German Cusine.ppt

German Cusine 17 吴仁宇 Brief Introduction German cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region. The southern regions of Germany, including Bavaria and neighbouring Swabia, share many dishes. Furthermore, across the border in Austria, one will find many different dishes. However, ingredients and dishes vary by region. Pork, beef, and poultry are the main varieties of meat consumed in Germany, pork being the most popular. Among poultry, chicken is most common, although duck, goose, and turkey are also enjoyed. Game meats, especially boar(野猪), rabbit, and venison（鹿肉） are also widely available all year round. Lamb and goat are also available, but are not as popular. Vegetables Vegetables are often used in stews or vegetable soups, but they are also served as side dishes. Carrots, turnips, spinach, peas, beans, broccoli and many types of cabbage are very common. Fried onions are a common addition to many meat dishes throughout the country. Asparagus（芦笋）, especially white asparagus known in German as Spargel, is a common side dish or may be prepared as a main dish. Restaurants will sometimes devote an entire menu to nothing but white asparagus when it is in season. Side dishes Noodles, made from wheat flour and egg, are usually thicker than the Italian flat pasta. Side dishes Besides noodles, potatoes are common. Potatoes entered the German cuisine in the late 18th century, and were almost ubiquitous in the 19th century and since. They most often are boiled (in salt water, Salzkartoffeln盐水土豆), but mashed (Kartoffelpüree土豆泥) and pan-roasted potatoes (Bratkartoffeln油煎马铃薯) also are traditional. Spices and condiments With the exception of mustard for sausages, German dishes are rarely hot and spicy; the most popular herbs are traditionally parsley（香菜叶）, thyme, laurel, chives, black pepper (used in small amounts), juniper berries and caraway. Desserts A wide variety of cakes