mmer in Wilhelmsburg.
Original Hamburg dishes are Birnen, Bohnen und Speck (Low Saxon Birn, Bohn un Speck, green beans cooked with pears and bacon), Aalsuppe (Low Saxon Oolsupp) is often mistaken to be German for �eel soup� (Aal/Ool translated �eel�), but the name probably comes from the Low Saxon allns [a?lns], 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 (Low Saxon Brootkart�ffeln, pan-fried potato slices), Finkenwerder Scholle (Low Saxon Finkwarder Scholl, pan-fried plaice), Pannfisch (pan-fried fish), Rote Gr�tze (Low Saxon Rode Gr�tt, related to Danish r�dgr�d, a type of summer pudding made mostly from berries and usually served with cream, like Danish r�dgr�d med fl�de) 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.
There is the curious regional dessert pastry called Franzbr�tchen. Looking rather like a flattened croissant, the Franzbr�tchen is somewhat similar in preparation but includes a cinnamon and sugar filling, often with raisins or brown sugar streusel. The name may also reflect to the roll's croissant-like appearance � franz appears to be a shortening of franz�sisch, meaning "French", which would make a Franzbr�tchen a �French roll.� 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, Rundst�ck (�round piece� rather than mainstream German Br�tchen, diminutive form
