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"Protection Methods"
1,072 professional editorial images found
#13412821
7 Mar 2026
A woman takes care of her Eri silkworm larvae as they feed on castor leaves in her home in Nagaon District, Assam, India, on March 7, 2026.
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#13412822
7 Mar 2026
A woman takes care of her Eri silkworm larvae as they feed on castor leaves in her home in Nagaon District, Assam, India, on March 7, 2026.
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#13356873
22 Feb 2026
A worker hangs tobacco leaves to dry them in Lama, Bandarban, on February 22, 2026.
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#13356874
22 Feb 2026
A worker hangs tobacco leaves to dry them in Lama, Bandarban, on February 22, 2026.
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#13356875
22 Feb 2026
A worker hangs tobacco leaves to dry them in Lama, Bandarban, on February 22, 2026.
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#13255828
30 Jan 2026
A farmer works in an agriculture field in Nagaon District, Assam, India, on January 30, 2026.
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#13247314
28 Jan 2026
A citizen dries stuffed sausages in Yancheng City, Jiangsu Province, China, on January 28, 2026.
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#13247315
28 Jan 2026
A citizen dries stuffed sausages in Yancheng City, Jiangsu Province, China, on January 28, 2026.
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#13247316
28 Jan 2026
A citizen dries stuffed sausages in Yancheng City, Jiangsu Province, China, on January 28, 2026.
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#13247317
28 Jan 2026
A citizen dries stuffed sausages in Yancheng City, Jiangsu Province, China, on January 28, 2026.
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#13229600
23 Jan 2026
In Zigong, Sichuan Province, China, on April 14, 2025, a man extracts salt from an ancient salt well in the city of Zigong, Sichuan, the cradle of one of the world's oldest salt industries. Using a manual or mechanical pumping system, brine is drawn from deep underground and then channeled into large vats where it is heated until evaporation. This know-how, refined over more than two millennia, shapes the region's economy and gastronomy. In Zigong, salt is far more than a seasoning; it is a unique cultural and technical heritage in China.
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#13229601
23 Jan 2026
In Zigong, Sichuan Province, China, on April 14, 2025, a man extracts salt from an ancient salt well in the city of Zigong, Sichuan, the cradle of one of the world's oldest salt industries. Using a manual or mechanical pumping system, brine is drawn from deep underground and then channeled into large vats where it is heated until evaporation. This know-how, refined over more than two millennia, shapes the region's economy and gastronomy. In Zigong, salt is far more than a seasoning; it is a unique cultural and technical heritage in China.
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#13229602
23 Jan 2026
In Zigong, Sichuan Province, China, on April 14, 2025, a man extracts salt from an ancient salt well in the city of Zigong, Sichuan, the cradle of one of the world's oldest salt industries. Using a manual or mechanical pumping system, brine is drawn from deep underground and then channeled into large vats where it is heated until evaporation. This know-how, refined over more than two millennia, shapes the region's economy and gastronomy. In Zigong, salt is far more than a seasoning; it is a unique cultural and technical heritage in China.
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#13229526
23 Jan 2026
In Xian of Mingshan, Sichuan Province, China, on April 13, 2025, men hand-roast freshly picked young tea leaves in a large wok. This precise and rapid ancestral gesture fixes the tea's aromas and preserves the freshness of the buds. This firing, the final step before commercialization, gives the tea its characteristic notes and velvety texture.
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#13229527
23 Jan 2026
In Xian of Mingshan, Sichuan Province, China, on April 13, 2025, men hand-roast freshly picked young tea leaves in a large wok. This precise and rapid ancestral gesture fixes the tea's aromas and preserves the freshness of the buds. This firing, the final step before commercialization, gives the tea its characteristic notes and velvety texture.
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#13229556
23 Jan 2026
In Chengdu, China, on April 12, 2025, a woman stirs a chili fermentation vat at the Wang Feng factory, where chilies macerate slowly. She carefully monitors the subtle balance of heat, humidity, and resting time--conditions essential for the chilies to fully release their powerful, complex aromas. This precise gesture, repeated daily, embodies a patient alchemy at the heart of Sichuan's culinary traditions, preserving ancestral know-how.
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