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In the north, fresh seafood, such as herring, is used liberally in local dishes.

using traditional German techniques, such as braising, roasting, and smoking, which help to enhance the natural flavors of the ingredients. Some of the most common dishes in Hamburg include: • Aalsuppe : A hearty soup made from eel, potatoes, and various vegetables such as leeks, carrots, and celery. • Birnen, Bohnen und Speck : A traditional dish made from boiled green beans, bacon, and pears, often served with potatoes. • Finkenwerder Scholle : A pan-fried plaice filet served with bacon, onions, and potatoes. • Franzbrötchen : A sweet pastry similar to a cinnamon roll, often eaten for breakfast or as a snack.

Chapter 1: Northern Germany

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