在多瑙河畔的大都市，有一道特殊的菜肴被许多美食家 重新发现，行家们称之为“Beuschel”，这是一道用餐巾饺子以传统方式烹制的肉菜。
这种真正维也纳式的说法是什么意思呢？ Beuschel“指的是屠宰动物（尤其是牛或小牛）的上层肠道，如肺。 虽然这道菜被忽视了几十年，但目前正在维也纳的餐馆 中 复兴。
解释一下：这道菜是将小块的肉 蘸上酱汁，放在汤碟中食用。
这是一道丰盛的菜肴，注重热量的人往往会避而远之，但熟悉维也纳菜肴风味的 老饕们却很难抗拒。
这道菜的一种特殊变体被称为“Altwiener Salonbeuschel“。 在一些资料 中，这个名字 只与小牛肺有关。
Salonbeuschel“是在特殊场合享用的美食。时光旅行小贴士：位于新街口（Grosse Neugasse）的沃尔夫餐厅（Gasthaus Wolf）和位于伯格萨斯（Berggasse）的“Rebhuhn ” 餐厅（Rebhuhn’ s）都供应这种维也纳传统菜肴，与过去的做法如出一辙。 编辑：Michael Ellenbogen
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