Q 01/05
A) About 150
B) About 500
C) About 900
D) More than 1,500
Answer · why
Strict rules on what may go into them date back to the 13th century.
Q 02/05
A) A sour cabbage soup
B) A pickled herring
C) A marinated sour roast
D) A rye sourdough
Answer · why
Beef, horse or venison is steeped in vinegar for several days before cooking.
Q 03/05
A) Berlin
B) Hamburg
C) Cologne
D) Munich
Answer · why
It is a Bavarian speciality, traditionally eaten with sweet mustard.
Q 04/05
A) Nuremberg
B) Augsburg
C) Regensburg
D) Landshut
Answer · why
German sausage regulations have been in force since the 13th century.
Q 05/05
A) A rolled pickled herring fillet
B) A rolled stuffed pork roast
C) A cinnamon pastry spiral
D) A stuffed cabbage roll
Answer · why
Brathering, fried marinated herring, is its cousin.
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