"culinary presentation"

#13247159

28 January 2026

Two staff members display a zodiac-themed ''horse'' steamed bun in the workshop in Lianyungang City, Jiangsu Province, China, on January 28, 2026.

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#13247314

28 January 2026

A citizen dries stuffed sausages in Yancheng City, Jiangsu Province, China, on January 28, 2026.

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#13247315

28 January 2026

A citizen dries stuffed sausages in Yancheng City, Jiangsu Province, China, on January 28, 2026.

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#13247316

28 January 2026

A citizen dries stuffed sausages in Yancheng City, Jiangsu Province, China, on January 28, 2026.

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#13247317

28 January 2026

A citizen dries stuffed sausages in Yancheng City, Jiangsu Province, China, on January 28, 2026.

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#13244639

27 January 2026

White strawberries sit on a white plate in Toronto, Ontario, Canada, on January 12, 2026.

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#13244640

27 January 2026

White strawberries sit on a white plate in Toronto, Ontario, Canada, on January 12, 2026.

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#13244641

27 January 2026

White strawberries sit on a white plate in Toronto, Ontario, Canada, on January 12, 2026.

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#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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#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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#13227657

22 January 2026

Giant jalapeno peppers dry in the sun in Tehatta, West Bengal, India, on January 6, 2026. The medium-hot chili variety, originating from Mexico, is prized for its thick walls, culinary versatility and health benefits.

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#13227659

22 January 2026

Giant jalapeno peppers dry in the sun in Tehatta, West Bengal, India, on January 6, 2026. The medium-hot chili variety, originating from Mexico, is prized for its thick walls, culinary versatility and health benefits.

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#13192096

14 January 2026

A worker prepares roasted ducks behind the window of a restaurant in Chinatown, New York City, United States, in October 2025.

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#13138043

29 December 2025

Glasses filled with various drinks are prepared by a bartender during an entertainment event at the Zeppelin restaurant in Novi Sad, Serbia, on December 20, 2025.

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