"Presenting"

#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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#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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#13229593

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong is passionate about local traditions and draws inspiration from ancient recipes collected during his travels across the province. He respectfully reinvents forgotten dishes, preserving gestures and flavors passed down by families and rural markets. His living cuisine is rooted in Sichuan's history while embracing creativity.

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#13229594

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong is passionate about local traditions and draws inspiration from ancient recipes collected during his travels across the province. He respectfully reinvents forgotten dishes, preserving gestures and flavors passed down by families and rural markets. His living cuisine is rooted in Sichuan's history while embracing creativity.

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#13229595

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong is passionate about local traditions and draws inspiration from ancient recipes collected during his travels across the province. He respectfully reinvents forgotten dishes, preserving gestures and flavors passed down by families and rural markets. His living cuisine is rooted in Sichuan's history while embracing creativity.

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#13223502

21 January 2026

People walk across the newly renovated Amira Kadal footbridge in Srinagar, Jammu and Kashmir, on January 20, 2026. Built in the 1770s, Amira Kadal is Srinagar's first bridge. After nearly two years of restoration, it reopens as a pedestrian-only bridge, preserving its original foundations and adding new life to the Jhelum riverfront.

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#13223503

21 January 2026

People walk across the newly renovated Amira Kadal footbridge in Srinagar, Jammu and Kashmir, on January 20, 2026. Built in the 1770s, Amira Kadal is Srinagar's first bridge. After nearly two years of restoration, it reopens as a pedestrian-only bridge, preserving its original foundations and adding new life to the Jhelum riverfront.

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#13223504

21 January 2026

People walk across the newly renovated Amira Kadal footbridge in Srinagar, Jammu and Kashmir, on January 20, 2026. Built in the 1770s, Amira Kadal is Srinagar's first bridge. After nearly two years of restoration, it reopens as a pedestrian-only bridge, preserving its original foundations and adding new life to the Jhelum riverfront.

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#13223505

21 January 2026

People walk across the newly renovated Amira Kadal footbridge in Srinagar, Jammu and Kashmir, on January 20, 2026. Built in the 1770s, Amira Kadal is Srinagar's first bridge. After nearly two years of restoration, it reopens as a pedestrian-only bridge, preserving its original foundations and adding new life to the Jhelum riverfront.

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#13223506

21 January 2026

People walk across the newly renovated Amira Kadal footbridge in Srinagar, Jammu and Kashmir, on January 20, 2026. Built in the 1770s, Amira Kadal is Srinagar's first bridge. After nearly two years of restoration, it reopens as a pedestrian-only bridge, preserving its original foundations and adding new life to the Jhelum riverfront.

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#13223507

21 January 2026

People walk across the newly renovated Amira Kadal footbridge in Srinagar, Jammu and Kashmir, on January 20, 2026. Built in the 1770s, Amira Kadal is Srinagar's first bridge. After nearly two years of restoration, it reopens as a pedestrian-only bridge, preserving its original foundations and adding new life to the Jhelum riverfront.

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