At local restaurants, you can taste dozens of pork dishes, from a classical roast and thick soups to broiled medallions and pates. One of the regional specialties is smoked pork that you can taste not only at local restaurants, but also in food markets. Pork is smoked with juniper and beech twigs that give the meat a special flavor and taste.
Another important component of local people’s daily ration is mustard. It is the most popular dressing for all meat dishes. It is added to fried meat and sausages. One of the main gastronomic symbols of the region is Löwensenf mustard. It was first produced in Düsseldorf. Now, you can find this mustard in food stores of any city of the state of North Rhine-Westphalia.
When visiting one of the restaurants specializing in regional cuisine, you should pay your attention to soups. The menu includes a wide variety of soups at any time of the year. Some of them are so thick and nourishing that they are something between the first and second courses. Another popular dish is pea soup Ă„hzezupp. The tradition of cooking it is aged several hundred years. This soup is cooked of different seasonal vegetables, meat, and various smoked products. Each chef has his own recipe.
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