"Balance"

#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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#13229557

23 January 2026

In Chengdu, China, on April 12, 2025, a man carefully stirs chili fermentation vats at the Wang Feng factory, where chilies macerate slowly. He closely 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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#13229572

23 January 2026

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.

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#13229573

23 January 2026

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.

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#13229574

23 January 2026

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.

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#13229575

23 January 2026

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.

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Commercial use is not permitted without prior authorization.
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#13229576

23 January 2026

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.

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#13229582

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong prepares an iconic Sichuan dish, mapo tofu, in his Yin Ba 1986 restaurant. This classic dish, made with silky tofu, minced pork, and fermented bean paste, is elevated by Sichuan pepper, giving it the famous numbing effect, mala. Originating from a popular 19th-century recipe, the dish is named after a cook nicknamed ''Mapo,'' literally ''the old woman with a pockmarked face.'' The chef balances heat, fermentation, and finesse to preserve this cornerstone of Sichuan gastronomy with respect and precision.

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#13229583

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong prepares an iconic Sichuan dish, mapo tofu, in his Yin Ba 1986 restaurant. This classic dish, made with silky tofu, minced pork, and fermented bean paste, is elevated by Sichuan pepper, giving it the famous numbing effect, mala. Originating from a popular 19th-century recipe, the dish is named after a cook nicknamed ''Mapo,'' literally ''the old woman with a pockmarked face.'' The chef balances heat, fermentation, and finesse to preserve this cornerstone of Sichuan gastronomy with respect and precision.

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#13229584

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong prepares an iconic Sichuan dish, mapo tofu, in his Yin Ba 1986 restaurant. This classic dish, made with silky tofu, minced pork, and fermented bean paste, is elevated by Sichuan pepper, giving it the famous numbing effect, mala. Originating from a popular 19th-century recipe, the dish is named after a cook nicknamed ''Mapo,'' literally ''the old woman with a pockmarked face.'' The chef balances heat, fermentation, and finesse to preserve this cornerstone of Sichuan gastronomy with respect and precision.

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#13229586

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong prepares an iconic Sichuan dish, mapo tofu, in his Yin Ba 1986 restaurant. This classic dish, made with silky tofu, minced pork, and fermented bean paste, is elevated by Sichuan pepper, giving it the famous numbing effect, mala. Originating from a popular 19th-century recipe, the dish is named after a cook nicknamed ''Mapo,'' literally ''the old woman with a pockmarked face.'' The chef balances heat, fermentation, and finesse to preserve this cornerstone of Sichuan gastronomy with respect and precision.

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#13229587

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong prepares an iconic Sichuan dish, mapo tofu, in his Yin Ba 1986 restaurant. This classic dish, made with silky tofu, minced pork, and fermented bean paste, is elevated by Sichuan pepper, giving it the famous numbing effect, mala. Originating from a popular 19th-century recipe, the dish is named after a cook nicknamed ''Mapo,'' literally ''the old woman with a pockmarked face.'' The chef balances heat, fermentation, and finesse to preserve this cornerstone of Sichuan gastronomy with respect and precision.

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#13229588

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong at Yin Ba 1986 restaurant prepares Three Pepper Fish, an iconic Sichuan dish. Fresh fish fillets are stir-fried in a wok with Sichuan pepper, black pepper, and red pepper, creating a spicy, aromatic, and balanced flavor. A rich sauce enhances this traditional dish, reflecting the bold cuisine of the region.

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#13229589

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong at Yin Ba 1986 restaurant prepares Three Pepper Fish, an iconic Sichuan dish. Fresh fish fillets are stir-fried in a wok with Sichuan pepper, black pepper, and red pepper, creating a spicy, aromatic, and balanced flavor. A rich sauce enhances this traditional dish, reflecting the bold cuisine of the region.

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#13229590

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong at Yin Ba 1986 restaurant prepares Three Pepper Fish, an iconic Sichuan dish. Fresh fish fillets are stir-fried in a wok with Sichuan pepper, black pepper, and red pepper, creating a spicy, aromatic, and balanced flavor. A rich sauce enhances this traditional dish, reflecting the bold cuisine of the region.

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#13229552

23 January 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.

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Commercial use is not permitted without prior authorization.
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