"Technic"

#13229600

23 January 2026

In Zigong, Sichuan Province, China, on April 14, 2025, a man extracts salt from an ancient salt well in the city of Zigong, Sichuan, the cradle of one of the world's oldest salt industries. Using a manual or mechanical pumping system, brine is drawn from deep underground and then channeled into large vats where it is heated until evaporation. This know-how, refined over more than two millennia, shapes the region's economy and gastronomy. In Zigong, salt is far more than a seasoning; it is a unique cultural and technical heritage in China.

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#13229601

23 January 2026

In Zigong, Sichuan Province, China, on April 14, 2025, a man extracts salt from an ancient salt well in the city of Zigong, Sichuan, the cradle of one of the world's oldest salt industries. Using a manual or mechanical pumping system, brine is drawn from deep underground and then channeled into large vats where it is heated until evaporation. This know-how, refined over more than two millennia, shapes the region's economy and gastronomy. In Zigong, salt is far more than a seasoning; it is a unique cultural and technical heritage in China.

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#13229602

23 January 2026

In Zigong, Sichuan Province, China, on April 14, 2025, a man extracts salt from an ancient salt well in the city of Zigong, Sichuan, the cradle of one of the world's oldest salt industries. Using a manual or mechanical pumping system, brine is drawn from deep underground and then channeled into large vats where it is heated until evaporation. This know-how, refined over more than two millennia, shapes the region's economy and gastronomy. In Zigong, salt is far more than a seasoning; it is a unique cultural and technical heritage in China.

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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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Commercial use is not permitted without prior authorization.
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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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Commercial use is not permitted without prior authorization.
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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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Commercial use is not permitted without prior authorization.
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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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#13229577

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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#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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#13229579

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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#13229580

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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Commercial use is not permitted without prior authorization.
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#13229581

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.

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