan. Snowballs are a traditional pastry in Rothenburg (the River Tauber) that was previously only eaten in certain places. Nowadays, snowballs can be found everywhere in Bavaria and are an indispensable snack in many pastry shops.
8
Leipziger Miscellaneous
Leipzig hodgepodge
Leipzig's hodgepodge is based on a variety of fresh vegetables, including carrots, peas, asparagus, kale and cauliflower, as well as crayfish tails, morels, creamy butter sauce and parsley. It is likely that this dish was produced after the Napoleonic Wars as part of the defense strategy. Citizens were required to prepare only vegetarian food in order to give outsiders the illusion of poverty against thieves, beggars and tax collectors.
7
Pepperpotthast 胡椒炖肉
Pepper stew is a traditional stew in Westphalia. Start by frying the beef with a little oil and then simmer it in the soup with onions, vegetables, spices, and herbs. Add Westphalian rye bread to add consistency to the soup and season with cloves, juniper berries, allspice and bay leaves. The side dishes usually have pickled cucumbers, salted potatoes, beetroot, and beer.
Although this dish is not popular on this list, it is considered a "warm and tasty dish" that is perfect for lunch or dinner in autumn and winter. Records of pepper stew date back to Dortmund in 1378, where the city celebrates the dish with a pepper stew festival every September.
6
Tongue sausage 舌肠
The tongue sausage can be a little nauseous, and its ingredients are also as the name suggests, mainly pickled tongue slices, pig blood, fat, and spices. The tongue intestine is a type of blood sausage that generally contains pig or cow tongue and no other fillers or grains. Since sausages are usually already marinated and air-dried, they do not need to be cooked before serving. This dish is also common in Austria and can be eaten both as a side dish on bread and as a deep-fried dish.
5
The submarine 深水炸弹
The Depth Charge is a "German cocktail" made from a mixture of beer and vodka. Pouring a small glass of vodka into a large mug full of beer is a depth charge. The drink has also been spawned in several cocktails in Poland, the Netherlands, Macedonia and Mexico.
4
Korn Cohen
Cohen is a German grain distilled spirit traditionally made from the fermentation and distillation of wheat, rye, buckwheat, barley, or oats. This colorless wine must contain at least 32% alcohol and is neither sweetened nor flavored, so Germans like to mix it with soft drinks. Cohen, while affordable, is a spirit. The so-called "Herrengedeck" is made by mixing Cohen with beer. Cohen has been brewed since the 15th century, and today the spirit is popular in northern Germany.
3
Underberg 恩德宝酒
Endebo has a strong flavor of spice and licorice, and it is made by fermenting 43 herbs in oak barrels and then adding fresh spring water. The wine has an alcohol content of 44% and is still brewed according to the ancestral recipe of the Enderbo family in 1851. A bottle of Endebo is usually only 20 milliliters and is wrapped in brown paper. Traditionally, this wine is considered digestive and is usually drunk in a goblet.
2
Anise Cookies 八角小饼干
The star anise biscuit is a classic German Christmas biscuit that is rarely enjoyed internationally. The reason may be that the spice of the same name, "star anise" (also known as big sauce), is not acceptable to everyone. In addition to this, only eggs, sugar, and flour are added to the dough. But the food guide Taste Atlas praised its "unique baking technique", which allows the dough to be partially air-dried before baking, leaving the biscuits "crispy on the outside and soft on the inside".
1
Bread soup 面包汤
Bread soup is rated as the worst traditional German food by readers of the Taste Atlas website. The dish is said to come from the Franconian region and is made from leftovers, so it is also considered food for the poor. Stale bread is fried with onions in butter or lard, then placed in a hot beef or vegetable broth and seasoned with marjoram, parsley or nutmeg. Finish with a handful of chives, parsley or lovage grass for garnish, and some new recipes add meat, egg yolks or cream to add flavor.
What other classic German food or dark cuisine have you eaten?Come and share it in the comment area~
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Reference Sources:
https://www.stern.de/genuss/-taste-atlas---die-zehn-unbeliebtesten-deutschen-speisen-und-getraenke-33248004.html