Editing Schleswig-Holstein (section)

===Food and drink===

{{Main|Schleswig-Holstein cuisine}}

Distinctive point of the cuisine is combination of sweetness with a taste contrast like sour or salty. These combinations are also described as "broken sweetness" is especially present in dishes which are sweet-sour.

Typical dishes are:

* [[Birnen, Bohnen und Speck]] consist of pears, [[Phaseolus vulgaris|beans]], [[Summer savory|savory]], [[parsley]], [[bacon]] and potatoes
* Holsteiner Sauerfleisch is sour aspic
* Holsteiner Katenschinken is ham with traditional cold-smoking method
* Different using of [[Crangon crangon|Nordseekrabben]] in soup, porrenpann, with toast or scrambled eggs
* Famous is smoked [[European sprat|Kieler Sprotten]]
* Other fish also is popular: [[Flatfish]] or [[Herring]]
* [[kale|Grünkohl]]. In the Schleswig-Holstein there is a real cult around this vegetable. In the autumn and winter months groups of friends or colleagues go on a cabbage ride and choose their cabbage king, often combined with the typical regional sports of Boßeln and Klootschießen. The most popular dish is [[kale|Grünkohl]] with Mettenden, but also possible other combination like Grünkohl with [[Kassler]] and 'Schweinebacke'. The [[Dithmarschen|Dithmarsch marshland]] is particularly suitable for growing cabbage. The soils are fertile, so that a good yield can still be achieved even in bad years. Due to the constant sea wind, there are far fewer pests in the area
* [[Lübecker Marzipan]] is a sweet made from ground almonds, sugar and added flavorings
* [[Liquorice (confectionery)|Lakritz]] confection flavored with extract of the roots of the liquorice plant (sweet, salt, salmiak and choco)
* Lübecker Rotspon, [[Bordeaux wine]], which is delivered in oak barrels to Lübeck to be aged
* Flensburger Rum-Verschnitt, brown mix of imported rum, water and neutral alcohol (typically 40–42%)