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Luxembourgish cuisine reflects Luxembourg's position between the Latin and Germanic countries, influenced on the cuisines of neighbouring France, Belgium and Germany. Recently, it has been influenced by the country's many Italian and Portuguese immigrants. As in Germany, most traditional everyday Luxembourg dishes are of peasant origin, in contrast to the more sophisticated French fare.〔("Foods of Luxembourg" ), ''AngloINFO Luxembourg''. Retrieved 30 November 2011.〕 ==Food== Luxembourg has many delicacies. In addition to French pâtisseries, cake and fruit pies, local pastries include the ''Bretzel'', a Lent speciality; ''Quetscheflued'', a zwetschge tart; ''verwurelt Gedanken'' or ''Verwurelter'', small sugar-coated doughnuts; and ''Äppelklatzen'', apples en croûte.〔("La boulangerie-pâtisserie" ), ''VisitLuxembourg.lu'' Retrieved 30 November 2011.〕 Luxembourg's cheese speciality is ''Kachkéis'' or Cancoillotte, a soft cheese spread.〔("Culinary Luxembourg" ), ''eu2005.lu''. Retrieved 30 November 2011.〕 Fish from the local rivers such as trout, pike, and crayfish are the basis for dishes such as ''F'rell am Rèisleck'' (trout in Riesling sauce), ''Hiecht mat Kraiderzooss'' (pike in green sauce) and ''Kriibsen'' (crayfish), usually prepared in a Riesling sauce. Another favourite is ''Fritür'' or ''Friture de la Moselle'', small fried fish from the River Moselle, accompanied by a local Moselle white wine.〔("Luxembourg Recipes" ), ''Luxembourg Tourist Office, London''. Retrieved 30 November 2011.〕 Meat dishes include cold ''Éisleker Ham'', literally Oesling ham, from the mountainous north of the country, first marinated for a couple of weeks and then smoked for several days. It is usually served thinly sliced with chipped potatoes and salad.〔("Éisleker Ham" ), ''Mycitycuisine.org''. Retrieved 30 November 2011.〕 Perhaps the most traditional of all Luxembourg meat dishes is ''Judd mat Gaardebounen'', smoked collar of pork with broad beans. The pork is soaked overnight, then boiled with vegetables and spices. Served in copious slices together with the beans and boiled potatoes, it is considered to be the national dish of Luxembourg.〔("Judd mat Gaardebounen" ), ''Mycitycuisine.org''. Retrieved 30 November 2011.〕 ''Hong am Rèisleck'', similar to the French ''Coq au Riesling'', consists of browned chicken pieces simmered in white wine with vegetables, spices and mushrooms.〔("Hong am Rèisleck" ) ''Mycitycuisine.org''. Retrieved 30 November 2011.〕 ''Huesenziwwi'' or ''Civet de lièvre'' is a jugged hare dish served during the hunting season.〔http://www.mycitycuisine.org/wiki/Huesenziwwi ''Huesenziwwi'' ''Mycitycuisine.org''. Retrieved 30 November 2011.〕 Other dishes include liver dumplings (''quenelle'') with sauerkraut and boiled potatoes, ''Träipen'' (black pudding) with apple sauce, sausages with mashed potatoes and horseradish, and green bean soup (''Bouneschlupp''). French cuisine is featured prominently on many menus, as well as certain dishes from Germany and Belgium. 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「Luxembourg cuisine」の詳細全文を読む スポンサード リンク
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