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Top view of four bowls full of diced meat

Hot cooked buffalo meat on the plate for the guests at funeral ceremony. In Toraja the funeral ritual is the most elaborate and expensive even. Tana Toraja. South Sulawesi, Indonesia

Beef ribs in glass bowl. Pieces of fresh cooked red meat on grey background.

Peka - traditional Croatian meat and vegetables dish.

Fresh beef cut in into pieces set in a glass bowl on the kitchen table.

I had a chance to dine at a Japanese restaurant where a very creative menu is served. Donburi (rice in bowl} is truffled wagyu, which is very unique. Rolled sushi has prawn tempura as filling and wrapped with avocado, scallops and white tuna. This is also seasoned with truffle dressing. They are not traditional Japanese food but absolutely delicious.

Central Asia traditional food offered to guests in mountains near Kochkor, Kyrgyzstan. It is specialty, cooked sheep intestines and it is offered with tea and sweets.

The Sacrifice Festival Food From Turkish Cuisine is braised beef meat,Kavurma on white with copy space,top view

Tender pieces of veal rest in a vibrant blue cooking bowl, symbolizing the harmony of color and flavor. A culinary journey begins with this inviting preparation

Asian street food market. Chinatown - Singapore

Beef with vegetables isolated on white background

Vegetable Shorba in clay bowl on the table.

View of preparation of a liver meal: ARNAVUT CİĞERİ

Photos of Turkey's Famous and Delicious Homemade Dishes for Hotel & Restaurant Orders and Menu and Internet and TV arnavut ciger albanian liver

Cured pork, a traditional Sichuan delicacy

pieces of yesterday's fried meat in bowl on glass shelf of home kitchen refrigerator

Chinese Cuisine: Meat Sauce Can Be Eaten With Noodles

$When it comes to preparing a classic braised pork rib dish, the fresh pork spare ribs are an absolute culinary gem. These meaty cuts boast a perfect balance of lean and fat, making them an ideal choice for slow-cooking methods that transform tough cuts into melt-in-your-mouth delicacies.\n\nThe pork spare ribs themselves are a sight to behold – substantial in size, with a generous marbling of white fat running through the ruby-red meat. This marbling not only promises a depth of flavor but also contributes to the tender, succulent texture that is the hallmark of a well-executed braise.\n\nAs the ribs slowly simmer in a fragrant braising liquid, the connective tissues gradually break down, rendering the meat incredibly tender and easy to pull away from the bone. The fat, too, bastes the meat, infusing it with richness and an irresistible umami essence.\n\nOnce cooked to perfection, these braised pork ribs are a true indulgence for the senses. The meat practically falls off the bone, yielding to the slightest pressure from chopsticks or a fork. Each bite is a harmonious blend of tender, juicy pork and the concentrated flavors of the braising liquid, creating a mouthfeel that is at once velvety and deeply satisfying.\n\nWhether served as a main course or as part of a shared feast, these fresh pork spare ribs are a testament to the beauty of simple, honest ingredients transformed by skilled culinary techniques into a truly unforgettable dish.$

$Red meat stew in a cauldron waiting to be served.\nAsian street food market.$

Meat cooked on the coals. Barbecue in plate. Top view

uru kapama turkish kebab traditional food

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