细说德国柏林餐饮文化德国菜以酸、咸口味为主，调味较为浓重。
烹饪方法以烤、焖、串烧、烩为主。
蓝格的桌布上摆着一筐面包，客人在等待中可以慢慢享用，德国面包很有咬劲，牙齿好的人才能品尝出味道。
德式的汤一般比较浓厚，喜欢把原料打碎在汤里，这大概与当地天寒地冻的气候有关。
柏林的餐馆经营方式非常灵活，许多餐馆都提供外卖，经常有早餐供应到下午4点。
在柏林有机会品尝到以下特色菜千万不要错过：小牛肉香肠、醋焖牛肉、斯图加特美食、卡塞尔腌肉、酸白菜、豌豆泥、威斯特法轮火腿、酸乳酪腌腓鱼、柏林冷盘、咸猪爪、洋葱熏肉饼；此外，还有甜品：撒可森杏仁蛋糕、油炸甜甜圈、吕贝可杏仁糖、苹果馅饼等。
接下来我们来享受一下德国大餐第一道菜：肉、鱼、蔬菜、米或豆类等做的浓汤，家禽或野味汤，各种肉、米、通心粉和蔬菜等做的清汤，有摊鸡蛋和馅饼的鸡蛋清汤，家常面条鸡汤，肉或鱼做的稠辣汤，农民汤，酸黄瓜汤。
第二道菜：煮的或烤的鱼配土豆和蔬菜，焖或烤的牛肉，烤家禽或野禽，肉饼炸猪排，煎薄猪排、鸡肉饼、肉饼或炸肉饼；小香肠和短粗香肠配熬白菜、荷包蛋、摊鸡蛋以及焦烤菜肴。
甜食：新鲜水果和草莓；新鲜水果或罐头水果，煮草莓或果冻、果酸、乳脂果汁冻，加水果汁和甜汁的露酒、布丁、苹果泥，冰淇淋；各色各样的点心。
每个人进餐时，桌上必须备有奶油，午餐一定要以黑咖啡或牛奶咖啡结束。
午餐和晚餐则用啤酒。
水果凉菜必须是冷的。
名称：土豆餐介绍：德国人吃土豆无论是数量还是吃法都在世界上首屈一指，一日三餐至少两餐吃土豆。
柏林人把土豆做得十分可口，如煮土豆羹、蒸土豆糕、调土豆酱泥、煎土豆饼、炸土豆条、烤土豆团子等。
烹饪时还在土豆中加入各种佐料、黄油、果酱、咖喱粉、色拉油和肉丝、青菜，水果等等。
还会把土豆做成各种动物形状，吃起来很有情趣。
土豆餐颇具特色，这种饮食方式很像我国广东的早茶，食品以土豆为主，做成各种类型的小点心，每样数量少花色品种很多，再加上一两盘切成薄片的灌肠和火腿或少量牛肉、鸡肉、鱼肉及青菜。
Australian "Fashion" Dry RedIn the recent 3 years, I have tasted more than 1000 kinds of foreign wines.But today I want to talk about this "Fashion" dry red from Australia.As the delegates of new world,Australian wines have showed its essential effection in the globe wine industry.With modern industrial civilization and enthusiastic making,Australian wines give sensory content to people with busy pace.Australian local people like describing their beloved wines as "put the sunshine into bottle".Under the sunshine,winegrape farmers are singing and playing the guitar in the avenues of vinyards.Australian wines are romantic and generous as French ones.I prefer Australian wines more because of its smooth taste,depth and belonging to.Unlike French wines which have to be set free some time then drink slowly,Australian ones are young and active as their country.Both tasted and accopanied with food,they are always appropriate.It is hard to forget nice things like this wine.One year ago I tried it with other wines together in Guangzhou.But no writing record except memory in my mind.This "Fashion" dry red was made in Chateaux Hillsview in Mclaren Vale.Winemaker put celler with most advanced wine-making technologytogether to explore wines' value maximumly.He believes wine should be companied by smile even not food.My mood is smile just now."70% of variety,30% of making",winemakers can change wines' aftertaste by modern technology,but wine character will be determined by god only.This wine is the blend of Shiraz and Langhorne Creek Cabrnet.As single variety,these 2 kinds of grape are very famous respectively.When winemakers put them together magicly,I am looking forward to their fabulous behavior.Unwrap it lightly,I first fount it "1+1"synthetic cork with one side dripped by wine.This wine has not been bottled for long because of its light cork flavor.Deep purple-ruby in the sunshine,well-balanced and clear bodied wine.The wine was made by 2002 grapes and bottled in 2005.Four years later,now it is the very moment to enjoy.Of course it will be more mature and charming 2 years later.Keep shaking glass to connect the wine with air,oxidation and emitting,waking up her dream in the bottle for 4 years...As for her cup-hanging,fall-style sliding and leave equal traces on the cup.We can find its thickness,depth and saturation easily from its cup-hanging.Wine aromas came out at last.The nose is plesant with fruity and flower,tannin,alcohol.But even strong flavor is oak.It was brewed in the oak barrels for short time before bottling.Now the acidity and alcohol are lighter and softer than first opening.In accordance to usual practice,drink some and taste on the tongue.Smooth,fragrant,soft with dry sweet in aftertaste.Another taste I found the mouth has a nice consentration ofstrawberry,soil,spice,nut,dried flower,liquorice,fennel...I believe it will be more excellent 3 years later like an female attracting people to consider.The flavor for Shiraz in this wine is stronger than Langhorne Creek Cabrnet because of the more proportion.The alcohol is 13%??V/V??.This wine pairs beautifully with grilled meat,wild flavors and curry.The round and well-balanced wine body is determined by grape first,the wine-making technology.But I still think its aroma is not enough with thinner wine pared with its lower price in China itdeserves its value though.So I can not compare it with others for the differnt variety,age,price and wine making.But I will talk about that it is limited in China which are real original foreign wines with good quality.Lingering music makes me more drank...Time: 25th afternoon,May,2006,ShenzhenAtmosphere: 21?栩n the room,DengLijun songs with some American country music by myself Tools: Standard wine glass名称：咸猪手介绍：德国烤咸猪手声名远洋，做法是先用盐腌两天，好让它们充分吸收盐、酒的味道，然后再放入烤炉烤。