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Menu German Cuisine MAIN MENU 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 with vinegar and instead of capers, Marsh Marigold and neighbouring Swabia, share many dishes. buds soaked in brine were used. While cooking with Furthermore, across the border in Austria one will wine (as is typical in the wine growing regions of find many similar dishes. Franconia and Hesse) was known, the lack of good wine on the East German market reserved this for However, ingredients and dishes vary by province. special occasions. For these reasons Ragout fin There are many significant regional dishes that have (commonly known as Würzfleisch) became a highly become both national and regional. Many dishes sought after delicacy. that were once regional, however, have proliferated in different variations across the country into the Foreign Influences present day. With the influx of foreign workers after World War Pretzels are especially common in the South of II, many foreign dishes have been adopted into Germany. German regional cuisine can be divided German cuisine - Italian dishes like spaghetti and into many varieties such as Bavarian cuisine pizza have become a staple of the German diet. (Southern Germany), Thuringian (Central Germany), Turkish immigrants also have had a considerable Lower Saxon cuisine or those of Saxony Anhalt. influence on German eating habits; Döner kebab is Germany’s favourite fast food, selling twice as much The Eichstrich as the major burger chains put together (McDonald’s and Burger King being the only widespread burger All cold drinks in bars and restaurants are sold in chains in Germany). glasses with a calibration mark (Eichstrich) that is frequently checked by the Eichamt (Bureau of Chinese and Greek foods also are widespread and Weights and Measures) to ensure that the guest popular. Indian, Vietnamese, Thai and other Asian is getting as much as is offered in the menu. cuisines are rapidly gaining in popularity. Many of the The Eichamt is a public authority controlling all more expensive restaurants served mostly French measurements in sales, health care and so on i.e. dishes for decades. 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 BROTZEIT MENÜ | BROTZEIT MENU (အဆာေျပ ဟင္းလ်ာမ်ား) 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 and fully cooked in a water bath, and Blutwurst butchers (German: Metzger, Fleischer or Schlachter) (‘blood sausage’) or Schwarzwurst (‘black sausage’) with natural casings derived from pork, sheep or made from blood (often of pigs or geese). lamb intestine. There are literally thousands of types of cold Among the most popular and most common are cuts. Regional specialties, such as the Münchner the Bratwurst (‘fry sausage’), usually made of Weißwurst (‘Munich White Sausage’) popular in ground pork and spices, the Wiener (‘Viennese’), Bavaria or the Currywurst (a special version of which may be pork or pork/beef and is smoked 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 10000 Kyat und Senf Frankfurter smoked sausage with potato salad and mustard ဂ်ာမန္ က်ပ္တိုက္ ၀က္အူေခ်ာင္း၊ အာလူးသုပ္၊ မုန္ညင္းေဆာ့စ္။ 2. Leberkäse mit Spiegelei und Kartoffelsalat 10000 Kyat 3. Fleischpflanzerl mit Kartoffelsalat 10000 Kyat und Zwiebelsauce Corned beef, pork, bacon and onions: finely ground and crispy baked, fried egg potato salad Minced Pork Meat patties with onion gravy and potato salad ၾကိတ္သား (ၾကက္၊၀က္)၊ ၾကက္ဥေၾကာ္၊ ဂ်ာမန္ အာလူးသုပ္၊ အမဲသားေဆာ့စ္။ ၀က္စင္းေကာျပားကင္၊ ဂ်ာမန္ အာလူးသုပ္၊ အမဲသားေဆာ့စ္၊ မုန္ညင္းေဆာ့စ္။ Prices are subject to a 5% tax and 10% service charge BROTZEIT MENÜ | BROTZEIT MENU (အဆာေျပ ဟင္းလ်ာမ်ား) 4. Currywurst 13000 Kyat mit Pommes Frites und Mayo Red grilled sausage with curry sauce and French fries ဂ်ာမန္ ၀က္အူေခ်ာင္း၊ အာလူးေခ်ာင္းေၾကာ္။ 5. Schaschlik mit Reis 14000 Kyat und Letscho Sauce Grilled skewers of pork with bell pepper, onion, mushroom and tomato ၀က္ကင္တုတ္ထိုး၊ ထမင္းျဖဴ၊ Letscho ေဆာ့စ္။ 6. Döner Kebap mit Pommes Frites 11000 Kyat Chicken Shawarma in a pita bread with French fries အာရပ္စတိုင္လ္ ၾကက္သားမုန္႔လိပ္၊ အာလူးေခ်ာင္းေၾကာ္။ Prices are subject to a 5% tax and 10% service charge EINTOPF UND SUPPEN | STEWS AND SOUPS (ဟင္းရည္ နွင့္ စြတ္ျပဳတ္မ်ား) 7. Fisch Soljanka 6000 Kyat Fish soup with vegetables and salmon Salmon ငါးစြတ္ျပဳတ္၊ ဟင္းရြက္စံု။ 8. Eintopf mit Linsen und Würstchen 8000 Kyat Lentil stew with bacon and smoked sausage ၀က္သား (၀က္အူေခ်ာင္း၊ သံုးထပ္သား) ပဲဟင္းရည္။ 9. Eintopf mit Würstchen und Kartoffeln 8000 Kyat Potato stew with bacon and smoked sausage ၀က္သား (၀က္အူေခ်ာင္း၊ သံုးထပ္သား) အာလူးဟင္းရည္။ 10. Ungarisches Szegediner Gulasch 10000 Kyat Hungarian style beef goulash with potatoes, Sauerkraut and sour cream ဟန္ဂရီစတိုင္လ္ အမဲသားနွင့္အာလူး ဟင္းလ်ာ၊ ေဂၚဖီခ်ဥ္။ Prices are subject to a 5% tax and 10% service charge FLAMMKUCHEN | GERMAN FLATBREAD (ဂ်ာမန္ ပီဇာမ်ား) 11. Vegetarischer Flammkuchen 8000 Kyat 12. Klassischer Flammkuchen 10000 Kyat Potatos and mushrooms Classic - sour cream, bacon and onion ဂ်ာမန္စတို္င္လ္ ဟင္းသီးဟင္းရြက္ Pizza။ Classic စတိုင္လ္ ဂ်ာမန္ Pizza (အခ်ဥ္ႏွစ္၊ သံုးထပ္သားလႊာ၊ ၾကက္သြန္နီ။) 13. Flammkuchen mit Räucherlachs 12000 Kyat 14. Spanferkel-Flammkuchen 12000 Kyat Smoked salmon, leek Honey glazed crispy suckling pig Salmon ဂ်ာမန္ Pizza။ ၀က္သားအၾကြပ္ကင္ နွင့္ ပ်ားရည္ဆမ္း ဂ်ာမန္ Pizza။ 15. Würstchen-Flammkuchen 12000 Kyat Mixed sausage ဂ်ာမန္ ၀က္အူေခ်ာင္းအစံု ဂ်ာမန္ Pizza။ Prices are subject to a 5% tax and 10% service charge VEGETARISCHE GERICHTE | VEGETARIAN DISHES (အသီးအရြက္ ဟင္းလ်ာမ်ား) 16. Käsespätzle mit 10000 Kyat VEGETABLES Röstzwiebeln Hand shaped noodles with cheese Vegetables are often used in and fried onions stews or vegetable soups, but are also served as a side dish. ဂ်ာမန္ ဒိန္ခဲ ေခါက္ဆြဲ။ 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 17. Grüner Salat mit 4000 Kyat Spargel (the German name for Kürbiskerndressing asparagus), is a common side dish Green salad with pumpkin seed or may be prepared as a main dish. dressing Restaurants will sometimes devote an entire menu to nothing but white ဟင္းရြက္စံုသုပ္။ asparagus when it is in season. FISCH | FISH (ငါးနွင့္ ပင္လယ္စာ ဟင္းလ်ာမ်ား) 18. Gegrillter Lachs 18000 Kyat mit Kartoffelpürree FISH und Gemüse Grilled salmon with mashed Trout is the most common potatoes and vegetables freshwater fish on the German Salmon ငါးကင္၊ အာလူးေထာင္း၊ menu; pike, carp, and European ဟင္းသီးဟင္းရြက္စံု။ 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 19. Fischstäbchen 12000 Kyat a piece of pickled gherkin or onion) or mit Kartoffel-Gurken-Salat Brathering (fried, marinated herring). und Remouladensauce Today many sea fish, like,fresh herring, Fish fingers with potato cucumber tuna, mackerel, salmon and sardines salad, sauce Remoulade are well established throughout ငါးေခ်ာင္းေၾကာ္၊ အာလူးသခြားသီးသုပ္၊ the country. Prior to the industrial Remoulade ေဆာ့စ္။ revolution and the ensuing pollution of the rivers, salmon were common in the rivers of Rhine, Elbe, and Oder. Prices are subject to a 5% tax and 10% service charge FLEISCHFRESSER | CALLING ALL CARNIVORES (အသားဟင္းလ်ာမ်ား) 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 France. Several cooking methods used to soften duck, goose, and turkey are also enjoyed. Game often tough cuts have evolved into national meats, especially boar, rabbit, and venison are also specialities, including Sauerbraten (‘sour roast’), widely available all year round. Lamb and goat involving marinating beef or venison in a vinegar are also available, but are less popular. or wine vinegar mixture over several days.
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