Chef' Business Trip to Munich, Germany
Neuschwanstein Castle
新天鵝堡（德語：Schloss Neuschwanstein）全名新天鵝石城堡，是19世紀晚期的建築，位在今天的德國巴伐利亞西南方，鄰近年代較早的高天鵝堡（Schloss Hohenschwangau，又稱舊天鵝堡），距離菲森（Füssen）鎮約4公里，離德國與奧地利邊界不遠。
這座城堡是巴伐利亞國王路德維希二世的行宮之一。共有360個房間，其中只有14個房間依照設計完工，其他的346個房間則因為國王在1886年逝世而未完成。是德國境內受拍照最多的建築物。也是最受歡迎的旅遊景點之一。
這座城堡是巴伐利亞國王路德維希二世的行宮之一。共有360個房間，其中只有14個房間依照設計完工，其他的346個房間則因為國王在1886年逝世而未完成。是德國境內受拍照最多的建築物。也是最受歡迎的旅遊景點之一。
A pretzel is a type of European-descended baked good made from dough in soft and hard varieties and savory or sweet flavors often in a unique knot-like shape. The archetypal pretzel shape is a distinctive symmetrical looped form, whereby the ends of a long strip of dough are intertwined or brought together and then twisted back onto itself in a certain way (“a pretzel loop”). However, some varieties are instead made in a more plain stick or rod shape. For seasoning and decoration glazes of lye or sugar, coarse or fine salt or sugar, various seeds and nuts can be used. Larger pretzels are typically consumed singly while small pretzels are served in multiples.
Pretzels as a food are associated with different backgrounds, cultural purposes and ingredients that include a variety of glazes and coatings. Pretzels made of sour or yeast dough are assumed to be of Christian Medieval European origin, possibly initially to replace pagan customs. Today, they are still used in southern Germany and adjoining German-speaking regions on Christian holidays and in local customs.
Lye pretzel with the typical "pretzel loop"
A bread pretzel popular in southern Germany and adjoining German speaking areas as well as in some areas of the United States, is basically made from wheat flour, water and yeast, glazed with lye, usually sprinkled with coarse salt, hand-sized and made for consumption on the same day. To avoid confusion with any other pretzel kind, German speakers call this variety "Laugenbrezel" (lye pretzel). The sweet pastry varieties have no special purpose or background, come in many different textures, toppings and coatings and are part of the wider selection of pastries and cookies. The crispy hard pretzels, e. g. pretzel sticks and a variety of shapes basically made from the same ingredients, have evolved from the same lye pretzel by baking out excess moisture, thereby increasing shelf life and a crispy taste. They originate in the United States and have become popular in many countries.
Pretzel baking has most firmly taken root in Southern Germany and adjoining German speaking areas, and pretzels have been an integral part of German baking traditions for centuries.
Pretzels as a food are associated with different backgrounds, cultural purposes and ingredients that include a variety of glazes and coatings. Pretzels made of sour or yeast dough are assumed to be of Christian Medieval European origin, possibly initially to replace pagan customs. Today, they are still used in southern Germany and adjoining German-speaking regions on Christian holidays and in local customs.
Lye pretzel with the typical "pretzel loop"
A bread pretzel popular in southern Germany and adjoining German speaking areas as well as in some areas of the United States, is basically made from wheat flour, water and yeast, glazed with lye, usually sprinkled with coarse salt, hand-sized and made for consumption on the same day. To avoid confusion with any other pretzel kind, German speakers call this variety "Laugenbrezel" (lye pretzel). The sweet pastry varieties have no special purpose or background, come in many different textures, toppings and coatings and are part of the wider selection of pastries and cookies. The crispy hard pretzels, e. g. pretzel sticks and a variety of shapes basically made from the same ingredients, have evolved from the same lye pretzel by baking out excess moisture, thereby increasing shelf life and a crispy taste. They originate in the United States and have become popular in many countries.
Pretzel baking has most firmly taken root in Southern Germany and adjoining German speaking areas, and pretzels have been an integral part of German baking traditions for centuries.
椒鹽卷餅
椒鹽卷餅是一種小吃。也有人稱它為蝴蝶脆餅。它通常是蝴蝶形的，用小麥粉製成，口味偏鹹。
其來源地有兩個說法：德國（當地稱這種餅乾為Brezel）或法國阿爾薩斯。出現的時代也有中世紀或古羅馬等說法。
在美國售賣的椒鹽卷餅通常是硬的。在美國是一種常見的零食。但也有人做成麵包，也是蝴蝶形。但是它不像一般的麵包，所以吃起來會有點硬，烤完會在上面加上粗鹽。2002年，喬治布希便因吃椒鹽卷餅而鯁喉暈倒。
在德國，椒鹽卷餅是鬆軟的。
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