We'll show you five typical specialties from Germany, from hearty to vegetarian to sweet.

我們將為您介紹五種典型的德國特色美食，從豐盛、素食到甜食，應有盡有。

Bet you wouldn't have guessed that one of them is actually a German invention.

我敢打賭，你一定想不到其中有一項其實是德國人的發明。

Let's start with a classic, the Schweinshaxe.

讓我們從經典的 Schweinshaxe 開始。

This knuckle of pork probably corresponds to the image that many people have of German food, served with a side of Bavarian folk music, like here in Munich's Hofbräuhaus.

這塊豬肘可能符合許多人對德國美食的印象，就像在慕尼黑的宮廷啤酒坊一樣，配上巴伐利亞民間音樂。

Wolfgang Reitmeier uses basic ingredients when preparing this typical Bavarian specialty, but he's very particular about the origin and quality of the meat.

Wolfgang Reitmeier 在製作這種典型的巴伐利亞特色菜時使用的是基本原料，但他對肉的產地和品質非常講究。

And this is how the knuckles are prepared.

這就是指關節的製作方法。

The front leg of the pork is seasoned with garlic, salt, pepper and a mixture of caraway seeds.

豬肉前腿用大蒜、鹽、胡椒和胡麻籽混合調味。

After resting for an hour, the meat goes into the oven, for 30 minutes at 160 degrees Celsius to begin with.

靜置一小時後，將肉放入烤箱，以 160 攝氏度的溫度烤 30 分鐘。

Then it's basted with dark beer and put back in.

然後用黑啤酒塗抹，再放進去。

After two hours, the pork knuckle is basted two more times with black beer and grilled at a high temperature until a perfect, slightly caramelized crust is formed.

兩小時後，豬肘再用黑啤酒塗抹兩次，然後高溫燒烤，直到形成完美的略帶焦糖味的表皮。

The Schweinshaxe is traditionally served with a potato dumpling and gravy.

傳統上，Schweinshaxe 會配上洋芋餃子和肉汁。

When boiled, the pork knuckle is known as Eisbein, a dish more popular in northern Germany, where it's usually eaten with sauerkraut and potatoes.

煮熟後的豬肘被稱為 Eisbein，這道菜在德國北部更受歡迎，通常與酸菜和洋芋一起食用。

Either way, the pork knuckle is an absolute staple of German cuisine.

無論如何，豬肘絕對是德國美食的主打。

Time now for something vegetarian.

現在該吃點素食了。

This vegetable is the headliner on many German menus in springtime – asparagus.

這種蔬菜是許多德國人春季菜單上的主角--蘆筍。

The season lasts about three months, and during this time,

這個季節大約持續三個月，在此期間、

Germans eat an average of around 1.4 kilograms of asparagus per person.

德國人平均每人食用約 1.4 公斤蘆筍。

Asparagus has been grown in the region around Beelitz, south of Berlin, since the middle of the 19th century.

自 19 世紀中葉起，柏林南部貝利茨附近地區就開始種植蘆筍。

The soft, sandy soil here is ideal.

這裡鬆軟的沙質土壤是理想的選擇。

It has no resistance, and the soil warms up well, which gives the asparagus its unique aroma.

蘆筍沒有抵抗力，而且土壤溫暖，這賦予了蘆筍獨特的香氣。

Around 10% is green asparagus, which grows above ground, and 90% is white and grows underground.

約 10% 是綠色蘆筍，生長在地面上，90% 是白色蘆筍，生長在地下。

As soon as the tips begin to peek out of the soil, the white asparagus is harvested, mostly by hand.

當白蘆筍的頂端開始探出泥土時，就開始採收，主要是手工採收。

Because of the complicated harvesting process, it was seen as a luxury in the past, which only the wealthy could afford.

由於採摘過程複雜，過去它被視為奢侈品，只有富人才能買得起。

That's why it was also known as the royal vegetable, or white gold.

是以，它也被稱為皇家蔬菜或白金。

In Germany, it's served with hollandaise sauce and potatoes.

在德國，它與荷蘭醬和洋芋一起食用。

Some have it with a schnitzel, but the absolute spring classic is a vegetarian dish.

有些人將其與炸肉排搭配在一起，但春季的絕對經典菜餚是一道素菜。

Asparagus served with breadcrumbs browned in butter.

蘆筍配黃油煎麵包屑。

Our next stop – the bakery.

我們的下一站是麵包店。

This is a specialty that is associated with Germany all over the world – the pretzel.

這是一種在全世界都與德國聯繫在一起的特產--椒鹽脆餅。

Especially in southern Germany, life without pretzels is unthinkable.

特別是在德國南部，沒有椒鹽脆餅的生活是不可想象的。

A distinction is made between the Bavarian and Swabian varieties.

巴伐利亞品種和施瓦本品種之間有所區別。

The dough consists of wheat flour, water, yeast, and a mixture of salt, malt, and either margarine, butter or lard.

麵糰由小麥粉、水、酵母以及鹽、麥芽和人造黃油、黃油或豬油的混合物組成。

The dough is divided, rolled out, and then skillfully twisted into shape.

將麵糰分割、擀開，然後巧妙地扭轉成形。

This takes a lot of practice.

這需要大量的練習。

It's like this, then like this, and then like this.

像這樣，然後像這樣，然後像這樣。

It's totally simple.

非常簡單。

That's what people are most fascinated with – the twisting.

這就是人們最著迷的地方--扭曲。

After the pretzels have risen, they're coated with diluted baking soda.

椒鹽脆餅發好後，塗上稀釋的小蘇打。

Symmetrical and deep golden brown.

對稱的深金黃色。

This is what a Bavarian pretzel should look like.

這才是巴伐利亞椒鹽脆餅的樣子。

The Swabian version differs mainly in its shape.

施瓦本的版本主要在形狀上有所不同。

It's all about the so-called belly and the thin arms.

所謂的大腹便便和細胳膊細腿，就是這個道理。

Regardless of your preferred shape, the pretzel is undeniably the flagship of German baking.

無論您喜歡哪種形狀，椒鹽脆餅無疑是德國烘焙的旗艦產品。

Could the same be said about our next German specialty?

我們的下一個德國特產也是如此嗎？

You really have to like eating fish to find out.

你必須喜歡吃魚才會知道。

The fish rolls are particularly popular in northern Germany in every possible variation.

在德國北部，魚卷尤其受歡迎，花樣繁多。

You'll mainly find the beloved snack by the coast at little stands like this one in the port of Hamburg.

這種深受人們喜愛的小吃主要在海邊的小攤上出售，比如漢堡港口的這個小攤。

Always with fresh fish and usually topped with some onions.

總是配上新鮮的魚，通常還會澆上一些洋蔥。

The king, or should we say chancellor, of fish rolls is the one with Bismarck herring.

俾斯麥鯡魚卷是魚卷之王，或者應該說是魚卷之首。

Herring fillets are marinated in vinegar and salt and mixed with mustard seeds, onions, bay leaves, and allspice.

鯡魚片用醋和鹽醃製，並與芥末籽、洋蔥、月桂葉和五香粉混合。

The herring is then left to marinate in the spicy broth for a week.

然後將鯡魚在辣湯中醃製一週。

It's named after the German chancellor Otto von Bismarck, who ruled at the end of the 19th century.

它以 19 世紀末執政的德國總理奧托-馮-俾斯麥的名字命名。

According to legend, a local merchant sent him a barrel of the pickled herring and got permission to name it after him.

據傳說，當地的一位商人給他送來了一桶醃鯡魚，並獲得了以他的名字命名的許可。

Today, the Bismarck roll is the classic fish roll, a street food that is a must-try for any visitor to northern Germany.

如今，俾斯麥卷已成為經典的魚肉卷，是所有德國北部遊客必嘗的街頭小吃。

Moving on to dessert.

接下來是甜點。

The typically German spaghetti ice cream.

典型的德國麵條冰淇淋。

Typically German? It sure is.

典型的德國風格？當然是。

The noodle-shaped ice cream with strawberry sauce and white chocolate sprinkles was created here in Mannheim in southwest Germany.

這種麵條形狀的冰淇淋配以草莓醬和白巧克力碎屑，是在德國西南部的曼海姆製作的。

Dario Fontanella, the son of Italian immigrants, came up with this unusual creation in his father's ice cream parlor.

意大利移民之子達里奧-方塔內拉（Dario Fontanella）在父親的冰激凌店裡創造出了這一與眾不同的作品。

It first appeared on the menu in 1969, inspired by a dessert he had eaten on vacation.

1969 年，這道甜點首次出現在菜單上，靈感來自於他在度假時吃過的一道甜點。

I asked him, can you tell me how you came up with this idea?

我問他，你能告訴我你是怎麼想到這個主意的嗎？

He said, it's very simple.

他說，這很簡單。

I took chestnut puree and crushed it with a potato masher.

我把栗子泥用土豆泥搗碎。

And I thought, that's brilliant.

我想，這真是太棒了。

For spaghetti ice cream a la Fontanella, you need milk, cream, thickener, egg yolk powder, and sugar, plus some vanilla extract and lemon.

製作方塔內拉意大利麵冰淇淋需要牛奶、奶油、增稠劑、蛋黃粉和糖，以及香草精和檸檬。

The ice cream mixture is made at minus 8 degrees Celsius.

冰淇淋混合物是在零下 8 攝氏度的條件下製作的。

To make the red sauce, strawberries are pureed.

製作紅醬時，將草莓打成泥狀。

Then you're good to go.

然後你就可以走了。

The vanilla ice cream spaghetti is placed on a portion of cream with a strawberry puree acting as the tomato sauce and white chocolate sprinkles as parmesan.

香草冰淇淋意麵放在奶油上，草莓泥充當番茄醬，白巧克力碎屑充當帕爾馬乾酪。

This is definitely the sweetest spaghetti dish you'll ever try.

這絕對是你嘗過的最甜美的意大利麵。

What are some of the typical specialties in your home country?

您的家鄉有哪些典型的特產？