This dish is named after Konigsberg, the former capital of East Prussia (now Kaliningrad, Russia). It is a delicious dish made of meatballs and sour beans dipped in cream white sauce. Meatballs are usually made of ground beef, onions, eggs, anchovies, peppers and other spices. The sour beans and lemon juice in the sauce give this dish a surprisingly elegant aftertaste. In East Germany, officials renamed the dish Kochklopse (boiled meatballs) to avoid being associated with Soviet food of the same name. Now, you can find its traditional name in most German restaurants, but it is especially popular in Berlin and Brandenburg.

2. Molta Shencheng

Maultaschen from Swabia is like wonton, only bigger. They are usually palm-sized square dough with salty, sweet, meat and vegetarian fillings. Traditional side dishes are minced meat, bread crumbs, onions and spinach, seasoned with salt, pepper and parsley. They are usually simmered in broth instead of sauce to make them more tender and smooth. But sometimes it is fried in a pan and buttered to add flavor. Mauertasen can be found everywhere in Germany (even frozen in supermarkets), but it is most common in the south. Delicious jiaozi has become so important here that in 2009, the European Union (eu) recognized Multashen as a local specialty and listed it as an important cultural heritage of Baden-Wü rttemberg.

3. Laabs Kaus

Labskaus is not the most attractive dish, but a collection of delicacies representing the unique sailing tradition in northern Germany. In the 18 and 19 centuries, most of the food on board was well preserved, and the pink swill of Labskaus was a delicious treat. Salted beef, onions, potatoes and pickled beets are all mashed, just like porridge, with pickles and rolls. For a long time, it has been a favorite of sailors in the Baltic and North Seas. Today, this dish is spread all over northern Germany, especially in Bremen, Kiel and Hamburg. Although there is a refrigerator on modern ships, it is still a common method to treat hangovers.

4. Sausage

In Germany, which loves sausages, there are countless pickled sausages, smoked sausages and other types of sausages to choose from. The best German street snack: baked sausage or fried sausage. There are more than 40 kinds of sausages. Baked or fried, then served with white rolls dipped in mustard, or served with potato salad or sauerkraut, is a perfect match for German beer.

Some of the most common small sausages are:

Marjoram sausage comes from Vla konya and features Marjoram.

A small sausage is mainly baked on a grill.

Thuringian sausage, roasted Salinger sausage, very spicy. Thuringia is also home to the first sausage museum, which opened in 2006.

However, curry meat deserves special mention.

5. Courhurst

From 1945, curry sausage is almost synonymous with German cuisine. It is generally believed that this painting was made by Hertha Howell, a Berlin woman. 1949, she bought ketchup and curry powder from British soldiers, mixed them together, and served them with roasted sausages, which immediately became a classic snack on the streets of Germany. Today, curry sausage is still one of the most popular sausage street foods in Germany, especially in Berlin, Cologne and the Rhine-Ruhr region. Curry sausage is usually eaten with French fries, ketchup, mayonnaise or bread rolls. It is not the most exquisite dish, but a street snack, which originated from the daily necessities that Germans are still crazy about: Germans spend about 800 million euros every year.