True... I'm just wondering what distinctive foods the north might have. I'll be in Hamburg for two weeks this summer.
Well ... it's hard for me to tell funnily because I
am from the Northwest, because often you don't know how regional the things you know really are.
A quick runover after I've consulted the internet for ideas:
Hamburg itself is mainly known for fish cuisine, especially several forms of uncooked fish served in buns as a form of fast food.
Matjes for example is a form of herring that's brined or preserved in vinegar sauce. Bismarckhering is a similar herring dish in a marinade of vinegar, edible oil and mustard.
The region I grew up in (Bremen region), it's popular to eat
kale in cooked form, usually cooked with several forms of spiced sausages. It's a tradition in the winter months to go on Kale tours, which are essentially some sort of walk followed by a meal of Kale (and lots of alcohol, which I guess is the point of it all).
On the dessert side, you have
Rote Grütze (literally "Red Groats") which doesn't contain any groats, though, and instead consists of several kinds of red summer berries (usually always redcurrant and blackcurrant; strawberries, cherries and so on are optional) and some gelatinization agent. It's basically served as a form of pudding, usually with vanilla sauce to accompany it.
The pickelhaube is Prussian, I think.
...But apart from that, yeah, pretty much.
True. Almost all German stereotypes can be attributed to either the relaxed Bavarian beer garden visitor or the overly disciplined Prussian soldier.