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Diversity is one of the defining characteristics of Germany and one can see how it has had an influence on the cuisine too. It is a land filled with culinary delights, a paradise for a passionate chef. The dishes and the ingredients of the German cuisine varies from province to province and from region to region and is yet another reflection of the fact that the German cuisine one of the most diverse cuisines and host to one of the largest selections of dishes. Some of the regions, like Bavaria and Swabia in the south of Germany do share dishes, but a majority of the country have its own variations of the dishes. As a result quite a number of dishes which were once regional have made its way into the national status. The variations in the regional German cuisines are a result of the variations in the geography of the country. The mountains, the plains and the seas all have their own part to play in the regional variations of the dishes and the cuisines. The early German preparations of food, the seafood for instance usually included salting, smoking, curing or pickling which is still quite common in their preparation of fish, vegetables and meats as is used in the Sauerbraten the roast beef cured in vinegar and wine, the Matjes which is pickled herring and the Sauerkraut. The evolution of the German cuisine is quite an interesting affair, for what started as the prehistoric German fare was a bland array of dishes. The prehistoric German dishes were such, owing to the fact that the growing seasons did not favor the growth of a the varieties of wheat, the barley, and neither did it nourish he pasture lands for the livestock. The butter, cheese and meat from the goats, the cows, and the sheep were usually served for feasts and were still quite bland till the first of their spices, like the celery, the dill and the parsley were brought into their cooking recipes. After the introduction of fruit tree cultivation and grapevine cultivation, by the Romans the Oats and the Rye too became part of the ingredients used in the dishes and Germany saw a bloom in the growth and use of exotic spices and food owing to its trading abilities. Some of the signature German dishes include wild game, the beef, the pork, and lamb, many variations of beef, with spices such as juniper berries, horse radish and mustard. The German staple of meat, fish and vegetables includes quite a large variety. The major source of meat in Germany is that of pork, beef and the poultry. Of the three, pork stands in the first place owing to its popularity in Germany. Meat is one of the largest consumed products in Germany with the average German eating up to 61kg of meat every year. As mentioned earlier, game meats are quite common in Germany and include rabbit, venison and boar which are available throughout the year just like the lambs and the goats. When it comes to poultry meat, turkeys, goose, ducks and chicken are the German pick of which the chickens are the most widely consumed. Meat is one of the German specialties and is often pot-roasted or pan-fried which are innovations of the French, from which the Germans have improvised into using methods that soften the tough cuts of meat. The process of marinating beef in vinegar or wine for days to make the sauerbraten or the sour-roast is one such classic example of the German cooking methods of meat. When one speaks of Germany and meat sausages are bound to pop up for there is an age-old tradition of making sausages when it comes to Germany. Other than the fact that the tradition of making sausages is something Germany is renowned for, there is yet another feather for the German cuisine owing to its innumerable types of sausages. There are over thousand five hundred types of sausages in the German cuisine of which most are still prepared and sold by German sausage butchers. The typical German Wurst, that is the sausages, consist of pork, lamb intestine, and sheep intestine. Of the many sausages in Germany, the most popular is the Bratwurst, the fry-sausage, which is made out of ground pork and spices. The wiener is yet another type which usually consists of pork or beef which is smoked and then completely cooked in a water bath. The blutwurst, yet another type of sausage is made out of the blood of geese or pigs. When it comes to seafood, the fish, especially the trout is the most common fish that one might find in any restaurant featuringGerman cuisine and is one of the fastest moving foods items at that. Following the trout in terms of popularity and demand are the usual European perch, the carp and the pike. In the list of German seafood is comes the herrings that are usually made into rollmops which are pickled herring fillets rolled into cylindrical shapes around gherkin pieces. Sometimes even onions are used to do this. In recent times however, the German cuisine has expanded to take into its folds fish herring, salmon, tuna, mackerel, and sardines. The range of seafood in the German cuisine has now expanded into quite a diverse selection of fishes. There was a time when even salmons were quite common in the German cuisine. Despite the fact that the major consumption of staple food in Germany is that of the meat, there is no lack for the variety of dishes that the German cuisine affords in the vegan section. The vegetables that are of used in the German cuisine are usually used for their stews or as a side dish. However, in some cases the carrots, the turnips, spinach, peas, beans, cabbage and broccoli are also used for the vegetable soups. The vegetables in the German cuisine are often used to complement the meat dishes that are widely consumed throughout the dishes and for this purpose sometimes Asparagus is used. However, in most German cuisine choices one might find Asparagus to be of more prominent use as a side dish rather than as a dressing for the meat. In many German cuisine choices the Asparagus is even made into the main dish. The bread in German cuisine plays as important a role, as does any other of the food items. There are about thousand two hundred types of pastries and rolls, and about six hundred types of bread that one might find in the German cuisine. Some of the popular types of bread that one might come across while enjoying the fine German cuisine includes the white bread, the wheat bread, the rye, the sunflower seeds in dark rye bread, the roasted onions in the light wheat-rye bread, the whole-grain bread and the rye-wheat bread. Similar to breads are the bread rolls which are usually cut in half, spread with butter or margarine and served. Other than the breads the German cuisine has a striking spread of desserts that keep the ones who opt for the German cuisine, coming back for more, for each time one gets to choose a new experience and a new experience for their taste buds, when it comes to the German cuisine.