Click image to zoom

Sichuan

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. (Photo by Emeric Fohlen/NurPhoto)

Photo ID	#13229576
Date Taken	12 April 2025
Location	N/A
Photographer	Emeric Fohlen/NurPhoto
Category	Economy, Business and Finance
Copyright	© 2026 NurPhoto - Emeric Fohlen/NurPhoto

No People chef chengdu china cook culinary emblematic food gastronomy guide michelin iconic local traditions recette restaurant sichuanaise traditional cuisine traditional recipes Sichuan Province April 12 2025 Chef Xu Xiaohong Yin Ba 1986 Sichuan dish hui guo rou twice-cooked pork boiled pork ancestors funeral ceremonies ritual roots rich flavors tender texture ancient techniques mastery of spices culinary tradition dish story viande revenue à la poêle porc bouilli offered to ancestors ceremonies mets racines rituelles saveurs texture fondante mémoire des gestes anciens épices tradition culinaire histoire Emeric Fohlen NurPhoto.