Meat Dish

Chang ying tou is a classic Taiwanese stir-fry whose name translates as flies' heads, due to the addition of fermented black beans (dousi). Apart from beans, the dish incorporates ground pork, garlic chives, chili peppers, and various seasonings. It is a typical home cooked meal that is best served with rice or congee.

Chang ying tou

Japan

Chanpuru is a group of Japanese stir-fry dishes typically associated with Okinawa. The name of the dish roughly translates as something mixed, and the ingredients usually include tofu, various vegetables, meat, as well as fish or seafood, and particularly on Okinawa the popular American Spam (canned meat). The most common version of chanpuru is made with bitter melon, and it goes under the name goya chanpuru, while other popular versions include noodle-based somen chanpuru and a variety made with a type of wheat gluten (fu). The dish is usually seasoned with soy sauce or sake, and a plate of chanpuru is often served sprinkled with fish flakes.

Chanpuru

Chao vit is a traditional dish. This rice porridge is made with cooked or steamed pieces of duck meat as the main ingredient. Other ingredients include shallots, fish sauce, carrots, ginger, green onions, coriander, black pepper, and broken rice, while chunks of coagulated blood are not that common, but can be found at some street stalls who specialize in chao vit. This hot rice porridge is especially popular on colder days of the year. It's often served with banh trang, sesame seed-topped rice crackers and a dipping sauce on the side.

Chao vit

Pakistan

A specialty of Pashtun cuisine, this spicy meat patty is prepared with a combination of minced beef or mutton. The unique taste of chapli kabab comes from spices such as dried coriander and pomegranate seeds, green chillis, and mint. Its name is derived from a Pashto word chaprikh, meaning flat, and even though chapli kabab is often said to have originated in Peshawar, today it stands as a favorite throughout Pakistan, Afghanistan, and India. Chapli kababs are traditionally served with yogurt sauce, salads, and naan bread.

Chapli kabab

Charquic&aacute;n is a flavorful Chilean stew that was originally made with dried and salted llama meat, pumpkin, onions, sweet corn, and potatoes as its main ingredients. Modern versions often employ ground beef instead of dried llama meat (due to its strong flavor) and top the dish with a fried egg. The name of the dish is derived from the Quechua and Mapuche word charqui, which means jerky. Apart from Chile, this hearty stew is also popular in Bolivia, Argentina, and Peru.

Charquicán

China

Chasha zemma is a traditional Tibetan chicken dish. It&rsquo;s usually made with a combination of chicken thighs, onions, tomatoes, flour, eggs, garlic, ginger, turmeric, coriander, Sechuan pepper, oil, and salt. The chicken thighs are coated with a mixture of flour, turmeric, Sechuan pepper, salt, minced ginger, garlic, and eggs. They&rsquo;re fried in oil on both sides until golden brown. Once the second side is frying, the tomatoes, onions, and coriander are added on top of the meat. The dish is then baked in the oven until the chicken is fully cooked. Once done, chasha zemma is typically garnished with chopped coriander, and the dish is often served with rice and lemon wedges on the side.

Chasha zemma

Chashu is slowly braised pork belly, a staple Japanese dish infused with traditional flavors of soy sauce and sake. The dish can be made with flat pork belly, but the pieces can also be rolled to create more sophisticated versions which cook more evenly. Prepared pork belly is covered in a fragrant mixture of soy sauce, mirin, sake, and sugar. The liquid is additionally seasoned with sliced ginger and scallions, and the meat is braised on low heat for hours, until it soaks up all the layered flavors and turns the thick pork belly into an incredibly soft, tender, and juicy piece of meat. If the skin is left on the meat, it will caramelize during braising, becoming slightly gelatinous and affecting the final texture of the dish. The name and origin of this Japanese classic probably stems from char siu, the popular Chinese roasted pork dish. It was adapted with traditional Japanese ingredients to create a simple treat that is eaten throughout Japan. Sliced chashu is the essential component of legendary ramen dishes, but it can also be used as a stuffing inside bread and sandwiches or as a topping for other noodle and rice dishes.

Chashu

Georgia

Similar to a goulash, chashushuli is a hearty beef and tomato stew hailing from Georgia. The stew is typically made with a combination of beef (sometimes veal or pork), tomatoes, onions, water or meat broth, garlic, and a generous amount of spices and herbs such as basil, chili pepper, parsley, fenugreek, summer savory, and bay leaves, yielding a highly aromatic and flavor-packed dish. Chashushuli is considered a version of another traditional Georgian beef stew called ostri, which uses almost all of the same ingredients as chashushuli, but it also contains coriander seeds and involves a different method of preparation. When preparing chashushuli, the meat needs to be fried before it is mixed with the rest of the ingredients and stewed, whereas the preparation of ostri requires no pre-cooking of the meat and everything is cooked in one pot from the beginning. Spicy and filling, the stew is typically served hot with Georgian bread such as shoti and a glass of fine Saperavi wine.

Chashushuli

Contrary to popular belief, the word Ch&acirc;teaubriand does not refer only to a cut of beef, but to a method used to grill or roast a thick cut of beef tenderloin. The steak was originally prepared by a chef named Montmireil in 1822 for a French author, diplomat, and statesman Francois Ren&eacute; Vicomte de Chateaubriand. When served in France, Ch&acirc;teaubriand will always be accompanied by a sauce &ndash; most often either a traditional red wine sauce or B&eacute;arnaise sauce. The steak is usually served with a side of roasted new potatoes or tiny chateau potatoes.

Châteaubriand

Tea-smoked chicken is a traditional dish that's especially popular in the northern parts of the country. It's usually made with a combination of a whole chicken, ginger, sesame oil, salt, and Shaoxing wine or sherry. The smoking materials include tea leaves (oolong is recommended), sugar, and barley. The chicken is rubbed with salt, chilled, rinsed, dried, flattened, scored, and smoked with a mixture of tea leaves, flour, sugar, and barley in a steamer. The bird is then rubbed with a mixture of wine, sesame oil, and ginger before it's steamed for about an hour or until fragrant. The meat is carved and the dish is often served with noodles on the side. If desired, garnish the chicken with chopped coriander before serving.

Cha xun ji

United States

A beef patty with a slice of cheese melted over it in the last minute of cooking, served in a soft bun with pickle, onion and a sauce: the cheeseburger is the hamburger's more popular child, and it is judged on one extra thing, the cheese, which should be melted into the meat, not sitting on it. Several American restaurants claim the first one in the 1920s and 1930s, with Pasadena, Louisville and Denver in the running, and none has a decisive record; the name was trademarked in Denver in 1935, which settles nothing about who cooked it. The cheese that made the form was processed American, chosen because it melts evenly without splitting, and it remains the default in diners and the smash-burger revival. Cheddar, Swiss and blue cheese are variations, and the plural, the double and triple cheeseburger, is the standard order in fast-food chains.

The patty follows hamburger rules: coarsely ground chuck at around twenty percent fat, loosely formed, salted on the outside and cooked on a hot flat-top or over a grill. The cheese goes on while the second side is still cooking, about a minute before the patty is done, so it melts from the heat of the meat; a lid or a splash of water under the lid speeds it and makes the slice drape over the edges. For a smashed patty, which is the cheeseburger's natural form, the thin disc gets its slice as soon as it is flipped and the whole thing is done in another thirty seconds. American cheese melts in that time; cheddar needs longer and often arrives half-melted, which is why diners that use it often finish under a salamander. The bun is toasted in the patty fat, and the classic build is pickle, raw or griddled onion, mustard and ketchup or a mayonnaise-based sauce, with lettuce and tomato as optional extras.

Look at the cheese before you bite: it should be fully melted, draped over the meat and starting to run down the sides, with no cold firm corners. Then judge it as a burger, crust first, juiciness second, bun third. Mark down cheese that is unmelted or that has broken into oil, a slice that has fused to the top bun instead of the meat, a patty cooked grey to hold a thick cheddar slab, a bun that has gone soft under cheese grease, and a double where the layers slide apart. The ratio of cheese to meat should be close to one slice per thin patty; a single thick patty with one slice is under-cheesed, and a cheese-stuffed Juicy Lucy is a different dish. Fries do not count towards the score, and neither does the quantity of toppings.

Cheeseburger

This flavorful stew is typically prepared with mutton or lamb. The chunks of meat are browned and then slowly braised alongside onions, fresh tomatoes, peppers, and potatoes. &Ccedil;ekdirme is traditionally served sprinkled with parsley and is best enjoyed with Turkmen flatbread on the side.

Chekdirme

Chelow kebab consists of fragrant, saffron-spiced rice, grilled tomatoes, and kebab, which can be prepared with minced or sliced meat. It is believed that the dish originated among the Caucasian people, who passed down the recipe to the Iranians. The serving of chelow kebab is a unique experience: rice and tomatoes are served first, followed by meat, while the final touch is a dollop of butter that is placed on the top of saffron rice. The dish is commonly enriched with sumac, a spice native to the Middle Eastern area, and is best paired with doogh&mdash;Persian sour yogurt.

Chelow kebab

Chen pi beef or tangerine peel beef is a traditional dish originating from Guangzhou. This Cantonese dish is usually made with a combination of beef (sirloin or rump steak), dried tangerine peel, scallions, garlic, sugar, sesame oil, and vegetable oil. The meat is cut into thin strips and mixed with baking soda and water. The dried tangerine peel is soaked in water, drained, and sliced into thin strips. The garlic is fried in a wok until light brown, and it's then mixed with the beef. The combination is stir-fried over high heat and mixed with tangerine peel, sugar, scallions, water, and sesame oil. The dish is stir-fried until the meat is fully cooked, and it's then served in deep bowls with rice on the side. A slightly different version of the dish is quite popular in Sichuan.

Chen pi niu rou

India

Originating from the Chettinad region of Tamil Nadu, Chettinad kozhi is a traditional curry dish prepared with chicken as the main ingredient. The meat is marinated in turmeric, yogurt, and a paste that's made with a combination of coconut, red chili peppers, cumin, coriander, poppy seeds, tomatoes, black pepper, fennel, onions, garlic, lemon juice, and oil. Once done, this spicy curry is served garnished with curry leaves or coriander leaves. It's usually accompanied by paratha or boiled rice on the side. Chettinad kozhi is often made for special occasions in the area.

Chettinad kozhi

Chichinga is a popular Ghanaian street food item consisting of skewered and grilled meat that is rubbed with a spice mix known as suya or yaji. Suya is made with peanuts, ground spices, and hot chili peppers. The name of the dish is a transliteration of the Ghanaian word kyinkyinga, meaning kebab. It is recommended to serve chichinga with jollof rice, Ghanaian salads, or fried plantains.

Chichinga

Chicken &agrave; la king (lit. king-style chicken) is a savory dish made with diced chicken meat, cream sauce, vegetables, and sherry mushrooms, served over either rice, noodles, or buttered toast or bread. The recipe was first mentioned in the New York Times in 1893, but as far as its origin, there are several claims. All state the late 1880s as the time, but the inventor, as well as the place of origin are different; ranging from New York and Philadelphia in the USA, to London, Great Britain. Interestingly, there's also a version made with turkey meat instead of chicken.

Chicken à la King

Chicken bog is a traditional dish originating from South Carolina. Although there are numerous variations on the dish, its three staples include chicken, sausage, and rice. A traditional recipe from the Loris Chamber of Commerce lists the following ingredients: water, salt, onions, chicken, long-grain white rice, smoked sausage, chicken bouillon, and Italian-style seasonings. The name of the dish is believed to come from its wetness, but some claim that it might come from the bogginess of the region of its origin. In Loris, chicken bog has been prepared at the Loris Bog-Off Festival since 1979. The dish is ideal for large gatherings with family and friends.

Chicken Bog

A chicken burger is a popular fast food item made with a ground or whole chicken patty served inside a bun, often accompanied by lettuce, tomato, pickles, mayonnaise, and cheese. Originating in the United States as a variation of the classic hamburger, the chicken burger gained popularity due to its leaner protein profile and milder flavor. It is commonly grilled, fried, or breaded and deep-fried, and is served in fast food chains and homemade versions across the world. Ingredients typically include chicken breast or thigh, breadcrumbs or flour for coating, spices, and fresh vegetables. It is a symbol of Western fast food culture and is widely adapted with regional flavors.

Chicken Burger

Chicken Creole is a traditional dish originating from the Southern states. The dish is made with a combination of chicken breasts, onions, green peppers, celery, tomatoes, chicken broth, tomato paste, pepper, salt, garlic, rice, and herbs such as oregano, thyme, marjoram, and basil. The meat is saut&eacute;ed with the onions, peppers, and celery, then simmered with the tomatoes, broth, tomato paste, and seasonings. Once done, the dish is garnished with parsley and served over white rice. Chicken Creole is often accompanied by Tabasco sauce, bread, or a fresh salad on the side.