<P> East Prussia's gastronomy also made extensive use of the abundant products from its dark, remote forests . Honey was often incorporated into recipes, and Kopskiekelwein, a fruit wine made from wild currants, was the favourite regional tipple alongside beer . </P> <Table> <Tr> <Th> Name </Th> <Th> Image </Th> <Th> Type </Th> <Th> Description </Th> </Tr> <Tr> <Td> Bärenfang </Td> <Td> </Td> <Td> Beverage </Td> <Td> A honey - flavored liqueur . </Td> </Tr> <Tr> <Td> Beetenbartsch </Td> <Td> </Td> <Td> Soup </Td> <Td> A beetroot - based soup served with sour cream (Schmand) and beef (originally from Ukraine) </Td> </Tr> <Tr> <Td> Königsberger Fleck </Td> <Td> </Td> <Td> Soup </Td> <Td> A type of Kuttelsuppe, or tripe soup . </Td> </Tr> <Tr> <Td> Königsberger Klopse </Td> <Td> </Td> <Td> Main course </Td> <Td> Meatballs served in a white sauce with capers and eaten with potatoes . </Td> </Tr> <Tr> <Td> Königsberger Marzipan </Td> <Td> </Td> <Td> Candy </Td> <Td> Special kind of marzipan made in Königsberg . </Td> </Tr> <Tr> <Td> Kopskiekelwein </Td> <Td> </Td> <Td> fruit wine </Td> <Td> made from blackcurrants or redcurrants . </Td> </Tr> <Tr> <Td> Pillkaller Machandel </Td> <Td> </Td> <Td> Beverage </Td> <Td> A clear liqueur that is served in a drink with liver sausage and mustard . </Td> </Tr> <Tr> <Td> Schwarzsauer </Td> <Td> </Td> <Td> Soup </Td> <Td> A type of blood soup with various spices cooked in vinegar - water . </Td> </Tr> <Tr> <Td> Spirgel </Td> <Td> </Td> <Td> Snack </Td> <Td> A variation of bacon . </Td> </Tr> <Tr> <Td> Tilsit cheese </Td> <Td> </Td> <Td> Cheese </Td> <Td> A kind of cheese . </Td> </Tr> </Table> <Tr> <Th> Name </Th> <Th> Image </Th> <Th> Type </Th> <Th> Description </Th> </Tr> <Tr> <Td> Bärenfang </Td> <Td> </Td> <Td> Beverage </Td> <Td> A honey - flavored liqueur . </Td> </Tr>

Which popular snack of buns and meat is named after a german city