German Dietary Customs 1 Germany is located in central Europe, 99% of which are Germans, and the rest 1% are Danes and Jews. Residents mainly believe in Christianity and Catholicism. German food is not as complicated as French food, nor as light as English food. It is independent of western food because of its unpretentious and economical characteristics. It is characterized by eating more lettuce, such as "raw beef mixed with raw eggs". Many dishes are sour, such as "sour braised beef", "sour pig's feet", sauerkraut and many other names. All kinds of sausages are local specialties. Salted herring salad and potatoes made by various methods should be eaten at almost every meal, which is also part of their food. The representative sauerkraut boiled shredded pork, soup and vegetables are good, fat but not greasy. At the same time, German cuisine also likes to use beer as seasoning, which is unique. Another example is the popular fast food "Hamburg", which is also the evolution of German hamburger steak. Except in the countryside, most Germans mainly have dinner for three meals a day. Because dinner is the end of a day's work, people are willing to get together, taste all kinds of rich food, talk while eating, and dispel the fatigue of a hard day's work. In a relaxed atmosphere, eating dinner is very interesting. German cooking is characterized by various meat dishes and slices of bread. The food is quite rich, rich in fat and high in nutritional value. Bread slices include whole wheat bread, buckwheat bread and dry bread. Use a lot of vegetables, especially all kinds of cabbages and potatoes. Braised sauerkraut is very popular, and braised sauerkraut with sausage is world-famous.

German food customs 2. Common knowledge of German food customs when studying abroad. Germany is one of the countries that eat the most bread in the world, with an annual consumption of 6.92 million tons and a per capita consumption of 84 kilograms. As early as 1957, Germany formulated the national standard for bread. Bread is an essential staple food for Germans for three meals a day. However, the enthusiasm and investment of Germans in bread is amazing.

Every bakery in Germany has technicians sent by food evaluation agencies, who track and inspect the whole bread making process. First of all, strictly control the raw materials and check whether the wheat, buckwheat and sesame used in the factory have harmful substances such as pesticides. The demand for flour is also very high. It must be unbleached and free of preservatives and oils. In the production process, only salt and yeast are allowed to ferment and bake. Some are even stricter, and even have uniform regulations on the size, weight and calories of bread. I once saw in a food store that they clearly marked the price on the bread: 50 grams of steamed stuffed bun, 140 kcal; This bread weighs 1 kg.

In Germany, not only bread, but also other foods have strict standards. In order to ensure that the standard is carried out to the letter, the Germans have done a perfect job in the details.

For example, in supermarkets, vegetables are washed clean and packed neatly, and most of them are put together with fruits. When you pay at the cashier, the cashier will put the vegetables in the shopping bag. This is not an ordinary transparent shopping bag, which lists in detail the nutrients contained in various fruits and vegetables on the market, such as water, vitamins, calories, minerals and so on. At a glance, customers can make targeted choices according to their physical condition, intake needs and dietary preferences. Although it is not difficult to print a list of nutrients of fruits and vegetables on the shopping bag, and the cost is not much, it is full of humanistic care of merchants and makes people feel warm.

There are official and unofficial inspection and testing institutions and systems in Germany, which are generally divided into three levels: enterprise self-inspection, completely independent intermediary testing institutions between enterprises and the government, and government inspection and testing. The national food safety supervision is based on inspection and testing, and the inspection standards and operating norms are unified. Because food production enterprises attach importance to and consciously strengthen self-inspection, food safety is guaranteed from the source. Intermediary testing institutions are independent of enterprises and regulatory authorities, which is conducive to preventing abuse of power and ensuring the truthfulness, accuracy and fairness of testing results.

Statistics show that there are more than 3,000 food industry standards in Germany, covering every link of raw material procurement, production and processing, transportation, storage and sales. This is not only conducive to fair competition among enterprises, but also ensures the quality of food, effectively prevents the occurrence of food safety problems, and allows consumers to enjoy safer food.

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