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The centralized GDR never attempted to establish a unitary GDR cuisine and there were many distinct regional variations. Nevertheless, the history of the GDR produced a number of culinary peculiarities.
Unlike the West German dish, in the GDR, a Jägerschnitzel was not a juicy schnitzel with a mushroom sauce - rather a sliced up sausage in breadcrumbs served in a tomato sauce. A hotdog was called a Ketwurst and a Hamburger was known as a Grilletta. The "Broiler" brought to fame by the GDR television chef Kurt Drummer, was - you would never guess - a chicken dish.