Hamburg
Cuisine

Original Hamburg dishes are Birnen, Bohnen und Speck (green beans cooked with pears and bacon). Aalsuppe (Hamburgisch Oolsupp) is often mistaken to be German for "eel soup" (Aal / Ool translated 'eel'), but the name probably comes from the Low Saxon allns, meaning "all", "everything and the kitchen sink", not necessarily eel. Today eel is often included to meet the expectations of unsuspecting diners. There is Bratkartoffeln (pan-fried potato slices), Finkenwerder Scholle (Low Saxon Finkwarder Scholl, pan-fried plaice), Pannfisch (pan-fried fish with mustard sauce), Rote Grütze (Low Saxon Rode Grütt, related to Danish rødgrød, a type of summer pudding made mostly from berries and usually served with cream, like Danish rødgrød med fløde), and Labskaus (a mixture of corned beef, mashed potatoes, and beetroot, a cousin of the Norwegian lapskaus and Liverpool 's lobscouse, all offshoots off an old-time one-pot meal that used to be the main component of the common sailor's humdrum diet on the high seas).

Alsterwasser (in reference to the city's river, the Alster) is the local name for a type of shandy, a concoction of equal parts of beer and carbonated lemonade (Zitronenlimonade), the lemonade being added to the beer.

A regional dessert pastry called " Franzbrötchen " is similar in preparation to a croissant, but includes a cinnamon and sugar filling, often with raisins or brown sugar streusel. Ordinary bread rolls tend to be oval-shaped and of the French bread variety. The local name is Schrippe (scored lengthways) for the oval kind and, for the round kind, Rundstück ("round piece" rather than mainstream German Brötchen, diminutive form of Brot "bread"), a relative of Denmark's rundstykke. The cuisines of Hamburg and Denmark, especially of Copenhagen, have a lot in common. This also includes a predilection for open-faced sandwiches of all sorts, especially topped with cold-smoked or pickled fish.

The American hamburger may have developed from Hamburg's Frikadeller: a pan-fried patty (usually larger and thicker than its American counterpart) made from a mixture of ground beef, soaked stale bread, egg, chopped onion, salt, and pepper, usually served with potatoes and vegetables like any other piece of meat, not usually on a bun. The Oxford Dictionary defined a Hamburger steak in 1802: a sometimes-smoked and -salted piece of meat, that, according to some sources, came from Hamburg to America. The name and food, "hamburger", has entered all English-speaking countries, and derivative words in non-English speaking countries.

There are restaurants which offer most of these dishes, especially in the HafenCity.
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