Traditional food of North Rhine-Westphalia: 8 dishes

• Sauerbraten · Main dish · Rhineland

  Sauerbraten means "sour roast".

• Himmel un Ääd · Main dish · Rhineland

  Himmel un Ääd, "heaven and earth" in the Rhineland dialect, is mashed potato mixed with apple sauce or stewed apples.

• Halve Hahn · Snack · Cologne (Rhineland)

  Halve Hahn means "half a chicken" in the Rhineland dialect, but there is no chicken in it.

• Kölsch · Drink · Cologne (Rhineland)

  Kölsch is the beer of Cologne: pale gold, clear and filtered, top-fermented like an ale and then conditioned cold like a lager, with about 4.8 percent alcohol.

• Altbier · Drink · Düsseldorf (Rhineland)

  Altbier, "old beer", is a usually dark, top-fermented and strongly hopped beer brewed mainly in the Lower Rhine and in Westphalia, and above all in Düsseldorf.

• Pumpernickel · Bread & pastry · Westphalia

  Pumpernickel is a dense, dark, long-keeping wholegrain bread made from coarsely ground rye, and it comes from Westphalian cooking.

• Aachener Printen · Dessert · Aachen (Rhineland)

  Aachener Printen are hard, brown spiced biscuits, a kind of Lebkuchen from the city of Aachen.

• Westphalian ham Westfälischer Schinken · Snack · Westphalia

  Westphalian ham is a raw ham from Westphalia with a strong, spicy flavour.

Other regions in Germany

• Traditional food of Berlin: 3 dishes
• Traditional food of Bavaria: 7 dishes
• Traditional food of Baden-Württemberg: 4 dishes
• Traditional food of Hamburg: 3 dishes
• Traditional food of Schleswig-Holstein: 4 dishes
• Traditional food of Hesse: 5 dishes
• Traditional food of Lower Saxony: 3 dishes
• Traditional food of Mecklenburg-Western Pomerania: 3 dishes
• Traditional food of Saarland: 3 dishes
• Traditional food of Saxony: 4 dishes
• Traditional food of Thuringia: 3 dishes
• Food of Germany