"cooked"

#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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#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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#13216672

19 January 2026

Residents of Giovinazzo distribute cooked broad beans and olives on the occasion of Saint Anthony the Abbot in Giovinazzo, Italy, on January 18, 2026. In Giovinazzo, 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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#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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#13216657

19 January 2026

Bonfires are lit in front of the Church of Sant'Agostino on the occasion of Sant'Antonio Abate 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. 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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#13216658

19 January 2026

Bonfires are lit in the historic center of Giovinazzo, Italy, on January 18, 2026, on the occasion of Saint Anthony the Abbot. In Giovinazzo, 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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