GERMAN CUISINE. Foreign Influences

Transcription

1 MAIN MENU

2 GERMAN CUISINE German cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region. The southern regions of Germany, including Bavaria and neighbouring Swabia, share many dishes. Furthermore, across the border in Austria one will find many similar dishes. However, ingredients and dishes vary by province. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional, however, have proliferated in different variations across the country into the present day. Pretzels are especially common in the South of Germany. German regional cuisine can be divided into many varieties such as Bavarian cuisine (Southern Germany), Thuringian (Central Germany), Lower Saxon cuisine or those of Saxony Anhalt. The Eichstrich All cold drinks in bars and restaurants are sold in glasses with a calibration mark (Eichstrich) that is frequently checked by the Eichamt (Bureau of Weights and Measures) to ensure that the guest is getting as much as is offered in the menu. The Eichamt is a public authority controlling all measurements in sales, health care and so on i.e. each scale in a German butcher shop or physician s office carries a stamp from the Eichamt, including a date of expiration, to show the weight is correct. If the liquid of a served drink is below that line, the guest may refuse the drink or require a correctly filled one. A common rule for beer - with foam - is that the liquid-foam-line must not be more than one centimetre below the Eichstrich, otherwise a Munich resident could refuse the Maß at the Oktoberfest. Specialities from the Former German Democratic Republic The cuisine of the former German Democratic Republic (GDR or East Germany) differed in several ways from the cuisine of West Germany and today s united Germany. East German cuisine was strongly influenced by Russian, Hungarian, Bulgarian and other Eastern European countries from the 1960s on. East Germans travelled abroad to these countries on holiday and immigrants to East Germany from these countries brought their dishes with them. A typical dish that came to the East German kitchen this way is Soljanka. Another dissimilarity was the lack of certain spices in the GDR. Oregano, for example, was totally unknown and the price of garlic and Worcestershire sauce reached extremes. Lemon juice had to be replaced with vinegar and instead of capers, Marsh Marigold buds soaked in brine were used. While cooking with wine (as is typical in the wine growing regions of Franconia and Hesse) was known, the lack of good wine on the East German market reserved this for special occasions. For these reasons Ragout fin (commonly known as Würzfleisch) became a highly sought after delicacy. Foreign Influences With the influx of foreign workers after World War II, many foreign dishes have been adopted into German cuisine - Italian dishes like spaghetti and pizza have become a staple of the German diet. Turkish immigrants also have had a considerable influence on German eating habits; Döner kebab is Germany s favourite fast food, selling twice as much as the major burger chains put together (McDonald s and Burger King being the only widespread burger chains in Germany). Chinese and Greek foods also are widespread and popular. Indian, Vietnamese, Thai and other Asian cuisines are rapidly gaining in popularity. Many of the more expensive restaurants served mostly French dishes for decades.

3 BROTZEIT MENÜ BROTZEIT MENU (အဆ ပ ဟင လ မ ) WURST A long tradition of sausage making exists in Germany, including hundreds of regional variations. There are more than 1500 different types of sausage ( Wurst in Germany). Most Wurst is still made by German sausage butchers (German: Metzger, Fleischer or Schlachter) with natural casings derived from pork, sheep or lamb intestine. Among the most popular and most common are the Bratwurst ( fry sausage ), usually made of ground pork and spices, the Wiener ( Viennese ), which may be pork or pork/beef and is smoked and fully cooked in a water bath, and Blutwurst ( blood sausage ) or Schwarzwurst ( black sausage ) made from blood (often of pigs or geese). There are literally thousands of types of cold cuts. Regional specialties, such as the Münchner Weißwurst ( Munich White Sausage ) popular in Bavaria or the Currywurst (a special version of the Bratwurst spiced with curry ketchup) popular in the metropolitan areas of Berlin, Hamburg and the Ruhr Area, can also be found from all regions of the country. 1. Frankfurter mit Kartoffelsalat 8000 Kyat und Senf Frankfurter smoked sausage with potato salad and mustard ဂ မန က ပ တ က ၀က အ ခ င အ လ သ ပ မ န ညင ဆ စ 2. Leberkäse mit Spiegelei und Kartoffelsalat 8000 Kyat Corned beef, pork, bacon and onions: finely ground and crispy baked, fried egg potato salad ၾက တ သ (ၾကက ၀က ) ၾကက ဥ ၾက ဂ မန အ လ သ ပ အမ သ ဆ စ 3. Fleischpflanzerl mit Kartoffelsalat 8000 Kyat und Zwiebelsauce Minced Pork Meat patties with onion gravy and potato salad ၀က စင က ပ ကင ဂ မန အ လ သ ပ အမ သ ဆ စ မ န ညင ဆ စ

4 BROTZEIT MENÜ BROTZEIT MENU (အဆ ပ ဟင လ မ ) 4. Currywurst Kyat mit Pommes Frites und Mayo Red grilled sausage with curry sauce and French fries ဂ မန ၀က အ ခ င အ လ ခ င ၾက 5. Schaschlik mit Reis Kyat und Letscho Sauce Grilled skewers of pork with bell pepper, onion, mushroom and tomato ၀က ကင တ တ ထ ထမင ဖ Letscho ဆ စ 6. Döner Kebap mit Pommes Frites 9000 Kyat Chicken Shawarma in a pita bread with French fries အ ရပ စတ င လ ၾကက သ မ န ႔လ ပ အ လ ခ င ၾက

5 EINTOPF UND SUPPEN STEWS AND SOUPS (ဟင ရည န င စ တ ပ တ မ ) 7. Fisch Soljanka 4000 Kyat Fish soup with vegetables and salmon Salmon င စ တ ပ တ ဟင ရ က စ 8. Eintopf mit Linsen und Würstchen 6000 Kyat Lentil stew with bacon and smoked sausage ၀က သ (၀က အ ခ င သ ထပ သ ) ပ ဟင ရည 9. Eintopf mit Würstchen und Kartoffeln 6000 Kyat Potato stew with bacon and smoked sausage ၀က သ (၀က အ ခ င သ ထပ သ ) အ လ ဟင ရည 10. Ungarisches Szegediner Gulasch 8000 Kyat Hungarian style beef goulash with potatoes, Sauerkraut and sour cream ဟန ဂရ စတ င လ အမ သ န င အ လ ဟင လ ဂၚဖ ခ ဥ

6 FLAMMKUCHEN GERMAN FLATBREAD (ဂ မန ပ ဇ မ ) 11. Vegetarischer Flammkuchen 6000 Kyat Potatos and mushrooms ဂ မန စတ င လ ဟင သ ဟင ရ က Pizza 12. Klassischer Flammkuchen 8000 Kyat Classic - sour cream, bacon and onion Classic စတ င လ ဂ မန Pizza (အခ ဥ စ သ ထပ သ လ ၾကက သ န န ) 13. Flammkuchen mit Räucherlachs Kyat Smoked salmon, leek Salmon ဂ မန Pizza 14. Spanferkel-Flammkuchen Kyat Honey glazed crispy suckling pig ၀က သ အၾက ပ ကင န င ပ ရည ဆမ ဂ မန Pizza 15. Würstchen-Flammkuchen Kyat Mixed sausage ဂ မန ၀က အ ခ င အစ ဂ မန Pizza

7 VEGETARISCHE GERICHTE VEGETARIAN DISHES (အသ အရ က ဟင လ မ ) VEGETABLES Vegetables are often used in stews or vegetable soups, but are also served as a side dish. 16. Käsespätzle mit 8000 Kyat Röstzwiebeln Hand shaped noodles with cheese and fried onions ဂ မန ဒ န ခ ခ က ဆ Carrots, turnips, spinach, peas, beans, broccoli and many types of cabbage are very common. Fried onions are a common addition to many meat dishes throughout the country. Asparagus, especially white asparagus known in German as Spargel (the German name for asparagus), is a common side dish or may be prepared as a main dish. Restaurants will sometimes devote an entire menu to nothing but white asparagus when it is in season. 17. Grüner Salat mit 3000 Kyat Kürbiskerndressing Green salad with pumpkin seed dressing ဟင ရ က စ သ ပ FISCH FISH (င န င ပင လယ စ ဟင လ မ ) 18. Gegrillter Lachs Kyat mit Kartoffelpürree und Gemüse Grilled salmon with mashed potatoes and vegetables Salmon င ကင အ လ ထ င ဟင သ ဟင ရ က စ 19. Fischstäbchen Kyat mit Kartoffel-Gurken-Salat und Remouladensauce Fish fingers with potato cucumber salad, sauce Remoulade င ခ င ၾက အ လ သခ သ သ ပ Remoulade ဆ စ FISH Trout is the most common freshwater fish on the German menu; pike, carp, and European perch also are listed frequently Seafood traditionally was restricted to the northern coastal areas, except for pickled herring, often served as Rollmops (a pickled herring fillet rolled into a cylindrical shape around a piece of pickled gherkin or onion) or Brathering (fried, marinated herring). Today many sea fish, like,fresh herring, tuna, mackerel, salmon and sardines are well established throughout the country. Prior to the industrial revolution and the ensuing pollution of the rivers, salmon were common in the rivers of Rhine, Elbe, and Oder.

8 FLEISCHFRESSER CALLING ALL CARNIVORES (အသ ဟင လ မ ) MEATS Pork, beef, and poultry are the main varieties of meat consumed in Germany, with pork being the most popular. The average person in Germany will consume up to 61 kg (130 lb) of meat in a year. Among poultry, chicken is most common, although duck, goose, and turkey are also enjoyed. Game meats, especially boar, rabbit, and venison are also widely available all year round. Lamb and goat are also available, but are less popular. Meat is usually pot roasted; pan fried dishes also exist, but these recipes usually originate from France. Several cooking methods used to soften often tough cuts have evolved into national specialties, including Sauerbraten ( sour roast ), involving marinating beef or venison in a vinegar or wine vinegar mixture over several days. A long tradition of sausage making exists in Germany, including hundreds of regional variations. All are to Pre-Order ( အ က ပ ဟင လ မ က တစ ရက ၾက တင မ ယ ရမည ဖစ ပ သည ) 20. Gepökeltes Eisbein Kyat Boiled pork knuckle ၀က လက ပ င 21. Knusprige Haxe Kyat Crispy pork knuckle ၀က လက အၾက ပ ကင 22. Schmankerlplatte Kyat Feast platter (chicken Schnitzel, sausage, meat patties, roulade, pork belly, Spätzle, Sauerkraut, dumpling gravy) ၾကက သ ပ ၀က အ ခ င အသ ပ အသ လ ပ ၀က သ ထပ သ ဂ မန ခ က ဆ ဂၚဖ ခ ဥ ဖက ထ ပ တ ႔ စ လင စ ပ ၀င သ ဟင ပ ၾက

9 HAUPTGERICHTE MAIN COURSE (အဓ က ဟင လ မ ) 22. Schweinebraten Kyat mit zweierlei Knödel und Sauce Pork roast with two dumplings, Sauerkraut and beer gravy ၀က သ ကင ဟင လ ဂၚဖ ခ ဥ 23. Rinderroulade Kyat Beef roulade with bacon, red cabbage and mashed potato အမ သ လ ပ အ လ ထ င ဂၚဖ န 23. Würstchen-Platte Kyat Sausage platter with mashed potato and Sauerkraut ဂ မန ၀က အ ခ င အစ ပ ၾက ဂၚဖ ခ ဥ အ လ ထ င 24. Wiener Schnitzel mit Bratkartoffeln Kyat und Preiselbeeren Vienna style Schnitzel with fried potatoes and lingon berries Vienna အသ ပ ၾက အ လ ၾက လင ဂ န ဘယ ရ ဆ စ 25. Hähnchen-Schnitzel Kyat mit Grünem Salat und Gemüse Chicken Schnitzel with vegetables and salad ၾကက သ ပ ၾက အသ အရ က စ အရ က သ ပ 26. Jägerschnitzel mit Pilzsauce und Spätzle Kyat Hunter Schnitzel with mushroom sauce and Spätzle Hunters ၀က သ ပ ၾက ဂ မန ခ က ဆ မ ဆ စ

10 SCHWEIZER MENÜ SWISS MENU (ဆ စ ဇ လန င င ဟင လ မ ) 27. Schweizer Käse Fondue (2 Personen) Kyat Swiss Cheese Fondue with Kirsch, apples, bread, potatoes, pickled vegetables (20 minutes waiting time) (ဆ စ ဇ လန ဒ န ခ င ခ ယ ရ ရည အ စ ပ င မ န ႔ အ လ စည သ ပ ဘ အသ အ ) ZUM ABSCHLUSS WAS ÖSTERREICHISCHE AUSTRIAN DESSERTS (အခ ပ မ ) 28. Kaiserschmarrn (20 Minuten Wartezeit) Kaiserchmarm (20 minutes waiting time) ZUM ABSCHLUSS WAS ÖSTERREICHISCHE AUSTRIAN DESSERTS ( ) ဂ မန ဘ န မ န ႔ အခ ပ Kyat