In general the cuisine is very hearty and features many peculiarities of Mid-Germany such as a great variety of sauces which accompany the main dish and the fashion to serve Klöße/Knödel as a side dish instead of potatoes, pasta or rice.
Also much freshwater fish is used in Saxon cuisine, particularly carp and trout as is the case throughout Eastern Europe.
Many famous varieties are brewed there, such as Freiberger, Radeberger, and Wernesgrüner, which was especially in the time of the GDR frequently exported.
This distinction can be seen in the expressions Kaffeesachse and Kaffeetante (which conveys the idea that 'aunties' (Tanten) or old women would meet to gossip over a cup of coffee).
This custom, which shows the cultural relations to the cuisine of Austria, and that of Bohemia, is still followed today.