erk�s, Bavarian baked sausage loaf, often served with potato salad, is another delicacy of the region.
The most famous soup might be the Leberkn�del Soup. Leberkn�del is a bread dumpling seasoned with liver and onions.
Schweinsbraten (pot roasted pork) with Kn�del (dumplings made from potatoes or white bread) and Kraut (cabbage) or a Schweinshaxe (pork knuckle) are served as lunch or dinner. Beuscherl, a plate of lung, heart and spleen is also served with dumplings.
Popular as dessert is the Apfelstrudel (apple) strudel with vanilla sauce, the Millirahmstrudel a cream cheese strudel, Dampfnudeln (yeast dumplings served with custard) or Auszogene, a fried pastry shaped like a large donut but without a hole. And there is also the famous Prinzregententorte created in honour of the prince regent Luitpold.
Some specialities are typical cold dishes served in beergardens: Obatzda is a Bavarian cheese delicacy, a savoury blend of smashed mellow camembert prepared with cream cheese, cut onions and spicy paprika (and sometimes some butter). It's often served in the beer gardens along with Radi, white radish cut in thin slices and salted, and M�nchner Wurstsalat, Munich's famous sausage salad with thinly sliced Knackwurst marinated in vinegar and oil with onions on a bed of lettuce. Popular grilled meals include Steckerlfisch which is usually Mackerel, but may also be a local fish, such as trout or whitefish, speared on a wooden stick, grilled and smoked on charcoal�the typical feature is the crispy skin. Another classic is A hoibs Hendl (half a grilled chicken). A Mass (die Ma�) is a litre of beer, a Radler consists of half beer and half lemonade.
Munich is famous for its breweries and the Weissbier (or Weizenbier, wheat beer) is a speciality from Bavaria. Helles with its translucent gold colour is the most popular Munich beer today, although it�s not old (only introduced in 1895). Helles and Pils have almost ousted the Munich Dark Beer
