1. Deutsches Essen

2. Baden-wuttenburg Maultaschen main course Noodle filled with various ingredients, such as meat, spinach, onions, spices: Maultaschen are either served with broth or cut into slices and fried with eggs.

3. Sauerbraten main course A vinegar-marinated roast traditionally made of horse meat, although nowadays the majority is made of beef.

4. Spätzle side dish Two varieties of soft, thick noodles.

5. Flädlesuppe main dish A broth with thin strips of German-style pancakes.

6. Bavaria Weißwurst Snack White sausages’ a speciality from Munich, traditionally eaten for second breakfast. Always accompanied by sweet mustard, pretzels, and wheat beer. Traditionally not served after 12 noon because in earlier days, before fridges, the sausages had to be consumed before 12 noon so that they didn't decay. But, nowadays, people also eat it for dinner or lunch.

7. Weizenbier drink

8. Radler drink A beer mixed with citrus lemonade

9. Schweinsbraten main course Sliced pork roast with a crunchy crust that was boiled in a pot.

10. Schweinshaze main course Braised pork leg with a crunchy brown crust on the outside, and a moist and juicy inside. Served with gravy and Klöße.

11. Leberkäs snack A type of sausage baked in a mould and cut into slices. When eaten as a main course, it is sliced and served with an egg (must be sunny side up style), and mashed potatoes. For a quick lunch, it is usually eaten in a bread- roll with mustard, a bit like a hotdog. Some people eat the Leberkäse with hot mustard, others with sweet mustard.

12. Berlin Buletten main course or snack Kind of meatballs in Berlin

13. Currywurst snack Hot pork sausage served either with curry ketchup or a tomato paste with curry powder.

14. Eierkuchen main dish pancake

15. Hackepeter snack Raw ground pork that is spiced with salt and pepper, garlic and caraway

16. Kartoffelpuffer Main course Grated potatoes that are mixed with eggs, spices and other ingredients, portioned and fried in a pan. Usually served with some kind of meat or sweet with applesauce.

17. Bremen and Lower Saxony Butterkuchen dessert conner's choose application D2 plan F

18. Spargel side dish Asparagus that is eaten as a delicacy, commonly with potatoes and Sauce hollandaise.

19. Franconia Kartoffelklöße Large dumplings made from a dough consisting of raw or a combination of raw and cooked potatoes. The exact recipe is a matter of regional differences and personal belief. The best friend of pot-roasted meats or mushroom ragout.

20. Hochzeitssuppe A spicy meat broth with bread dumplings, liver dumplings and finely sliced pancakes.

21. Lebkuchen cookie German kind of gingerbread of which the most famous originates in Nuremberg and is traditionally only available at Christmas, although tourist demand means that Lebkuchen are available in some form practically all year round.

22. Hamburg Frikadelle main dish A type of flat meatball composed of pork, beef and onions commonly eaten with pasta salad, potatoes or simply in a bread roll with mustard or other condiments.

23. Rote Grütze dessert A jelly/jam-like dessert or summer dish made from berries especially currants that can be eaten pure, but is often accompanied by milk or vanilla sauce.

24. Rhineland Blutwurst snack Blood sausage either crude or fried

25. Grünkohl side dish Dish of cooked kale often served with potatoes and Kassler.

26. Saxony Stollen dessert German Christmas cake of which there are two important centers in Saxony: Dresden and the Ore Mountains.

27. Thuringa Rinderroulade main dish Beef roulades: Spread with mustard and filled with bacon, onions and (in some areas) pickled cucumber.

28. Mohnkuchen Poppy seed cake

29. Quarkkuchen Cheesecake made from quark (cheese) either with or without pie crust (usually shortcrust pastry).

30. Deutschland Bratkartoffeln Fried potatoes, often with diced bacon and/or onions

31. Bratwurst Sausage that is usually composed of veal, pork or beef.....a traditional German sausage. Not to be confused with curry wurst.

32. Marzipan E.g. Lübeck-style, widely used in Christmas specialities

33. Knödel German dumplings; many different variations: Semmelknödel (dumplings made with bread crumbs) Rohe Kartoffelknödel - dumplings made from potatoes not cooked prior to forming and boiling the Knödel Gekochte Kartoffelknödel - dumplings made from potatoes cooked prior to forming and boiling the Knödel Halb-und-halb Kartoffelknödel: half the potatoes are cooked first, the other half are not Halbseidene