"deveoping"

#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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#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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#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.

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#13225080

21 January 2026

Workers are exposed to dust at a brickfield in Savar, on the outskirts of Dhaka, Bangladesh, on January 21, 2026.

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#13185780

12 January 2026

Children engage in play by tying a rope to an electric pole along the polluted banks of the Buriganga River in Dhaka, Bangladesh, on January 12, 2026.

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#13185781

12 January 2026

Children engage in play by tying a rope to an electric pole along the polluted banks of the Buriganga River in Dhaka, Bangladesh, on January 12, 2026.

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#13185782

12 January 2026

Children engage in play by tying a rope to an electric pole along the polluted banks of the Buriganga River in Dhaka, Bangladesh, on January 12, 2026.

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