the nation of germany, mostly known for its beer and bratwurst, has a distinguisable cuisine with origins related to modern historical events - the country was solidified only in 1990, after the reunification of the east and west halves, meaning its gastronomy have some fundamental elements, composed by a diverse array of traditions and flavors, making it quite varied and interesting.

this said, there are some general guidelines, such as pork meat's popularity, as are chicken and beef, if a bit less - fish is also one of the key elements of german cuisine, especially trout, while vegetables are mostly used as side dishes, especially asparagus. 

either way, side dishes to accompany the meat are common, mostly made with noodles and potatoes - as a condiment the general tendency is to use mustard, which can be spicy on occasion.

german recipes are rarely very spicy, exception being the traditional sausages - generously prevalent in german cuisine is bread, of which the country possesses more than 600 types.