Sichuan

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Sichuan

In Chengdu, Sichuan Province, China, on April 14, 2025, large jars at the Lao Tan Zi factory are filled with fermented chili peppers, opened, and carefully stirred--an essential step in the fermentation process. Exposed to sunlight and fresh air at regular intervals, the preparations develop complex aromas and the distinctive intensity of Sichuan cuisine. This practice, passed down through generations, produces key condiments such as doubanjiang and fermented chili pastes, pillars of the local gastronomy. (Photo by Emeric Fohlen/NurPhoto)

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Photo ID #13229550
Date Taken
Location N/A
Photographer Emeric Fohlen/NurPhoto
Category Economy, Business and Finance
Copyright © 2026 NurPhoto - Emeric Fohlen/NurPhoto

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One Person Three Quarter Length ancestral techniques chengdu china cuisine culinary entrepot fermentation fermented food jar jarres lactofermentation legumes fermentes method pepper piments saumure spices tradition traditional vegetables warehouse Sichuan April 14 2025 Lao Tan Zi factory fermented chili peppers fermentation process sunlight exposure fresh air complex aromas Sichuan cuisine generations key condiments doubanjiang fermented chili pastes local gastronomy grandes jarres usine piments fermentés remuées avec soin étape essentielle processus de fermentation arômes complexes intensité cuisine du Sichuan pratique génération en génération bases condimentaires incontournables pâtes de piment fermenté piliers gastronomie locale Emeric Fohlen NurPhoto.
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