"Slow"

#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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#13229618

23 January 2026

In the Jiuzhaigou Valley, a UNESCO World Heritage site in Songpan County, Sichuan Province, China, on July 9, 2011, a dense forest slowly emerges from the morning mist. The peaks of conifers are barely visible beneath the damp veil, creating a mysterious atmosphere. This high-altitude landscape, set between karst mountains and turquoise lakes, testifies to the pristine nature of the national park.

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#13229619

23 January 2026

In the Jiuzhaigou Valley, a UNESCO World Heritage site in Songpan County, Sichuan Province, China, on July 9, 2011, a dense forest slowly emerges from the morning mist. The peaks of conifers are barely visible beneath the damp veil, creating a mysterious atmosphere. This high-altitude landscape, set between karst mountains and turquoise lakes, testifies to the pristine nature of the national park.

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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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#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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#13229553

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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#13229554

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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#13229555

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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#13229610

23 January 2026

In Mount Emei, Sichuan Province, China, on July 19, 2011, pilgrims light large incense sticks at the summit of Mount Emei in a gesture steeped in fervor and tradition. The smoke rises slowly in the fresh mountain air, mingling with the clouds and Buddhist chants that resonate around the temples. On this sacred site, a major center of Chinese Buddhism, incense becomes an offering to the divinities, a bridge between the earthly and spiritual worlds. Each flame lit carries a prayer, a wish, an invisible bond between humanity and heaven.

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#13216653

19 January 2026

In Giovinazzo, Italy, on January 18, 2026, during the feast day of Saint Anthony the Abbot, the traditional bonfires of Saint Anthony the Abbot are lit in Piazza Vittorio Emanuele II, in the historic center, and in other picturesque corners and streets of the city. It is possible to taste typical foods of the Giovinazzo tradition, such as fava beans slowly cooked in pignate (terracotta pots) with olives and new oil, accompanied by horse chops and red wine.

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#13216654

19 January 2026

Bonfires in the Villa Comunale, on the occasion of Saint Anthony the Abbot in Giovinazzo, Italy, on January 18, 2026. In Giovinazzo, Italy, on the feast day of Saint Anthony the Abbot, the traditional bonfires of Saint Anthony the Abbot are lit in Piazza Vittorio Emanuele II, in the historic center, and in other picturesque corners and streets of the city, where it is possible to taste typical foods of the Giovinazzo tradition, such as fava beans slowly cooked in pignate (terracotta pots) with olives and new oil, accompanied by horse chops and red wine.

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#13216655

19 January 2026

Bonfires in the Villa Comunale, on the occasion of Saint Anthony the Abbot in Giovinazzo, Italy, on January 18, 2026. In Giovinazzo, Italy, on the feast day of Saint Anthony the Abbot, the traditional bonfires of Saint Anthony the Abbot are lit in Piazza Vittorio Emanuele II, in the historic center, and in other picturesque corners and streets of the city, where it is possible to taste typical foods of the Giovinazzo tradition, such as fava beans slowly cooked in pignate (terracotta pots) with olives and new oil, accompanied by horse chops and red wine.

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#13216656

19 January 2026

Bonfires in the Villa Comunale, on the occasion of Saint Anthony the Abbot in Giovinazzo, Italy, on January 18, 2026. In Giovinazzo, Italy, on the feast day of Saint Anthony the Abbot, the traditional bonfires of Saint Anthony the Abbot are lit in Piazza Vittorio Emanuele II, in the historic center, and in other picturesque corners and streets of the city, where it is possible to taste typical foods of the Giovinazzo tradition, such as fava beans slowly cooked in pignate (terracotta pots) with olives and new oil, accompanied by horse chops and red wine.

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