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any Germans, sausages represent a taste of home," Pain▓gt says."Walk into a butchery in Germany and you'll see 50-100 different sausages. Raw, boiled, air-dried, sm▓oked, and so on, and with different spices. Every butcher has his own little secret recipe."Bodensee Kitchen's sausag

thought is on a

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e platter includes Nuernberger, Frankfurter, cheesekra▓iner, and engadin sausages, meatloaf, h▓omemade sauerkraut, potato salad, pretzel dumpling and gravy.Paingt talks about the meticulous process of making a classic roas

t pork knuckle. From start to finish, he says, this dish takes more than 36 hours to prepare, including brining for one d▓ay, then boiling for about five to six hours, until the meat is tender, and roasting until the skin is so crisp that it breaks into pieces at the cut of a knife with a little force. Ins

wall in Bodensee

  • Kitchen, a rest
  • aurant in Beij
  • ing that offers ru
  • s▓tic and Europ
  • ean fare that
  • is usually
  • Kitchen is in Lucky Street and shares an entrance with one of the firs▓t German bread makers in China, South German Bakery,

    ze of the▓ dishes, which mean tha

  • which▓ has been around for 12 years. Thanks to▓ the German founder, Michael Paingt, these hard, dense and salty German br

    t this cozy Brauhaus-style eat

  • eads, which most C▓hinese were either ignorant or disliked have gradually won ▓wide appreciation.Now Paingt has opened a▓ f

    ery is well suited to families

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