Germany, in the northeast of Europe, has become a preferred destination for tourists from all over the world. Among the main attractions that visitors see during their Germany tours are the Cologne Cathedral, Berlin Wall, Reichstag building and many castles, museums and palaces. One more thing that can be done while people are here is sampling the local dishes. People from different ethnicities have lived here and influenced the regional food in their own distinct ways. Meats are widely consumed throughout Germany and constitute as a significant part of its meals. Beef and pork are the most widely-eaten meats and among poultry, chicken is the most loved. Boar and rabbit are hunted by locals and savoured as game meat. Most of the meats are braised, which means simmered gently in liquids. Meat is often softened before cooking by marinating it in wine or vinegar for a few days.
Sausage making is a well-loved tradition in the country and more than 1500 kinds of them can be found in the different regions. Among the prominent sausages are bratwurst, made of pork and blutwurst, in which the blood of the creature is also used. Fish is also consumed throughout the country in large amounts, with pollock, trout, pike, perch and carp being the significant species. Pickled herring is made by curing the fish first with salt and then with vinegar, salt and sugar, pepper, onions and bay leaves. The proteins are generally accompanied with vegetable soups, which may be consumed as main course or side dishes. Carrot, spinach, peach, turnip, broccoli, beans and different types of cabbages are used to cook such stews. Fried onion rings and asparagus are also parts of the main food.
Sides and Desserts
Noodles, made with eggs and wheat flour, are usually eaten as supplementary to the main dishes. Another popular item taken on the side is potato, which may be boiled and mashed or pan-roasted. Potatoes may also be sliced along their length and then deep fried, much like French Fries. Noodles made with potatoes and various types of dumplings also complement the central preparations. Meals generally culminate with an array of sweet dishes and desserts, some of which are renowned throughout the world. Fresh fruits like strawberries, plums, apples and cherries are used to make a range of cakes and tarts. Milk is warmed and then curdled to make a dairy product known as quark, which is further used in the preparation of cheesecakes. Perhaps the most famous German dessert is the black forest cake, containing layers of chocolate cake, separated by stuffing of cherries and whipped cream. Shaving of chocolates, additional cream and cherries are smeared on the top, giving it the appearance of an eponymous forested area in the country. Other desserts include mixed-berry pies, puddings, ice creams, sorbets and doughnuts.
A day in the life of Germans is incomplete without the intake of bread, the main source of carbohydrates for people. Breads are generally eaten in breakfast and in the evening, but rarely during lunch and dinner. Apart from wheat, flour of rye is widely used in the dough and often both flours are used together. Some such preparations also use lineseed, sunflower seeds and pumpkin seeds.