"Emblem"

#13229470

23 January 2026

In Mingshan, Sichuan Province, China, on April 13, 2025, the Ya'an valley features bamboo forests and mist-covered mountains, which are emblematic of the natural landscape and tranquility of rural Sichuan.

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#13229479

23 January 2026

In Mingshan, Sichuan Province, China, on April 13, 2025, the Ya'an valley features bamboo forests and mist-covered mountains, which are emblematic of the natural landscape and tranquility of rural Sichuan.

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#13229480

23 January 2026

In Mingshan, Sichuan Province, China, on April 13, 2025, the Ya'an valley features bamboo forests and mist-covered mountains, which are emblematic of the natural landscape and tranquility of rural Sichuan.

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#13229596

23 January 2026

In Hanyuan, Sichuan Province, China, on April 13, 2025, mascots representing red Sichuan pepper celebrate this emblematic spice of the region. Known for its pungent yet subtly citrus notes, red Sichuan pepper delivers the distinctive tingling and refreshing sensation characteristic of Sichuan cuisine. It is a symbol of a rich terroir and lies at the heart of local culinary traditions and cultural identity, a true red treasure of the Sichuan mountains.

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#13229565

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, a typical downtown restaurant serves the famous Sichuan hot pot, a spicy Chinese fondue where meats, vegetables, and noodles are cooked in a boiling broth, emblematic of the local gastronomy.

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#13229566

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, a typical downtown restaurant serves the famous Sichuan hot pot, a spicy Chinese fondue where meats, vegetables, and noodles are cooked in a boiling broth, emblematic of the local gastronomy.

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#13229567

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, a typical downtown restaurant serves the famous Sichuan hot pot, a spicy Chinese fondue where meats, vegetables, and noodles are cooked in a boiling broth, emblematic of the local gastronomy.

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#13229568

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, a typical downtown restaurant serves the famous Sichuan hot pot, a spicy Chinese fondue where meats, vegetables, and noodles are cooked in a boiling broth, emblematic of the local gastronomy.

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#13229570

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong prepares Sichuan culinary specialties in his Yin Ba 1986 restaurant. He draws inspiration from ancient recipes he collects during his travels across the province. He is passionate about local traditions and reinvents forgotten dishes while respecting the gestures and flavors passed down by families and rural markets. This cuisine is rooted in Sichuan's history yet open to creativity.

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#13229571

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong prepares Sichuan culinary specialties in his Yin Ba 1986 restaurant. He draws inspiration from ancient recipes he collects during his travels across the province. He is passionate about local traditions and reinvents forgotten dishes while respecting the gestures and flavors passed down by families and rural markets. This cuisine is rooted in Sichuan's history yet open to creativity.

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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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#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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#13229578

23 January 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.

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