any popular cuisine form this place?
"Birnen, Bohnen und Speck" , "Aalsuppe' and others.
Hamburg
Original Hamburg dishes are "Birnen, Bohnen und Speck" (green beans cooked with pears and bacon), "Aalsuppe" (Hamburgisch "Oolsupp") is often mistaken to be German for "eel soup" ("Aal"/"Ool" translated 'eel'),
the most famous oratorio in the world is messiah written by Composed by George Frideric Handel,with a scriptural text compiled by Charles Jennens. when was this composed? 1741. how many parts are there in this? Three. is there a different edition of it? Yes, there exists different editions like the ones by Friedrich Chrysander and Max Seiffert , Mozart, Goossens and Andrew Davis and others. who is the first musician mentioned here? A German music historian, critic and publisher. has he written any other piece of music? He edited the music of other composers like François Couperin le Grand. where was the original composer mentioned earlier born? Halle, Duchy of Magdeburg. what other songs has he composed? "Zadok the Priest" , "Solomon" and other works. what other cities has he lived in? Hamburg and London. was the first city involved in any world war? Yes, the Second World war.
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Hamburg [SEP] Cuisine
Original Hamburg dishes are "Birnen, Bohnen und Speck" (green beans cooked with pears and bacon), "Aalsuppe" (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" , 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" (pan-fried potato slices), "Finkenwerder Scholle" (Low Saxon "Finkwarder Scholl", pan-fried plaice), "Pannfisch" (pan-fried fish with mustard sauce), "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") 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).