"Methodist"

#13255828

30 January 2026

A farmer works in an agriculture field in Nagaon District, Assam, India, on January 30, 2026.

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#13247314

28 January 2026

A citizen dries stuffed sausages in Yancheng City, Jiangsu Province, China, on January 28, 2026.

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#13247315

28 January 2026

A citizen dries stuffed sausages in Yancheng City, Jiangsu Province, China, on January 28, 2026.

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#13247316

28 January 2026

A citizen dries stuffed sausages in Yancheng City, Jiangsu Province, China, on January 28, 2026.

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#13247317

28 January 2026

A citizen dries stuffed sausages in Yancheng City, Jiangsu Province, China, on January 28, 2026.

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#13229546

23 January 2026

In Chengdu, China, on April 14, 2025, workers drain water from large earthenware jars in a Lao Tan Zi factory warehouse, where vegetables ferment using methods passed down for millennia. This ancestral know-how, deeply rooted in Sichuan culture, relies on precise techniques and strict fermentation times. Inside the jars, cabbage, radishes, and beans slowly transform, developing the tangy and umami flavors typical of the local cuisine.

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#13229547

23 January 2026

In Chengdu, China, on April 14, 2025, workers drain water from large earthenware jars in a Lao Tan Zi factory warehouse, where vegetables ferment using methods passed down for millennia. This ancestral know-how, deeply rooted in Sichuan culture, relies on precise techniques and strict fermentation times. Inside the jars, cabbage, radishes, and beans slowly transform, developing the tangy and umami flavors typical of the local cuisine.

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#13229548

23 January 2026

In Chengdu, China, on April 14, 2025, workers drain water from large earthenware jars in a Lao Tan Zi factory warehouse, where vegetables ferment using methods passed down for millennia. This ancestral know-how, deeply rooted in Sichuan culture, relies on precise techniques and strict fermentation times. Inside the jars, cabbage, radishes, and beans slowly transform, developing the tangy and umami flavors typical of the local cuisine.

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#13229526

23 January 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 January 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 January 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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#13229600

23 January 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 January 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 January 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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#13220277

20 January 2026

An Indian woman works on rice saplings at a paddy field in Nagaon District, Assam, India, on January 20, 2026.

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#13220291

20 January 2026

An Indian woman works on rice saplings at a paddy field in Nagaon District, Assam, India, on January 20, 2026.

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