Czech Cuisine: The Czech cuisine has been influenced and has influenced the cooking of neighboring nations, the Czech cuisine in particular, is closely related with that of southern Germany and Austria. The Czech cuisine is a cuisine that makes large use of dishes meat based, common among these are pork, beef, lamb, and chicken, while the use of fish is rare; used are also the cereals and legumes, primarily sauerkraut and potatoes. Among the accompaniments are often used potatoes in all their variety: boiled (vařené brambory), rosted (opékané brambory), fried (hranolky) or the puree (bramborová kaše), or the typical knedliky (bread dumplings). Many of the best known desserts (moučníky) of Central Europe had their origin in the Czech Republic, among the more used ingredients are poppy seeds, plums mousse, butter and whipped cream. Cammon are the crepes (palačinky) stuffed with jam, whipped cream and strawberries; gnocchi (dumplings) plums (švestkové knedlíky) or blueberries (borůvkové knedlíky); the apple strudel (jablečný závin), Koláče is a type of pasta filled with fruit or cheese; Vánočka is a bread prepared for Christmas, along with many other types of sweets and biscuits (vánoční cukroví). The beverage is beer: famous all over the world are Budweiser and Pilsner Urquell. Among the famous liquor are Fernet and Becherovka, a traditional liquor made with natural ingredients, herbs and spices.