No, we do not want to reduce the quality and aesthetics of national cuisines. But after all, the East German one was very specific. A pork and eggless steak tartare that had to be eaten very quickly; shashlik, which alternated between pork and pork liver; bread with ketchup called “llustriertes Brot”; pumpkin à la pineapple or steaks with sauce. And ajntopfy. Lots of ajntopfs. One of them became a national dish and came to Germany all the way from the Soviet Union.
