1. Klopse, Konigsberg

This dish is named after Konigsberg, the former capital of eastern Prussia (now Kaliningrad, Russia), and it is a delicious dish cooked with 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 the 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. Maultaschen

Maultaschen from Swabia is like wonton, only bigger. They are usually palm-sized square dough with salty, sweet, meaty and vegetarian fillings. Traditional side dishes are minced meat, bread crumbs, onions and spinach, seasoned with salt, pepper and parsley. They are usually simmered with 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 29, the European Union (eu) recognized Maultaschen as a local specialty and listed it as an important cultural heritage of Baden-Wü rttemberg.

3. labskaus

Labskaus is not the most attractive dish, but a collection of delicacies representing the unique sailing tradition in northern Germany. In the 18th and 19th centuries, most of the food on board was well preserved, and the pink swill of Labskaus was a delicious treat. Corned 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 are refrigerators on modern ships, they are still a common method to treat hangovers.

4. Sausages

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: grilled or fried sausages. There are more than 4 kinds of sausages. Baked or fried, then served with white bread 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 Fla konya and features Marjoram.

a small roast sausage, mainly roasted on the grill.

Thuringia sausage, roasted Salinger sausage, very spicy. Thuringia is also home to the first wurst Museum, which opened in 26.

however, curry meat deserves special mention.

5. Currywurst

Since 1945, curry sausage has been almost synonymous with German cuisine. It is widely believed that this painting was written by Hertha Howell, a Berlin woman. In 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, where curry sausage is usually eaten with French fries, ketchup, mayonnaise or rolls. It is not the most exquisite dish, but a street snack, which originates from the daily necessities that Germans are still crazy about: Germans spend about 8 million euros every year.