Editing Frankfurt (section)

===Culinary specialties===
{{See also|Hessian cuisine}}
[[File:Apfelwein Geripptes Bembel.jpg|thumb|"Bembel" (jug) and "Geripptes" (glass)]]
[[File:Frankfurter wuerstchen.jpg|thumb|right|Original ''Frankfurter Würstchen'' served with [[potato salad]]]]
*[[Apfelwein]] – ''Apple wine'' or ''hard cider'' is regionally known as "Ebbelwoi", "Äppler" or "Stöffsche". It has an alcohol content of 5.5%–7% and a tart, sour taste. It is traditionally served in a glass, typically decorated with lozenges, called "Geripptes", a full glass is then called "Schoppen". Apfelwein is also available in a stoneware jar locally known as "Bembel". A group normally orders a "Bembel" and shares the contents. Apfelwein can be ordered as "sauergespritzer", which is apfelwein blended with 30% mineral water or as "süssgespritzer", which is Apfelwein blended with lemon soda, orange soda or fresh-pressed apple juice (lemon soda being the most common). Most of the pubs which serve Apfelwein are located in [[Sachsenhausen (Frankfurt am Main)|Sachsenhausen]], which is therefore known as "Ebbelwoi district". Due to its national drink Frankfurt is sometimes called "Big Ebbel" (pronunciation with [[Hessian dialects|Hessian dialect]]), an homage to [[Big Apple]], the famous nickname of New York City.
*[[Green sauce#German Grüne Soße|Grüne Soße]] – ''Green sauce'' is a sauce made with hard-boiled eggs, oil, vinegar, salt and a generous amount of seven fresh herbs, namely borage, sorrel, garden cress, chervil, chives, parsley and salad burnet. Variants, often due to seasonal availability include dill, lovage, lemon balm and spinach. Original green sauce Frankfurt-style is made of herbs that were gathered only on fields within the city limits.
*[[Frankfurter Würstchen]] – "short Frankfurter" is a small [[sausage]] made of smoked pork. They are similar to [[hot dog]]s. The name Frankfurter Würstchen has been trademarked since 1860.
*[[Frankfurter Rindswurst]] – Sausage made of pure beef.
*[[Frankfurter Rippchen]] – Also known as Rippchen mit Kraut, this is a traditional dish which consists of cured pork cutlets, slowly heated in [[sauerkraut]] or meat broth, and usually served with sauerkraut, mashed potatoes and yellow mustard.
*[[Handkäse|Handkäs mit Musik]] – German regional [[sour milk cheese]] (similar to [[Harzer]]) and a culinary specialty in the [[Frankfurt Rhine-Main|Rhine Main Region]]. The traditional way of producing it is by hand. When it is topped with chopped onions it becomes "Handkäs mit Musik" (with music) because the onions are supposed to stimulate flatulence.
*[[Frankfurter Kranz]] – Cake speciality believed to originate from Frankfurt.
*[[Bethmännchen]] – "A little Bethmann" is a pastry made from marzipan with almond, powdered sugar, rosewater, flour, and egg. It is usually baked for Christmas.