German Cuisine

Germany has one of the most popular food cultures in Europe. With varieties of dishes that evolved in different regions, numerous local and regional German dishes have gained wide recognition at national as well as international level.
Some of mostly used ingredients in German dishes are as follows:

• Meat: mostly pork, beef, poultry, turkey and lamb
• Vegetables: carrots, turnips, spinach, peas, beans broccoli, cabbages
• Fish: trout, pike, carp, sardines, European perch, tuna, salmon
• Spices: parsley, thyme, laurel, chives, black pepper, basil, sage, oregano etc.
• Breads: roggenmischbrot, vollkombrot, weizenmischbrot, mehrkombrot, toastbrot

Following are some of the regional specialty dishes of Germany:

1. Bavaria: Allerseelenzopf, Kartoffelkase, Bavarian blue cheese, Bauernseufzer, Leberkase, Weisswerst
2. Swabia: Mualtaschen, Spatzle, Knopfle, Schupfnudeln, Gaisburger, Panckakes
3. Hesse: Handkase, Ahle wurst, Speckkucher, Weckeuerk, Duckfett
4. Lower Saxony: Grunkohl, Meer, Bregenwurst, Braunschweiger, Sauerkraut
5. Thuringia: Thurgian dumplings and sausages like Mettwurst, Feldkieker, Rotwurst

Resources:

http://en.wikipedia.org/wiki/German_cuisine