"cusine"

#13239700

25 January 2026

A Kashmiri vendor sells traditional Kashmiri snacks along a road on a cold winter evening in Srinagar, Jammu and Kashmir, on January 25, 2026.

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

#13231603

23 January 2026

Paan is prepared for a customer at a paan shop in Markham, Ontario, Canada, on August 3, 2025.

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

#13229407

23 January 2026

Eduardo Villar (far left) is a street food influencer in the Historic Center of Mexico City, Mexico, on January 22, 2026.

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

#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.

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

#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.

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

#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.

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

#13229549

23 January 2026

In Chengdu, Sichuan Province, China, on April 14, 2025, large jars at the Lao Tan Zi factory are filled with fermented chili peppers, opened, and carefully stirred--an essential step in the fermentation process. Exposed to sunlight and fresh air at regular intervals, the preparations develop complex aromas and the distinctive intensity of Sichuan cuisine. This practice, passed down through generations, produces key condiments such as doubanjiang and fermented chili pastes, pillars of the local gastronomy.

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

#13229550

23 January 2026

In Chengdu, Sichuan Province, China, on April 14, 2025, large jars at the Lao Tan Zi factory are filled with fermented chili peppers, opened, and carefully stirred--an essential step in the fermentation process. Exposed to sunlight and fresh air at regular intervals, the preparations develop complex aromas and the distinctive intensity of Sichuan cuisine. This practice, passed down through generations, produces key condiments such as doubanjiang and fermented chili pastes, pillars of the local gastronomy.

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

#13229551

23 January 2026

In Chengdu, Sichuan Province, China, on April 14, 2025, large jars at the Lao Tan Zi factory are filled with fermented chili peppers, opened, and carefully stirred--an essential step in the fermentation process. Exposed to sunlight and fresh air at regular intervals, the preparations develop complex aromas and the distinctive intensity of Sichuan cuisine. This practice, passed down through generations, produces key condiments such as doubanjiang and fermented chili pastes, pillars of the local gastronomy.

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

#13229558

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Sichuan peppercorns, with their powerful citrusy aroma, are offered for sale at one of the city's most renowned markets. A staple of Sichuan cuisine, this iconic spice awakens the palate with its slightly numbing effect.

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

#13229559

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, bright red chili peppers are offered for sale at an iconic city market. They are key ingredients of Sichuan cuisine and embody the intensity and richness of local flavors.

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

#13229560

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Sichuan peppercorns, with their powerful citrusy aroma, are offered for sale at one of the city's most renowned markets. A staple of Sichuan cuisine, this iconic spice awakens the palate with its slightly numbing effect.

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

#13229561

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Sichuan peppercorns, with their powerful citrusy aroma, are offered for sale at one of the city's most renowned markets. A staple of Sichuan cuisine, this iconic spice awakens the palate with its slightly numbing effect.

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

#13229562

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, bright red chili peppers are offered for sale at an iconic city market. They are key ingredients of Sichuan cuisine and embody the intensity and richness of local flavors.

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

#13229570

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong prepares Sichuan culinary specialties in his Yin Ba 1986 restaurant. He draws inspiration from ancient recipes he collects during his travels across the province. He is passionate about local traditions and reinvents forgotten dishes while respecting the gestures and flavors passed down by families and rural markets. This cuisine is rooted in Sichuan's history yet open to creativity.

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

#13229571

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong prepares Sichuan culinary specialties in his Yin Ba 1986 restaurant. He draws inspiration from ancient recipes he collects during his travels across the province. He is passionate about local traditions and reinvents forgotten dishes while respecting the gestures and flavors passed down by families and rural markets. This cuisine is rooted in Sichuan's history yet open to creativity.

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