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Sichuan
In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong prepares an iconic Sichuan dish, stir-fried kidney, in his Yin Ba 1986 restaurant. He uses precise wok technique to sear the kidney pieces, retaining a tender texture while developing a slight caramelized crust. He adds a mix of local spices to awaken the flavors. Each quick, fluid gesture reflects know-how passed down through generations, blending tradition and creativity to produce a powerful and refined dish that embodies the soul of Sichuan. (Photo by Emeric Fohlen/NurPhoto)
Photo Details
| Photo ID | #13229580 |
|---|---|
| Date Taken | |
| Location | N/A |
| Photographer | Emeric Fohlen/NurPhoto |
| Category | Economy, Business and Finance |
| Copyright | © 2026 NurPhoto - Emeric Fohlen/NurPhoto |
Related Keywords
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Sichuan Province
April 12
2025
Chef Xu Xiaohong
Yin Ba 1986 restaurant
iconic dish
Sichuan cuisine
stir-fried kidney
wok technique
tender texture
caramelized crust
local spices
flavor awakening
generations
tradition
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Emeric Fohlen
NurPhoto
cooking skills
searing
culinary art
Chinese cuisine
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April 2025 event
culinary tradition.
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