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of Bodensee (Lake Cons

then, when the "Flammkuchen pizza" p▓roved to be much more delicious than regular pizza fare, which can sometimes be bland.Instead we were s▓erved pizza with a paper-thin, crisp, and blistered crust topp

tance), located wher

ed with a layer of homemade sour cream and then bacon, onion and chive. The sour cream created a mildly tart, creamy contrast to the crust's crispness.Paingt gi▓ves the dish another name, Schwarzwald (

e Germany, Austria and

Black Forest) pizza, because it comes from that region of southern Germany adjacent to the Alsace region of France.Venison goulash with poached pear, cranberry sauce and Spaetzle (ha▓ndmade noodles), is

Switzerland mee▓t."The

perspective of German food in China is a little b

another regional dish▓ that Bodensee Kitchen serves. The v▓enison did not quite cut it for me, but the hearty accompaniment of bouncy, soft egg noodles, which I had never eaten before, won me over.Boden▓see Kitchen does a good job in presenting a wide choice of traditional German ▓fare, and it would be failing in its duty if it did not serve sasfges and pork knuckle."To many Germans, sausages represent a taste of home," Paingt says."Walk into a butchery in Germany and you'll see 50-100 different sausages. Raw, boiled,▓ air-dried, smoked, and so on, and with different spices. Every butcher has his own little secret recipe.▓"Bodensee Kitchen's sausage platter includes Nuernberger, Frankfurter, cheesekrainer, and engadin ▓sausages, meatloaf, homemade sauerkraut, potato salad, pretzel dumpling and gravy.Paingt t▓alks about the meticulous process of making a classic roast pork knuckle. From start to finish, he says, this dish takes more than 36 hours to prepare, including brining for one day, then boili▓ng for about five to six hours, until the meat is tender, ▓and roasting until the skin is so cris▓p that it

ays. "M▓ost p

breaks into pieces at the cut of a knife with a little force. Inside, the flavorsome and tender meat simply falls off the bone.T▓he golden, crispy skin is sure to elicit crunches of deli▓ght.Quality restaurants offering West

ern food are difficult to find in China, Paingt says."If you are look▓ing at restaurants that offer homey European dishes, they are few and far between, apart from the high-end ones in the five-star hotels. Including drin

eople think wh USA.
ve were low, given the▓ pictures on the menu, whose contents looke▓d anything but appetizing. What a surprise,
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