Düsseldorf Warning: You are not logged in. Your IP address will be publicly visible if you make any edits. If you log in or create an account, your edits will be attributed to your username, along with other benefits.Anti-spam check. Do not fill this in! ===Cuisine=== [[File:Himmel und Erde (2).jpg|thumb|[[Himmel und Erde|Himmel un Äd]], "Heaven and Earth"]] Traditional meals in the region are Rheinischer [[Sauerbraten]] (a beef roast and sometimes horse marinated for a few days in vinegar and spices served with gravy and raisins) and [[Himmel und erde|Heaven and Earth]] (Himmel und Äd; [[black pudding]] with stewed apples mixed with [[mashed potato]]es). In winter the people like to eat Muscheln Rheinischer Art (Rhenish-style mussels) as well as [[Reibekuchen]] (fried potato pancake served with apple sauce). Also a special meal: Düsseldorfer Senfrostbraten (Steaks roasted with Düsseldorf mustard on top). Düsseldorf is known for its strong [[Dijon mustard|Dijon]]-like [[Mustard (condiment)|mustard]] served in a traditional pot called "Mostertpöttche", which was eternalised in a [[still life]] by [[Vincent van Gogh]] in 1884.<ref>{{cite web|url=http://duesseldorf-altstadt.blogspot.com/2007/01/van-gogh-stilleben-mit-abb-senf.html |title=Düsseldorf Altstadt: Van Gogh, Stilleben mit ABB-Senf |publisher=Duesseldorf-altstadt.blogspot.com |date=25 January 2007 |access-date=5 May 2009}}</ref> The Rhine Metropolis is one of the most diverse areas in terms of culinary diversity. Düsseldorf, with the third largest Japanese community in Europe, not only provides a wide range of culinary cuisine but also has a solid foundation of Authentic Asian food in the city. Düsseldorf's exceptional culinary cuisine has been recognized and visited by the Worldwide leading travel guide of Lonely Planet. Along with a broad range of diverse cultural cuisine, Düsseldorf is also home to various Michelin starred restaurants that are world renowned.<ref>{{Cite web|url=https://www.duesseldorf-tourismus.de/en/duesseldorfs-culinary-side/|title=Düsseldorf's culinary side – Metropolis Düsseldorf – Düsseldorf Tourism|website=www.duesseldorf-tourismus.de|access-date=9 November 2016|archive-url=https://web.archive.org/web/20161109152903/https://www.duesseldorf-tourismus.de/en/duesseldorfs-culinary-side/|archive-date=9 November 2016|url-status=dead|df=dmy-all}}</ref> '''Halve Hahn''' – this dish is made from a half a double rye roll, which is another of the specialties of Düsseldorf, buttered, with a thick slice of aged Gouda cheese, onions, mustard, ground paprika and sour pickles. '''Himmel un Aad''' – a dish of mashed potatoes and apples along with slices of blutwurst. Caramelized onions are usually served with this meal. '''Reibekuchen''' is another famous dish from Düsseldorf; this dish is usually drizzled with Rübensyrup (beet syrup) and is served on pumpernickel slices along with applesauce.<ref>{{Cite news|url=http://germanfood.about.com/od/German-Vegetables/g/Johannisbeeren-Red-Currant.htm|title=Johannisbeeren and Schwarze Johannisbeeren – Redcurrant – Red and Black Currant|newspaper=About.com Food|access-date=9 November 2016|archive-date=9 November 2016|archive-url=https://web.archive.org/web/20161109152825/http://germanfood.about.com/od/German-Vegetables/g/Johannisbeeren-Red-Currant.htm|url-status=dead}}</ref> Summary: Please note that all contributions to Christianpedia may be edited, altered, or removed by other contributors. If you do not want your writing to be edited mercilessly, then do not submit it here. You are also promising us that you wrote this yourself, or copied it from a public domain or similar free resource (see Christianpedia:Copyrights for details). Do not submit copyrighted work without permission! Cancel Editing help (opens in new window) Discuss this page