There is no unified "German cuisine" in Germany, but there are many regional dishes, from Kiel's sprat to Bavarian sweet mustard white sausage.

For German gourmet cooks, local specialties also play an important role.

In 2005, the Michelin Guide for dining recognized nearly 200 restaurants and their culinary stars.

The area with the highest concentration of "Michelin" culinary stars is undoubtedly Bias Braun in the Black Forest.

As a competitor, Gaut Millau awarded "chef hats" to 904 restaurants.

The top three German chef stars are Heinz Winkler (Aschau), Harald Wolfat (Baiersbronn) and Dieter Müller (Bergisch-Gladbach).

German Food Compared with China, where food is the most important thing and the cooking skills are world-famous, German food can't help but be boring.

Some people say that German food is nothing more than boiled, stewed and grilled. This is as unflattering as the rigid and rigid character of the Germans.

But now if you go to Germany, you don’t have to worry about this.

Since gourmets from all over the world gather in Germany, you can taste delicacies from all over the world here, whether they are French, Russian, Italian, Japanese, Chinese, etc.

Today's catering industry in Germany can be said to be a great gathering of international flavors, and German cuisine is no longer the traditional way of cooking it, which is just braised pig's trotters and sauerkraut.

Today's German chefs are good at absorbing other foreign food characteristics. They can also make delicious dishes based on the cooking characteristics of Bocaia, Europe and the United States.

Germany's catering industry has reached a very high level in recent decades. From a wide range of hot and cold drink snack bars, small restaurants, taverns to luxurious star-rated hotels and restaurants, all over the country, all kinds of flavors are available.

The attractive color and tangy aroma attract people to take out their wallets again and again to feast their mouths.