"developing"

#13305701

11 Feb 2026

Commuters walk and ride motorcycles across a narrow bamboo bridge to catch a ferry along the Brahmaputra River at sunset in Guwahati, India, on February 11, 2026.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#13305702

11 Feb 2026

A man pushes his bicycle across a temporary bamboo bridge over a shallow stretch to catch a ferry to cross the Brahmaputra River in Guwahati, India, on February 11, 2026.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#13305704

11 Feb 2026

A man walks along the Brahmaputra riverbank at sunset, with a newly built suspension-style bridge visible in the background, in Guwahati, India, on February 11, 2026.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#13305705

11 Feb 2026

A ferry boat moves across the Brahmaputra River at sunset in Guwahati, Assam, India, with a newly built suspension-style bridge silhouetted in the background, in Guwahati, India, on February 11, 2026.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#13229546

23 Jan 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.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#13229547

23 Jan 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.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#13229548

23 Jan 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.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#13229552

23 Jan 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, women tend the fermentation vats at the Wang Feng factory, filled with chili peppers, carefully balancing heat, humidity, and resting times. This gesture, repeated day after day, allows the chilies to ferment slowly while developing their aromatic intensity--a patient alchemy at the heart of the region's culinary traditions.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#13229553

23 Jan 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, women tend the fermentation vats at the Wang Feng factory, filled with chili peppers, carefully balancing heat, humidity, and resting times. This gesture, repeated day after day, allows the chilies to ferment slowly while developing their aromatic intensity--a patient alchemy at the heart of the region's culinary traditions.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#13229554

23 Jan 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, women tend the fermentation vats at the Wang Feng factory, filled with chili peppers, carefully balancing heat, humidity, and resting times. This gesture, repeated day after day, allows the chilies to ferment slowly while developing their aromatic intensity--a patient alchemy at the heart of the region's culinary traditions.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#13229555

23 Jan 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, women tend the fermentation vats at the Wang Feng factory, filled with chili peppers, carefully balancing heat, humidity, and resting times. This gesture, repeated day after day, allows the chilies to ferment slowly while developing their aromatic intensity--a patient alchemy at the heart of the region's culinary traditions.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#13229577

23 Jan 2026

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.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#13229578

23 Jan 2026

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.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#13229579

23 Jan 2026

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.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#13229580

23 Jan 2026

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.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#13229581

23 Jan 2026

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.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.