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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Hessian cuisine ： ウィキペディア英語版 Hessian cuisine Hessian cuisine is based on centuries-old recipes, and forms a major part of the Hesse identity. Reflecting Hesse's central location within Germany, Hessian cuisine fuses north German and south German cooking,〔 〕 with heavy influence from Bavarian cuisine and Rhenish Hesse. Sour tastes dominate the cuisine,〔 〕 with wines and ciders, sauerkraut and handkäse with onions and vinegar popular. ==Drinks== The Rheingau, which overlaps with western Hessen, is one of the main wine-growing regions in Germany, and the smaller Hessische Bergstraße region produces dry wines popular in South Hesse. Cider is also widely drunk, especially in the Frankfurt-am-Main area. The local Apfelwein ("apple wine", known as ''Ebbelwei'' or ''Ebbelwoi'' in the Hessian dialect) is traditionally served from a large clay jug called a ''Bembel'' and drunk from a glass with a diamond pattern called a ''Geripptes'' ("ribbed"). Hessen also includes a number of breweries, with local brands tending to dominate the market in each area. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Hessian cuisine」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.