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Saxon cuisine
As there does not exist a homogenous German cuisine there is also not such a thing as a unitary Saxon cuisine. It is rather a combination of many regional cooking traditions cherished of the different regions and countryscapes of Saxony such as the Vogtland whose cuisine is characterized by the many influences from Thuringia and Franconia, the Erzgebirge or the Oberlausitz. But even in the different regions there are many differences concerning recipes and order of the menu.
In general the cuisine is very hearty and features many peculiarities of Mid-Germany such as a great variety of sauces which accompany the main dish and the fashion to serve Klöße or Knödel as a side dish instead of potatoes, pasta or rice. Also much freshwater fish is used in Saxon cuisine, particularly carp and trout as is the case throughout Eastern Europe.
The rich history of the region did and still does influence the cuisine. In the blossoming and growing cities of Dresden and Leipzig an extravagant style of cuisine is cherished (one may only think of the crab as an ingredient in the famous Leipziger Allerlei). Other regions where the people had to work really hard to yield some harvest and were really poor like in the Erzgebirge peasant dishes play a major role and famous dishes originating there are e.g. potatoes with Quark, potato soup or potato with bread and linseed oil. Also in the region Vogtland there were many peasants but they were wealthier and that's why in this region the Sunday roast is a tradition that is nowadays still lived up to.
==Beer in Saxony==
Throughout Saxony there are brewery traditions and traditional beers. Many famous varieties are brewed there, such as Freiberger, Radeberger, and Wernesgrüner, which was especially in the time of the GDR frequently exported.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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