"Chef techniques"

#13229573

23 Jan 2026

In Chengdu, China, on April 12, 2025, Chef Xu Xiaohong prepares an iconic Sichuan dish, hui guo rou (twice-cooked pork), at his Yin Ba 1986 restaurant. This dish, made from boiled pork, is once offered to ancestors during funeral ceremonies and is now cooked for its rich flavors and tender texture. The chef balances the memory of ancient techniques and mastery of spices, preserving a culinary tradition where every dish tells a story.

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#13229576

23 Jan 2026

In Chengdu, China, on April 12, 2025, Chef Xu Xiaohong prepares an iconic Sichuan dish, hui guo rou (twice-cooked pork), at his Yin Ba 1986 restaurant. This dish, made from boiled pork, is once offered to ancestors during funeral ceremonies and is now cooked for its rich flavors and tender texture. The chef balances the memory of ancient techniques and mastery of spices, preserving a culinary tradition where every dish tells a story.

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#13229572

23 Jan 2026

In Chengdu, China, on April 12, 2025, Chef Xu Xiaohong prepares an iconic Sichuan dish, hui guo rou (twice-cooked pork), at his Yin Ba 1986 restaurant. This dish, made from boiled pork, is once offered to ancestors during funeral ceremonies and is now cooked for its rich flavors and tender texture. The chef balances the memory of ancient techniques and mastery of spices, preserving a culinary tradition where every dish tells a story.

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#13229574

23 Jan 2026

In Chengdu, China, on April 12, 2025, Chef Xu Xiaohong prepares an iconic Sichuan dish, hui guo rou (twice-cooked pork), at his Yin Ba 1986 restaurant. This dish, made from boiled pork, is once offered to ancestors during funeral ceremonies and is now cooked for its rich flavors and tender texture. The chef balances the memory of ancient techniques and mastery of spices, preserving a culinary tradition where every dish tells a story.

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#13229575

23 Jan 2026

In Chengdu, China, on April 12, 2025, Chef Xu Xiaohong prepares an iconic Sichuan dish, hui guo rou (twice-cooked pork), at his Yin Ba 1986 restaurant. This dish, made from boiled pork, is once offered to ancestors during funeral ceremonies and is now cooked for its rich flavors and tender texture. The chef balances the memory of ancient techniques and mastery of spices, preserving a culinary tradition where every dish tells a story.

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#12218753

1 Apr 2025

Diners gather at plastic tables along the sidewalk outside a popular restaurant in Thanh Hoa, Vietnam, on April 1, 2025.

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#12218754

1 Apr 2025

Diners gather at plastic tables along the sidewalk outside a popular restaurant in Thanh Hoa, Vietnam, on April 1, 2025.

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#12218747

1 Apr 2025

Chickens roam freely on a sidewalk next to a crowded restaurant serving shrimp cakes in Thanh Hoa, Vietnam, on April 1, 2025.

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#12218755

1 Apr 2025

A group of chickens crosses the street in front of a busy sidewalk restaurant in Thanh Hoa, Vietnam, on April 1, 2025.

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#12218759

1 Apr 2025

A woman prepares a Banh Khoai Hue pancake at a small roadside eatery in Thanh Hoa, Vietnam, on April 1, 2025. The simple kitchen setup faces a busy street lined with fashion shops, blending culinary tradition with modern urban life

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#11990774

28 Jan 2025

A chef participates in the Bocuse d'Or culinary competition at Sirha in Lyon, France, on January 27, 2025.

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#11990775

28 Jan 2025

A chef participates in the Bocuse d'Or culinary competition at Sirha in Lyon, France, on January 27, 2025.

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#11990755

28 Jan 2025

A dish from France is presented during the Bocuse d'Or culinary competition at Sirha in Lyon, France, on January 27, 2025.

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#11990756

28 Jan 2025

A dish from France is presented during the Bocuse d'Or culinary competition at Sirha in Lyon, France, on January 27, 2025.

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#11990760

28 Jan 2025

A culinary dish is presented during the Bocuse d'Or culinary competition at Sirha in Lyon, France, on January 27, 2025.

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#11990761

28 Jan 2025

A culinary dish is presented during the Bocuse d'Or culinary competition at Sirha in Lyon, France, on January 27, 2025.

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