Editing Hamburg (section)

===Cuisine===
{{Main|Cuisine of Hamburg}}
[[File:2017-05-01 Scholle Finkenwerder Art.JPG|thumb|Fried [[plaice]], [[Finkenwerder]] style]]

Original Hamburg dishes are ''[[Birnen, Bohnen und Speck]]'' (green beans cooked with pears and bacon).<ref>{{Citation |author=<!--Not stated--> |publisher=Hamburger Abendblatt |url=http://www.abendblatt.de/daten/2002/07/05/43504.html |title=Birnen, Bohnen, Speck – Schmeckt vorzüglich |date=5 July 2002 |access-date=11 August 2008|language=de}}</ref> ''Aalsuppe'' ([[Hamburgisch dialect|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'' {{IPA|[aˑlns]}}, meaning "all", "everything and the kitchen sink", not necessarily eel. Today eel is often included to meet the expectations of unsuspecting diners.<ref>{{Citation |author=<!--Not stated--> |publisher=Hamburger Abendblatt |url=http://www.abendblatt.de/daten/2002/06/25/39651.html |title=Aalsuppe – Frage des Geschmacks |date=25 June 2002|access-date=11 August 2008|language=de}}</ref> There is ''Bratkartoffeln'' ([[Home fries|pan-fried potato slices]]), ''Finkenwerder Scholle'' (Low Saxon ''Finkwarder Scholl'', pan-fried plaice), ''Pannfisch'' (pan-fried fish with mustard sauce),<ref>{{Citation |author=<!--Not stated--> |publisher=Hamburger Abendblatt |url=http://www.abendblatt.de/daten/2002/06/25/39713.html |title=Maischollen – Zart gebraten |date=25 June 2002 |access-date=11 August 2008|language=de}}</ref> ''[[Rødgrød|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''),<ref>{{Citation |author=<!--Not stated--> |publisher=Hamburger Abendbla |url=http://www.abendblatt.de/daten/2002/06/25/39656.html |title=Grütze – Mit kalter Milch |date=25 June 2002 |access-date=11 August 2008|language=de}}</ref> and ''[[Labskaus]]'' (a mixture of corned beef, mashed potatoes, and beetroot, a cousin of the Norwegian ''lapskaus'' and [[Liverpool]]'s [[Scouse (food)|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).<ref>{{Citation |author=<!--Not stated--> |publisher=Hamburger Abendblatt |url=http://www.abendblatt.de/daten/2002/06/25/39664.html |title=Labskaus – Essen der Matrosen |date=25 June 2002 |access-date=11 August 2008|language=de}}</ref>

''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.<ref>{{Citation |author=<!--Not stated--> |publisher=Hamburger Abendblatt |url=http://www.abendblatt.de/daten/2002/08/01/52867.html |title=Alsterwasser – Bier und Limonade |date=10 August 2002 |access-date=11 August 2008|language=de}}</ref>

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"),<ref>{{Citation |author=<!--Not stated--> |publisher=Hamburger Abendblatt |url=http://www.abendblatt.de/daten/2002/08/05/53895.html |title=Rundstück – Hamburger Brötchen |date=5 August 2002 |access-date=6 June 2008|language=de}}</ref> 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.{{fact|date=January 2024}}

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 [[staling|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.<ref>{{Citation |last=Stradley |first=Linda |title=History of Hamburgers |url=http://whatscookingamerica.net/History/HamburgerHistory.htm |year=2004 |access-date=23 August 2008}}</ref> 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]].