1. Soup: Liver meatball soup (Leberkndelsuppe): Add beef broth to liver meatballs.

Egg cake soup (Frittatensuppe): Cut the egg cake into shreds and add beef broth.

Wheat meatball soup (Grie?nockerlsuppe): Made of crushed wheat balls and added to beef broth.

Braised Spicy Beef Soup (Gulasch): Cut pork or beef into pieces, add potato cubes to a red pepper sauce and cook it.

Braised spicy beef was first introduced to Austria from Hungary.

2. Main dish: Wiener Schnitzel: Cut the veal into slices, coat it with bread crumbs, eggs and flour, and fry it in a pan.

Usually served with potato cubes or fried potato chips.

Now use this method to make fried pork chops, fried chicken steaks, and turkey steaks.

Tafelspitz: Beef rump meat cooked with seasonings.

It is usually seasoned with chopped apples, mustard, and chopped green onions, and is served with cooked potato cubes.

Spareribs (Spareribs): The pork ribs are marinated with seasonings and grilled whole slices over a fire. Served with roasted potatoes or roasted corn on the cob and sauerkraut salad.

Roasted Pork Knuckle (Schweinstelze): Marinated pork knuckle is roasted over a fire and served with a large glass of cold beer.

3. Desserts Austrians love desserts, and pastry shops are found all over the country.

Usually served with coffee and dessert.

Specialty desserts include: Apple Strudel (Apfelstrudel): made of apples, bread crumbs and raisins wrapped in thin dough and baked in the oven.

Cheese roll (Topfenstrudel): Made by beating the cheese into a paste and baking it in the same way.

Kaiserschmarrn: Eggs, flour, sugar, walnut kernels and raisins are mixed with fresh milk and then fried in butter to make a cake.

Hollow Cake (Gugelhupf): Flour, eggs, sugar, and milk are fermented and baked.

But the most famous is the Sachertorte, the unique chocolate cake of the Sacher Hotel in Vienna.